BUBBYS FISH N CHIPS

Name: BUBBYS FISH N CHIPS
Address: 1129 NE 163 ST, NORTH MIAMI BEACH, FL, 33162, US
Rating: 62.2

1129 NE 163 ST, NORTH MIAMI BEACH, FL 33162

License #2335198

🦞 Seafood ℹ️

62.2 Grade F / 100

Failing Health Score

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Latest inspection

August 12, 2025 · 5 findings · 0 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

BUBBYS FISH N CHIPS in NORTH MIAMI BEACH currently holds an InspectFL Health Score of 62.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on August 12, 2025. Across those visits, inspectors documented 73 total violations — 13 critical, 17 major, 43 minor.

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The latest inspection on August 12, 2025 shows 5 observation rows: no critical rows, 2 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

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BUBBYS FISH N CHIPS has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed 2 door reach in cooler with soiled door handles. Employee cleaned during the inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Employee cleaned during the inspection.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior in the back with old food debris.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed food container lids soiled in the reach in cooler. Employee changed containers.
[02D-02-4] Packaged food not labeled as specified by law. Observed flour and panko crumbs with no name label.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Water damage and broken ceiling tiles.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the establishment.
[14-11-5] Equipment in poor repair. Observed reach in cooler in the kitchen with ambient temperature of 58F, 2 door reach in cooler in the back with ambient temperature of 60F, white reach in cooler with ambient temperature at 50F, and first reach in cooler by the back prep area with ambient temperature of 57F.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris. Kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. By the three compartment sink, hand washing sign faded.
[23-03-4] Observed interior of the reach in cooler and reach in freezer with accumulated old food.
[14-33-4] Observed 2 door reach-in cooler shelves and first reach in cooler with rust that has pitted the surface located in the back prep area.
[23-24-4] Observed buildup of food debris/soil residue on all equipment door handles.
[14-09-4] Observed cutting board has cut marks and is no longer cleanable.
[16-46-4] Observed old labels stuck to food containers after cleaning.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs (73F - ambient temperature ) in the reach in cooler in the kitchen and raw shell eggs (56F - Ambient Temperature) in the reach in cooler in the back prep area. As per operator, all food stored inside the reach in coolers overnight.
[01B-02-5] Observed raw fish (54 - Cold Holding); salmon (55F - Cold Holding) in the back prep area. Observed 2 door reach in cooler in the kitchen: vegetable soup (50F - Cold Holding). Observed raw shell eggs (61F - Ambient Temperature) in the reach in cooler in the back prep area, as per operator stored in the reach in cooler over night
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (53F - Cooling); cod fish (56F - Cold Holding); salmon (60F - Cold Holding); silver reach in cooler: butter (63F - Cold Holding); 2 door reach in cooler in the kitchen: prepped salmon on 9/5 (42F - Cold Holding); front counter reach in cooler: cream cheese (52F - Cold Holding); milk (46F - Cooling); butter (52F - Cold Holding). As per operator, all food stored inside the reach in coolers overnight.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed 2 fries cutter with old food debris. As per operator, cut fries 2 days ago. All food storage containers soiled.
[16-37-1] Observed no chemical test kit provided when using sanitizer at three-compartment sink.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Midlene Samuel with expired food training 2/21/23.

Disposition: Emergency order recommended
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Water damage and broken ceiling tiles.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the establishment.
[35A-03-4] Dead roaches on premises. Observed 1 dead roach by the hand washing sink by the front counter. Observed 1 dead roach by the drain in between the kitchen and the back prep area, 1 dead roach on the floor by the hand washing sink by the front counter, and 1 dead roach by the mop sink in the kitchen.
[14-11-5] Equipment in poor repair. Observed reach in cooler in the kitchen with ambient temperature of 58F, 2 door reach in cooler in the back with ambient temperature of 60F, white reach in cooler with ambient temperature at 50F, and first reach in cooler by the back prep area with ambient temperature of 57F.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed bags of onions stored on the floor in the back storage area.
[14-05-4] Heavily soiled paper used to line food-contact shelves by the mixer and bottom shelf with the food storage containers.
[36-24-5] Hole in or other damage to wall. Observed hole in the wall under the hand washing sink in the bathroom closest to the back door.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris. Kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. By the three compartment sink, hand washing sign faded.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of the reach in cooler and reach in freezer with accumulated old food.
[14-33-4] Observed 2 door reach-in cooler shelves and first reach in cooler with rust that has pitted the surface located in the back prep area.
[23-24-4] Observed buildup of food debris/soil residue on all equipment door handles.
[14-09-4] Observed cutting board has cut marks and is no longer cleanable.
[05-09-4] Observed no conspicuously located ambient air temperature thermometer in any of 3 reach in coolers.
[16-46-4] Observed old labels stuck to food containers after cleaning.
[29-49-6] Observed standing water in bottom of 2 reach-in-cooler in the back prep area.
[25-05-4] Single-service articles improperly stored. Front counter: cases of plastic spoons and forks pastored on the floor. Back storage area and front counter: pizza boxes stored on the floor. Also observed single service bags stored improperly. Advised operator to discard.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tuna prepped on 8/29 in the silver reach in cooler in the back and salmon prepared on 8/28 in the 2 door reach in cooler by the kitchen. Advised operator to discard items.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed in the dry storage area: 120+ rodent droppings on the top of table by 2 bags of rice, cases of sweet potatoes, cooking oil, and bags of onions, on the same table: 20+ rodent droppings on the bottom shelf nearby cases of cooking oil, paper storage shelf: 30+ rodent droppings on paper bags, 50+ rodent droppings on the floor underneath the paper storage shelf, 20+ rodent droppings underneath the mop sink nearby the cookline, and in the dry storage area: 30+ rodent droppings alongside the walls and behind 2 stand up reach in coolers.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs (73F - ambient temperature ) in the reach in cooler in the kitchen and raw shell eggs (56F - Ambient Temperature) in the reach in cooler in the back prep area. As per operator, all food stored inside the reach in coolers overnight.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed in the dry storage area: 120+ rodent droppings on the top of table by 2 bags of rice with gnawed corners.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw fish (53F - Cooling); cod fish (56F - Cold Holding); salmon (60F - Cold Holding); silver reach in cooler: butter (63F - Cold Holding); front counter reach in cooler: cream cheese (52F - Cold Holding); milk (46F - Cooling); butter (52F - Cold Holding) Observed tuna prepped on 8/29 (62F - Cold Holding) in the silver reach in cooler in the back and salmon prepared on 8/28 (43F - Cold Holding) in the 2 door reach in cooler by the kitchen. Advised operator to discard items. As per operator, all food stored inside the reach in coolers overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (53F - Cooling); cod fish (56F - Cold Holding); salmon (60F - Cold Holding); silver reach in cooler: butter (63F - Cold Holding); 2 door reach in cooler in the kitchen: prepped salmon on 9/5 (42F - Cold Holding); front counter reach in cooler: cream cheese (52F - Cold Holding); milk (46F - Cooling); butter (52F - Cold Holding). As per operator, all food stored inside the reach in coolers overnight.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed 2 fries cutter with old food debris. As per operator, cut fries 2 days ago. All food storage containers soiled.
[51-10-4] Interference/obstruction with the inspectors right of entry and access at any reasonable time. Operator requested for the inspector to leave the premises and refused to have the employees in the location to sign the paper work and inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By the three compartment sink.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator.
[16-37-1] Observed no chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Midlene Samuel with expired food training 2/21/23.