UMAMI
San Jose Boulevard
Jacksonville, Florida, 32223
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/4/2025
High Priority
1
Intermediate
3
Basic
13
Total
17
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed inside cooked white rice container at walk-in cooler. **Repeat Violation**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled cutting walk-in freezer handle soiled.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen prep kitchen and ware washing area. **Repeat Violation**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed utensils not stored handle first at silverware station.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards with marks not longer cleanable at different preparation tables. **Repeat Violation**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed chef wearing gold bracelet.
- 14-11-5:Basic - Equipment in poor repair. Observed several torn and missing gaskets at walk-in-in cooler, walk-in freezer. **Repeat Violation**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed bar rear door exit by walk-in cooler. **Repeat Violation**
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed not handwashing sign at several handwashing sink all throughout the establishment.
- 33-16-4:Basic - Open dumpster lid.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled cutting behind dishwasher machine. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed spiked knifes all throughout kitchen prep several kitchen and preparation tables. **Repeat Violation**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed. Her changing gloves without washing hands. **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at bar area.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed steel scrub stored inside handwashing sink by end of cook line.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food safety inspection conducted on 3/4/2025 revealed 17 total violations (1 high priority, 3 intermediate, 13 basic).
Inspection on 9/10/2024
High Priority
0
Intermediate
3
Basic
10
Total
13
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-09-10: Carbon dioxide/helium tanks not adequately secured. **Time Extended**
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed all throughout the kitchen preparation area. - From follow-up inspection 2024-09-10: Ceiling/ceiling tile shows damage or is in disrepair. Observed all throughout the kitchen preparation area. **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards all throughout the kitchen preparation area with mark not longer cleanable. - From follow-up inspection 2024-09-10: several cutting boards all throughout the kitchen preparation area with mark not longer cleanable. **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torns at cooking line. - From follow-up inspection 2024-09-10: Equipment in poor repair. Observed reach in cooler gaskets torns at cooking line. **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at bathroom hall. - From follow-up inspection 2024-09-10: Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at bathroom hall. **Time Extended**
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed grout missing is son part of the kitchen with food particles encrusted inside. - From follow-up inspection 2024-09-10: Observed grout missing is son part of the kitchen with food particles encrusted inside. **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed heavily soiled oven interior at kitchen line. - From follow-up inspection 2024-09-10: Observed heavily soiled oven interior at kitchen line. **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. All throughout different sinks at the establishment including the bar area. - From follow-up inspection 2024-09-10: No handwashing sign provided at a hand sink used by food employees. All throughout different sinks at the establishment including the bar area. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of cooking equipment and prepa tables throughout the kitchen heavily soiled. Observed reach in cooler and walk in cooler gaskets soiled all throughout the kitchen. - From follow-up inspection 2024-09-10: Observed reach in cooler and walk in cooler gaskets soiled all throughout the kitchen. **Time Extended**
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2024-09-10: Open dumpster lid. **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment uses time for the sushi rice and no procedures were provided. - From follow-up inspection 2024-09-10: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment uses time for the sushi rice and no procedures were provided. **Time Extended**
- 02C-04-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed different bags of cooked products at walk in freezer and not date marked. - From follow-up inspection 2024-09-10: is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed different bags of cooked products at walk in freezer and not date marked. **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottles all throughout the establishment. - From follow-up inspection 2024-09-10: Observed unlabeled chemical spray bottles all throughout the establishment. **Time Extended**
Food safety inspection conducted on 9/10/2024 revealed 13 total violations (0 high priority, 3 intermediate, 10 basic).
Inspection on 9/9/2024
High Priority
10
Intermediate
7
Basic
31
Total
48
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed several bowls with not handle inside food containers all throughout the kitchen and dry storage area.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed all throughout the kitchen preparation area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents and AC returns soiled all throughout the kitchen area; also observed a mold like substance on the ceiling of produce walk in cooler.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards all throughout the kitchen preparation area with mark not longer cleanable.
- 35A-03-4:Basic - Dead roaches on premises. Observed 15 dead roaches inside dish machine electrical box, 20 plus dead roaches behind reach in cooler located in kitchen area, 7 dead roaches on the bottom shelf of preparation table in the kitchen area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed several personal items(purses, cell phones, ear pods) all throughout the kitchen racks.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed some employee engaged in food preparation without hair restraint at kitchen area.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torns at cooking line.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at bathroom hall.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed heavily soiled floors under kitchen equipment at cooking line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed all throughout the kitchen floor under equipment and dry storage area.
- 36-11-4:Basic - Floors not maintained smooth and durable. Observed grout missing is son part of the kitchen with food particles encrusted inside.
- 08B-38-4:Basic - Food stored on floor. Observed rice bags and buckets stored on the floor at dry storage area.
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed heavy condensation of grease at kitchen hood.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed several tongs stored on equipment handle all throughout the kitchen.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed heavily soiled oven interior at kitchen line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. All throughout different sinks at the establishment including the bar area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of cooking equipment and prepa tables throughout the kitchen heavily soiled. Observed reach in cooler and walk in cooler gaskets soiled all throughout the kitchen.
- 33-16-4:Basic - Open dumpster lid.
- 29-08-4:Basic - Plumbing system in disrepair. Observed leaking faucet pipe under hand sink at warewashing area.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at reach in co at cook line.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow drawing at hand wash sink at warewashing area.
- 08B-12-5:Basic - Stored food not covered. Observed soup containers at kitchen line preparation table uncovered.
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws at front bar counter accessible to customers.
- 14-12-4:Basic - Utensils in poor condition. Observed spatula and plastic food storage containers cracked.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall with a mold like substance at warewashing area behind the dishwasher machine, also all throughout different walls at kitchen preparation area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towels not stored in sanitizer bucket all throughout kitchen tables.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken (75F - Cooling); cooked steak (81F - Cooling) at walk in cooler , as per chef the product was cooked three hours before.
- 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. Observed chlorine sanitizer dishwasher machine at 0ppm.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee cutting raw beef then proceeded to handle clean equipment and cook food without changing gloves.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed kitchen staff handling cooked chicken with bare hands, employee was instructed not to handle ready to eat food with bare hands.
- 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Observed establishment serving sushi raw salmon and not aquaculture letter onsite.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 5 plus live roaches on the floor under the cooking equipment in the kitchen, observed 5 live roaches crawling inside dishmachine electrical box and the exterior of the dish machine.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cutting raw beef then proceeded to handle clean equipment and cook food without changing gloves.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yummy sauce (47F - Cold Holding); sprouts (59F - Cold Holding) at walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yummy sauce (47F - Cold Holding); sprouts (59F - Cold Holding) at walk in cooler.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed breaded shrimp (111F - Hot Holding) at hot holding rack at kitchen line.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils and towels stored inside hand sink all throughout the establishment.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All throughout different sinks at the establishment including the bar area.
- 31B-03-4:Intermediate - No soap provided at handwash sink. All throughout different sinks at the establishment including the bar area.
- 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. Observed establishment uses time for the sushi rice and no procedures were provided.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed different bags of cooked products at walk in freezer and not date marked.
- 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. Observed different prepared foods no date marked at walk in cooler, according to manager for more than 24 hours.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottles all throughout the establishment.
Food safety inspection conducted on 9/9/2024 revealed 48 total violations (10 high priority, 7 intermediate, 31 basic).