DirtyFLRestaurant Inspection Data

SUMO

SUMO in DAYTONA BEACH has 3 health inspections on record with an overall food safety rating of 1.7/5. Food safety practices have remained consistent.

Last inspection: 6 days ago · 3 reports on file

Live Oak Avenue
Florida, 33844
Polk County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 3 health inspection reports

All Inspection Reports

4/10/2026· 6d ago

Visit ID: 13533460

Follow-up Inspection Required

3 high, 5 int, 12 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount Warning
  • 21-05-5:Basic - Apron used to cover rice. Corrected On-Site Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -sugar -sushi rice Corrected On-Site Warning
  • 06-09-1: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. -fish was just placed in walk in cooler Corrected On-Site Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -plate of food and drink on large pot Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Warning
  • 08B-38-4:Basic - Food stored on floor. -bag of onions ,bucket of duck sauce Warning
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -rice Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease,manager stated on schedule to be cleaned Warning
  • 25-05-4:Basic - Single-service articles improperly stored. -box of Togo containers on floor Warning
  • 08B-12-5:Basic - Stored food not covered. -walk in cooler prepped broccoli and onions Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. -walk in cooler raw beef over rice Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -walk in freezer chicken over beef,beef over fish Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg roll 46f ,garlic in oil 80f,pasta 56f , butter 67f less then 4 hours placed in cooler Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -sushi bar chest freezer in front of handsink Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -chemical spray bottles stored in handsink Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Sushi menu per operator uses cold smoked salmon ,manager making menu Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -wait station Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -pink chemical not labeled Warning

9/29/2025· 6mo ago

Visit ID: 10917016

Met Inspection Standards

4 high, 4 int, 10 basic

  • 14-01-5:Basic - Bowl or other container with no handle provided to dispense food. - sauces in walk in cooler -sugar
  • 14-05-4:Basic - Cardboard used to line food-contact shelves.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drinks n large pot and on dish machine
  • 08B-38-4:Basic - Food stored on floor. -chili sauce soup base by storage shelf -container of salmon on floor in walk in cooler-cos
  • 08B-25-4:Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. - cardboard box previously containing raw chicken reused for storing cut broccoli
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. -re use of can to store eggs -jug cut into a scoop
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -spoons and forks at front counter
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -pork at room temperature Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washed, rinsed pot and started to return to service without sanitizing. Manager intervened, placed pot back in sink. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken, beef, shrimp over sauces in walk in cooler -raw lobster over Sauce in reach in cooler -cos
  • 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 beef, walk in cooler Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -escalar 47f,tilapia 47f less than 4 hours less than 4 hour
  • 03D-15-4:Intermediate - Ice in ice bath for eggs melted. Corrected On-Site
  • 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. -question on DBPR plan marked no . Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. -certificates missing information Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -clear chemical
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. -rear exit by bathrooms partial blocked

5/30/2025· 10mo ago

Visit ID: 10841643

Met Inspection Standards

3 int, 2 basic

  • 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. -sushi bar 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.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -menu under Poke Bowl-salmon poke bowl on main menu and Togo menu
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.