DirtyFLRestaurant Inspection Data

NSB YU-MI

761 E 3 AVE

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 5/8/2025

Inspection #: Visit ID: 10834000

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Along walls Warning - From follow-up inspection 2025-05-08: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelving Cutting board used to hold clean vases wooden boards Warning - From follow-up inspection 2025-05-08: **Time Extended**

Inspection Date: 5/6/2025

Inspection #: Visit ID: 10727318

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on back shelf with clean plates Corrected On-Site Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Between reach in coolers in the back room Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Along walls Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelving Cutting board used to hold clean vases wooden boards Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded shrimp over lettuce Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 2 on unused soda line area Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Edamame 58-69F, tofu 53-55F. In Thompson cooler overnight - under counter cooler sushi area kimchi overnight 53F, shredded cheese 46F - right server cooler glass door salads 49F Repeat Violation Warning

Inspection Date: 11/22/2024

Inspection #: Visit ID: 10727221

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Fryer area, a also along walls under equipment and in waitstation under shelving Warning - From follow-up inspection 2024-11-22: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - rack below fryer area - Wire shelf above reach in coolers in back room Warning - From follow-up inspection 2024-11-22: **Time Extended**
  • 03F-02-5:High Priority - - From initial inspection : 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 as required. Sushi rice premade into rolls 71F Repeat Violation Warning - From follow-up inspection 2024-11-22: Sushi rice out approximately 2 hours **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets for small cooler between fryer and other cooler heavily stained/lightly soiled. Warning - From follow-up inspection 2024-11-22: **Time Extended**

Inspection Date: 11/21/2024

Inspection #: Visit ID: 8724656

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Fryer area, a also along walls under equipment and in waitstation under shelving 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. Scoop handle for commercially processed garlic touching product. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - rack below fryer area - Wire shelf above reach in coolers in back room Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 in back prep area. 1 in front prep area 2 in waitstation Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 4 in bin with on top of reach in cooler in the back room. 3 on a tray under it. Operator removed, discarded, and cleaned area Corrected On-Site Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tofu 47F, noodles 44F, pork fritters. 52F small cooler, - tempura shrimp, tempura zucchini 46-48F, Korean miso 47 All likely out for lunch and returned to cooler per operator. Rechecked 30 minutes later, tofu 47F, noodles 45F, pork fritters 48F, tempura 47-51F, Korean Miso 48F. Repeat Violation 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 as required. Sushi rice premade into rolls 71F Repeat Violation 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. Miso in waitstation 130F less than 4 hours. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets for small cooler between fryer and other cooler heavily stained/lightly soiled. Warning

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8645481

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. fryer area and throughout Warning - From follow-up inspection 2024-04-03: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Shelving in the back room Fryer area Warning - From follow-up inspection 2024-04-03: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Interior sushi cooler under left display case - tongs in fryer area soiled from previous day - Reach in cooler in front of fryer gaskets Warning - From follow-up inspection 2024-04-03: **Time Extended**

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8550873

  • 16-03-4:Basic - Accumulation of debris/residue inside warewashing machine and on racks Warning
  • 35A-03-4:Basic - Dead roaches on premises. 2 in cardboard plastic wrap 1 on the floor under shelving waitstation 1 on the floor next to cooler at front cooler Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. fryer area and throughout Warning
  • 08B-38-4:Basic - Food stored on floor. Case of sugar packets under shelving waitstation Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front display cases and shredded cheese cooler Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Shelving in the back room Fryer area Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 2 in the corner waitstation under shelving 1 in cabinet with unused equipment 1 on the floor next to wall at kitchen entrance Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Shredded cheese out and returned to cooler 54F. In undercounter glass door cooler. Moved to another cooler - left display case surimi 48F raw fish 48F. Stocked when cooler was still recovering temperature after being off overnight - In small back room cooler Tofu 47F. In the front of the cooler. Back 39F. Door open and closed during prep often. Advised to store time or temperature control for safety food in the back - In cooler in front of the fryers, tempura shrimp 48-50F, tuna bowl 46F. Overnight per operator - cut lettuce 45F and 45F right server cooler See stop sale 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 as required. Sushi rice Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Interior sushi cooler under left display case - tongs in fryer area soiled from previous day - Reach in cooler in front of fryer gaskets Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Saturday night menu Warning

Inspection Date: 11/13/2023

Inspection #: Visit ID: 8346112

  • 16-23-4:Basic - Accumulation of black residue on dish racks. Repeat Violation
  • 16-07-4:Basic - Accumulation of debris in three-compartment sink. Black residue
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - Grease, fryer area - floor along walls Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.tofu cooler Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wire shelving in back prep room - Wire shelving fryer area - Reach in cooler gaskets and surrounding area
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over krab
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl

Inspection Date: 7/24/2023

Inspection #: Visit ID: 8303318

  • 16-03-4:Basic - - From initial inspection : Basic - Dish racks visibly soiled/stained with mold like substance Warning - From follow-up inspection 2023-07-24: Replacements on order per operator **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Fryer area Warning - From follow-up inspection 2023-07-24: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw chicken 44F, overnight in small cooler near fryers - seaweed 44F in left server cooler - cut kale 48F in right server cooler. Operator discarded. Warning - From follow-up inspection 2023-07-24: Fried chicken 42F in cooler by fryers Tofu 42F in left cooler Raw kale in right cooler 47F discarded by operator Cut lettuce 45F in right cooler 45F discarded by operator. No other tcs in cooler. Do not use unless holding at 41F or below.**Time Extended** **Time Extended**