Sushi With Gusto in Fort Lauderdale
3820 N Federal Hwy, Fort Lauderdale, FL 33308
Sushi With Gusto, a Fort Lauderdale seafood market retail establishment, received four stop-sale orders on October 7, 2025 for adulterated time/temperature control for safety foods. Two orders cited improper cooling temperatures and two cited improper cold holding temperatures under FS 500.04 and FS 500.10. All products were voluntarily destroyed by the establishment and witnessed by the inspector. The same inspection identified three priority violations: raw packaged sushi displayed over ready-to-eat sushi in the display case (corrected on site), an employee donning gloves without first washing hands (corrected on site), and a HACCP plan not followed with rice marked for over 24 hours after acidification. A separate inspection the same day documented ten violations including repeat citations for unsanitized utensils (corrected on site), cold-held items maintained above 41°F including prepared deli items at 42–46°F, stuffed mushrooms at 44°F, and half and half at 44°F (all discarded on site), an employee entering the area and donning gloves without handwashing (corrected on site), and equipment not clean to sight and touch in prep and meat areas (corrected on site). Across eight inspections from August 2022 to October 2025, the facility accumulated 23 violations. Temperature control for safety foods emerged as a consistent compliance problem, cited in multiple inspections including a November 2022 inspection that found cold cuts at 50–52°F at 9:50 a.m. and prepared retail items at 44–46°F. The October 7, 2025 inspection result was Met Sanitation Inspection Requirements.
Summary generated from Florida FDACS public inspection records.
Last inspected FDACS: October 7, 2025
Sushi With Gusto in Fort Lauderdale: 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
— Met Sanitation Inspection Requirements· 3 violations· Met Requirements
Comments: 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: raw packaged sushi displayed over ready to eat sushi in the display case. COS raw
sushi moved to appropriate location.
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
HACCP plan not followed by verification not done monthly and rice marked for over 24
hours after acidification.
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
Sushi: Employee donned gloves without first washing hands when entering area. COS
employee washed hands.
— Met Sanitation Inspection Requirements· 10 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.
Risk-Based Violations
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Prep: slicer had old food debris and build up. Meat: bandsaw had old food debris and build
up. COS all items were properly washed, rinsed, sanitized, and verified.
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after
cleaning. 4-702.11 PPRepeat
Deli: observed employee washing tongs in three compartment sink and not sanitizing prior
to placing in service. COS tongs were properly sanitized.
Print Date: 10/7/2025
Page 1 of 3
Repeat
COS
Y
x
x
Y
x
x
18
P
Citation Description: 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
Observation: Produce: cut fruit containing melon had an internal temperature of 47 degrees F after four
hours of cooling. COS items were voluntarily discarded. Retail: items prepared onsite and placed in
display cooler had an internal temperature of 42-45 degrees F. COS all items were moved to properly cool
in the walk-in cooler and verified.
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) PPRepeat
Deli: various prepared items in the salad case had an internal temperature of 42-46 degrees
F. Retail: stuffed mushrooms containing cheese had an internal temperature of 44 degrees F in the
display case. Half and half at the coffee station had an internal temperature of 44 degrees F. COS all
items were voluntarily discarded.
x
Y
x
Repeat
COS
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
Deli: employee entered area and donned gloves without first washing hands. COS
employee washed hands.
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
Meat: ice dumped in hand sink in service area. COS ice emptied from sink. Colander stored
in hand sink by door to meat cold room. COS colander moved to appropriate location.
Good Retail Practice Violations
3-501.13
Time/temperature control for safety food not thawed under refrigeration that
maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity
to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running
water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more
than 4 hours. 3-501.13 (A)-(D)
Meat: sausages and shrimp left to thaw on counter of cold room of 50 degrees F. COS
items moved to proper refrigeration.
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
Deli: two different employees not wearing a beard guard when required. Bakery: employee
wearing watch. COS employee removed watch.
4-802.11(A)
Linens, that do not come in direct contact with food, not laundered between
operations when they become wet, sticky, or visibly soiled. 4-802.11(A)
Deli: oven mitts near the hot case have visible soil on them.
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 are 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
Backroom: bakery freezer has debris build up on the floor. Produce cooler has debris build
up on the floor. Walk-in freezer in the seafood department has food debris on the floor.
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 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 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 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· Focused Inspection
Comments: Focused Inspection - Visit made for training purposes only.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Consultation visit with food establishment management. Request #5122322
The issues described in request # 5122322 were addressed with the person in charge during this inspection
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Met Inspection Requirements· 10 violations· Met Requirements
Comments: Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for safety food
not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not
met. 4-602.11(C) PP
CMS Area: Slicer first used at 5am to slice cold cuts not yet washed, rinsed, and sanitized at 11:00am.
COS: Slicer was washed, rinsed, and sanitized 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
CMS Area: Deli cold cuts including turkey, swiss cheese, provolone cheese, roast beef and ham cut at
5am with internal temperature of 50 - 52 degrees F when checked with an accurate probe thermometer at 9:50am.
Retail Area: Food items including chicken fettuccini alfredo bowl, general tso's noodle bowl, sesame noodle salad
and bistro comfort bowl found with internal temperature of 44 - 46 degrees F displayed in open air island. COS: Food
items were voluntarily discarded during inspection.
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
Deli Area: Food items displayed inside hot holding unit including chicken balls, brussels sprouts and
carrots with internal temperatures between 117 - 130 degrees F when checked with an accurate probe thermometer.
COS: Food items were properly reheated during inspection.
x
Print Date: 11/18/2022
Page 1 of 3
20
P
Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) P
Observation: Retail Area: Food items stored inside reach-in cooler including alfalfa sprouts, broccoli sprouts and
bean sprouts found with temperatures between 42 - 44 degrees F when checked with an accurate probe
thermometer. COS: Food items were voluntarily discarded during inspection. Backroom Area: Flavored butter discs
found with temperatures between 42 degrees F. COS: Butter was moved to proper refrigeration.
x
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
Deli Area: Salads displayed inside reach-in cooler including roasted butternut squash and smokey
mozzarella pasta salads labeled with inaccurate dates. COS: All food items were labeled with accurate dates during
inspection.
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
Meat Area: Hand wash sink blocked by a large tub. COS: Tub was removed from hand sink during
inspection.
x
Good Retail Practice Violations
3-304.14(B)(1)
Cloths in-use for wiping counters and other equipment surfaces not held between uses in a
chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)
Deli Area: Wet wiping cloths on prep tables not stored in sanitizer solution. Produce Area: Wet wiping
cloth on prep table not stored in sanitizer solution. Meat Area: Wet wiping cloths on prep tables not stored in sanitizer
solution. CMS Area: Wet wiping cloths on prep tables not stored in sanitizer solution.
o
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)
Meat Area: Knifes stored between wall and magnetic holder above prep table.
o
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 Area: Baking pans and bread pans found with carbon buildup.
o
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Backroom Area: Baseboard tile broken inside dairy cooler under dairy display. Meat Area: Baseboard
tile broken inside prep room under the hand sink.
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
CMS Area: Dust buildup on fan guards.
o
— Focused Inspection· Focused Inspection
Comments: Trainee present during inspection. All violations verified by primary inspector.
Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
Sushi With Gusto in Fort Lauderdale: 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 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 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 cold holding temperatures. |
Sushi With Gusto in Fort Lauderdale: Frequently Asked Questions
- When was Sushi With Gusto in Fort Lauderdale last inspected?
- Sushi With Gusto in Fort Lauderdale was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 7, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Sushi With Gusto in Fort Lauderdale had?
- Sushi With Gusto in Fort Lauderdale 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 Fort Lauderdale find?
- Sushi With Gusto in Fort Lauderdale was most recently inspected by FDACS on October 7, 2025 (Met Sanitation Inspection Requirements).
- Has Sushi With Gusto in Fort Lauderdale had any stop-sale or stop-use orders?
- Yes, Sushi With Gusto in Fort Lauderdale 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 Fort Lauderdale?
- The most frequently cited FDACS violations at Sushi With Gusto in Fort Lauderdale are: 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; 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; 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.
- Does Sushi With Gusto in Fort Lauderdale have any repeat violations?
- Yes, Sushi With Gusto in Fort Lauderdale has had the following violations cited on multiple FDACS inspections: 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.