DirtyFLRestaurant Inspection Data

UMAMI ENDLESS SUSHI & BAR LLC

3942 TYRONE BLVD N STE D

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 3/14/2025

Inspection #: Visit ID: 10787720

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Cook handles soiled on cook line Warning - From follow-up inspection 2025-03-14: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2025-03-14: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting cups at front area. Warning - From follow-up inspection 2025-03-14: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Grease buildup on cook line. Warning - From follow-up inspection 2025-03-14: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris. Warning - From follow-up inspection 2025-03-14: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-03-14: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained with food debris. Can opener blade soiled Repeat Violation Warning - From follow-up inspection 2025-03-14: **Time Extended**

Inspection Date: 2/25/2025

Inspection #: Visit ID: 8842969

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cook handles soiled on cook line Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of multiple prep tables. Warning
  • 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 top of reach in cooler, phone charger. Repeat Violation Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting cups at front area. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease buildup on cook line. Warning
  • 08B-38-4:Basic - Food stored on floor. Multiple items on floor in walk-in freezer. Management moved items off floor. Corrected On-Site 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. In containers of panko Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris. Warning
  • 08B-12-5:Basic - Stored food not covered. Ice cream in freezer not covered. Management covered ice cream. Corrected On-Site Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, manager corrected 60ppm Corrected On-Site Warning
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoop in standing water at 85f. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut greens. Management properly separated items. Corrected On-Site 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 and the time removed from temperature control cannot be determined. Shrimp and tempura batter on cook line Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained with food debris. Can opener blade soiled Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Table in front of hand wash sink on cook line. Management moved table. Corrected On-Site Warning
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. One of the Hand sinks was removed from the bar area. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand sink at sushi bar. Management replaced soap. Corrected On-Site Warning

Inspection Date: 7/29/2024

Inspection #: Visit ID: 8720094

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance. Repeat Violation
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 filets of escolar thawed in reduced oxygen packaging.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in rear prep area has grooved cut marks and is no longer cleanable.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table near soda station area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer with ice cream tubs by soda station.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle of stove. Employee removed. Corrected On-Site Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board in kitchen. Manager removed. Corrected On-Site
  • 36-62-4:Basic - Light not functioning. Lights burned out in rear utility closet and rear prep area.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in reach-in cooler across from wok station.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar removed from its original container and not labeled in rear preparation area.
  • 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. At wok station: shrimp (135F - Cooking) Employee recooked to 168 F.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat cucumbers in walk in cooler. Manager stored correctly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 filets of tilapia thawed in reduced oxygen packaging.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from fryers: tofu (55F - Cold Holding); egg rolls (48F - Cold Holding) Manager moved items to reach in freezer. **Corrective Action Taken** Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib by dish machine lacks a vacuum breaker. Repeat Violation
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Seaweed soy sauce cooling with cellophane wrapper on it. Manager removed wrapper. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on rear prep table has built up food debris.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in rear prep area used to store utensils.

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8510711

  • 22-41-4:High Priority - - From initial inspection : 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. Dish machine sanitizing at 0 ppm chlorine. Warning - From follow-up inspection 2023-09-27: 0ppm chlorine with a water temperature of 130F. Admin Complaint - From follow-up inspection 2023-10-02: Dish machine is turned off at time of this inspection. They are using the three compartment sink. Sanitizer 200 ppm quart. They stated a new dish company will out this week. **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-09-27: **Time Extended** - From follow-up inspection 2023-10-02: Not all employees completed training. **Time Extended**

Inspection Date: 9/27/2023

Inspection #: Visit ID: 8504825

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substances. Repeat Violation - From follow-up inspection 2023-09-27: **Time Extended**
  • 29-19-4:Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. Three compartment sink floor drain is blocked causing water to overflow. - From follow-up inspection 2023-09-27: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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. Dish machine sanitizing at 0 ppm chlorine. Warning - From follow-up inspection 2023-09-27: 0ppm chlorine with a water temperature of 130F. Admin Complaint
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-09-27: **Time Extended**

Inspection Date: 9/20/2023

Inspection #: Visit ID: 8449723

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substances. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Exterior of dish machine has accumulation of debris and hard water buildup. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup with no handle being used to dispense panko bread crumbs.
  • 08B-38-4:Basic - Food stored on floor. Edamame stored on floor of walk in cooler. Manager stored correctly.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle. Manager stored correctly. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in sushi prep area.
  • 33-16-4:Basic - Open dumpster lid. Manager closed lids. Corrected On-Site
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Three compartment sink floor drain is blocked causing water to overflow.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table across from cook top, wet wash cloth not stored in sanitizing solution.
  • 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. Dish machine sanitizing at 0 ppm chlorine. Warning
  • 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. Employee cutting avocados with bare hands and food is not to be heated to 145 F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by walk in freezer: tofu (50F - Cold Holding); krab (50F - Cold Holding); cooked chicken (50F - Cold Holding) temperatures taken at 5:00 pm manager moved items to freezer. Temperature taken again at 6:00 pm: tofu 41 F, cooked chicken 43 F, krab 42 F. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter on hose bib for mop sink with no vacuum breaker.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 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.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 7/20/2023

Inspection #: Visit ID: 8448856

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Dish machine excessive debris - From follow-up inspection 2023-07-19: **Time Extended** - From follow-up inspection 2023-07-19: **Time Extended** - From follow-up inspection 2023-07-20: De-liming is scheduled for tonight. **Time Extended** **Corrective Action Taken**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line ceiling tiles soiled - From follow-up inspection 2023-07-19: **Time Extended** - From follow-up inspection 2023-07-19: **Time Extended** - From follow-up inspection 2023-07-20: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in coolers cook line torn gaskets - From follow-up inspection 2023-07-19: **Time Extended** - From follow-up inspection 2023-07-19: **Time Extended** - From follow-up inspection 2023-07-20: **Time Extended**

Inspection Date: 7/19/2023

Inspection #: Visit ID: 8448574

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Dish machine excessive debris - From follow-up inspection 2023-07-19: **Time Extended** - From follow-up inspection 2023-07-19: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line ceiling tiles soiled - From follow-up inspection 2023-07-19: **Time Extended** - From follow-up inspection 2023-07-19: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in coolers cook line torn gaskets - From follow-up inspection 2023-07-19: **Time Extended** - From follow-up inspection 2023-07-19: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Prep back line excessive debris - From follow-up inspection 2023-07-19: **Time Extended** - From follow-up inspection 2023-07-19: **Time Extended**
  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 20 flies at bar on glasses open bottles and walls 2 flies on cords above sushi station 5 flies in server station on employee belongings and on tea dispensers 4 flies under dish machine in kitchen 1 fly on clean dishes near ice machine in kitchen 4 flies under sink in prep area near back door of kitchen 1 fly on paper towel roll on prep table in kitchen 6 flies under prep table where avocados are stored near back door of kitchen 3 live flies on cooks line wall 3 live flies in party room on walls - From follow-up inspection 2023-07-19: 2 live flies in fake plants near bathrooms 3 live flies behind main sushi station 2 live flies in left server station 1 live fly on cooks line 1 live fly on ceiling above single service storage rack at entrance to kitchen **Time Extended** - From follow-up inspection 2023-07-19: 1 live fly in dining room area, not landing on food or food contact surfaces. 4 dead flies in outside dining room area. Manager removed and sanitized the area. **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches in water heater closet next to prep area where crispy noodles are stored. 1 live roach ran out from under cooks line across floor from cold side to hot side - From follow-up inspection 2023-07-19: 1 live roach in water heater closet next to prep area in kitchen 1 live roach roach under dish machine 1 live spider in dish machine 10 dead roaches on floor in water heater closet 1 dead roach near walk in freezer door 15 dead roaches under dish machine in kitchen **Time Extended** - From follow-up inspection 2023-07-19: 1 dead roach by walk in cooler door. Employee removed and sanitized the area. 1 rodent dropping in hot water heater closet. Employee removed and sanitized the area. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled - From follow-up inspection 2023-07-19: **Time Extended** - From follow-up inspection 2023-07-19: **Time Extended**

Inspection Date: 7/19/2023

Inspection #: Visit ID: 8447830

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Dish machine excessive debris - From follow-up inspection 2023-07-19: **Time Extended**
  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Dish machine Excessive debris - From follow-up inspection 2023-07-19: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line ceiling tiles soiled - From follow-up inspection 2023-07-19: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in coolers cook line torn gaskets - From follow-up inspection 2023-07-19: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Prep back line excessive debris - From follow-up inspection 2023-07-19: **Time Extended**
  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 20 flies at bar on glasses open bottles and walls 2 flies on cords above sushi station 5 flies in server station on employee belongings and on tea dispensers 4 flies under dish machine in kitchen 1 fly on clean dishes near ice machine in kitchen 4 flies under sink in prep area near back door of kitchen 1 fly on paper towel roll on prep table in kitchen 6 flies under prep table where avocados are stored near back door of kitchen 3 live flies on cooks line wall 3 live flies in party room on walls - From follow-up inspection 2023-07-19: 2 live flies in fake plants near bathrooms 3 live flies behind main sushi station 2 live flies in left server station 1 live fly on cooks line 1 live fly on ceiling above single service storage rack at entrance to kitchen **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches in water heater closet next to prep area where crispy noodles are stored. 1 live roach ran out from under cooks line across floor from cold side to hot side - From follow-up inspection 2023-07-19: 1 live roach in water heater closet next to prep area in kitchen 1 live roach roach under dish machine 1 live spider in dish machine 10 dead roaches on floor in water heater closet 1 dead roach near walk in freezer door 15 dead roaches under dish machine in kitchen **Time Extended**
  • 12A-02-4:High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes did not wash hands before returning to guest tables - From follow-up inspection 2023-07-19: No service during time of call back **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled - From follow-up inspection 2023-07-19: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. H Hand sink in in dish area blocked by buckets - From follow-up inspection 2023-07-19: **Time Extended**

Inspection Date: 7/18/2023

Inspection #: Visit ID: 8416443

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance in ice machine
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine excessive debris
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Dish machine Excessive debris
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line ceiling tiles soiled
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink cups on prep shelf over ready to eat food
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans and bowls wet nesting on shelf Clean cups in waitress area
  • 14-11-5:Basic - Equipment in poor repair. Reach in coolers cook line torn gaskets
  • 36-22-4:Basic - Floor area(s) covered with standing water. Dish area has standing water on floor
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Prep back line excessive debris
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Front cook line microwave soiled
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee Soda bottles in stand up cooler
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Waitress reach in cooler standing water
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 20 flies at bar on glasses open bottles and walls 2 flies on cords above sushi station 5 flies in server station on employee belongings and on tea dispensers 4 flies under dish machine in kitchen 1 fly on clean dishes near ice machine in kitchen 4 flies under sink in prep area near back door of kitchen 1 fly on paper towel roll on prep table in kitchen 6 flies under prep table where avocados are stored near back door of kitchen 3 live flies on cooks line wall 3 live flies in party room on walls
  • 08A-16-5:High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw chicken in reach in cooler next to ready to eat food
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches in water heater closet next to prep area where crispy noodles are stored. 1 live roach ran out from under cooks line across floor from cold side to hot side
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes did not wash hands before returning to guest tables
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tlipa (48F - Cold Holding); raw crab (48F - Cold Holding)
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical glass cleaner next to food on prep rack shelf
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. H Hand sink in in dish area blocked by buckets
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Multiple hand sinks with food debris