DirtyFLRestaurant Inspection Data

UMAMI NOODLE THAI & SUSHI

With 3 documented inspections, UMAMI NOODLE THAI & SUSHI in VERO BEACH has achieved a 2.3/5 food safety rating. Recent inspections indicate some food safety concerns.

4166 ATLANTIC BLVD, VERO BEACH 32960

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 11/3/2025

Inspection #: Visit ID: 13512187

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In cooked rice Corrected On-Site
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher sanitizer reading 0ppm. Chemical sanitizer is low and appears diluted. Machine is out of detergent. Operator States he will be getting new chemicals in later today. Machine is not in use at time of inspection- Advised to set up 3 bay sink.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee tofu in cook line make table, manager removed Corrected On-Site
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash. Assorted sauces stored next to hand sink in kitchen. Advised manager to move items **Corrective Action Taken**
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between coolers on cooks line. Operator removed Corrected On-Site
  • 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 chicken in bags stored with lime leaves in plastic bag in reach in freezer. -Bagged chicken stored above vegetable dumplings. Not all times are commercially packaged Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened Saturday
  • 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. Operator has form in folder at different location and will bring in **Corrective Action Taken**

Inspection Date: 9/4/2025

Inspection #: Visit ID: 13510729

  • 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. - From follow-up inspection 2025-09-04: Printed form for operator **Time Extended**

Inspection Date: 9/3/2025

Inspection #: Visit ID: 10924268

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bulk bin. Operator removed Corrected On-Site
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Sushi display case ambient 48
  • 08B-38-4:Basic - Food stored on floor. Bulk bin on floor in kitchen
  • 08B-12-5:Basic - Stored food not covered. Dumplings in reach in freezer. Operator covered with lid Corrected On-Site
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 1 dropping observed on floor in walk in cooler that is non operational and being used as dry storage. 11 droppings on top of hot water heater. 3 droppings on floor next to hot water heater. Hot water heater and non operational walk in cooler are located in back of kitchen next to back door. Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in sushi display case overnight
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 67f. Rice noodles 60f cut cabbage 64F Cooked sweet potato 64F - All Cold Holding for 2 hours above the chill line in make table cooler. Advised to move items to freezer to rapid chill. Sushi case- Escolar 48° Krab 49 ° tuna 49° cream cheese 49° cold holding overnight Warning 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 broth 133f hot holding. For 2 hours. Advised to reheat to 165f **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned Corrected On-Site
  • 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.