PUBBELLY SUSHI

Name: PUBBELLY SUSHI
Address: 5377 TOWN CENTER RD STE 400, BOCA RATON, FL, 33486, US
Rating: 30

5377 TOWN CENTER RD STE 400, BOCA RATON, FL 33486

License #6023273

🍱 Japanese/Sushi ℹ️

30 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 15, 2026 · 9 findings · 5 critical

Complaint Full

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PUBBELLY SUSHI in BOCA RATON currently holds an InspectFL Health Score of 30 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 15, 2026. Across those visits, inspectors documented 34 total violations — 17 critical, 11 major, 6 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 18, 2026

The latest inspection on October 15, 2026 shows 9 observation rows: 5 critical, 1 major, and 3 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

PUBBELLY SUSHI has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On specials menu spicy tuna roll not marked as raw. Operator marked as raw.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw tuna stored over unwashed vegetables in walk in cooler, operator moved and stored properly.
[10-08-5] Ice scoop handle in contact with ice. Using metal cup to scoop stored in ice.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Ant spray for home use stored under table at sushi area, operator removed and threw away.
[08B-38-4] Food stored on floor. Oil and soy sauce stored on floor in multiple locations. Operator moved and stored properly.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched bar arms and wiped face with hands then prepared drinks and handled food without washing hands. Informed operator of proper hand washing employee washed hands.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled dirty dishes then prepared drinks without washing hands. Informed operator of proper hand washing employee then washed hands.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell not running at all, operator turned on dipperwell.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked rice parties in walk in cooler. Operator moved and stored properly.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line make top cooler; cooked chicken (48F - Cold Holding); cooked shrimp (45F - Cold Holding); ; cooked plantains (49F - Cold Holding); cut cabbage kimchi (47F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining area and began handling clean food preparation equipment, clean food service utensils and containers of food to be sold to customers without washing hands. Operator discussed with employee who then washed hands.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated no measuring device available for testing hot water sanitizer. Advised Operator to acquire.
[41-10-4] Toxic substance/chemical improperly stored. Butane stored over/with food items. Operator removed butane from dry storage area.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. At walk-in cooler; shredded Krab (58F - Ambient Cooling 2:05/57F 3:05). Operator stated removed from cold holding at 11am, did not reach 41F within 4 hours. See stop sale.
[31B-02-4] No paper towels or mechanical hand drying device provided at bar hand wash sink. Operator provided paper towels.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At walk-in cooler; shredded Krab (58F - Ambient Cooling 2:05/57F 3:05). Operator stated removed from cold holding at 11am, did not reach 41F within 4 hours. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; shredded Krab (58F - Ambient Cooling 2:05/57F 3:05). Operator stated removed from cold holding at 11am, did not reach 41F within 4 hours. See stop sale. At prep area/walk-in cooler; raw steak (62F - Ambient Cooling 2:25/68F 3:00. Operator stated raw steak removed from cold holding 20 minutes prior to first temperature taken, cut, tightly wrapped with plastic inside container with lid. Operator uncovered, spread to facilitate faster cooling.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touched face and hair then continued handling clean equipment, clean utensils and preparing food for customers without washing hands. Operator discussed with employees who then washed hands.
[35A-02-8] Live, small flying insects found. Approximately 6 live small flying insects behind bar flying around/landing on clean plates/clean utensils. Approximately 4 live , small flying insects in kitchen flying around/landing on clean equipment. Advised Operator to eliminate live, small flying insects, clean/sanitize areas.