Sushi With Gusto in Coral Springs
4633 N University Dr, Coral Springs, FL 33067
Sushi with Gusto, a seafood market retail establishment in Coral Springs, has been the subject of multiple stop-sale orders for temperature control violations of ready-to-eat and prepared foods. On August 13, 2025, four separate stop-sale and release orders were issued after inspectors documented adulterated products: watermelon and cantaloupes with internal temperatures of 42–46°F when measured at 12:15 p.m. despite being cut at 8 a.m.; rotisserie chicken in the hot bar ranging from 122–131°F (minimum required 135°F); Maryland crab cakes at 44–46°F; and milk stored in an open-air cooler near seafood at 43–45°F. All affected products were voluntarily destroyed by management and witnessed by the inspector. The facility has recorded 8 inspections and 22 total violations since January 2022. A priority violation for time/temperature control of sushi rolls and sushi burritos (43–55°F internal temperature when made at 8:30 a.m.) was documented in September 2024 and cited again in August 2025, indicating a recurring pattern of inadequate cooling of prepared foods. Additional priority findings in August 2025 included bare-hand contact with ready-to-eat produce and no cold water provided at the hand sink in the meat service counter area. The most recent focused inspection on September 15, 2025 resulted in no violations and was conducted in response to a consumer request.
Summary generated from Florida FDACS public inspection records.
Last inspected FDACS: September 15, 2025
Sushi With Gusto in Coral Springs: FDACS Inspection History (8)
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.
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: Visit was conducted in response to request # 751654
Consultation with store manager.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 11 violations· 4 stop-sale orders· Met Requirements
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
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
Backroom: Watermelon and Cantaloupes cut at 8 am today found with internal
temperatures 42-46 degrees F at 12:15pm when check with an accurate probe thermometer. COS:
watermelon and cantaloupes were voluntarily discarded during inspection. Retail: Turkey and Swiss,
Roasted chicken, Italian bistro, Turkey apple and roast beef sandwiches, found with Internal temperatures
ranging from 44 to 46 degrees F. Seafood Retail: Salmon dip made this morning and placed inside open
air cooler near seafood found with an internal temperature 42 degrees F. COS: Salmon dip was voluntarily
discarded during visit. Stop Sale and Release Order issued. See supplement. Sandwiches were removed
and placed under proper refrigeration to cool to 41 or below. Meat Retail: Pre packaged ground lamb and
pork placed in open air cooler near the meat department found with an internal temperature ranging from
42 to 44 degrees F. Seafood: Large and small shrimp inside seafood display case found with an internal
temperature of 43 degrees F. All items placed back in their respective cooler to reach proper temperature.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or
above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food
Code not hot held at 130°F or above. 3-501.16(A)(1) PP
Retail: Rotisserie chicken placed in hot bar near deli area found with internal temperature
ranging from 122 to 131 when checked with an accurate probe thermometer. COS: Items were voluntarily
discarded during visit. Stop Sale and Release Order issued, Deli: Pork loin placed in hot display case
found with an internal temperature ranging from 118 - 133.COS: Pork loin placed in oven to reach proper
reheat temperature of 165 degrees F.
x
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
Retail: Maryland crab cakes found with an internal temperature ranging from 44-46 degrees
F.COS: Crab cakes where discarded during inspection Stop Sale and Release Order issued Retail: Milk
found on retail shelf placed in open air cooler near seafood, found with an internal temperature ranging
from 43-45 degrees F, Milks were recently placed at retail display. COS: All Milks were removed and
placed under proper refrigeration to cool to 41 or below. Retail: Various sandwiches found on open air
cooler near deli found with an internal temperature ranging from 43-46 degree F. COS all item placed in
walk in cooler to reach proper temperature.
x
Print Date: 8/13/2025
Page 1 of 3
24
Pf
o
Citation Description: Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 Pf
Observation: No written procedures for vomit and diarrhea cleanup available.
Good Retail Practice Violations
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)
Backroom: Observed watermelon and cantaloupe chunks, salmon dip, Maryland crab cakes
in tight fitting lids And stacked On Top Of each other not allowing air flow between each item.
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: Visible gap along bottom of rear exit door, next to the receiving ramp
4-901.11
After cleaning and sanitizing, equipment or utensils not air-dried or not adequately
drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11
Deli: Plastic bins not properly air dried before being stacked and placed on storage shelf.
COS: Bins placed in three compartment sink to be washed rinsed and sanitized.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when
a container is opened. 4-501.11
Deli: Display cooler with cold holding salads missing door handle.
4-502.11(A)
Utensil not maintained in good repair or condition; or ambient air temperature,
water pressure, or water temperature measuring device not maintained in good repair or not accurate
within the intended range of use. 4-502.11(A) and (C)
Deli: Ambient thermometer in sandwich display cooler not operating.
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to
preclude accumulation of soil residue. 4-602.13
Deli: Observed of build up of residue in knife holder stored next to prep table. COS: Knife
holder and knife, washed, rinsed and sanitized during inspection.
5-103.12
Water under pressure not provided to all fixtures, equipment, and nonfood
equipment that are required to use water. 5-103.12 Pf
Meat: No cold water provided at hand sink at service counter area.
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Seafood prep: Hand sink next to three compartment sink has small hole in pipe causing
water to leak out on to floor when faucet is turned on.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Met Sanitation Inspection Requirements· 4 violations· Met Requirements
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
3-302.11(A)(8)
Food not protected from cross contamination by separating fruits and vegetables
before they are washed from ready-to-eat food. 3-302.11(A)(8)
Backroom: Unwashed produce stored over ready to eat food in back cooler. COS: Produce
was moved to proper shelves during inspection
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) PPRepeat
Retail: Sushi rolls and sushi burrito's made at 8:30AM were found to have an internal
temperature of 43-55 degrees F when checked with an accurate probe thermometer. COS: Items were
moved to proper cooling location during visit.
Repeat
COS
Y
o
x
Y
x
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
Persons in charge did not respond correctly to food borne illnesses and symptoms.
3-301.11(B)
Food employee contacting exposed ready-to-eat foods with bare hands or not using
suitable utensils; alternate method not approved or approved but not followed to allow food employees to
have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat
food with bare hands at the time it is being added to other food items as an ingredient without
cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) PP
Food service: Employee grabbed ready to eat washed produce with their bare hands. COS:
produce was properly washed during visit.
— Focused Inspection· Focused Inspection
Comments: This Focused Inspection is being conducted offsite to attach water and sewer bill.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Food Establishment must submit updated documentation demonstrating the water supply for its facility comes from an approved
source, as required by Rule 5K-4.004(3)(a), FAC. Please submit the documents within 30 days of this visit to: inspector
[email protected]
The issues described in request 5115839 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Inspection Requirements· 2 violations· Met Requirements
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.
AMENDED INSPECTION REPORT - 092123
Good Retail Practice Violations
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a
container is opened. 4-501.11
Meat department- reach in cooler has drip from condensate line. **Person in charge stated
work order has been placed for repairs
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Backroom- walk in cooler for produce has drip from cooling unit. Meat department- reach in
cooler has drip from condensate line. **Person in charge stated work orders have been placed for repairs.
— 1 inspection
— Operating Without a Valid Food Permit· 5 violations· Operating Without Permit
Comments: Visit conducted in response to Request 5073169.
Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment
in full. To expedite the processing of your food permit application, electronic online payment is available at
https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order
is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services,
PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your
food permit application.
Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in
the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit,
which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may
impose up to a $5,000.00 fine against you and/or seek administrative action to close your business.
All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and
Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent
(50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4.
Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer
Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of
Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the
memo section of the check or money order.
The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety
inspector to determine compliance before obtaining a food permit.
The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food
Establishment shall remit payment of the appropriate fee within 10 days. Electronic online payment by credit card or e-check is
available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted but must be made payable to FDACS
and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please
note that payment by check or money order may delay the processing of your food permit application. Contact the Business Center
by email at [email protected] or by calling 850-245-5520 for further assistance.
FDACS 14205 Rev. 07/13
Page 4 of 5
Florida Department of Agriculture and Consumer Services
Division of Food Safety
FOOD SAFETY INSPECTION REPORT
NICOLE "NIKKI" FRIED
COMMISSIONER
Chapter 500, Florida Statutes
(850) 245-5520
*99997182183638*
Visit # 9999-7182-1836-38
Bureau of Food Inspection
Attention: Business Center
3125 Conner Boulevard, C-26
Tallahassee, FL 32399-1650
Risk-Based Violations
2
8
Good Retail Practice Violations
99
Sushi With Gusto in Coral Springs: Stop-Sale & Stop-Use Orders (4)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. |
Sushi With Gusto in Coral Springs: Frequently Asked Questions
- When was Sushi With Gusto in Coral Springs last inspected?
- Sushi With Gusto in Coral Springs was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 15, 2025. Inspection type: Focused Inspection.
- How many inspections has Sushi With Gusto in Coral Springs had?
- Sushi With Gusto in Coral Springs has 8 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Sushi With Gusto in Coral Springs find?
- Sushi With Gusto in Coral Springs was most recently inspected by FDACS on September 15, 2025 (Focused Inspection).
- Has Sushi With Gusto in Coral Springs had any stop-sale or stop-use orders?
- Yes, Sushi With Gusto in Coral Springs has 4 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
- What are the most common violations at Sushi With Gusto in Coral Springs?
- The most frequently cited FDACS violations at Sushi With Gusto in Coral Springs are: 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) P; 2-102.11(C)(2)-(3): Unlabeled violation; 4-903.11(A): Unlabeled violation.
- Does Sushi With Gusto in Coral Springs have any repeat violations?
- Yes, Sushi With Gusto in Coral Springs has had the following violations cited on multiple FDACS inspections: 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) P.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Sushi With Gusto. How we collect and verify this data.