UMAMI RESTAURANT AND SUSHI BAR
South Wickham Road
Florida, 32904
Brevard County County
Overall Food Safety Rating
★★★½☆ (3.7/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/24/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/24/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/12/2025
High Priority
7
Intermediate
6
Basic
7
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Cases of food not delivered today stored on floor in the walk in freezer. .
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 14-69-4:Basic - Ice buildup in reach-in freezer walk-in freezer.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar and cook line
- 33-16-4:Basic - Open dumpster lid.
- 08B-39-4:Basic - Raw vegetables not washed prior to preparation.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fluke
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cook line cooler raw shrimp over vegetables.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad 2/5 in sushi bar cooler, combine butter 1/31 in the walk in cooler.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook came in from outside while wearing gloves went to cook line and touched clean equipment without removing gloves and washing hands.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish reduced oxygen package not remained frozen during the whole time
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw sushi grade fish placed in cooler at 10:50 found 11:30 44F to 45F Raw salmon 44f cold hold fluke 45F raw yellow tail 45F. Place in cooler **Corrective Action Taken**
- 03G-43-2:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Raw fish
- 22-02-4:Intermediate - Heavy build up on the sofa nozzles at the drink station
- 01C-05-4:Intermediate - Mussels tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Mussles tags not marked with last date served.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Joshua **Corrected On-Site**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 2/12/2025 revealed 20 total violations (7 high priority, 6 intermediate, 7 basic).
Inspection on 8/5/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).