UMI
525 South Park Avenue
Florida, 32789
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/28/2025
High Priority
0
Intermediate
2
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 08B-38-4:Basic - Food stored on floor. Container with sauce at walk in cooler Corrected On-Site
- 38-01-4:Basic - Light shield damaged/in disrepair. At prep station
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sushi station. Provided operator with sign Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cook line reach in cooler Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Sushi station Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label, at dish area Corrected On-Site
Food safety inspection conducted on 3/28/2025 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).
Inspection on 12/26/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/17/2024
High Priority
2
Intermediate
4
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Deli containers inside of flour Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container over clean plates in cook line Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Soy sauce bucket on floor in server area Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs in Oven handles Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cook line reach in cooler
- 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. Bar dishwasher at 00ppm chlorine 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. Grilled onion at 112F and cooked mushrooms at 95F under heat lamp for 1 hour, recommend operator to reheat to 165F **Corrective Action Taken**
- 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. Heavy cream not date marked. Per operator open more than 24 hours
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in hand wash sink next to prep table
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at bar Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles with sanitizer not labeled at dish area Corrected On-Site
Food safety inspection conducted on 12/17/2024 revealed 11 total violations (2 high priority, 4 intermediate, 5 basic).
Inspection on 4/8/2024
High Priority
8
Intermediate
2
Basic
8
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored with restaurant food. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee setting line up while wearing a bracelet, and watch. Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.Employee working cook line with no beard guard.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 08B-38-4:Basic - Food stored on floor.Soy sauce kept on floor in front of walk in cooler Corrected On-Site Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler by hand sink located in sushi area.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish been thawed under running water
- 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 at bar with 0 ppm. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect by chest freezer 1 small flying insect on dish area 1 small flying insect on cook line
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for any of the items served raw Operator was at hospital with family member and had paperwork . Operator drove to restaurant and gave me the paperwork. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over orange sauce in reach in cooler located in cook line. Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw pork in reach in freezer Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Octopus 47 F kept in reach in cooler overnight in sushi area, fish kept overnight in reach in cooler on dish area with temperature of 51F. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Octopus kept overnight in reach in cooler at sushi station with temperature of 47F, white fish kept overnight in sushi area with temperature of 51F
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions and mushrooms rooms kept under heating lamp for less than 4 hrs with temperature of 99To 105F Operator discard **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Mixing bowl inside hand sink located in cook line, ice inside hand sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired text strips
Food safety inspection conducted on 4/8/2024 revealed 18 total violations (8 high priority, 2 intermediate, 8 basic).
Inspection on 11/8/2023
High Priority
2
Intermediate
4
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container with tempura has bowl instead of scoop Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee milk stored in glass reach in cooler not segregated Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by dish was area
- 08B-38-4:Basic - Food stored on floor. Cooking oil stored in floor at cooks line Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall. Under hand wash sink at sushi bar
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in 77 F water at cooks line.Operatormoved container to stove **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork belly and raw chicken temping at 45F. Per operator items were in reach in cooler at cooks line overnight
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork belly and raw chicken temping at 45F. Per operator items were in reach in cooler at cooks line overnight
- 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. Emailed operator handout **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at sushi bar blocked by trash can Observed water pitcher in hand wash sink at cooks line Corrected On-Site 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. Emailed operator food employee reporting agreement **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical in spray bottle at dish wash area not labeled
Food safety inspection conducted on 11/8/2023 revealed 12 total violations (2 high priority, 4 intermediate, 6 basic).