DirtyFLRestaurant Inspection Data

UMAMI RESTAURANT & SUSHI BAR

Health inspection records show UMAMI RESTAURANT & SUSHI BAR in WEST MELBOURNE has 7 inspections with a food safety rating of 2.2/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

3042 W NEW HAVEN AVE

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

3/2/2026· 1mo ago

Visit ID: 13640694

Met Inspection Standards
  • N/A:No Violations Were Observed

2/26/2026· 1mo ago

Visit ID: 13560479

Follow-up Inspection Required

2 high, 1 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Small cup used to dispense sugar on cook line. 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. Walk in cooler has an ambient temperature of 47f cold holding. Moved all items just put in and discarded other items. Can only be used for produce until repaired. See stop sale for items discarded. Owner had walk in cooler worked on approximately one weeks ago and will call service technician to readdress.
  • 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. Albacore one lbs fillet and buri fillet 3.9 lbs not removed from vacuum and thawed. Operator discarded.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean cups wet nesting. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Fryer oil stored on floor. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer at sushi bar has food debris on bottom shelf.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler: 184 shelled eggs 50f cold holding, Escolar 2.2 lbs 47f cold holding, raw tuna 5lbs 47f cold holding, 4 oz steaks 23 each 47f cold holding, raw salmon 25 lbs 47 f cold holding, shrimp 1 lbs 47f cold holding, crab 3/4 lbs 47f cold holding, lobster tail 3/4 lbs 47f cold holding, squid 1 lbs 47f cold holding, large shrimp 2lbs 47f cold holding, and tilapia fillet 1 each 47f cold holding.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash in small make table set on top of other containers at 50f cold holding, out for 2 hours moved to rapid chill. Walk in cooler: 184 shelled eggs 50f cold holding, Escolar 2.2 lbs 47f cold holding, raw tuna 5lbs 47f cold holding, 4 oz steaks 23 each 47f cold holding, raw salmon 25 lbs 47 f cold holding, shrimp 1 lbs 47f cold holding, crab 3/4 lbs 47f cold holding, lobster tail 3/4 lbs 47f cold holding, squid 1 lbs 47f cold holding, large shrimp 2lbs 47f cold holding, and tilapia fillet 1 each 47f cold holding. **Corrective Action Taken** Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knife and sharpener stored on hand wash sink in back kitchen. Corrected On-Site Repeat Violation

10/27/2025· 5mo ago

Visit ID: 10900804

Met Inspection Standards

1 high, 2 int, 7 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in back of kitchen by ice machine are in disrepair
  • 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 prep table. Cook removed phone. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stored wet with lids on. Chef had containers rewashed to air dry. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under center prep cooler in kitchen has heavy grease debris build up underneath
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator had removed tongs Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi bar cold rail refrigerator
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar hand sink
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar cold rail ; tuna (47F - Cold Holding); salmon (47F - Cold Holding), chef put items on ice. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Evidence of ice dumped in hand sink in sushi bar.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chef labeled bottle that was under dishwasher Corrected On-Site

3/12/2025· 1y 1mo ago

Visit ID: 10710498

Met Inspection Standards

1 high, 2 int, 3 basic

  • 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

11/1/2024· 1y 5mo ago

Visit ID: 8737305

Met Inspection Standards

2 int, 4 basic

  • 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

3/25/2024· 2y ago

Visit ID: 8563656

Met Inspection Standards

1 high, 1 int, 4 basic

  • 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**

12/1/2023· 2y 4mo ago

Visit ID: 8358398

Met Inspection Standards

3 high, 5 basic

  • 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