How many inspections has Sushi With Gusto in Pembroke Pines had?

Sushi With Gusto in Pembroke Pines has 3 FDACS food safety inspection(s) on record from January 2022 to present.

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

Sushi With Gusto in Pembroke Pines was most recently inspected by FDACS on December 16, 2025 (Met Sanitation Inspection Requirements).

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

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

Sushi With Gusto in Pembroke Pines

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

2200 N Flamingo Rd # 14a, Pembroke Pines, FL 33028

Palm Beach County · Seafood Market Retail · FDACS
Owner: Lwin Family Co LLC
FDACS Estab #: 403418

Overview

Sushi With Gusto in Pembroke Pines operates as a seafood market retail establishment with a record of 3 FDACS inspections dating to June 2023. The facility received 8 violations across inspections, all concentrated in the most recent inspection on December 16, 2025.

The December 2025 inspection documented four priority-level violations involving time and temperature control, cross-contamination, and employee hygiene. Raw tuna was observed stored directly over ready-to-eat sweet potatoes in a reach-in cooler, and raw salmon sushi was found positioned directly above ready-to-eat spring shrimp sushi and California rolls in the retail display area. In-store-made sushi products prepared at 8 a.m. were measured at 48–51 degrees Fahrenheit at 11:15 a.m., below the safe holding temperature for time/temperature control foods; all products were removed and frozen during the inspection. The person in charge did not follow the facility's HACCP plan while calibrating the pH meter on rice, using water from the hand-washing sink instead of distilled water as specified in the approved procedure. Food employees were observed donning gloves before washing their hands during food processing. A priority foundation violation noted the hand-washing sink was used for non-food purposes (filling a water cup for pH testing). All observed violations were corrected on site, and the person in charge and employees were instructed on proper procedures during the visit.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

8Violations

Last inspected FDACS: December 16, 2025

Sushi With Gusto in Pembroke Pines: FDACS Inspection History (3)

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 — 2 inspections

Dec 16, 2025 — Met Sanitation Inspection Requirements· 8 violations· Met Requirements

Inspector: CARIDAD DELGADO, SANITATION AND SAFETY SPECIALIST

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. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events, was provided via Email.

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

Food Processing Area: Observed container of raw tuna over sweet potatoes inside reach in cooler. Retail Area: Observed containers of raw salmon sushi directly over RTE (ready to eat) spring shrimp sushi and California rolls. COS: Raw sushi was placed in appropriate location 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

Retail Area: Various containers of in-store-made sushi packages made at 8am and displayed at the self-service open-air cooler, including California Rolls, Salmon rolls, and spring shrimp rolls were found with an internal temperature between 48-51 degrees F when checked with an accurate probe thermometer at 11:15am. COS: All sushi was removed and placed inside the freezer for cooling down. All sushi temperatures were checked and verified during the inspection. x Print Date: 12/16/2025 Page 1 of 3 24 Pf Citation Description: 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 Pf Observation: Written procedures for proper cleanup of vomit and diarrheal events not available during inspection.

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 (PIC) did not follow the HACCP plan while measuring rice PH. PIC gathered water from hand wash sink instead of the distilled water mentioned by HACCP plan. COS: The procedure of PH meter calibration according to the HACCP plan was discussed with the person in charge during the visit. x

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

Food Processing Area: Employees don gloves before washing their hands to engage in food processing. COS: Discussed with employee when to wash their hands; employees washed their hands and donned new gloves.

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

Food Processing Area: Employee used hand wash sink next to 3 compartment sink to fill 2 oz cup of water to check PH on rice. Proper Use of hand wash sink was discussed with employees.

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Food Processing Area: Unlabeled bottles of sauce stored on the preparation reach in cooler. COS: Bottles were named during inspection.

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)

Food Processing Area: Wet wiping cloth found on preparation table area was not held in sanitizer between uses. COS: Wet wiping cloth was put inside bucket with sanitizer solution during inspection.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Food Processing Area: Personal water bottle stored over single use items. COS: Water bottle was moved to appropriate location during inspection.

Jan 29, 2025 — Focused Inspection· Focused Inspection

Inspector: KAITLYN FORD

Comments: Visit conducted for training purposes.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Jun 27, 2023 — Focused Inspection· Focused Inspection

Inspector: WENNDY AYERDIS

Comments: Visit for training purpose only.

No violations or enforcement actions recorded for this inspection.

Sushi With Gusto in Pembroke Pines: Frequently Asked Questions

When was Sushi With Gusto in Pembroke Pines last inspected?: Sushi With Gusto in Pembroke Pines was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 16, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Sushi With Gusto in Pembroke Pines had?: Sushi With Gusto in Pembroke Pines has 3 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Sushi With Gusto in Pembroke Pines find?: Sushi With Gusto in Pembroke Pines was most recently inspected by FDACS on December 16, 2025 (Met Sanitation Inspection Requirements).
Has Sushi With Gusto in Pembroke Pines had any stop-sale or stop-use orders?: No, Sushi With Gusto in Pembroke Pines has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Sushi With Gusto in Pembroke Pines?: The most frequently cited FDACS violations at Sushi With Gusto 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; 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 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.