ATLANTIC SUSHI
14812 S MILITARY TRL, Delray Beach FL 33484 · 5614998572
Last inspected Jul 27, 2026 · 15 visits since August 2023
SEP 24
OCT 25
FEB 26
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on ground in front of far left hand wash sink on cook line in kitchen. Observed approximately 6 live roaches on underside/wall of far left cook line 3 door flip top in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024039030 | Jul 3, 2024 | Jan 17, 2025 | $400 |
| 2--2024059695 | Sep 3, 2024 | Dec 5, 2024 | $560 |
| 2--2018059971 | Nov 21, 2018 | Jan 4, 2019 | $200 |
Inspection history
15 visits, newest first
Jul 27, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 27, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2026Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Menu contains Sushi bar appetizers, sushi rolls, sushi combo, sushi boat, and sashimi entrees made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Observed torn door gasket at both three door reach in cooler opposite cookline in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen. 2. Oscillating floor fan vents dusty in kitchen.
Jul 8, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 18 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority5 Intermediate11 Basic
Show 18 findings ▾
Roach activity present as evidenced by live roaches found. 1. Observed approximately five live roaches inside oven at cookline in kitchen. 2. Observed approximately twenty five live roaches inside wok at cookline in kitchen. 3. Observed two live roaches on floor in warewash area. 4. Observed one live roach on cutting board in warewash area at cleaned utensil storage area.
Time/temperature control for safety food, sushi rice, identified in the written procedure as a food held using time as a public health control has no time marking. Operator time marked 10a-2p.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed black staining on five cutting boards stored at cleaned utensil rack in warewash area. Operator discarded.
Handwash sink used for purposes other than handwashing. Observed soiled strainer in hand sink basin at cookline in kitchen.
Menu contains Sushi bar appetizers, sushi rolls, sushi combo, sushi boat, and sashimi entrees made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two new food employees working in kitchen and hired less than 60 days ago without proof provided of reporting responsibility. Operator signed form with both employees at the time of inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black mold-like substance in the interior of the ice machine.
Bowl or other container with no handle used to dispense food. Observed plastic container with no handles stored with rice in container in dry storage area.
Cardboard used to line nonfood-contact shelves. Observed soiled cardboard used as shelf liner at prep table at cookline in kitchen.
Dead roaches on premises. 1. Observed approximately 20 dead roaches on two glue boards monitors inside oven at cookline in kitchen. 2. Observed approximately 30 dead roaches on floor at cookline and under cookline equipment. 3. Observed approximately 15 dead roaches inside wok at cookline in kitchen. 4. Observed 5 dead roaches stuck to cutting boards at clean utensil storage rack in warewash area. 5. Observed approximately 25 dead roaches on glue boards at sushi counter floor. 6. Observed one dead roach floating in water bucket at cookline, operator discarded water. Operator started to clean at the time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored at clean utensil rack on shelf next to clean utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bag stored on food storage rack on shelf next to noodles and above sauces.
Equipment in poor repair. Observed torn door gasket at both three door reach in cooler opposite cookline in kitchen.
Floor soiled/has accumulation of debris underneath cookline equipment in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use scoop stored in utensil water 82F, at food prep table in kitchen.
Interior of two toaster ovens has accumulation of black substance/grease/food debris at sushi entrance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen. 2. Oscillating floor fan vents dusty in kitchen.
May 27, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Observed scrubber stored in handwashing sink. Operator removed.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Apr 13, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in flip top cooler at end of cook line raw chicken stored over shredded lettuce. Operator removed.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Feb 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with gloves on and then proceeded to touch sushi rice in container without washing hands or changing gloves. Discussed with operator. Employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch phones and then proceeded to touch eggrolls without washing hands and changing gloves. Discussed with operator. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in flip top cooler at end of cook line raw chicken stored over shredded lettuce. Operator removed.
Handwash sink used for purposes other than handwashing. Observed container stored inside handwashing sink at cook line. Operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees food stored at prep table at cook line. Operator removed.
Soiled dry wiping cloth in use. Observed soiled cloths stored at cook line.
Oct 30, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Sep 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 8 high priority.
8 High priority1 Intermediate2 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer empty. Operator changed sanitizer primed, and retested at 100ppm chlorine
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling washed lettuce with bare hands. Discussed with operator, employee put on gloves and rewashed
Nonfood-grade bags used in direct contact with food. Raw chicken stored in direct contact with plastic handle thank you bag in walk in freezer
Raw animal food stored over or with unwashed produce. Bowl of Raw pork stored on top of box of unwashed cabbage in walk in cooler. Raw fish stored above unwashed onions in walk in cooler. Operator reorganized
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above ready to eat curry sauce in cook line reach in cooler. Operator reorganized
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork stored in same container as raw chicken in cook line reach in cooler. Both items wrapped in plastic wrap. Operator separated
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. brown rice reheating since 11:30 (2:10) (69F-90F - Reheating). Being reheated in rice warmer.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. brown rice reheating since 11:30 (2:10) (69F-90F - Reheating). Being reheated in rice warmer. See Stop Sale
No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area hand wash sink. Operator refilled
Food stored on floor. Multiple items stored on floor in walk in cooler/ walk in freezer
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Operator removed
Jul 3, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 2, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Multiple food items stored in direct contact in plastic handle to go bags in walk in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored in top of ready to eat mushrooms in cook line flip top. Raw salmon stored above brussel sprouts in walk in cooler. Operator reorganized
Roach activity present as evidenced by live roaches found. Observed 1 live roach on ground in front of far left hand wash sink on cook line in kitchen. Observed approximately 6 live roaches on underside/wall of far left cook line 3 door flip top in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (64F); cooked egg (81F) being held at room temperature for approximately 1.5 hours. Operator discarded
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/CFM arrived at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink. Observed at left corner cook line hand wash sink. Operator provided
Food stored on floor. Noodles stored on floor in prep area, multiple items stored on floor in walk in cooler/freezer. Operator started to move items to shelves
Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water at prep sink. Operator turned on cold running water
Uncleanable knife block in use to store knives. Operator removed
Nov 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority6 Intermediate1 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer will not prime.
Nonfood-grade bags used in direct contact with food. Multiple food items stored in direct contact with plastic handled to go bags in walk in freezer
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs being held at room temperature of 73°F on cook line, operator states eggs have been out less than 1 hour. Operator moved to reach in.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (66F - Cold Holding) on cook line. Operator states item has been out less than 1 hour. Operator moved to reach in cooler
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit provided for sanitizer
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to get bleach
No soap provided at handwash sink. Observed at prep area hand wash sink. Operator provided
Person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and provided to operator
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. Bin of raw beef stored on floor in walk in cooler. Multiple items stored on floor in walk in freezer. Operator moved to shelf
Nov 7, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Aug 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority5 Intermediate4 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to 3 Compartment sink
Spray bottle containing toxic substance not labeled.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink across from 3 Compartment sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle of drinking water stored in Baine Marie. Employee remove and discard item
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice dispenser stored in standing water
Wet mop not stored in a manner to allow the mop to dry.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.