UMAMI RESTAURANT AND SUSHI BAR

Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Warning - From follow-up inspection 2025-10-20: Time Extended - From follow-up inspection 2025-12-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Warning - From follow-up inspection 2025-10-20: Time Extended - From follow-up inspection 2025-12-29: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2025-10-20: Time Extended - From follow-up inspection 2025-12-29: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu at server area on ice at 50F, most ice was melted, chef put more ice in pan to rapid chill. Corrective Action Taken - From follow-up inspection 2025-10-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Warning - From follow-up inspection 2025-10-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Warning - From follow-up inspection 2025-10-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Special menu has several items that are served raw. Warning - From follow-up inspection 2025-10-20: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2025-10-20: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 77F on cook line. - From follow-up inspection 2025-10-20: Time Extended

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 0ppm, tried to prime, chemical not pulling through. Warning

High Priority - Stop Sale issued due to no process waiver, Rop fresh fish on site not using 10k bags. 2 yellow tail 2 sea bass 4lbs escolar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu at server area on ice at 50F, most ice was melted, chef put more ice in pan to rapid chill. Corrective Action Taken

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Warning

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Special menu has several items that are served raw. Warning

Basic - Current Hotel and Restaurant license not displayed. Establishment is open and operating. License is current. License in book is the license that expired april 1 2025. Operator provided current license. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor. Box of fish on floor in walk in freezer. Chef moved to shelf Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 77F on cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Next to drink area

Basic - Paper towels made of recycled products used in fish cakes container as a food-contact surface.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fluke

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cook line cooler raw shrimp over vegetables.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad 2/5 in sushi bar cooler, combine butter 1/31 in the walk in cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook came in from outside while wearing gloves went to cook line and touched clean equipment without removing gloves and washing hands.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish reduced oxygen package not remained frozen during the whole time

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw sushi grade fish placed in cooler at 10:50 found 11:30 44F to 45F Raw salmon 44f cold hold fluke 45F raw yellow tail 45F. Place in cooler Corrective Action Taken

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Raw fish

Intermediate - Heavy build up on the sofa nozzles at the drink station

Intermediate - Mussels tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Mussles tags not marked with last date served.

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. Joshua Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cases of food not delivered today stored on floor in the walk in freezer. .

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in reach-in freezer walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar and cook line

Basic - Open dumpster lid.

Basic - Raw vegetables not washed prior to preparation.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site