Noutta Sushi
6592 W Atlantic Ave, Delray Beach, FL 33446 · Permanent Food Service · License 6021853
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 5 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 30, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In right fliptop upper, cooked chicken (51°F - 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.
Fixed on the spot
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.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: 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 78°F in water 78°F at 1:30pm (ambient cooling approximately 2 hours) to 73°F at 1:55pm in cooler; rice noodles in water 76°F at 1:30pm (ambient cooling approximately 2 hours) to 71°F at 1:55pm in cooler. Based on times and temperatures taken, neither will reach 41°F in 4 hours. Employee added ice to water to rapid continue chilling.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unknown blue substance in spray bottle by cookline. Employee paddled as cleaner.
Fixed on the spot
Code 53, Manager certification and employee training: 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
Basic5
Code 06, Food properly thawed: 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.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing watch while preparing sushi.
Code 24, Clean equipment storage and air drying: 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.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At sushi station hand sink.
Code 40, Employee personal belongings: 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.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.