UMAMI RESTAURANT & SUSHI BAR
3042 W NEW HAVEN AVE
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Candy bar in small freezer on cook line. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hws sushi bar
- 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. New guy in kitchen, kitchen manager had him sign during inspection Corrected On-Site
Food safety inspection conducted on 3/12/2025 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 11/1/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in salt. Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small toaster oven in sushi bar area has heavy grease build up.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spices on prep table not labeled Corrected On-Site
- 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. Some employees missing.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled in kitchen Corrected On-Site
Food safety inspection conducted on 11/1/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 3/25/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. 1 cracked egg. Operator discarded **Corrective Action Taken**
- 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. Sent operator copy **Corrective Action Taken**
Food safety inspection conducted on 3/25/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 12/1/2023
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Over handle Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped rice scoop water at 98F, operator turned up heat on hot plate **Corrective Action Taken**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted or protected Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline
- 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. Tested in use dishmachine at Dishwasher (Chlorine 00ppm). Operator checked bucket, was empty. Changed bucket and retested Dishwasher (Chlorine 100ppm) 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 and beef over raw shrimp and lobster in walk in cooler Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top end of cookline- egg wash (52F - Cold Holding); milk wash (43-44F - Cold Holding); Stocked cooler at 11, items stored above fill line suggested rapid chill on items to bring back down to temp Retemped at 40f Corrected On-Site
Food safety inspection conducted on 12/1/2023 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).