How many inspections has Sushi Maki Whole Food Delray Beach in Delray Beach had?

Sushi Maki Whole Food Delray Beach in Delray Beach has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Sushi Maki Whole Food Delray Beach in Delray Beach find?

Sushi Maki Whole Food Delray Beach in Delray Beach was most recently inspected by FDACS on March 4, 2026 (Met Sanitation Inspection Requirements).

Has Sushi Maki Whole Food Delray Beach in Delray Beach had any stop-sale or stop-use orders?

No, Sushi Maki Whole Food Delray Beach in Delray Beach has no stop-sale or stop-use orders on record with Florida FDACS.

Sushi Maki Whole Food Delray Beach in Delray Beach

Name: Sushi Maki Whole Food Delray Beach in Delray Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

680 Linton Blvd, Delray Beach, FL 33444

Palm Beach County · Seafood Market Retail · FDACS
Owner: Sm Market Holdings LLC
FDACS Estab #: 390507

Overview

Sushi Maki Whole Food Delray Beach in Delray Beach, FL has 5 FDACS food safety inspections on record with 15 violations.

5FDACS Insp.

15Violations

Last inspected FDACS: March 4, 2026

Sushi Maki Whole Food Delray Beach in Delray Beach: FDACS Inspection History (5)

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

Mar 4, 2026 — Met Sanitation Inspection Requirements· 5 violations· Met Requirements

Inspector: HANG WENG

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. Allergen awareness 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

Customer Reach-in cooler: Various sushi rolls include surf side combo, salmon lover rolls, cucumber avocado rolls and spicy bowl tuna/salmon white rice prepared two hours prior found inside open air reach-in cooler for customer self service with internal temperature taken with an accurate thermometer between 43-48 degrees F. COS: All out of temperature sushi was moved to walk in freezer to continue cooling, temperature verified during visit. x

2-501.11 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 PfPf

Written procedures for vomiting and diarrhea events not provided during visit.

8-103.12(A) 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) PP

Food establishment's HACCP plan requires zip bags to mix acidified rice and distilled water, metal container used instead. HACCP plan requires shaking PH meter after clean for PH calibration process, paper towel used instead. HACCP plan requires time sticker for acidified white rice with 96 hour allowance, stickers displayed are exceed the 96 hour allowance. PH meter calibration and PH measuring process were discussed with person in charge during visit. COS: Proper date mark was applied during visit. Y o

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

HACCP plan states that the verification must be reviewed and signed weekly. The latest verification was completed and signed by regional manager on 02/16/2026 during visit of 03/04/2025.

Good Retail Practice Violations

5-204.12 Backflow prevention device not located so that it may be serviced and maintained. 5-204.12Repeat

Backroom: Hose attached to the splitter on the threaded faucet located at produce wash sink requires a backflow prevention device .

2025 — 1 inspection

Oct 2, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2024 — 1 inspection

Apr 24, 2024 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2022 — 2 inspections

Nov 17, 2022 — Met Inspection Requirements· 9 violations· Met Requirements

Inspector: TARIQUL ISLAM, SANITATION AND SAFETY SPECIALIST

Comments: The issues described in request 5086639 were addressed with the person in charge during this inspection.

Risk-Based Violations

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 area: Internal temperature of chicken and roasted delicata was 46* fahrenheit in self serve cold holding unit. COS: Out of temperature food was placed under proper refrigeration by pic. x

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Produce department: Fresh squeezed orange juice machine stored under chemical storage rack next to 3 compartment sink. COS: Chemical spray bottles removed by pic. x Print Date: 11/17/2022 Page 1 of 3

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: The labels of fresh squeezed orange juice packaged onsite and displayed on retail open air case lack a percent declaration. 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 emergency exit. o

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

Processing area: Wet nesting in metal pans stored on shelf under prep table. o

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Produce department: Milk crates using as shelves in walk in cooler. o

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Processing area: Deep scored and stained cutting boards. COS: Deep scored and stained cutting boards were removed from service by pic. x

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

Processing area: Dried food particles build up underside of prep tables and deli case door tracks.Meat department: Dried and loose food particles build up in cabinet door tracks under prep tables. 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: Dairy walk in cooler fan guards dusty.Coffee bar: Air vent and ceiling dusty.Bakery area: Air vent and ceiling dusty. o

Nov 4, 2022 — Operating Without a Valid Food Permit· 1 violation· Operating Without Permit

Inspector: TARIQUL ISLAM, SANITATION AND SAFETY SPECIALIST

Comments: 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. 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,

Good Retail Practice Violations

99 The food establishment is operating without a valid food permit. An application for a food permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. 500.12(1) (a)F.S., 5K-4.020(4)(b) F.A.C.

This food establishment was found to be operating prior to the initial inspection without a valid food permit. o

Sushi Maki Whole Food Delray Beach in Delray Beach: Frequently Asked Questions

When was Sushi Maki Whole Food Delray Beach in Delray Beach last inspected?: Sushi Maki Whole Food Delray Beach in Delray Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 4, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Sushi Maki Whole Food Delray Beach in Delray Beach had?: Sushi Maki Whole Food Delray Beach in Delray Beach has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Sushi Maki Whole Food Delray Beach in Delray Beach find?: Sushi Maki Whole Food Delray Beach in Delray Beach was most recently inspected by FDACS on March 4, 2026 (Met Sanitation Inspection Requirements).
Has Sushi Maki Whole Food Delray Beach in Delray Beach had any stop-sale or stop-use orders?: No, Sushi Maki Whole Food Delray Beach in Delray Beach has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Sushi Maki Whole Food Delray Beach in Delray Beach?: The most frequently cited FDACS violations at Sushi Maki Whole Food Delray Beach 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; 2-501.11: 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; 8-103.12(A): 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.