DirtyFLRestaurant Inspection Data

UMA

UMA located in NORTH MIAMI BEACH has undergone 4 health department inspections, achieving a 2.1/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 4 reports on file

16395 BISCAYNE BLVD STE 101

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 4 health inspection reports

All Inspection Reports

3/3/2026· 1mo ago

Visit ID: 13552830

Met Inspection Standards

2 high, 5 int, 12 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl with no handle used to dispense cooked white rice. Warning - From follow-up inspection 2026-03-03: **Time Extended**
  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation Warning - From follow-up inspection 2026-03-03: **Time Extended**
  • 24-05-4:Basic - - From initial inspection : Basic - Clean pots and pans not stored inverted or in a protected manner. Warning - From follow-up inspection 2026-03-03: **Time Extended**
  • 24-07-4:Basic - - From initial inspection : Basic - Cleaned and sanitized pots stored on floor in kitchen area. Warning - From follow-up inspection 2026-03-03: **Time Extended**
  • 06-09-1:Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning - From follow-up inspection 2026-03-03: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee drinks stored clean equipment and utensils. Warning - From follow-up inspection 2026-03-03: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning - From follow-up inspection 2026-03-03: **Time Extended**
  • 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of prep table and reach in cooler. Warning - From follow-up inspection 2026-03-03: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning - From follow-up inspection 2026-03-03: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Observed various cases of foods stored on floor in walk in cooler/ freezer. Warning - From follow-up inspection 2026-03-03: **Time Extended**
  • 06-01-5:Basic - - From initial inspection : Basic - Observed various raw fish thawing at room temperature on food cart next to back door. Warning - From follow-up inspection 2026-03-03: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2026-03-03: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Observed raw chicken stored overcooked rice in reach in cooler under flat grill. Warning - From follow-up inspection 2026-03-03: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Observed sushi rice cold held at 53F. Sushi rice had no time marking. Per chef sushi rice had only been out for about 2 hours prior to start of inspection and is held at room temperature. Warning - From follow-up inspection 2026-03-03: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times due to utensils being stored inside. Chef removed. Corrected On-Site Warning - From follow-up inspection 2026-03-03: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning - From follow-up inspection 2026-03-03: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - Observed No written procedures available for use of time as a public health control for sushi rice. Per chef sushi rice is held at room temperature. Explained time as of public health control to operator and provided form to be filled out. Warning - From follow-up inspection 2026-03-03: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Observed employee using handwash sink to rinse wiping cloth in kitchen area and handwash sink in bar area used as dump sink. Warning - From follow-up inspection 2026-03-03: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Observed establishment offering various raw fish items. However menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning - From follow-up inspection 2026-03-03: **Time Extended**

3/3/2026· 1mo ago

Visit ID: 13552980

Met Inspection Standards

1 high, 1 int, 7 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner.
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 25-34-4:Basic - Observed clam shells purchased from a supplier stored in pan in dishwasher. Advised manager that shells may not be used more than once as serving containers. Manager discarded Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 08A-05-6:High Priority - Observed raw corvina stored over various ready-to-eat sauces in reach in cooler. Manager rearranged. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen area due to battery dead.

10/17/2025· 6mo ago

Visit ID: 10884477

Follow-up Inspection Required

2 high, 6 int, 12 basic

  • 14-01-5:Basic - Bowl with no handle used to dispense cooked white rice. Warning
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation Warning
  • 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner. Warning
  • 24-07-4:Basic - Cleaned and sanitized pots stored on floor in kitchen area. Warning
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning
  • 40-06-5:Basic - Employee drinks stored clean equipment and utensils. Warning
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of prep table and reach in cooler. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning
  • 08B-38-4:Basic - Observed various cases of foods stored on floor in walk in cooler/ freezer. Warning
  • 06-01-5:Basic - Observed various raw fish thawing at room temperature on food cart next to back door. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 08A-05-6:High Priority - Observed raw chicken stored overcooked rice in reach in cooler under flat grill. Warning
  • 03A-02-5:High Priority - Observed sushi rice cold held at 53°F. Sushi rice had no time marking. Per chef sushi rice had only been out for about 2 hours prior to start of inspection and is held at room temperature. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times due to utensils being stored inside. Chef removed. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 03F-10-5:Intermediate - Observed No written procedures available for use of time as a public health control for sushi rice. Per chef sushi rice is held at room temperature. Explained time as of public health control to operator and provided form to be filled out. Warning
  • 31A-11-4:Intermediate - Observed employee using handwash sink to rinse wiping cloth in kitchen area and handwash sink in bar area used as dump sink. Warning
  • 02B-01-5:Intermediate - Observed establishment offering various raw fish items. However menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning

1/3/2025· 1y 3mo ago

2 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Advised manager and he ordered. Signs are scheduled to be shipped to restaurant on Sunday 1/5/25. **Corrective Action Taken**