🪰1,195,053 violations tracked across 67 Florida counties

NOUTTA SUSHI

6592 W ATLANTIC AVE, DELRAY BEACH, FL 33446

License #6021853

🍱 Japanese/Sushi ℹ️
67.5 Grade F / 100

Failing Health Score

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Latest inspection
September 30, 2026 · 10 findings · 2 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
10
Clean inspections
3
Callback visits
0
Latest clean pass
July 26, 2025

The latest inspection on September 30, 2026 shows 10 observation rows: 2 critical, 3 major, and 5 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
70%
Inspector notes
31
Coverage note
Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

NOUTTA SUSHI has a rough inspection history. Would you risk it?

F record

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Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗
  • Disposition: Inspection Completed - No Further Action
  • [03F-02-5] 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 and the time removed from temperature control cannot be determined. Sushi rice missing time stamp. Manager added time stamp from 11:30am-3:30pm.
  • [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse hanging immediately beside scale and cutting board on shelf at back of kitchen.
  • [53A-05-6] 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/ Certified Food Manager - Fernando Garcia Person In Charge - Noutta Phommahaxay
  • [24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice scoop on top of machine not inverted in holder. Manager inverted.
  • [06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler, partially frozen raw tuna still in vacuum packaging. Per manager, removed from freezer approximately 3-3.5 hours. Manager removed all from packaging.
  • [31B-04-4] No handwashing sign provided at a hand sink used by food employees. At sushi station hand sink.
  • [13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing sushi.
  • [41-17-4] Spray bottle containing toxic substance not labeled. Unknown blue substance in spray bottle by cookline. Employee paddled as cleaner.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In right fliptop upper, cooked chicken (51F - Cold Holding). Observed container held outside of cold air area - on top of containers in line. Per employee not prepared or portioned today and out of cooler less than 1 hour. Employee rearranged containers and placed chicken in cooler to rechill.
  • [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On cart beside fliptop units in kitchen, cut kale 78F in water 78F at 1:30pm (ambient cooling approximately 2 hours) to 73F at 1:55pm in cooler; rice noodles in water 76F at 1:30pm (ambient cooling approximately 2 hours) to 71F at 1:55pm in cooler. Based on times and temperatures taken, neither will reach 41F in 4 hours. Employee added ice to water to rapid continue chilling.
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