DirtyFLRestaurant Inspection Data

UMA SUSHI & RAMEN

Health inspection records show UMA SUSHI & RAMEN in ORLANDO has 4 inspections with a food safety rating of 1.7/5. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 4 reports on file

486 N ORANGE AVE STE 8, ORLANDO 32801

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 4 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13632830

Follow-up Inspection Required

1 high, 6 int, 3 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Prep cooler in kitchen ambient air 66F Prep cooler at wait station 60F - From follow-up inspection 2026-02-13: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
  • 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Boxed oil on floor Seasoning containers on floor - From follow-up inspection 2026-02-13: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Seasoning container in back kitchen - From follow-up inspection 2026-02-13: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
  • 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in cooler - From follow-up inspection 2026-02-13: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2026-02-13: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-02-13: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2026-02-13: **Time Extended** - From follow-up inspection 2026-02-18: **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. For sushi rice. Provided operstor with plan - From follow-up inspection 2026-02-13: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces in cooler - From follow-up inspection 2026-02-13: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle - From follow-up inspection 2026-02-13: **Time Extended** - From follow-up inspection 2026-02-18: **Time Extended**

2/13/2026· 3w ago

Visit ID: 13631885

Follow-up Inspection Required

4 high, 7 int, 3 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Prep cooler in kitchen ambient air 66F Prep cooler at wait station 60F - From follow-up inspection 2026-02-13: **Time Extended**
  • 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Boxed oil on floor Seasoning containers on floor - From follow-up inspection 2026-02-13: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Seasoning container in back kitchen - From follow-up inspection 2026-02-13: **Time Extended**
  • 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in cooler - From follow-up inspection 2026-02-13: **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. -Milk, and creamer ; (50F - Cold Holding) at wait station cooler. Operator removed to other cooler for temperature recovery -Kimchi, cooked noodles, eggs, corn, ; (66F - Cold Holding) in prep cooler. Less than 4hrs per operator. Operator moved to other cooler for temperature recovery **Corrective Action Taken** Warning - From follow-up inspection 2026-02-13: wait station cooler. No items -cooked noodles, eggs, corn, ; (43-57F - Cold Holding) in prep cooler on insufficient ice bath Less than 4hrs per operator. Operator put on sufficient ice bath for temperature recovery Warning **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. Sushi rice. Made at 11:30 per operator - From follow-up inspection 2026-02-13: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Sushi rice held on time control. Operator is not tracking time and does not have time plan . Warning - From follow-up inspection 2026-02-13: **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2026-02-13: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All items contaning raw or undercooked fish. Also items that contain partially cooked eggs Warning - From follow-up inspection 2026-02-13: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-02-13: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2026-02-13: **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. For sushi rice. Provided operstor with plan - From follow-up inspection 2026-02-13: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces in cooler - From follow-up inspection 2026-02-13: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle - From follow-up inspection 2026-02-13: **Time Extended**

2/12/2026· 4w ago

Visit ID: 13592180

Follow-up Inspection Required

7 high, 10 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks on sushi prep area Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Prep cooler in kitchen ambient air 66F Prep cooler at wait station 60F
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Boxed oil on floor Seasoning containers on floor
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed carrots over several ready to eat items in cooler Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Seasoning container in back kitchen
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw salmon out of its original packaging over several ready to eat items in walk in freezer . Operator moved Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw fish over bagged onions in cooler. Operator moved Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eating items in cooler. Operator moved Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Milk, and creamer ; (50F - Cold Holding) at wait station cooler. Operator removed to other cooler for temperature recovery -Kimchi, cooked noodles, eggs, corn, ; (66F - Cold Holding) in prep cooler. Less than 4hrs per operator. Operator moved to other cooler for temperature recovery **Corrective Action Taken** 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. Sushi rice. Made at 11:30 per operator
  • 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 held on time control. Operator is not tracking time and does not have time plan . Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All items contaning raw or undercooked fish. Also items that contain partially cooked eggs Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 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. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. In kitchen at entry to cook line, and hand sink in bsck prep 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. For sushi rice. Provided operstor with plan
  • 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. Sauces in cooler
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle

12/9/2025· 3mo ago

Visit ID: 13577647

Met Inspection Standards

2 int, 2 basic

  • 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. Handle in rice. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Cooked noodles not covered in walk in freezer
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need chlorine test strips
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in back kitchen