DirtyFLRestaurant Inspection Data

YUMM SUSHI

21073 POWERLINERD #31

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/23/2025

Inspection #: Visit ID: 10779482

  • 53A-02-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning - From follow-up inspection 2025-04-23: Yehudah Levy provided proof of completed NRFSP food manager test at time of callback inspection. Awaiting certificate via mail. **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. Repeat Violation Admin Complaint - From follow-up inspection 2025-04-23: No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. **Time Extended**

Inspection Date: 2/13/2025

Inspection #: Visit ID: 8853346

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine. Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on sushi line prep cooler door handles. Warning
  • 21-12-4:Basic - Multiple soiled wet wiping clothes not stored in sanitizing solution between uses throughout sushi prep and ware washing areas. Warning
  • 22-16-4:Basic - Sushi prep line reach-in cooler interior/shelves have accumulation of soil residues. Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over ready to eat mangos and ready to eat carrots in two door glass reach in cooler in back prep area. Operator reorganized. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kani (48F - Cold Holding) held at kitchen flip top cooler for less than three hours. Operator moved to freezer to ensure quick cooling. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at front sushi counter used to thaw krab stick. Employee removed item. Corrected On-Site Warning
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. Repeat Violation Admin Complaint
  • 53B-01-5:Intermediate - 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. Repeat Violation Admin Complaint
  • 31B-03-4:Intermediate - No soap provided at handwash sink next to triple sink. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator. Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed and provided consumer advisory to operator. Operator posted. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing degreaser at back triple sink not labeled. Operator labeled. Corrected On-Site Warning

Inspection Date: 10/7/2024

Inspection #: Visit ID: 8853084

  • N/A:No Violations Were Observed

Inspection Date: 8/7/2024

Inspection #: Visit ID: 8743393

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the front Sushi Line, tuna (53F - Cold Holding); salmon (58F - Cold Holding). The manager stated that the fish was held on a tray on top of the flip top cooler during a lunch rush and would be returned to the cooler. The fish was stored outside of refrigeration for less than 1 hour. The fish was returned to refrigerator to chill and cold hold. **Corrective Action Taken**
  • 03F-02-5: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. The sushi rice at the front line was missing its time mark. The rice was prepared less than 1 hour ago. The time mark was applied. Corrected On-Site
  • 11-27-4: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.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53B-01-5:Intermediate - 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. Warning

Inspection Date: 2/27/2024

Inspection #: Visit ID: 8581098

  • 08B-38-4:Basic - Food stored on floor. Bags of rice on floor
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used as liners for food. Chef discarded Corrected On-Site
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. At licensing notice wrong wording for fish. Crab and white tuna. Location not open for business at time of inspection, did not receive permanent menus,
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at front counter. Chef filled Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Chef filled soap Corrected On-Site