When was Sushi With Gusto in Boca Raton last inspected?

Sushi With Gusto in Boca Raton was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 23, 2026. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Sushi With Gusto in Boca Raton had?

Sushi With Gusto in Boca Raton has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Sushi With Gusto in Boca Raton find?

Sushi With Gusto in Boca Raton was most recently inspected by FDACS on February 23, 2026 (Met Sanitation Inspection Requirements).

Has Sushi With Gusto in Boca Raton had any stop-sale or stop-use orders?

No, Sushi With Gusto in Boca Raton has no stop-sale or stop-use orders on record with Florida FDACS.

Sushi With Gusto in Boca Raton

Name: Sushi With Gusto in Boca Raton Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

20409 State Road 7, Boca Raton, FL 33498

Palm Beach County · Seafood Market Retail · FDACS
Owner: Lwin Family Co LLC
FDACS Estab #: 403404

Overview

Sushi With Gusto in Boca Raton accumulated 30 violations across 4 inspections between August 2022 and February 2026, averaging 7.5 violations per inspection — significantly above Florida's statewide average of 5.2. Temperature control violations for ready-to-eat and time/temperature control foods were a recurring theme: salmon salad, brown rice, and cream cheese were documented at improper temperatures or left unrefrigerated across multiple inspections, with corrected-on-site compliance in each instance. Date marking of prepared foods was violated repeatedly — chicken salads, mozzarella cheese, brown rice, and cream cheese were held without date marks over extended periods. Person-in-charge knowledge deficiencies appeared in three of four inspections, with the manager unable to answer questions about foodborne illness prevention, proper cooling procedures, and employee health reporting requirements. Hand washing and equipment sanitation violations were also documented: in August 2022, a food employee donned gloves without washing hands first, and in February 2026, sushi preparation knives, cutting boards, and wrapping devices used continuously from 9 a.m. were not cleaned and sanitized until 4 hours of use had elapsed. A chemical spray bottle in the backroom was found unlabeled in August 2022. The facility's most recent inspection on February 23, 2026 found 9 violations, all of which were corrected on site, including the equipment sanitation issue and two date-marking violations on cream cheese and brown rice.

Summary generated from Florida FDACS public inspection records.

4FDACS Insp.

30Violations

Last inspected FDACS: February 23, 2026

Sushi With Gusto in Boca Raton: FDACS Inspection History (4)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 1 inspection

Feb 23, 2026 — Met Sanitation Inspection Requirements· 9 violations· Met Requirements

Inspector: ASHLEY MONTANEZ BRADSHAW, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

A pattern of non- compliance was demonstrated in regards to cooling and sanitation.

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP

Food service: knives, cutting boards and device used to wrap sushi rolls first used at 9AM not cleaned and sanitized after 4 hours of use. COS: Knives, boards and utensils moved to three compartment sink for proper cleaning during visit. x Print Date: 2/23/2026 Page 1 of 3 o Y o 18 P Citation Description: Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) P Observation: Retail: Various sushi rolls and sushi combination packages that were put out for customer self reach at 10-11AM found at 12:30PM found to have internal temperatures of 44-53 degrees F when checked by an accurate probe thermometer. COS: Sushi was placed into blast chiller to reach proper temperature and temperatures were verified. x

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge did not know and was unable to find documentation of food borne illness and symptoms.

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Food service: Package of cream cheese in reach in cooler under prep table not date marked after being open for 2 days. COS: Item was date marked during visit. x

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPf

Food service: Container of store made brown that was made at 10AM the day prior not date marked when found at 1PM. COS: Rice was date marked during visit. x

8-103.12(B) Records not maintained or provided for a special process approval granted by the Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(b) and 8-103.12(B) PfPf

Daily logs not checked off by supervisor for month of January.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Food service: Hand sink next to three compartment sink missing hand soap at beginning of visit. COS: Hand soap was provided during visit.

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Food service: Two bottles of sauces on counter of prep table not labeled with common name. COS: Bottles were properly labeled during visit.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Food service: Door handle to reach in cooler by three compartment sink had build up of old food debris.

2023 — 1 inspection

May 26, 2023 — Focused Inspection· Focused Inspection

Inspector: TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST

Person in charge: HECTOR DE LEON

Comments: The issues described in request 5097243 were addressed with the person in charge during this inspection.

No violations or enforcement actions recorded for this inspection.

2022 — 2 inspections

Aug 3, 2022 — Met Inspection Requirements· 17 violations· Met Requirements

Inspector: TARIQUL ISLAM, SANITATION AND SAFETY SPECIALIST

Comments: Reducing illness handout provided.

Risk-Based Violations

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Deli department: Internal temperature of store made salmon salad with dill and caesar salads were 43*-46* fahrenheit. Salads were not cooled to a temperature of 41* f or below prior to being displayed at retail open air case. COS: All salads were placed under proper refrigeration for cooling down to 41* f or below within 4 hours. x

Deli prep area: Store made chicken salads held in walk in cooler for over 24 hours not date marked. COS: Pic date marked chicken salads. x

Deli prep area: Shredded mozzarella cheese in a plastic container held in walk in cooler for over 24 hours not date marked. COS: Shredded mozzarella cheese date marked by pic. x

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPf

Backroom area: Plastic spray bottle contains window cleaners not labeled. COS: Chemical spray bottle labeled by pic. x Print Date: 8/3/2022 Page 2 of 5

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Bakery department: Open employee coffee cup store on prep table. COS: Employee drink discarded by pic. x

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Deli prep area: Observed food employee donning hand gloves without washing hands first before engaging in food preparation. COS: Food employee washed hands upon explaining the hand washing procedures. x

Backroom area: Paper towels not provided in men's employee restroom. COS: Paper towels provided by pic. x Print Date: 8/3/2022 Page 1 of 5 12 Pf Citation Description: Shellstock tags or labels do not remain attached to the original container until the container is empty; date when the last shellstock from the container is sold or served not recorded on the tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90 calendar days from the last date sold or served in chronological order; or shellstock removed from its tagged or labeled container commingled with shellstock from another container before being ordered by the consumer. 3-203.12 Pf Observation: Seafood department: The date when the last shellfish were sold or served not recorded on shellfish tags. o

Good Retail Practice Violations

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail area: Assorted bulk taffy and candy bins missing ingredient labels. COS: All bulk taffy and candy bins were labeled during inspection. o

6-202.13 Insect control device used to electrocute or stun flying insects not designed to retain the insect within the device; or insect control device located over a food preparation area or not installed to prevent dead insects and fragments from being impelled onto or falling on exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles. 6-202.13

Bakery department: Insect control device installed on wall over cake mixer. o

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Backroom area: Gap under and between delivery door panels. o

3-304.14(B)(1) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)

Deli prep area: In use wet wiping cloths stored on top of prep table between uses. o

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Backroom area: Cases of single serve paper cups stored on floor. o

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Backroom area: Raw wood shelving. o

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Bakery department: Dried food particles build up in pastry case door tracks. o

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Meat department: Condensation build up on meat prep room condenser unit. o

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Backroom area: Cobweb on ceiling over receiving door. o

6-202.11 Light bulb not shielded, coated, or otherwise shatter-resistant in an area where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamp not protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. 6-202.11

Bakery department: Lighting fixtures over prep tables not shielded. o

Aug 3, 2022 — Met Inspection Requirements· 4 violations· Met Requirements

Inspector: TARIQUL ISLAM, SANITATION AND SAFETY SPECIALIST

Comments: Employee Health Guidelines and reporting agreement and Reducing illness handouts provided.

Risk-Based Violations

2-102.11(C) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C) (2)-(3) and (17) PfPf

Pic was unable to correctly respond to questions relate to food borne disease and symptoms that may cause food borne disease. Also, was unable to relate conditions of restriction and exclusion. o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Sushi department: Internal temperature of brown rice held in prep reach in cooler was 43* fahrenheit. COS: Out of temperature brown rice was placed under proper refrigeration by pic. x

Good Retail Practice Violations

Sushi department: In use wet wiping cloth stored on top of prep reach in cooler between uses. o

4-402.12 Floor-mounted equipment that is not easily movable not sealed to the floor or elevated on legs that provide at least a 6-inch clearance between the floor and the equipment; or counter-mounted equipment that is not easily moveable not elevated on legs that provide at least a 4-inch clearance between the table and the equipment. 4-402.12

Sushi department: Air vented metal storage shelf not 6" inches off the floor. o Print Date: 8/3/2022 Page 1 of 3

Sushi With Gusto in Boca Raton: Frequently Asked Questions

When was Sushi With Gusto in Boca Raton last inspected?: Sushi With Gusto in Boca Raton was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 23, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Sushi With Gusto in Boca Raton had?: Sushi With Gusto in Boca Raton has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Sushi With Gusto in Boca Raton find?: Sushi With Gusto in Boca Raton was most recently inspected by FDACS on February 23, 2026 (Met Sanitation Inspection Requirements).
Has Sushi With Gusto in Boca Raton had any stop-sale or stop-use orders?: No, Sushi With Gusto in Boca Raton has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Sushi With Gusto in Boca Raton?: The most frequently cited FDACS violations at Sushi With Gusto in Boca Raton are: 3-304.14(B)(1): Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1); 2-103.11(A)-(N): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) Pf; 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf.
Does Sushi With Gusto in Boca Raton have any repeat violations?: Yes, Sushi With Gusto in Boca Raton has had the following violations cited on multiple FDACS inspections: 3-304.14(B)(1): Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1).