DirtyFLRestaurant Inspection Data

UMAMI SUSHI

UMAMI SUSHI has 10 health inspections on file for its LUTZ location, with an overall rating of 2.8/5. Food safety practices have remained consistent.

Last inspection: 2 days ago · 10 reports on file

North Dale Mabry Highway
Florida, 33548
Hillsborough County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 10 health inspection reports

All Inspection Reports

3/10/2026· 2d ago

Inspection #: 3688359

Warning Issued

12/31/2025· 2mo ago

Visit ID: 13604645

Met Inspection Standards
  • N/A:No Violations Were Observed

12/30/2025· 2mo ago

Visit ID: 13604531

Facility Temporarily Closed

1 high, 1 int, 2 basic

  • 14-09-4: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**
  • 35A-03-4: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**
  • 22-41-4: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**
  • 22-02-4: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**

12/30/2025· 2mo ago

Visit ID: 10893569

Facility Temporarily Closed

7 high, 2 int, 6 basic

  • 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. Observed Ahi tuna thawed in commercial packaging not removed, operator discarded items. Warning
  • 14-09-4: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
  • 35A-03-4: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
  • 08B-38-4: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
  • 12B-13-4: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
  • 08B-39-4: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
  • 22-41-4: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
  • 08A-04-5: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
  • 08A-05-6: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
  • 35A-05-4: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
  • 01B-13-4: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
  • 03A-02-5: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
  • 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 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
  • 22-02-4: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
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.observed cutting boards and knife in sink, employee removed items. Corrected On-Site Warning

6/12/2025· 9mo ago

Visit ID: 10758758

Met Inspection Standards

1 int, 2 basic

  • 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. Ground salmon Escolar Tilapia
  • 08B-38-4:Basic - Food stored on floor. Case of meat on the floor in walk-in freezer. And openbag batter mix walkin cooler cooler Case of avocado walking cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine

1/13/2025· 1y 1mo ago

Visit ID: 8778440

Met Inspection Standards

3 high, 6 int, 11 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substances.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used to scoop rice in rear dry goods storage area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by ice machine not inverted for protection.
  • 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood bowl used for sushi rice not hard grained closed wood.
  • 08B-38-4:Basic - Food stored on floor. Fish stored on floor on walk in freezer. Multiple food items in walk in cooler stored in floor.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. To be stored in oven handle in kitchen by fryer.
  • 33-16-4:Basic - Open dumpster lid.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler across from wok station.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cook line not inverted for protection.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour removed from its original container and not labeled in rear dry goods storage area.
  • 22-48-5: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. Sanitizer used for wiping down tables and cutting boards are non approved sanitizers. Employee went to business next door band received chlorine approved for food contact surfaces. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat vegetables in reach in coolers.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on hose bib splitter on mop sink.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in reach in coolers in kitchen have built up food debris.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to soda station had utensils in sink. Employee removed. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer at hostess stand.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by soda station only reaches 72 F after running for more than 2 minutes.

4/18/2024· 1y 10mo ago

Visit ID: 8656273

Follow-up Inspection Required

1 high

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

4/12/2024· 1y 11mo ago

Visit ID: 8561665

Follow-up Inspection Required

3 high, 1 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed on top area.
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Observed can of soft drink, manager removed soft drink and cleaned out ice bin.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024 Admin Complaint
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. Observed can of soft drink, manager removed soft drink and cleaned out ice bin.

1/4/2024· 2y 2mo ago

Visit ID: 8561344

Met Inspection Standards

4 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-01-04: **Time Extended**
  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Men's public access restroom door not self closing Warning - From follow-up inspection 2024-01-04: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -All cutting boards currently in use on cook line grooved Warning - From follow-up inspection 2024-01-04: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee beverage on cook line cutting board Warning - From follow-up inspection 2024-01-04: Employee drink on prep table next to rice cooker **Time Extended**

11/29/2023· 2y 3mo ago

Visit ID: 8377088

Follow-up Inspection Required

6 high, 2 int, 13 basic

  • 22-20-5:Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Warning
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Men's public access restroom door not self closing Warning
  • 14-01-5: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
  • 21-05-5:Basic - Cloth used as a food-contact surface. -Cloth placed over cut raw vegetables in walk-in cooler Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -All cutting boards currently in use on cook line grooved Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee beverage on cook line cutting board Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -Employee eating food in dishwashing area 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. -Speaker kept next to single service Togo boxes on shelf at end of cook line Warning
  • 08B-38-4:Basic - Food stored on floor. -Sauce container stored on floor in walk-in cooler Warning
  • 10-14-5:Basic - Ice bucket stored on floor between uses. -Operator properly stored ice bucket Corrected On-Site Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -Knives stored between equipment on cook line Warning
  • 10-07-4: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
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Warning
  • 22-49-4: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
  • 12A-25-4: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
  • 22-48-5: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
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -Raw beef stored over unwashed vegetables in walk-in cooler Warning
  • 01B-02-5: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
  • 03B-01-6: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
  • 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. -Emailed operator Clean-Up of Vomiting and Diarrheal Events (5030-104). Operator was able to print out written plan. Corrected On-Site Warning
  • 27-16-4: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