Sushi Maki Whole Foods Pembroke Pines in Pembroke Pines
Last inspected:
14956 Pines Blvd, Pembroke Pines, FL 33027Part of: Whole Foods Florida health inspections, violations & closures
Sushi Maki Whole Foods Pembroke Pines has had 19 inspections on record between February 2025 and March 2026 with a total of 15 documented violations across two inspection cycles. A stop-sale order issued September 16, 2025 required the voluntary destruction of time/temperature control for safety food after time-as-public-health-control procedures and records violations were identified. The facility shows a pattern of temperature control and employee hygiene violations. On September 16, 2025, inspectors documented cold-held items at 43–48 degrees Fahrenheit when 41°F or below is required; cut romaine salad marked out at 12:30 p.m. remained available for sale at 12:40 p.m., exceeding the four-hour time window; employees changed tasks without discarding contaminated gloves; and shellstock tags lacked chronological ordering and dates. On January 26, 2026, inspectors found raw sushi rolls displayed directly above cooked California rolls, a hand-washing violation where an employee donned gloves without washing hands first, packaged sushi rolls that had not been cooled to 41°F or below within four hours, and a failure to follow the facility's HACCP plan when measuring rice pH. Multiple violations were corrected on-site during both inspections. Employee health policy gaps were also cited—the facility lacked written procedures for reporting foodborne illness symptoms and cleanup of vomit and diarrheal events. The most recent inspection on March 17, 2026 was a focused inspection with no violations and lab results provided.
Summary generated from Florida FDACS public inspection records.
Sushi Maki Whole Foods Pembroke Pines in Pembroke Pines: FDACS Inspection History (19)
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.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 6 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.
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
Sushi Retail: Raw sushi rolls displayed above cooked California rolls. COS: Items were
removed and properly stored during inspection.
x
Print Date: 1/26/2026
Page 1 of 2
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: Retail Area: Packaged sushi rolls with internal temperatures between 43-45 F when checked
with an accurate food thermometer. Sushi rolls were made approximately 9am and were not cooled to and
internal temperature 41 degrees or below prior to displaying items at consumer self service display. COS:
Items were removed and placed inside blast chiller to cool down to 41 or below.
x
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
Employees are not informed in a verifiable manner to report information related to symptoms
or diagnosis of food born illness to the person in charge.
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
Sushi: Establishment does not have written procedures for the clean up of vomit and
diarrheal events.
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: The person in charge did not follow the HACCP plan while measuring
rice PH, used a bowl instead of plastic bag for mixture as specified in HACCP plan. Rice PH log and PH
meter log not completed daily and not verified weekly by person in charge.
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 donning gloves to work with exposed foods without first washing
hands before donning gloves. COS: Employee removed gloves and properly washed hands before working
with exposed foods.
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
Sushi Area: Missing disposable paper towels at hand sink. COS: Paper towels were provided
during inspection.
— 6 inspections
— Focused Inspection· Focused Inspection
Comments: Conducted routine offsite inspection. Lab results provided.
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.
— Met Sanitation Inspection Requirements· 9 violations· 1 stop-sale order· 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
3-203.12
Shellstock tags or labels do not remain attached to the original container until the
container is empty; date when the last shellstock from the container is sold or served not recorded on the
tag or label; identity of the source of shellstock not maintained by retaining shellstock tags or labels for 90
calendar days from the last date sold or served in chronological order; or shellstock removed from its
tagged or labeled container commingled with shellstock from another container before being ordered by the
consumer. 3-203.12 PfPf
Seafood: shellstock tags not in chronological order and missing dates.
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not
discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Kitchen - Food employees wearing single-use gloves to handle food items, then changing
tasks, entering and exiting the preparation areas without changing their gloves. COS, employees washed
hands and donned new gloves.
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
Retail: various items (tofu, potatoes, cabbage salad) on the cold bar had an internal
temperature of 43-48 degrees F. COS all items were removed to proper refrigeration.
Print Date: 9/16/2025
Page 1 of 3
Y
x
22
Pf
Citation Description: Time without temperature control is used as the public health control for up to 4
hours. Time/temperature control for safety food not marked or identified to indicate the time that is 4 hours
past the point in time when the food is removed from temperature control. 3-501.19(B)(2) Pf
Observation: Retail: various items (rice, potatoes, veggies) on the steam table not labeled with time moved
to time as a public heath control. COS all items were properly labeled.
x
3-501.19(B)(3)
Time without temperature control is used as the public health control for up to 4
hours. Time/temperature control for safety food not served or discarded within 4 hours from the point in
time when the food is removed from temperature control. 3-501.19(B)(3) PP
Retail: cut romaine on the salad bar had an out time of 12:30 and was still available for sale
at 12:40. COS cut romaine was voluntarily discarded.
o
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
Retail: no disclosure for shell stock in the display case.
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
Kitchen, Meat - Food employees did not wash hands between entering and exiting food
preparation area and prior to donning gloves to handle food items. COS, employees washed hands and
donned new gloves.
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
Kitchen - Multiple small flying insects found around processing area.
3-304.14(B)
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)
Kitchen - Quaternery sanitizing in solution in wiping cloth bucket had a concentration of
0ppm. COS, sanitizing solution was removed from service.
4-903.11(C)
Single-service or single-use articles not kept in the original protective package or not
stored by using other means that afford protection from contamination until used. 4-903.11(C)
Meat - Foam trays not stored in original packaging on shelves above equipment.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Time as a public
health control: procedures and records.
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: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· Met Requirements
Comments: Visit conducted in response to request # 5135393
Thank you for submitting your food establishment permit application. Water sample test results must be emailed to
[email protected] within 3 months. Food establishment can print the food
permit by logging in to their account at https://foodpermit.fdacs.gov/.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: The issues described in request # 5126437 were addressed with the person in charge during this inspection.
Consultation visit with food establishment management. Request#5126437.
No violations or enforcement actions recorded for this inspection.
— 7 inspections
— Focused Inspection· Focused Inspection
Comments: Consultation visit with food establishment management. Request#5121618
The issues described in request # 5121618 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Conducted USDA Cool Audit
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 3 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
3-603.11(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
Retail Area: Consumer advisory discloser missing on label for prepared and packaged made
in-store Spicy bowl and Rainbow roll containing raw Tuna & Salmon.
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 monitor log not filled out to document packages of in-house
made Sushi displayed in reach in cooler and the PH of acidified rice. COS: Employee filled out monitor log
during the visit.
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 calibrating PH
meter by starting with the 4.01 solution instead of the 7.01, and pressed CAL buttom before dipping into
buffer solution. COS: Procedure of PH meter calibration according to HACCP plan was discussed with
person in charge during the visit.
x
— Focused Inspection· Focused Inspection
Comments: Food Establishment must submit updated documentation demonstrating the water supply for its facility comes from an approved
source, as required by Rule SK-4.004(3)(a), FAC. Please submit the documents within 30 days of this visit to: inspector
Scott. House@FDACS gov
Consultation visit with food establishment management.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Proof of water and sewage provided via water bill at time of inspection.
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.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
Food Establishment must submit updated documentation demonstrating the water supply for its facility comes from an approved
source, as required by Rule 5K-4.004(3)(a), FAC. Please submit the documents within 30 days of this visit to: inspector
Scott [email protected]
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
— Focused Inspection· Focused Inspection
Comments: 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.
— 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.
Sushi Maki Whole Foods Pembroke Pines in Pembroke Pines: Stop-Sale & Stop-Use Orders (1)
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; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Time as a public health contr… |
Sushi Maki Whole Foods Pembroke Pines in Pembroke Pines: Frequently Asked Questions
- When was Sushi Maki Whole Foods Pembroke Pines in Pembroke Pines last inspected?
- Sushi Maki Whole Foods Pembroke Pines in Pembroke Pines was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 17, 2026. Inspection type: Focused Inspection.
- How many inspections has Sushi Maki Whole Foods Pembroke Pines in Pembroke Pines had?
- Sushi Maki Whole Foods Pembroke Pines in Pembroke Pines has 19 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Sushi Maki Whole Foods Pembroke Pines in Pembroke Pines find?
- Sushi Maki Whole Foods Pembroke Pines in Pembroke Pines was most recently inspected by FDACS on March 17, 2026 (Focused Inspection).
- Has Sushi Maki Whole Foods Pembroke Pines in Pembroke Pines had any stop-sale or stop-use orders?
- Yes, Sushi Maki Whole Foods Pembroke Pines in Pembroke Pines has 1 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 Maki Whole Foods Pembroke Pines in Pembroke Pines?
- The most frequently cited FDACS violations at Sushi Maki Whole Foods Pembroke Pines in Pembroke Pines 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; 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; 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) Pf.
- Does Sushi Maki Whole Foods Pembroke Pines in Pembroke Pines have any repeat violations?
- Yes, Sushi Maki Whole Foods Pembroke Pines in Pembroke Pines 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; 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; 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) Pf.
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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 Maki Whole Foods Pembroke Pines. How we collect and verify this data.