Sushi With Gusto Establishment #: 403553 in Panama City
15500 Panama City Beach Pkwy, Panama City, FL 32413
Sushi With Gusto Establishment #: 403553 in Panama City, FL has 2 FDACS food safety inspections on record with 6 violations and 2 stop-sale or stop-use enforcement actions.
Last inspected FDACS: December 15, 2025
Sushi With Gusto Establishment #: 403553 in Panama City: 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.
— 1 inspection
— Met Sanitation Inspection Requirements· 6 violations· 2 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.
Trainee present during inspection. All violations verified by primary inspector.
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
Retail sushi cooler: Chef special 5 sushi rolls were made four hours prior and found in retail
cooler with internal temperatures of 53F and 52F. COS: Person in charge threw product away. See stop
sale and release orders.
Y
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
Food establishment person in charge could not answers questions relating to employee
health policy and did not know where to locate the policy.
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
HAACP: HAACP plan stated that logs would be verified monthly. HAACP plan notebook
indicated records were last verified on October 15, 2025 and no other signature line were present on other
forms.
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 area: Employee did not wash hands before donning gloves to cut and pack sushi after
touching notebooks. COS: Food employee washed hands and then put on gloves.
Y
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)
Reach in cooler: Tuna was thawed in ROP packaging that was labeled for product to be
removed before thawing. Tuna had internal temperature of 39F and was still in package. COS: Person in
charge threw packages away. See stop sale and release orders.
4-101.11(B)-(E)
Materials used in the construction of utensils or food-contact surfaces of equipment,
under normal use conditions, are not durable; corrosion-resistant; nonabsorbent; sufficient in weight and
thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and
resistant to pitting, chipping, crazing, scratching, scoring, distortion or decomposition. Equipment or utensil
not designed or constructed to be durable and to retain its characteristic qualities under normal use
conditions. 4-101.11(B)-(E) and 4-201.11
Sushi area: Large plastic bowl used for brown rice had scotch tape that is not a cleanable
surface on bottom inside of bowl to keep bowl from leaking water. Also establishment had paper towel
stuck in bottom corner of reach in cooler to cover hole.
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; FAC 5K-4 Violation of Florida Food Law.* Food Temperature Control: Approved thawing methods used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— 1 inspection
— Met Inspection Requirements· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
No violations or enforcement actions recorded for this inspection.
Sushi With Gusto Establishment #: 403553 in Panama City: Stop-Sale & Stop-Use Orders (2)
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; FAC 5K-4 Violation of Florida Food Law.* Food Temperature Control: Approved thawing methods used. |
Sushi With Gusto Establishment #: 403553 in Panama City: Frequently Asked Questions
- When was Sushi With Gusto Establishment #: 403553 in Panama City last inspected?
- Sushi With Gusto Establishment #: 403553 in Panama City was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 15, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Sushi With Gusto Establishment #: 403553 in Panama City had?
- Sushi With Gusto Establishment #: 403553 in Panama City 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 Establishment #: 403553 in Panama City find?
- Sushi With Gusto Establishment #: 403553 in Panama City was most recently inspected by FDACS on December 15, 2025 (Met Sanitation Inspection Requirements).
- Has Sushi With Gusto Establishment #: 403553 in Panama City had any stop-sale or stop-use orders?
- Yes, Sushi With Gusto Establishment #: 403553 in Panama City has 2 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 Establishment #: 403553 in Panama City?
- The most frequently cited FDACS violations at Sushi With Gusto Establishment #: 403553 in Panama City 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; 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; 3-501.14(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.
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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 Establishment #: 403553. How we collect and verify this data.