UMAMI SUSHI
North Dale Mabry Highway
Florida, 33548
Hillsborough County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/13/2025
High Priority
3
Intermediate
6
Basic
11
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 1/13/2025 revealed 20 total violations (3 high priority, 6 intermediate, 11 basic).
Inspection on 4/18/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
Food safety inspection conducted on 4/18/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 4/12/2024
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 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.
Food safety inspection conducted on 4/12/2024 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 1/4/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 1/4/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 11/29/2023
High Priority
6
Intermediate
2
Basic
13
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 11/29/2023 revealed 21 total violations (6 high priority, 2 intermediate, 13 basic).