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Licensee
Name:
SUSHI BOMBS
License Number:
SEA2330454
Rank:
Seating
License Expiration Date:
10/01/2026
Primary Status:
Delinquent
Secondary Status:
Active
Location Address:
15480 NW 77 CT MIAMI LAKES, FL 33016
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
08/18/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
3
5
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl in rice, sugar containers. Operator removed it. **Corrected On-Site** **Warning**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on cleaned utensils shelves. Operator removed it. **Corrected On-Site** **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Observed server serving soup to customer with no hair restraint. **Warning**
Intermediate - Basic - Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. After 6 people. **Warning**
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef, raw shrimp in standing water inside 3 compartment sink, operator open cold water. **Corrected On-Site** **Warning**
High Priority - 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. **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in walk in cooler. Operator properly stored it. **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (82F - Hot Holding); veggi rice (85F - Hot Holding); for less than 4 hours as per operator, operator reheated at 165°F. **Corrected On-Site** **Warning**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hand in three compartment sink. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
