Sushi With Gusto in Delray Beach
1727 S Federal Hwy, Delray Beach, FL 33483
Sushi With Gusto in Delray Beach operates as a seafood market retail establishment and has recorded 11 inspections with 37 total violations between January 2022 and October 2025. The facility has issued multiple stop-sale and stop-use orders documenting serious adulteration and temperature control failures. In September 2025 alone, five stop-sale orders issued on the same date required voluntary destruction of products after inspectors found improper approved source conditions, inadequate protection from contamination, and time-temperature control violations. A watermelon cup sampled in September 2024 tested positive for Listeria monocytogenes, triggering a stop-use order; equipment was subsequently cleaned, sanitized, and released. Additional stop-use orders in October and September 2024 documented unsanitary equipment conditions; equipment was cleaned, sanitized, and released in both cases. An inspection on September 26, 2025 identified 18 violations including raw animal foods not separated from ready-to-eat items, food contact surfaces not properly sanitized, and multiple time-temperature control failures in cooling and cold holding. Inspector notes documented raw seared tuna stored above ready-to-eat sweet potato sticks, raw Ahi tuna stored on top of seaweed salad, sushi rolls stored at 44–47°F in an open display cooler, pizza sauce and cooked sausage at 44–49°F after cooling, watermelon at 42–47°F after four hours, and deli items at 42–46°F. A follow-up inspection on October 9, 2025 found 7 violations including the same cross-contamination pattern (raw tuna above ready-to-eat items), sushi at improper holding temperature, and employees not washing hands between tasks; all cited violations were corrected on site. The most recent inspection on October 10, 2025 resulted in "Met Sanitation Inspection Requirements" with 1 violation recorded.
Summary generated from Florida FDACS public inspection records.
Last inspected FDACS: October 10, 2025
Sushi With Gusto in Delray Beach: FDACS Inspection History (11)
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.
— 4 inspections
— Met Sanitation Inspection Requirements· 1 violation· 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.
This Re-inspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance
issues that required a Re-inspection have been resolved and this food establishment has Met Sanitation Inspection
Requirements.
Good Retail Practice Violations
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11Repeat
Backroom: Case of half gallon reduced fat milk was stored on floor inside walk-in flower
cooler. COS: Case of milk removed from the cooler during visit.
— Met Sanitation Inspection Requirements· 7 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.
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
Food processing area: Raw seared tuna stored above ready to eat sweet potatoes sticks in
cooler. Backroom: Raw Ahi tuna stored on top of ready to eat seaweed salad. COS: Raw items placed in
proper location.
Y
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) PPRepeat
Retail: Assorted varieties of raw sushi rolls prepared and stored inside open display cooler
and available for customer self-service, found with internal temperature ranging from 44-47 degrees F
when checked with an accurate probe thermometer. COS: Sushi moved to walk in freezer for rapid
cooling.
Y
x
Print Date: 10/9/2025
Page 1 of 2
x
27
P
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: Person in charge didn't follow HACCP plan while checking PH of
white rice by using gloved hands to smash rice rather then chop sticks or any utensils. COS: Proper
procedure of checking rice PH by following HACCP plan was discussed during visit.
Y
x
Repeat
COS
Y
o
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 was unable to correctly respond to questions relate to food borne disease
and symptoms that may cause food borne disease.
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 processing area: Food employees did not wash hands prior to donning gloves
between changing tasks to handle sushi. COS: Conversation with person in charge. Employee washed
hands and return to making sushi.
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)
Retail: Sushi rolled are packaged in containers with tight fitting lids before being properly
cooled.
3-303.12
Packaged food subject to the entry of water stored in direct contact with ice or
water, or unpackaged food stored in direct contact with undrained ice. 3-303.12
Backroom: Ice build up on boxes of salmon inside walk in freezer.
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 and walls inside the walk in freezer.
— Re-Inspection Required· 18 violations· 5 stop-sale orders· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
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 observed as evidenced by improper hand washing,
cooling, consumer advisory, sanitation and cold holding.
Back room: Watermelon in the walk in produce cooler was broken and smashed inside
watermelon bin. COS: Damaged watermelon was removed during visit.
x
Print Date: 9/26/2025
Page 1 of 4
13
P
Citation Description: Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas.
3-302.11(A)(2) P
Observation: Meat Dept: boxes of raw chicken stored on shelf of walk in cooler over raw pork ribs. COS:
raw pork ribs were moved to proper location during visit.
x
3-304.11
Food in contact with surfaces of equipment or utensils that have not been cleaned
and sanitized, linens that have not been laundered, or articles that are not single-service or single-use.
3-304.11 PP
Food service: probe thermometer used to test hot soup not sanitized prior to use. Stop sale
order and release issued. COS: Manager discarded soup during visit.
x
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after
cleaning. 4-702.11 PP
Food service: Ladle was washed, rinsed and sanitized for less then 1 second in quat
sanitizer. Sanitizer directions state one minute for contact time. COS: Ladle was sanitized properly by
employee.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Food service: Pizza paddle on top pizza oven not has build old food debris. COS: Paddle
was moved to three compartment sink for proper cleaning.
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
Prep room: Pizza sauce and cooked sausage pulled for use at 7AM had an internal
temperature of 44-49 degrees F at noon and did not meet cooling requirements. Stop sale order and
release issued. COS: Sauce and sausage were voluntarily discarded my manager during visit. Produce:
various cut watermelon had an internal temperature of 42-47 degrees F after four hours of cooling. COS
watermelon was voluntarily discarded.
Y
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
Food service: Various items (store salads, cooked meatloaf, cooked fish, sandwiches,
chicken breast) in deli service case that were put out the day before had internal temperatures of 42-46
degrees F. Stop sale order and release issued. COS: Manager voluntarily discarded items during visit.
Various chubs of deli meats and cheeses had an internal temperature of 42-45 degrees F. COS all items
were properly cooled.
Y
x
3-603.11(B)
Disclosure for animal food that is raw, undercooked, or not otherwise processed to
eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat
food does not include a description of the animal-derived food or identification of the animal-derived food
by asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may
contain) raw or undercooked ingredients. 3-603.11(B) PfPf
Seafood: Consumer disclosure not posted for the mulluscan shellfish inside the display
case.
7-204.11
Chemical sanitizer or other chemical antimicrobial applied to food-contact surface
does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP
Food service: Quaternary sanitizer in three compartment sink had a concentration of over
500 PPM. COS: Quaternary concentration was re-tested at 200 PPM.
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
Food service: Employee donned on new gloves when entering area with out washing hands.
COS: Employee properly washed hands.
x
2-301.12
Food employee not cleaning hands, exposed portions of arms or prosthetic devices
for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply
soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a
hand drying device. 2-301.12 PP
Food service: Employee rinsed off one hand in the sink before returning to work after
touching the garbage can in the deli. COS: Employee properly washed hands.
x
Good Retail Practice Violations
6-501.11
Premises not maintained free of insects and other pests; or not controlled to
eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as
trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Backroom: flying insects around trash can outside of prep room in the back.
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Backroom: case of oat milk stored on the floor of the walk-in flower cooler.
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net,
beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair
from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and
single-use articles. 2-402.11
Food service: employee not wearing beard guard when required. Meat: employee not
wearing beard guard when required.
3-304.12(C)-(F)
During pauses in food preparation or dispensing, utensil not stored on a clean
portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush
particles to the drain when used with moist foods; in a clean, protected location when used only with food
that is not time/temperature control for safety food; or in a container of water maintained at 135°F or
greater. 3-304.12(C)-(F)
Backroom: ice scoop stored on top of ice machine. COS ice scoop moved to appropriate
area.
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
Food processing: cooler containing deli salads was unable to maintain temperature
controlled foods for safety under 41 degrees F. Cooler containing deli meats was unable to maintain
temperature controlled foods for safety under 41 degrees F and had an ambient temperature of 44
degrees F. COS both coolers repaired prior to end of inspection.
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease
deposits or other soil accumulation. 4-601.11(B)
Bakery: pans encrusted with grease deposits.
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
Food prep: Black mold like substance on walls over three compartment sink.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
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.* Protection From Contamination: Food separated and protected.
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 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.
— Focused Inspection· 1 violation· Focused Inspection
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.
Visited establishment per request 5130670, issue was addressed with the person in charge.
Good Retail Practice Violations
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to
preclude accumulation of soil residue. 4-602.13Repeat
Retail- bunker cooler in between meat department and deli has build up of dried food
particles. Reach in cooler that wraps around deli has build up of food particles on shelves.
— 7 inspections
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: Check-Back release issued for Stop Use and/or Stop Sale Order.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Chapter 5K-4: Food deemed adulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was cleaned, sanitized, checked, and released.
— Focused Inspection· Focused Inspection
Comments: Visit to oversee environmental sampling conducted by Corporate Quality Assurance
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: Consultation visit with food establishment management. Request#5120079
Check-Back release issued for Stop Use Order.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Chapter 5K-4: Food deemed adulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was cleaned, sanitized, checked, and released.
— Focused Inspection· 1 violation· 2 stop-sale orders· Focused Inspection
Comments: Visit conducted to follow up on request 5119985.
Stop Use Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850)
245-5520 when corrections have been made and/or when required documents have been obtained to request food safety
inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in
Administrative Action.
The Fresh Market watermelon cup sampled on 09/09/2024 was analyzed and identified positive for Listeria Monocytogenes.
The Food Establishment voluntarily agrees to release the products listed in this stop-sale order for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
Signature of representative
Good Retail Practice Violations
97
Food bears or contains a poisonous or deleterious substance which may render it
injurious to health. 500.10(1)(a), F.S.Repeat
The Fresh Market watermelon cup sampled on 09/09/2024 was analyzed and identified
positive for Listeria Monocytogenes.
A Supplemental Report and Sample Report was also issued during the visit which includes important information for management.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Chapter 5K-4: Food deemed adulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Chapter 5K-4: Food deemed adulterated.
Comments: The Fresh Market watermelon cup sampled on 09/09/2024 was analyzed and identified positive for Listeria Monocytogenes.
Print Date: 9/18/2024
Page 1 of 2
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning
of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that
such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all
persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal
is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or
processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
Release - Other
The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1 for destruction. The Food
Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction.
___________________________________
Signature of Food Establishment Representative
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must
identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts
alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
I, _____________________________________________________
the person in charge of THE FRESH MARKET#187 hereby waive a notice
CHRISTINE NARINE
and a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST
CHRISTINE NARINE, ASSISTANT STORE MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 9/18/2024
Page 2 of 2
Florida Department of Agriculture and Consumer Services
Division of Food Safety
Visit #: 9999-7182-2701-78
Bureau of Food Inspection
Attention: Business Center
3125 Conner Boulevard, C-26
Tallahassee, FL 32399-1650
FOOD SAFETY SAMPLE COLLECTION REPORT
Chapter 500, Florida Statutes
(850) 245-5520
WILTON SIMPSON
COMMISSIONER
*99963883213322*
Name:
Owner:
Type:
Address:
Establishment #:
Date of Visit:
Inspected By:
The Fresh Market#187
The Fresh Market Inc (Tfm)
Supermarket
1727 S Federal Hwy Delray Beach, FL 33483 - 3308
360081
September 18, 2024
TARIQUL ISLAM
SAMPLE INFORMATION
Sample Number:
Product:
Brand:
Variety:
Lot:
Origin Country:
99963883213322
CUT WATERMELON
THE FRESH MARKET
WATERMELON SMALL CUP
SELL BY: 09.21.24
COLLECTION INFORMATION
Date of Collection:
Laboratory:
Reason for Collection:
Additional Comments:
09/18/2024 03:27 PM
Food Laboratory
Follow-up sample
Follow-up sample collection of prepackaged cut watermelon for positive listeria monocytogenes.
SAMPLE DETAILS
Type of Container at Time of Collection:
Type of Storage at Time of Collection:
Size of Container:
# of Container In Sample:
Collected From:
Size of Lot:
Stop Sale Issued?
PLASTIC CUPS
Chilled
VARIOUS
4
RETAIL PRODUCE OPEN AIR CASE
N/A
N
SHIPPING INFORMATION
Date of Shipment:
Shipped By:
Tracking Number:
09/18/2024
FEDEX
778672963836
CHRISTINE NARINE, ASSISTANT STORE MANAGER
TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST
Print Date: 9/18/2024
Page 1 of 3
Print Name and Title
Florida Department of Agriculture and Consumer Services
Division of Food Safety
Visit #: 9999-7182-2701-78
Bureau of Food Inspection
Attention: Business Center
3125 Conner Boulevard, C-26
Tallahassee, FL 32399-1650
FOOD SAFETY SAMPLE COLLECTION REPORT
Chapter 500, Florida Statutes
(850) 245-5520
WILTON SIMPSON
COMMISSIONER
*99963883213325*
Name:
Owner:
Type:
Address:
Establishment #:
Date of Visit:
Inspected By:
The Fresh Market#187
The Fresh Market Inc (Tfm)
Supermarket
1727 S Federal Hwy Delray Beach, FL 33483 - 3308
360081
September 18, 2024
TARIQUL ISLAM
SAMPLE INFORMATION
Sample Number:
Product:
Brand:
Variety:
Lot:
Origin Country:
99963883213325
CUT CANTALOUPE
THE FRESH MARKET
CANTALOUPE SMALL CUP
Sell By: 09.21.24 and 09.22.24
COLLECTION INFORMATION
Date of Collection:
Laboratory:
Reason for Collection:
Additional Comments:
09/18/2024 03:40 PM
Food Laboratory
Follow-up sample
Follow-up sample collection of prepackaged cut watermelon for positive listeria monocytogenes.
SAMPLE DETAILS
Type of Container at Time of Collection:
Type of Storage at Time of Collection:
Size of Container:
# of Container In Sample:
Collected From:
Size of Lot:
Stop Sale Issued?
PLASTIC CONTAINERS
Chilled
VARIOUS
3
RETAIL PRODUCE OPEN AIR CASE
N/A
N
SHIPPING INFORMATION
Date of Shipment:
Shipped By:
Tracking Number:
09/18/2024
FEXEX
778672963836
CHRISTINE NARINE, ASSISTANT STORE MANAGER
TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST
Print Date: 9/18/2024
Page 2 of 3
Print Name and Title
Florida Department of Agriculture and Consumer Services
Division of Food Safety
Visit #: 9999-7182-2701-78
Bureau of Food Inspection
Attention: Business Center
3125 Conner Boulevard, C-26
Tallahassee, FL 32399-1650
FOOD SAFETY SAMPLE COLLECTION REPORT
Chapter 500, Florida Statutes
(850) 245-5520
WILTON SIMPSON
COMMISSIONER
*99963883213326*
Name:
Owner:
Type:
Address:
Establishment #:
Date of Visit:
Inspected By:
The Fresh Market#187
The Fresh Market Inc (Tfm)
Supermarket
1727 S Federal Hwy Delray Beach, FL 33483 - 3308
360081
September 18, 2024
TARIQUL ISLAM
SAMPLE INFORMATION
Sample Number:
Product:
Brand:
Variety:
Lot:
Origin Country:
99963883213326
MIXED CUT FRUIT CUP
THE FRESH MARKET
TROPICAL MIXED FRUIT SMALL CUP
Sell By: 09.21.24
COLLECTION INFORMATION
Date of Collection:
Laboratory:
Reason for Collection:
Additional Comments:
09/18/2024 03:49 PM
Food Laboratory
Follow-up sample
Follow-up sample collection of prepackaged cut watermelon for positive listeria monocytogenes.
SAMPLE DETAILS
Type of Container at Time of Collection:
Type of Storage at Time of Collection:
Size of Container:
# of Container In Sample:
Collected From:
Size of Lot:
Stop Sale Issued?
PLASTIC CONTAINERS
Chilled
VARIOUS
4
RETAIL PRODUCE OPEN AIR CASE
N/A
N
SHIPPING INFORMATION
Date of Shipment:
Shipped By:
Tracking Number:
09/18/2024
FEDEX
778672590232
CHRISTINE NARINE, ASSISTANT STORE MANAGER
TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST
Print Date: 9/18/2024
Page 3 of 3
Print Name and Title
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— 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.
— 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.
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
Food processing area: Containers of raw Salmon and Tuna were stored over a container of
RTE (ready-to-eat) Lettuce inside the reach-in prep cooler. Backroom: Container of raw Tuna was stored
over a bucket of RTE pickled Ginger COS: All food items were moved to the appropriate location during the
visit.
x
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Food processing area: White rice and pickled ginger stored on top of prep table above
reach-in cooler were uncovered. COS: Containers were covered during the visit.
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
The person in charge did not correctly answer questions related to food-borne illnesses,
symptoms, and employee reporting responsibilities.
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 processing area: A container of RTE raw Tuna and Salmon stored inside prep cooler
open for over 24hrs, not date labeled. COS: Container was date labeled during the visit.
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
Food processing area: Daily sanitation operation logs not filled out to document packages of
in house made sushi displayed in reach-in cooler and the PH of acidified rice.
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 processing area: Person in charge did not follow HACCP plan while measuring rice PH.
Rice was mixed with 1 part of water only while their HACCP plan says it has to be 2 parts of distilled water
and 1 part of rice. Person in charge used his gloved hand to make the slurry while plan says that it should
be done with utensils. COS: Procedure of measuring Rice PH according to HACCP plan was discussed
with person in charge during the visit.
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
Backroom: Soap not available at hand wash sink inside men's restroom.
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: In-store made Sushi were cooling in a covered plastic containers inside walk-in
cooler, not allowing for the cooling of the food to be accomplished. COS: All Sushi packages were loosely
covered and placed inside the walk-in freezer. Proper method of cooling was discussed during the visit.
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: Heavy ice build-up on floor and walls inside walk-in freezer next to Sushi cold
storage.
— Met Inspection Requirements· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
FoodSafety@FDACS. gov.
No violations or enforcement actions recorded for this inspection.
Sushi With Gusto in Delray Beach: Stop-Sale & Stop-Use Orders (9)
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.
Sushi With Gusto in Delray Beach: Frequently Asked Questions
- When was Sushi With Gusto in Delray Beach last inspected?
- Sushi With Gusto in Delray Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 10, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Sushi With Gusto in Delray Beach had?
- Sushi With Gusto in Delray Beach has 11 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Sushi With Gusto in Delray Beach find?
- Sushi With Gusto in Delray Beach was most recently inspected by FDACS on October 10, 2025 (Met Sanitation Inspection Requirements).
- Has Sushi With Gusto in Delray Beach had any stop-sale or stop-use orders?
- Yes, Sushi With Gusto in Delray Beach has 9 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 Delray Beach?
- The most frequently cited FDACS violations at Sushi With Gusto in Delray Beach are: 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) P; 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); 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.
- Does Sushi With Gusto in Delray Beach have any repeat violations?
- Yes, Sushi With Gusto in Delray Beach has had the following violations cited on multiple FDACS inspections: 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) P; 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); 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.
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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.