UMAMI SUSHI

High Priority - Raw animal food stored over or with unwashed produce. Raw beef above unwashed red onions in walk in cooler. Repeat Violation Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ground tuna label stated that removed the back before thawing defrosted completely no removed from original ROP package in vertical reach in cooler See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi roll (53F - Cold Holding); fried tofu (50F - Cold Holding); raw white tuna (50F - Cold Holding);in small reach in cooler by fryer. Warning

Basic - 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. Ground tuna label stated that removed the back before thawing defrosted completely no removed from original ROP package in vertical reach in cooler See stop sale. Warning

Basic - Stored food not covered. Sauce not covered I walk in cooler Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested multiple times chlorine sanitizer solution 0ppm. Warning

High Priority - Raw animal foods not properly separated from each other in holding based upon minimum required cooking temperature. Raw chicken above raw beef in walk in cooler, operator removed the raw chicken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked tofu (52F - Cold Holding); cooked broccoli (49F - Cold Holding); raw fish (51F - Cold Holding); krab sushi roll (48F - Cold Holding) in reach in cooler on cook line Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tofu (52F - Cold Holding); cooked broccoli (49F - Cold Holding); raw fish (51F - Cold Holding); krab sushi roll (48F - Cold Holding) in reach in cooler on cook line. See stop sale Corrected On-Site Warning

Intermediate - No soap provided at handwash sink in sushi bar. Operator refilled it Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce no date mark in walk in cooler after preparation of 24 hours. Operator marked date correctly Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table, operator removed it Warning

Basic - Stored food not covered. Fish on floor in walk in freezer, operator removed it to shelf Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemon above sauce in walk in cooler, operator removed lemon Warning

High Priority - - From initial inspection : High Priority - 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. Tested 2 times no chlorine. Discussed to use three compartment sink. Warning - From follow-up inspection 2025-12-30: Still observed at 10ppm Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on cooks line make coolers next to stove tops. Repeat Violation Warning - From follow-up inspection 2025-12-30: Still observed. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board on cooked line next to handsink grooved , discussed with Operator importance of smooth cutting boards. Warning - From follow-up inspection 2025-12-30: Still observed Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches on wall above dish washing machine. 2 dead roaches on three compartment sink ware washing area. 1 dead roaches on top of dish washing machine Warning - From follow-up inspection 2025-12-30: Observed one dead roach on ceiling tile above dish machine , manager removed from ceiling tile at time of inspection. Time Extended

High Priority - 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. Tested 2 times no chlorine. Discussed to use three compartment sink. Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed raw meat over unwashed produce in walk in cooler, operator moved items to proper storage Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken on make table on cooks line next to hand sink over ready to eat items, employee moved items. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches on ceiling tile above dishwasher machine. 1 live roach on top of dish washing machine. 1 live on floor by hand washing sink on cooks line. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Ahi tuna thawed in commercial packaging not removed, operator discarded items. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cooks line Krab 47 first temp taken 2nd temp 28F employee moved to freezer Corrected On-Site Warning

High Priority - 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 sushi rice held less than 4 hours manager determined time and placed time on time chart. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on cooks line make coolers next to stove tops. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing.observed cutting boards and knife in sink, employee removed items. Corrected On-Site Warning

Basic - 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. Observed Ahi tuna thawed in commercial packaging not removed, operator discarded items. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board on cooked line next to handsink grooved , discussed with Operator importance of smooth cutting boards. Warning

Basic - Dead roaches on premises. 2 dead roaches on wall above dish washing machine. 2 dead roaches on three compartment sink ware washing area. 1 dead roaches on top of dish washing machine Warning

Basic - Food stored on floor. Observed bucket of cut lettuce being used for salads stored on floor in prep area across from walk in. Operator moved items to walk in cooler Repeat Violation Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in reach in cooler on cooks line next to hand sink, employee relocated the drinks. Corrected On-Site Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Observed unwashed cucumbers being cut and prepped on prep table next to dishwasher , employee washed vegetables. Corrected On-Site Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dishwasher reading a 0 ppm. Operator was able to set up three compartment sink. Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Cook touched face with bare hands and immediately handled clean utensils to prepare food with no handwashing. Warning

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -Bleach currently being used not approved for food contact surfaces or dishes, manager came in with the proper bleach for food contact surfaces Corrected On-Site Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. -Raw beef stored over unwashed vegetables in walk-in cooler Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Shrimp tempura on hot hold held at 82F -Sushi rice held at 90F Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Sushi rice on sushi line held at room temperature, at 82F -Shrimp tempura on cook line held at 90F See stop sale Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -Emailed operator Clean-Up of Vomiting and Diarrheal Events (5030-104). Operator was able to print out written plan. Corrected On-Site Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -Hand washing station in kitchen next to wok grill had hot water turned off. Employee was able to restore hot water. Corrected On-Site Warning

Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Men's public access restroom door not self closing Warning

Basic - Bowl or other container with no handle used to dispense food. -Soup bowl used as scoop in sauce container in walk-in cooler -Soup bowl used as scoop in sugar container in dry storage area Warning

Basic - Cloth used as a food-contact surface. -Cloth placed over cut raw vegetables in walk-in cooler Warning

Basic - Cutting board has cut marks and is no longer cleanable. -All cutting boards currently in use on cook line grooved Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee beverage on cook line cutting board Warning

Basic - Employee eating in a food preparation or other restricted area. -Employee eating food in dishwashing area Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Speaker kept next to single service Togo boxes on shelf at end of cook line Warning

Basic - Food stored on floor. -Sauce container stored on floor in walk-in cooler Warning

Basic - Ice bucket stored on floor between uses. -Operator properly stored ice bucket Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Knives stored between equipment on cook line Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Rice scoop on prep table next to rice cookers. Water at 75F Warning

Basic - Single-service articles not stored inverted or protected from contamination. Warning

High Priority - Employee washed hands with no soap. Discussed proper hand washing with employee. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed in kitchen. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish sitting on top of portion cup of sauces Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauces made on site -soy/mayo sauce 50F -Yummy sauce 48F -Ginger sauce 48 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -soy/mayo sauce 50F -Yummy sauce 48F -Ginger sauce 48 Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice 117F - fried tempora 128 Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - sushi rice held on time without plan. Time as a Public health control form emailed to operator. Corrective Action Taken Warning

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -spicy tuna -spicy salmon Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Gasket at tech in at sushi with old debris. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep table , corrected, employee removed drinks during inspection. Corrected On-Site Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Large gap at bottom of screen door to kitchen. Warning

Basic - Food stored on floor. Onion stored on floor in walk-in cooler. Operator moved onion to shelf. Corrected On-Site Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Ladies restroom no hand washing sign Warning

Basic - Single-service articles not stored inverted or protected from contamination. To go cups stored over soda dispenser not inverted Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish rolls thawing out on counter , correct, operator placed rolls in walk in cooler to continue the thawing process. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation Warning

High Priority - 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. At 0ppm. Dish machine is not working. Manager set up triple sink and set all dishes to be rewashed. Corrective Action Taken Warning

High Priority - 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. Employee cutting broccoli with bare hands. Discussed bare hand contact with manager. Employee put on gloves before resuming food prep. Corrective Action Taken Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Wontons kept in grocery bag in reach in freezer at end of cook line. Warning

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Salmon invoice states salmon is farm raised but does not say pellet fed. Manager provided letter from True Worlds stating that salmon is farm raised and pellet fed. Corrected On-Site Warning

High Priority - Paper towel used as liner for food container of vegetables at reach in cooler across from fryers. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 62°F, recheck 43°F Manager added ice to tofu to chill. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled. Warning

Intermediate - 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. All employee training expired 11/2021. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 80°F at hand sink by soda machine. Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice. Manager removed bowl. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation Warning

Basic - Dishmachine has no data plate/operating specifications. Warning

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

Basic - Employee eating in a food preparation or other restricted area. Employee eating in dry storage area. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.phone on prep table. Manager removed. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Floor drains soiled. Warning

Basic - Food stored on floor. Onions on floor in walk in cooler. Manager moved off floor. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons stored in standing water. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers soiled. Warning

Basic - Open dumpster lid. Shared dumpster. Warning

Basic - Working containers of food removed from original container not identified by common name. Bulk bins of sugar and flour not labeled. Manager labeled items. Corrected On-Site Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Discussed with operator proper training for hand washing. Corrective Action Taken Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator will fully cook fish until proof of parasite destruction has been established. Warning

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 bay, Cooler on hot line sprouts (46°F - Cold Holding); cut greens (46°F - Cold Holding); chicken (46°F - Cold Holding). Operator iced everything down Corrective Action Taken Warning

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator fixed Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater in dry storage Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Warning

Basic - Floor soiled/has accumulation of debris. Floors, walls, and ceilings in kitchen Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Warning

Basic - Insect control device installed over food preparation area. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers, walk in cooler, equipment in kitchen. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 3 bottled of sports drinks in reach in cooler, operator removed them Corrected On-Site Warning

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved it. Warning

Basic - Wood food-contact surface not properly sealed. Warning

Basic - Working containers of food removed from original container not identified by common name. Multiple items in walk in cooler, sauces and prepared food items. Warning