Oumi Sushi @ Sprouts in Delray Beach
Last inspected:
5030 W Atlantic Ave, Delray Beach, FL 33484Part of: Sprouts Farmers Market Florida health inspections, violations & closures
Oumi Sushi @ Sprouts #643 in Delray Beach had 8 inspections on record between May 2023 and March 2026, with 13 total violations and no stop-sale orders. The facility's most recent inspections—in August 2025 and March 2026—documented compliance issues that were corrected on site during the inspection. A focused inspection on August 15, 2025 cited 9 violations, including priority-level findings for raw imitation crab salmon displayed directly over ready-to-eat sushi in an open cooler, poke bowls held at 44–45°F when the minimum required temperature is higher, and an employee failing to wash hands before handling food. All violations were corrected during the inspection: the raw seafood was relocated, the poke bowl was moved to proper refrigeration, the employee washed hands upon instruction, and soap and paper towels were provided at a handwashing sink where they had been missing. An earlier sanitation inspection on August 21, 2024 cited 4 violations including sanitizer solutions measuring less than 200 ppm quaternary concentration in spray bottles and ready-to-eat items (shredded chicken breast, sweet potato, and chicken salad wraps) held at 45–53°F. These were also corrected on site. The most recent focused inspection on March 11, 2026 found no violations.
Summary generated from Florida FDACS public inspection records.
Oumi Sushi @ Sprouts in Delray Beach: 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.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 5 inspections
— Focused Inspection· Focused Inspection
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 9 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)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Retail Area: Raw package of chiefs special imitation crab salmon displayed over ready to
eat sushi inside open cooler. COS: Raw sushi moved to appropriate location during inspection.
x
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
Retail Area: Poke Bowl displayed inside open cooler and available for consumer self
service found with internal temperatures of 44-45 degrees F when checked with an accurate probe
thermometer. COS: Poke bowl was placed in appropriate refrigeration and cooled down during inspection.
x
Print Date: 8/15/2025
Page 1 of 2
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P
x
Citation Description: Establishment not in compliance with the 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)(a) and 8-103.12(A) P
Observation: Food Processing Area: The person in charge did not follow the HACCP plan while
calibrating ph meter by using a 4oz cup when HACCP plan specified 2 oz cup. COS: Person in charge
used 2oz cup during inspection.
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
Food Service Area: Employee did not wash hands after re-entering the processing area
before donning gloves to begin work with food. COS: Employee washed hands upon instructions.
x
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 Processing Area: Soap and paper towels or hand drying device not available at the
hand wash sink next to three compartment sink. COS: Paper towels and soap provided during the 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 Processing Area: Multiple unlabeled containers with tuna, salmon and chili sauce
stored in cold unit without common name of food. COS: Containers were labeled during inspection.
3-307.11
Food not protected from contamination that may result from a factor or source not
specified in Subparts 3-301 - 3-306 in the Food Code. 3-307.11
Backroom: Heavy ice build-up on boxes inside walk-in freezer storing frozen fish.
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within
containers or equipment that can be closed. 3-304.12(B)
Food Processing Area: Plastic container without handle used as scoop inside rice bin. COS:
Plastic container was removed during the inspection.
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: Ice build-up on ceiling, floor and fan guards inside walk-in freezer.
99
The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d)
F.A.C.
Valid 2025 food permit not displayed at the time of visit.
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· Met Requirements
Comments: Vended Water Initial Inspection
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.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
Trainee present during inspection. All violations verified by primary inspector.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— 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
4-501.11
Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation
does not meet the criteria specified for sanitizers; is not used in accordance with the EPA-registered
manufacturer's label use instructions; or quaternary ammonium compound solution does not have a
minimum temperature of 75°F, a concentration as indicated by the manufacturer's use directions included
in the labeling, or is not used only in water with 500 MG/L hardness or less or in water having a hardness no
greater than specified by the EPA-registered label use instructions. 4-501.114(C) PP
Deli: sanitizer solution in spray bottle under prep table had concentration of less than 200
ppm quaternary. Bakery: sanitizer solution in spray bottle under prep table had concentration of less than
200 ppm quaternary. COS: Spray bottles remixed, checked, and verified for proper concentration.
x
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
Retail: Shredded chicken breast, sweet potato, and chicken salad wraps had internal
temperatures of 45-53 degrees F when checked with an accurate probe thermometer. COS: Items moved
to proper cooling location by manager.
x
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Produce: Hand wash sink blocked by garbage and broom. COS: sink was cleared by
manager during visit.
Good Retail Practice Violations
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: ice build up in walk in freezer.
— 1 inspection
— Met Inspection Requirements· 1 violation· Met Requirements
Comments: 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.
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.
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.
Risk-Based Violations
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees.
6-301.14
Retail Area: No hand wash sign available at hand wash sink in women and men employee
restroom.
o
Oumi Sushi @ Sprouts in Delray Beach: Frequently Asked Questions
- When was Oumi Sushi @ Sprouts in Delray Beach last inspected?
- Oumi Sushi @ Sprouts #643 in Delray Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 11, 2026. Inspection type: Focused Inspection.
- How many inspections has Oumi Sushi @ Sprouts in Delray Beach had?
- Oumi Sushi @ Sprouts #643 in Delray Beach has 8 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Oumi Sushi @ Sprouts in Delray Beach find?
- Oumi Sushi @ Sprouts #643 in Delray Beach was most recently inspected by FDACS on March 11, 2026 (Focused Inspection).
- Has Oumi Sushi @ Sprouts in Delray Beach had any stop-sale or stop-use orders?
- No, Oumi Sushi @ Sprouts #643 in Delray Beach has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Oumi Sushi @ Sprouts in Delray Beach?
- The most frequently cited FDACS violations at Oumi Sushi @ Sprouts #643 in Delray Beach 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; 2-301.14: 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 P; 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 Pf.
- Does Oumi Sushi @ Sprouts in Delray Beach have any repeat violations?
- Yes, Oumi Sushi @ Sprouts #643 in Delray Beach 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 Oumi Sushi @ Sprouts #643. How we collect and verify this data.