UMAMI

Name: UMAMI
Address: 1400 NW 87 AVE, MIAMI, FL, 33172, US
Rating: 0

1400 NW 87 AVE, MIAMI, FL 33172

License #2326950

0 Grade F / 100

Failing Health Score

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Latest inspection

October 26, 2026 · 21 findings · 0 critical

Routine - Food

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Quick take

UMAMI in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 291 total violations — 36 critical, 39 major, 216 minor.

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The latest inspection on October 26, 2026 shows 21 observation rows: no critical rows, 4 major, and 17 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

291

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at sushi station area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at dry storage room.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed unit next to 3 compartment sink blocked by several containers.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at several working tables.
[14-11-5] Equipment in poor repair. Observed several cooling units missing parts on the front and back of compressor motor.
[08B-12-5] Stored food not covered. Observed ice tub and a cheesecake not covered.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at several spot in the kitchen area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fried breaded chicken not dated at walk in cooler, as per manager for less than two days.
[10-08-5] Ice scoop handle in contact with ice. Observed at bar area and rear area soda dispenser.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed several auxiliary cutting boards and prep tables with marks not longer cleanable.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled cooling units gaskets soiled, also cooling fan covers at walk in coolers.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residues at unit by end of cook line.
[33-16-4] Open dumpster lid.
[36-73-4] Floor soiled/has accumulation of debris. Observed behind cooling and cooking units at kitchen line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at wall behind dishwasher machine.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at rear exit door by beer cooler entrance.
[08B-38-4] Food stored on floor. Observed several cob of food stored on the floor at dry storage room.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several containers with various dry food item not labeled with common name (sugar, flour).

Disposition: Met Inspection Standards
[36-17-5] Observed floor tiles in disrepair inside kitchen area.
[36-32-5] Observed rust and peeling paint on the ceiling tile vents inside the kitchen. Also observed some hole in ceiling tiles inside kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Dialing tiles and ceiling vents soiled inside kitchen area.
[36-03-4] Observed missing cove molding in floor tiles inside kitchen area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[14-11-5] Observed torn gaskets in reach in coolers, walk in cooler, and walk in freezer throughout establishment.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Observed small microwave/ oven in sushi area not working.
[35B-01-4] Observed Exterior door has a gap at the threshold that opens to the outside.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed accumulation of trash and debris behind the ice machine and washing machine located in the dishwasher are. Also observed dirty floor- to - wall junction with mold-like substance accumulation in the dishwasher area and bar area. Also observed accumulation of food debris inside in the dry storage area. Observed floor soiled with food debris inside both walk in cooler and walk in freezer.
[22-13-5] Observed a limescale buildup on the exterior of the hot water dispensers hose, located by the grill area.
[23-03-4] bserved accumulation of grease between equipments across cooking line. Also observed accumulation of grease on the back of cooking line.
[29-07-5] Observed the plumbing under the three-compartment sink is propped up by blocks. The person in charge noted that it has always been set up this way.
[22-16-4] Observed Reach-in cooler interior/shelves have accumulation of soil residues. Next to steam soup.
[14-12-4] Observed rack using at dishwasher area in poor condition.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves rusted inside walk in cooler.
[36-27-5] Observed walls with grease and solid accumulation around kitchen and dishwasher area.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Observed at spray hose next to dishwasher machine

Disposition: Warning Issued
[22-16-4] Observed Reach-in cooler interior/shelves have accumulation of soil residues. Next to steam soup.
[22-20-5] Observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Observed dishwasher machine in repair at time of callback inspection. Observed Accumulation of lime scale on the inside of the dishmachine.
[23-24-4] Observed handles soiled with food residue at reach in coolers in kitchen area and sushi area.
[36-32-5] Observed rust and peeling paint on the ceiling tile vents inside the kitchen. Also observed some hole in ceiling tiles inside kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Dialing tiles and ceiling vents soiled inside kitchen area.
[36-03-4] Observed missing cove molding in floor tiles inside kitchen area.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed license from 10/1/25.
[40-06-5] Observed Employee personal items stored above a food preparation area.
[14-11-5] Observed torn gaskets in reach in coolers, walk in cooler, and walk in freezer throughout establishment.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Observed small microwave/ oven in sushi area not working.
[35B-01-4] Observed Exterior door has a gap at the threshold that opens to the outside.
[36-01-4] Operator did clean some areas, however still needs improvement.Observed accumulation of trash and debris behind the ice machine and washing machine located in the dishwasher are. Also observed dirty floor- to - wall junction with mold-like substance accumulation in the dishwasher area and bar area. Also observed accumulation of food debris inside in the dry storage area. Observed floor soiled with food debris inside both walk in cooler and walk in freezer.
[36-17-5] Observed floor tiles in disrepair inside kitchen area.
[08B-38-4] Observed several boxes of beef and food stored on the floor inside walk in freezer. Also observed a bin with lettuce inside walk in cooler stored on the floor.
[22-13-5] Observed a limescale buildup on the exterior of the hot water dispensers hose, located by the grill area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed across cooking line.
[31B-04-4] No handwashing sign at hand washing sink located in dishwasher area. Also observed no handwashing sign washing sing at handwashing sink located in bar area.
[23-03-4] Observed some improvement on cleaning, however improvement is needed.Observed soiled gaskets throughout all reach in coolers and walk in coolers. Observed accumulation of grease between equipments across cooking line. Also observed accumulation of grease on the back of cooking line. Observed shelves soiled throughout entire kitchen located across cook line.
[29-07-5] Observed the plumbing under the three-compartment sink is propped up by blocks. The person in charge noted that it has always been set up this way.
[08B-12-5] Observed ice cream and dessert uncovered inside chest freezer located next to office.
[14-12-4] Observed rack using at dishwasher area in poor condition.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves rusted inside walk in cooler.
[36-27-5] Observed walls with grease and solid accumulation around kitchen and dishwasher area.
[22-41-4] Observed dishwasher machine being repaired at time of callback inspection. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at dishwasher machines at 10 ppm. Operator add new bucket of chlorine sanitizer to a final reading is 0 ppm. Discontinued using dishwasher machine and set up 3 compartment sink.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Observed at spray hose next to dishwasher machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ginger dressing (56F - Cold Holding) as per person in charge was prepared on Saturday. sushi area- raw tuna (52F - Cold Holding); krab meat (51F - Cold Holding); eal (67F - Cold Holding); sushi roll (62F - Cold Holding), krab (55F - Cold Holding); eal (62F - Cold Holding); sushi roll (57F - Cold Holding), ginger dressing (56F - Cold Holding);marinated raw chicken (55F - Cold Holding), they were held in reach in cooler across cooking line and sushi area at front counter.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed handles soiled with food residue at reach in coolers in kitchen area and sushi area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed rust and peeling paint on the ceiling tile vents inside the kitchen. Also observed some hole in ceiling tiles inside kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Dialing tiles and ceiling vents soiled inside kitchen area.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed missing cove molding in floor tiles inside kitchen area.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed license from 10/1/25.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employees bottles of water stored on top of prep tables and stored inside reach in coolers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[14-11-5] Equipment in poor repair. Observed torn gaskets in reach in coolers, walk in cooler, and walk in freezer throughout establishment.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Observed small microwave/ oven in sushi area not working.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed accumulation of trash and debris behind the ice machine and washing machine located in the dishwasher are. Also observed dirty floor- to - wall junction with mold-like substance accumulation in the dishwasher area and bar area. Also observed accumulation of food debris inside in the dry storage area. Observed floor soiled with food debris inside both walk in cooler and walk in freezer.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair inside kitchen area.
[08B-38-4] Food stored on floor. Observed several boxes of beef and food stored on the floor inside walk in freezer. Also observed a bin with lettuce inside walk in cooler stored on the floor.
[22-13-5] Iced tea dispenser not cleaned at least once every 24 hours. Observed a limescale buildup on the exterior of the hot water dispensers hose, located by the grill area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed across cooking line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water 82F next to rice cooker inside kitchen area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food residue. Also observed small oven soiled located at sushi area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand washing sink located in dishwasher area. Also observed no handwashing sign washing sing at handwashing sink located in bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets throughout all reach in coolers and walk in coolers. Observed accumulation of grease between equipments across cooking line. Also observed accumulation of grease on the back of cooking line. Observed shelves soiled throughout entire kitchen located across cook line.
[29-07-5] Plumbing system improperly installed or repaired. Observed the plumbing under the three-compartment sink is propped up by blocks. The person in charge noted that it has always been set up this way
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Next to steam soup
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler located across grill.
[08B-12-5] Stored food not covered. Observed ice cream and dessert uncovered inside chest freezer located next to office. Also observed chicken, dumplings not covered inside walk in freezer.
[14-12-4] Utensils in poor condition. Observed rack using at dishwasher area in poor condition.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves rusted inside walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.Observed walls with grease and solid accumulation around kitchen and dishwasher area.
[22-41-4] 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. Observed chlorine sanitizer at dishwasher machines at 10 ppm. Operator add new bucket of chlorine sanitizer to a final reading is 0 ppm. Discontinued using dishwasher machine and set up 3 compartment sink. Operator contact ecolab.
[35A-02-7] Live, small flying insects found. Observed a small insect and a larger fly flying in the air inside the dry storage room.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed uncovered chicken stored on top of beef inside walk in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef steak stored on top of uncovered cooked chicken and uncovered cooked beef inside reach in cooler across grill.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Observed at spray hose next to dishwasher machine.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ginger dressing (56F - Cold Holding) , as per operator was prepared on Saturday.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ginger dressing (56F - Cold Holding) as per person in charge was prepared on Saturday. sushi area- raw tuna (52F - Cold Holding); krab meat (51F - Cold Holding); eal (67F - Cold Holding); sushi roll (62F - Cold Holding), krab (55F - Cold Holding); eal (62F - Cold Holding); sushi roll (57F - Cold Holding), ginger dressing (56F - Cold Holding);marinated raw chicken (55F - Cold Holding), they were held in reach in cooler across cooking line and sushi area at front counter.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In hand washing sink located at expedited window. Operator provided.
[31B-03-4] No soap provided at handwash sink. At hand washing sink located in dishwasher area.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator maintains records of sushi rice, however written procedures available. Provided form to operator.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several containers of breaded chicken, beef, sauces, vegetables with no labels inside walk in cooler. As person operator this is preparation from today.

Disposition: Emergency order recommended
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside at exit door by bathroom hallway.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed ice at flip top unit at cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen prep area, dishwasher room.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at prep tables at kitchen cook line.
[35A-03-4] Dead roaches on premises. Observed two dead roaches under dishwasher machine rack, observed two dead roach in top of dishwasher machine, observed five plus dead roaches under handwashing sink next to 3 compartment sink, observed four dead roaches at small room next to chest freezer containing ice cream, observed one dead roach behind reach-in cooler unit at kitchen line, observed 10 plus dead roaches inside dry food storage area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee portable speaker stored over dishwasher machine drying rack.
[14-11-5] Equipment in poor repair. Observed reach-in cooler unit at cook line in poor repair.
[36-73-4] Floor soiled/has accumulation of debris. Observed mold like substance accumulated on the floor by walk-in cooler entrance and behind cooking and cooling equipment all throughout the establishment.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed serving scoop store in standing water at 94°F at cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at handwashing si k next to 3 compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ice tub soiled gaskets at cooling at cooling units at cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at dishwasher machine area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed chlorine sanitizer all throughout kitchen area and sushi bar.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed ice tub kitchen staff changing gloves and not washing hands.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired Oct. 1st 2025
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed four live roaches at electric control panel at dishwasher machine located inside kitchen area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to 3 compartment sink.
[31B-03-4] No soap provided at handwash sink. Observed at handwashing next to 3 compartment sink.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed inside cooked white rice container at walk-in cooler.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled cutting walk-in freezer handle soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen prep kitchen and ware washing area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed utensils not stored handle first at silverware station.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed several cutting boards with marks not longer cleanable at different preparation tables.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed chef wearing gold bracelet.
[14-11-5] Equipment in poor repair. Observed several torn and missing gaskets at walk-in-in cooler, walk-in freezer.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed bar rear door exit by walk-in cooler.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed not handwashing sign at several handwashing sink all throughout the establishment.
[33-16-4] Open dumpster lid.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled cutting behind dishwasher machine.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed spiked knifes all throughout kitchen prep several kitchen and preparation tables.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed. Her changing gloves without washing hands.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board at bar area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed steel scrub stored inside handwashing sink by end of cook line.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed all throughout the kitchen preparation area.
[14-09-4] several cutting boards all throughout the kitchen preparation area with mark not longer cleanable.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torns at cooking line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at bathroom hall.
[36-11-4] Observed grout missing is son part of the kitchen with food particles encrusted inside.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed heavily soiled oven interior at kitchen line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. All throughout different sinks at the establishment including the bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of cooking equipment and prepa tables throughout the kitchen heavily soiled. Observed reach in cooler and walk in cooler gaskets soiled all throughout the kitchen.
[33-16-4] Open dumpster lid.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment uses time for the sushi rice and no procedures were provided.
[02C-04-5] is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed different bags of cooked products at walk in freezer and not date marked.
[41-17-4] Observed unlabeled chemical spray bottles all throughout the establishment.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed several bowls with not handle inside food containers all throughout the kitchen and dry storage area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed all throughout the kitchen preparation area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents and AC returns soiled all throughout the kitchen area; also observed a mold like substance on the ceiling of produce walk in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed several cutting boards all throughout the kitchen preparation area with mark not longer cleanable.
[35A-03-4] Dead roaches on premises. Observed 15 dead roaches inside dish machine electrical box, 20 plus dead roaches behind reach in cooler located in kitchen area, 7 dead roaches on the bottom shelf of preparation table in the kitchen area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed several personal items(purses, cell phones, ear pods) all throughout the kitchen racks.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed some employee engaged in food preparation without hair restraint at kitchen area.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torns at cooking line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at bathroom hall.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed heavily soiled floors under kitchen equipment at cooking line.
[36-73-4] Floor soiled/has accumulation of debris. Observed all throughout the kitchen floor under equipment and dry storage area.
[36-11-4] Floors not maintained smooth and durable. Observed grout missing is son part of the kitchen with food particles encrusted inside.
[08B-38-4] Food stored on floor. Observed rice bags and buckets stored on the floor at dry storage area.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed heavy condensation of grease at kitchen hood.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed several tongs stored on equipment handle all throughout the kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed heavily soiled oven interior at kitchen line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. All throughout different sinks at the establishment including the bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of cooking equipment and prepa tables throughout the kitchen heavily soiled. Observed reach in cooler and walk in cooler gaskets soiled all throughout the kitchen.
[33-16-4] Open dumpster lid.
[29-08-4] Plumbing system in disrepair. Observed leaking faucet pipe under hand sink at warewashing area.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at reach in co at cook line.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow drawing at hand wash sink at warewashing area.
[08B-12-5] Stored food not covered. Observed soup containers at kitchen line preparation table uncovered.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws at front bar counter accessible to customers.
[14-12-4] Utensils in poor condition. Observed spatula and plastic food storage containers cracked.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall with a mold like substance at warewashing area behind the dishwasher machine, also all throughout different walls at kitchen preparation area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed towels not stored in sanitizer bucket all throughout kitchen tables.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken (75F - Cooling); cooked steak (81F - Cooling) at walk in cooler , as per chef the product was cooked three hours before.
[22-41-4] 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. Observed chlorine sanitizer dishwasher machine at 0ppm.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee cutting raw beef then proceeded to handle clean equipment and cook food without changing gloves.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed kitchen staff handling cooked chicken with bare hands, employee was instructed not to handle ready to eat food with bare hands.
[01D-08-5] Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Observed establishment serving sushi raw salmon and not aquaculture letter onsite.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 5 plus live roaches on the floor under the cooking equipment in the kitchen, observed 5 live roaches crawling inside dishmachine electrical box and the exterior of the dish machine.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cutting raw beef then proceeded to handle clean equipment and cook food without changing gloves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yummy sauce (47F - Cold Holding); sprouts (59F - Cold Holding) at walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yummy sauce (47F - Cold Holding); sprouts (59F - Cold Holding) at walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed breaded shrimp (111F - Hot Holding) at hot holding rack at kitchen line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed utensils and towels stored inside hand sink all throughout the establishment.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. All throughout different sinks at the establishment including the bar area.
[31B-03-4] No soap provided at handwash sink. All throughout different sinks at the establishment including the bar area.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment uses time for the sushi rice and no procedures were provided.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed different bags of cooked products at walk in freezer and not date marked.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed different prepared foods no date marked at walk in cooler, according to manager for more than 24 hours.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottles all throughout the establishment.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin located near ware washing area.
[16-21-4] Accumulation of debris on exterior of warewashing machine located at kitchen area.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed inside corn starch container at kitchen and cooked rice stored under kitchen counter.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed unsecured tanks inside the dry storage room.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining in direct contact with cooked shrimp tempura. Observed as well cardboard in direct contact with cooking utensils.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout main kitchen and ware washing area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at several prep station area throughout kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal cellphone and watch stored near clean dishes at ware washing area.
[36-22-4] Floor area(s) covered with standing water located at ware washing area.
[36-73-4] Floor soiled/has accumulation of debris. Observed soiled floor drains throughout kitchen and under cooking equipments.
[08B-38-4] Food stored on floor. Observed uncooked rice, sugar and cooking oil stored on the floor at dry storage area. Observed several several boxes of foods stored on the floor in walk in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit at 104 located next to rice warmers inside kitchen area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed in main kitchen area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled ovens at sushi prep area and throughout the kitchen.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located ar ware washing area.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit located at sushi display cooler.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees located at and and ware washing sinks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavily amount of food debris and dust accumulation between cook line equipments, reach in coolers, prep counters, under counter top food warmer and all throughout kitchen surfaces. Observed reach in cooler gaskets soiled in all equipments at kitchen area. Observed soiled fan covers inside walk in cooler.
[25-05-4] Single-service articles improperly stored. Observed several boxes of hinged containers, napkins, cups and lids stored on floor at outside storage containers.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust located at dishwashing machine area.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet wiping cloths hanging at feeding entrance of dish machine, as racks of soiled dishes/ utensils are pushed in.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed at cooking line containers of MSG, Salt, Sugar and squeeze bottles not label. Observed as well a container of corn starch unlabeled at kitchen area.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 0 ppm. Maintenance repaired dish machine, tested chlorine sanitizer at 100ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over spring rolls inside reach in cooler across from cook line.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at an ambient air temperature of 85F. Chef removed the eggs and placed in the reach in cooler for rapid cooling.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at cooking line fresh garlic and oil (51F - Cold Holding), as per chef less than 4 hrs. Chef placed the food container in ice for rapid cooling.
[11-27-4] 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. As per manager one new employee hired, not health employee agreement provided.
[27-19-4] Handwash sink does not have enough hot water pressure to properly wash hands at sushi prep station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a scrubbing sponge at handwashing sink near service window at kitchen area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink located at bar and ware washing area.
[31B-03-4] No soap provided at handwash sink located at bar and ware washing area.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some food handling employees certificates expired issued by National Registry for food safety.

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee washing glass windows at hand wash sink near sushi bar.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed accumulation of debris on top of dishwashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl inside sugar container with no handle used to dispense sugar. Operator removed immediately.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed two CO2 tanks in dry storage area not secured.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents throughout establishment soiled.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair. Observed reach in cooler not working properly. Digital thermometer reads 53F.
[36-17-5] Floor tiles missing and/or in disrepair. Observed two cracked tiles in kitchen near cook line.
[08B-38-4] Food stored on floor. Observe three buckets of soy sauce on floor. Observed bucket of oil on floor.
[36-24-5] Hole in or other damage to wall. Observed wall with damage near dish washing machine.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed five tongs stored above kitchen equipment near cook line. Operator removed immediately.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board near coffee machine.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink near three compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across the cook line. Observed walk in cooler fan covers soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler near across the cook line with soiled interior.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen scallops being thawed at room temperature. Employee placed scallops under running water.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hung up to dry near mop sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottles containing oil and sauces with no labels. Operator put correct labels.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw eggs over raw chicken inside walk in cooler. Employee moved raw eggs and stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steamed broccoli (45F - Cold Holding); dumplings (50F - Cold Holding); spring roll (51F - Cold Holding) at reach in cooler across cook line. As per employee, it has been there since last night. Operator discarded products.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb missing at mop sink.
[11-27-4] 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. Provided form to operator.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near bar area.
[11-26-1] 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. Provided form to operator.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed two bottles of degreaser with no label underneath chemical storage with no label. Operator placed correct label.