DirtyFLRestaurant Inspection Data

UMI SUSHI AND SEAFOOD BUFFET

With 5 inspections documented, UMI SUSHI AND SEAFOOD BUFFET maintains a 1.8/5 food safety rating in BRANDON. Recent inspections show improving food safety practices.

1528 West Brandon Boulevard
Florida, 33511
Hillsborough County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/13/2025

Inspection #: Visit ID: 13570567

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machines in kitchen. Warning - From follow-up inspection 2025-11-06: **Time Extended** - From follow-up inspection 2025-11-13: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in coolers. Warning - From follow-up inspection 2025-11-06: **Time Extended** - From follow-up inspection 2025-11-13: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezers. Warning - From follow-up inspection 2025-11-06: **Time Extended** - From follow-up inspection 2025-11-13: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs on handles of cooks line. Warning - From follow-up inspection 2025-11-06: **Time Extended** - From follow-up inspection 2025-11-13: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at sushi station. Warning - From follow-up inspection 2025-11-06: **Time Extended** - From follow-up inspection 2025-11-13: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezers and reach in coolers gaskets. Warning - From follow-up inspection 2025-11-06: **Time Extended** - From follow-up inspection 2025-11-13: **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Raw Oysters, carb ,pork and multiple items in walk in freezer. Warning - From follow-up inspection 2025-11-06: **Time Extended** - From follow-up inspection 2025-11-13: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Slicer in kitchen. Warning - From follow-up inspection 2025-11-06: **Time Extended** - From follow-up inspection 2025-11-13: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coked chicken and multiple items in walk in cooler. Warning - From follow-up inspection 2025-11-06: **Time Extended** - From follow-up inspection 2025-11-13: **Time Extended**

Inspection Date: 11/6/2025

Inspection #: Visit ID: 13566518

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machines in kitchen. Warning - From follow-up inspection 2025-11-06: **Time Extended**
  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Handles if reach in freezers and reach in coolers. Warning - From follow-up inspection 2025-11-06: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in coolers. Warning - From follow-up inspection 2025-11-06: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezers. Warning - From follow-up inspection 2025-11-06: **Time Extended**
  • 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives between prep table and reach in cooler on cooks line. Warning - From follow-up inspection 2025-11-06: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs on handles of cooks line. Warning - From follow-up inspection 2025-11-06: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at sushi station. Warning - From follow-up inspection 2025-11-06: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezers and reach in coolers gaskets. Warning - From follow-up inspection 2025-11-06: **Time Extended**
  • 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water opened Red Bull in reach in cooler on cooks line. Warning - From follow-up inspection 2025-11-06: **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Raw Oysters, carb ,pork and multiple items in walk in freezer. Warning - From follow-up inspection 2025-11-06: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw beef 48 F, raw shrimp 49 F, bean sprouts 46 F, per operator all items were put out on buffet line at 10:45 am. Time temped 12:15 am. Operator put in ice at time of inspection. **Corrective Action Taken** Warning - From follow-up inspection 2025-11-06: Cold holding: bean sprouts 48 F, raw beef 60 F, raw shrimp 58 F, Per operator items were taken from walk in cooler and put on buffet line at 11 am. Time temped 1 pm. Operator put on ice at time of callback. Admin Complaint
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Slicer in kitchen. Warning - From follow-up inspection 2025-11-06: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Metal sponge in handwash sink at sushi station. Warning - From follow-up inspection 2025-11-06: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coked chicken and multiple items in walk in cooler. Warning - From follow-up inspection 2025-11-06: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled With blue liquid at dish area. Warning - From follow-up inspection 2025-11-06: **Time Extended**

Inspection Date: 11/3/2025

Inspection #: Visit ID: 10888117

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machines in kitchen. Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handles if reach in freezers and reach in coolers. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in coolers. Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating on cooks line on prep table. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on dry storage shelf over for establishment. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Floor throughout kitchen. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezers. Warning
  • 08B-38-4:Basic - Food stored on floor. Bulk oil and sauces on floor in kitchen. Multiple boxes of food in walk in freezer. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives between prep table and reach in cooler on cooks line. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs on handles of cooks line. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at sushi station. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezers and reach in coolers gaskets. Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water opened Red Bull in reach in cooler on cooks line. Warning
  • 08B-12-5:Basic - Stored food not covered. Raw Oysters, carb ,pork and multiple items in walk in freezer. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table act from 3 compartment sink. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour and cornstarch in kitchen. Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon in walk in cooler. Raw chicken over bulk soy sauce in walk in cooler. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw beef 48 F, raw shrimp 49 F, bean sprouts 46 F, per operator all items were put out on buffet line at 10:45 am. Time temped 12:15 am. Operator put in ice at time of inspection. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: shrimp tempura 76 F, Per employee item was made at 11 am. Time temped 12:30 pm. Operator put in reach in cooler at time of inspection. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Slicer in kitchen. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Metal sponge in handwash sink at sushi station. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in employee restroom. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink next to 3 compartment 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. Inspector emailed to operator. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coked chicken and multiple items in walk in cooler. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled With blue liquid at dish area. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink on cooks line next to prep sink. Warning

Inspection Date: 6/12/2025

Inspection #: Visit ID: 10857663

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to soda machine. - From follow-up inspection 2025-06-12: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. - From follow-up inspection 2025-06-12: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Oil on floor on cook line. - From follow-up inspection 2025-06-12: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. For oysters. - From follow-up inspection 2025-06-12: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in reach in cooler not date marked. - From follow-up inspection 2025-06-12: **Time Extended**

Inspection Date: 6/11/2025

Inspection #: Visit ID: 10850109

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to soda machine.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
  • 08B-38-4:Basic - Food stored on floor. Oil on floor on cook line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.at buffet.
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. 3 weevils in flour, 3 weevils in corn starch.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 weevils in flour, 3 weevils in corn starch.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. For oysters.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. For oysters.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At buffet.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At buffet
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in reach in cooler not date marked.