When was Sushi With Gusto in Gainesville last inspected?

Sushi With Gusto in Gainesville was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 11, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Sushi With Gusto in Gainesville had?

Sushi With Gusto in Gainesville has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Sushi With Gusto in Gainesville find?

Sushi With Gusto in Gainesville was most recently inspected by FDACS on September 11, 2025 (Met Sanitation Inspection Requirements).

Has Sushi With Gusto in Gainesville had any stop-sale or stop-use orders?

No, Sushi With Gusto in Gainesville has no stop-sale or stop-use orders on record with Florida FDACS.

Sushi With Gusto in Gainesville

Name: Sushi With Gusto in Gainesville Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: September 11, 2025

4120 Nw 16th Blvd, Gainesville, FL 32605

Orange County · Seafood Market Retail · FDACS
Owner: Lwin Family Co LLC
FDACS Estab #: 403650

Part of: Sushi With Gusto Florida health inspections, violations & closures

Overview

Sushi With Gusto is a seafood market retail establishment in Gainesville with 2 inspections on record between March 2023 and September 2025, totaling 6 violations. The March 2023 inspection documented two priority violations corrected on site: a container of raw spicy tuna stored directly on top of ready-to-eat inari tofu in the processing area, and two packages of sushi in the retail display cooler held at 42.5°F and 44.0°F instead of the required 41.0°F or below. Both products were removed and corrected during the inspection. The same inspection also cited the person in charge for inability to correctly respond to questions about the establishment's employee health policy and noted the absence of written procedures for employees to follow when responding to vomitus or diarrhea discharge events. The most recent inspection on September 11, 2025 resulted in 1 violation and met sanitation inspection requirements.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

6Violations

Last inspected FDACS: September 11, 2025

Sushi With Gusto in Gainesville: FDACS Inspection History (2)

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.

2025 — 1 inspection

Sep 11, 2025 — Met Sanitation Inspection Requirements· 1 violation· Met Requirements

Inspector: PATRICK PACE, ENVIRONMENTAL SPECIALIST II

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)(8) Food not protected from cross contamination by separating fruits and vegetables before they are washed from ready-to-eat food. 3-302.11(A)(8)Repeat

Walk-in Cooler Area: Unwashed avocados stored over ready to eat krab salad and ginger. COS. Items were moved during inspection.

2023 — 1 inspection

Mar 29, 2023 — Met Inspection Requirements· 5 violations· Met Requirements

Inspector: DAVID CANO, ENVIRONMENTAL SPECIALIST II

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . AUNG KYAW, MANAGER DAVID CANO, ENVIRONMENTAL SPECIALIST II

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

Processing area - Container of raw spicy tuna was stored on top of container of ready to eat inari tofu. Cos - Product was relocated for adequate segregation. 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 - Two packages of sushi in the retail display cooler were not cooled to 41.0 degrees f. or below prior to being placed in retail and had internal temperatures of 44.0 degrees f. and 42.5 degrees f. respectively. Cos - Sushi was removed from retail and cooled further until internal temperature of 41.0 degrees was reached. x

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 not able to correctly respond to questions related to the food establishment's employee health policy. Inspector reviewed employee health with the person in charge. o

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

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. Inspector provided cleanup guidance information. o Print Date: 3/29/2023 Page 1 of 3 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: There were multiple inaccurate pH values recorded in the daily pH log book for white sushi rice. Cos - pH values were corrected in the log during the inspection. x

Good Retail Practice Violations

3-501.13(E) Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration, or prior to or immediately upon completion of thawing under cold running water. 3-501.13(E)

Processing area - Reduced oxygen packaged cooked shrimp labeled "keep frozen" was being thawed in the original, intact, sealed packaging inside of prep cooler. Cos - Inspector discussed need to provide oxygen to the product and a slit was cut along the edge of the packaging by the person in charge. x

Sushi With Gusto in Gainesville: Frequently Asked Questions

When was Sushi With Gusto in Gainesville last inspected?: Sushi With Gusto in Gainesville was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 11, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Sushi With Gusto in Gainesville had?: Sushi With Gusto in Gainesville has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Sushi With Gusto in Gainesville find?: Sushi With Gusto in Gainesville was most recently inspected by FDACS on September 11, 2025 (Met Sanitation Inspection Requirements).
Has Sushi With Gusto in Gainesville had any stop-sale or stop-use orders?: No, Sushi With Gusto in Gainesville has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Sushi With Gusto in Gainesville?: The most frequently cited FDACS violations at Sushi With Gusto in Gainesville are: 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) Pf; 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; 3-501.14(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.