FDACS Citation 8-103.12(A): Establishment not in compliance with the special process approval granted by the

Oumi Sushi, Stuart— Apr 3, 2026

Food establishment's HACCP plan requires 2 oz cups for PH calibration process, 4 oz cups used instead. HACCP plan requires 2 oz cups for PH calibration process be labeled, step skipped. Food establishment using PH 4.01 buffer expired at 11/25 when visit on 04/03/26. HACCP plan requires one part of rice and two parts of distill water mixed to check PH of white rice, one part of white rice and one part distill water mixed instead during PH checking. HACCP plan discussed during visit. Print Date: 4/3/2026 Page 1 of 2 Repeat COS o Y x o Y o 27 Pf Citation Description: 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) Pf Observation: HACCP plan states that the verification must be reviewed and signed monthly. The last verification was completed and signed for records from 01/21/26 to 03/05/26.

Vw Publix 1376, Gainesville— Mar 31, 2026

Establishment did not have the most current copy of the special process approval on site.

Vw Publix 0605, Orlando— Mar 27, 2026

Processing Area: A container of rice prepared that morning was not labeled with the "use-by" date/time as required by the establishment's HACCP plan. COS: Rice was properly labeled by employee. x

Canteen @ Lowe's #2644, Palm Bay— Mar 6, 2026

Food establishment does not have SPA, Certified food protection manager certificate posted with phone number, standard operating procedures available during inspection. No food establishment name, address, or phone number posted at pay station during inspection. COS: Food establishment name, address, and phone number posted during inspection. Handout provided. o

Sushi Maki Whole Food Delray Beach, Delray Beach— Mar 4, 2026

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

Advanced Fresh Concepts Pb 1427, Tallahassee— Feb 19, 2026

Prep Area: Food employee did not wipe ph meter electrode with paper towel between rinsing ph electrode with water and calibrating in the 7.00 and 4.00 buffer solutions. Establishment's HACCP plan specifies to gently wipe electrode with a paper towel between calibration steps. COS. Inspector coached employee. Employee followed steps listed in HACCP Plan and ph meter was calibrated. Food employee gathered more than 4 ounces of rice to test ph. Establishment's HACCP plan specifies that a 4 ounce cup should be used to measure the gathered rice to test for ph. COS. Inspector coached employee. Employee gathered 4 ounces of rice for rice ph test. After food employee separated the milky white fluid from the rice, the food employee pressed the calibrate button while testing rice ph. Establishment's HACCP Plan specifies to not press the calibration button during the rice ph test. COS. Inspector coached food employee. Ph meter was re-calibrated and rice was tested between 3.3-4.1 ph. o Y x Repeat COS