DirtyFLRestaurant Inspection Data

SUMO HOUSE JAPANESE & THAI RESTAURANT

With 6 documented inspections, SUMO HOUSE JAPANESE & THAI RESTAURANT in VERO BEACH has achieved a 2.2/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

713 17 ST

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

2/4/2026· 1mo ago

Visit ID: 13493065

Met Inspection Standards

1 high, 4 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Cook line Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. To go boxes in on floor in storage area
  • 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 beef in cook line cooler. Manager moved chicken to bottom Corrected On-Site

8/14/2025· 7mo ago

Visit ID: 10884450

Met Inspection Standards

1 high, 8 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers at 3 bay sink Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Through cooks line and 3 bay sink area Repeat Violation
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Bulk bin lid is cracked Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have heavy grease buildup
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of ice container to store tofu
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 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 beef over sauce in reach in freezer

2/6/2025· 1y 1mo ago

Visit ID: 8866132

Met Inspection Standards

2 high, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean cups wet nesting
  • 36-22-4:Basic - Floor area(s) covered with standing water. Repeat Violation
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Bulk bin lids
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of Goyza box to store prepped meat in reach in freezer
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Lining sushi in display case Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over red bean Corrected On-Site

8/20/2024· 1y 6mo ago

Visit ID: 8736565

Met Inspection Standards

4 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Throughout kitchen
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 108f. Advised to reheat
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

1/11/2024· 2y 2mo ago

Visit ID: 8455543

Met Inspection Standards

1 high, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl was removed Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink was removed Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 23-03-4:Basic - Hood filter surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Scallops and raw fish in reach in cooler. Operator added lids.
  • 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. Tempura mix and noodles. Time was added. Corrected On-Site

7/26/2023· 2y 7mo ago

Visit ID: 8357574

Met Inspection Standards

4 high, 2 int, 9 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom
  • 36-36-4:Basic - Ceiling tile missing. Above flour
  • 35A-03-4:Basic - Dead roaches on premises. One dead roach observed next to ice machine. Operator removed Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket on cooks line reading 0, advised to remake bucket, now reading 50ppm chlorine Corrected On-Site
  • 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. Cooked eel found at 64°. Operator added to time plan Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One can of sliced mushrooms
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water reading 109° rechecked,now 137° Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over spring mix. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bleach water