U MI FL LLC

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On grill: butter (63F - Cold Holding). In sushi upper reach-in cooler: cream cheese (47F - Cold Holding); crab (46F - Cold Holding); salmon (48F - Cold Holding). In reach-in cooler across from woks: shrimp (48F - Cold Holding); crab (46F - Cold Holding); whole cooked peeled eggs (55F - Cold Holding); pork (49F - Cold Holding); corn (49F - Cold Holding). Operator stated lids were open during lunch rush and iced food. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-01-08: In sushi upper reach-in cooler: cream cheese (51F - Cold Holding); crab (49F - Cold Holding); tuna (48F - Cold Holding); salmon (51F - Cold Holding); shrimp (46F - Cold Holding). In reach-in cooler across from woks: whole cooked peeled eggs (60F - Cold Holding); pork (47F - Cold Holding). Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On grill: butter (63F - Cold Holding). In sushi upper reach-in cooler: cream cheese (47F - Cold Holding); crab (46F - Cold Holding); salmon (48F - Cold Holding). In reach-in cooler across from woks: shrimp (48F - Cold Holding); crab (46F - Cold Holding); whole cooked peeled eggs (55F - Cold Holding); pork (49F - Cold Holding); corn (49F - Cold Holding). Operator stated lids were open during lunch rush and iced food. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam cooker at sushi bar: rice (93F - Hot Holding). Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed after Y-splitter at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold-like substances on white deflector plate of ice machine.

Intermediate - Handwash sink used for purposes other than handwashing. Fish thawing in sushi-bar hand-wash sink. Employee removed fish. Corrected On-Site

Intermediate - 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. Employees Max, Deago, Feli do not have food handler certification.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on front prep table. Employee discarded drink. Two employee drinks on shelf over starch buckets next to walk-in cooler. Manager moved drinks to designated drink storage bin. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Gallon of milk for employees not labeled or segregated as such in walk-in cooler. Manager moved to bottom shelf to area for employee food. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Four tongs on equipment door handles along cookline. Manager removed. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and piping soiled with grease accumulation.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook-line cutting board. Employee moved to sani-bucket. Corrected On-Site

High Priority - Container of medicine improperly stored. Employee medicine on food cart behind sushi cooler. Manager moved to lower cabinet shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi cooler: cream cheese (54F - Cold Holding); crab meat (50F - Cold Holding); salmon (45F - Cold Holding); white fish (48F - Cold Holding). Manager placed in ice bath. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cooker pot up front: sushi rice (118F - Hot Holding).

Intermediate - 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/ Five employees working with no certified food manager present at time of inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bin of pork in walk-in cooler prepared prior with no date marked. Manager marked bin. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. No-handle bowl used as scoop in reach-in cooler. Manager removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink and food on prep table and shelf over prep table.

Basic - Employee eating in a food preparation or other restricted area. Employee eating in food prep area. Manager directed employee to eat in dining area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. One pair of tongs on oven door handle. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on reach-in cooler cutting board. Manager moved to sani-bucket. Corrected On-Site Repeat Violation