NOUTTA SUSHI
6592 W ATLANTIC AVE, Delray Beach FL 33446 · 5619082244
Last inspected Mar 10, 2026 · 18 visits since August 2023
FEB 25
APR 25
JUL 25
JUL 25
MAR 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. Observed 1 live roach at counter in kitchen. Operator removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025061924 | Jul 23, 2025 | Nov 21, 2025 | $200 |
| 2--2025039206 | Apr 23, 2025 | Jun 9, 2025 | $200 |
| 2--2024037179 | May 30, 2024 | Nov 26, 2024 | $400 |
Inspection history
18 visits, newest first
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over washed carrots. Operator stored raw shell eggs properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed heavy cream milk opened 2/25/26. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed heavy cream milk opened 2/25/26. See stop sale.
Handwash sink not accessible for employee use at all times. Observed a freezer stored in front of handwashing sink.
Show the remaining 1 finding ▾
No soap provided at handwash sink. Observed no soap at handwashing sink at entrance of kitchen. Operator provided.
Jul 26, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 25, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dead roaches on premises. Observed 15 dead roaches in kitchen.
Jul 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. Observed 1 live roach at counter in kitchen. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler #1 butter (45F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed butter past the fill line. Operator placed butter below into reach in cooler to quick chill.
In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line a knife stored between the flip top cooler #1 and #2. Operator removed.
Standing water in bottom of reach-in-cooler.
Apr 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator time marked sushi rice 10:30-2:30
Handwash sink used for purposes other than handwashing. Observed at handwashing sink in kitchen, bucket stored inside. Operator removed.
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Apr 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 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. Observed Dishwasher (Chlorine 0ppm)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in refrigeration at sushi bar station; raw salmon (52F - Cold Holding). Per operator food not prepared or portioned today. Food held out of temperature for less than 4 hours. Operator removed food to quick chill in walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator time marked 11:00-3:00.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed in walk in cooler milk not date marked. Operator date marked milk 2/8/25.
No probe thermometer provided to measure temperature of food products.
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.
Sep 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left side flip top: cooked shrimp (70F); cooked noodles (72F); sprouts (68F); cooked rice (68F); cooked meatballs (72F); raw beef (70F); tofu (72F). Being held in unit overnight. Per operator door left open overnight. Items not prepared or portioned today. Unknown time out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left side flip top: cooked shrimp (70F); cooked noodles (72F); sprouts (68F); cooked rice (68F); cooked meatballs (72F); raw beef (70F); tofu (72F). Being held in unit overnight. Per operator door left open overnight. Items not prepared or portioned today. Unknown time out of temperature. See Stop Sale
No paper towels or mechanical hand drying device provided at handwash sink. Observed at wait station/ware washing area hand wash sinks. Operator provided
Jul 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 5, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Nonfood-contact surface soiled with grease. Hood filters soiled
May 30, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 8 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. Triple sink tested at 400ppm Quat. Instructed operator to manual sanitize until dish machine is repaired
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw salmon in cook line flip top cooler. Operator reorganized
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 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.
Probe thermometer not within the intended measuring range of use. Probe thermometers provided measuring 100F+
Food stored on floor. Buckets of sauces stored on floor in walk in cooler. Operator moved to shelf
Nonfood-contact surface soiled with grease. Hood filters soiled
- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Exit path to hallway exit door blocked by cot
May 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 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 will not prime. Triple sink tested at 400ppm Quat. Instructed operator to manual sanitize until dish machine is repaired
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw salmon in cook line flip top cooler. Operator reorganized
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low top at sushi line: raw salmon (53F); raw tuna (53F); Krab stick (52F); raw hamachi (53F); cooked rice (52F); seaweed salad (53F); sushi display (50F); Krab stick (50F); cooked shrimp (56F); smoked salmon (51F); raw tuna (55F); cooked eel (57F); raw salmon (55F); all items being held in 2 door reach in cooler over night. Monitored unit for 30 minutes with no changes in temperature. Unknown time out of temperature. Not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low top at sushi line: raw salmon (53F); raw tuna (53F); Krab stick (52F); raw hamachi (53F); cooked rice (52F); seaweed salad (53F); sushi display (50F); Krab stick (50F); cooked shrimp (56F); smoked salmon (51F); raw tuna (55F); cooked eel (57F); raw salmon (55F); all items being held in 2 door reach in cooler over night. Monitored unit for 30 minutes with no changes in temperature. Unknown time out of temperature. Not prepared or portioned today. See Stop Sale
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 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.
Probe thermometer not within the intended measuring range of use. Probe thermometers provided measuring 100F+
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Wine glasses stored directly next to hand wash sink at front sushi line exposed to splash. Operator removed
Food stored on floor. Buckets of sauces stored on floor in walk in cooler. Operator moved to shelf
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in Raw shrimp on cook line. Operator removed and replaced
Nonfood-contact surface soiled with grease. Hood filters soiled
Marked exit/path to marked exit blocked. For reporting purposes only. Exit path to hallway exit door blocked by cot
Apr 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken, raw shrimp stored above unwashed produce in walk in cooler. Operator reorganized
Manager or person in charge lacking proof of food manager certification. Operator unable to provide at time of inspection
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items do not disclose that item contain raw animal foods. Consumer advisory posted on menu
No probe thermometer provided to measure temperature of food products.
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. Not provided for any employees
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at sushi bar hand wash sink. Operator turned on hot water
Exterior door has a gap at the threshold that opens to the outside. Observed at hallway back door
Food stored on floor. Case of raw beef stored on floor in walk in freezer. Operator moved to shelf
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above cook line
Aug 11, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 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.
Nonfood-grade bags used in direct contact with food.
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Floor soiled/has accumulation of debris. Accumulation of grease under stove
Wet wiping cloth not stored in sanitizing solution between uses.
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.