UMI SUSHI AND SEAFOOD BUFFET

Name: UMI SUSHI AND SEAFOOD BUFFET
Address: 1528 W BRANDON BLVD, BRANDON, FL, 33510, US
Rating: 71.5

1528 W BRANDON BLVD, BRANDON, FL 33510

License #3919109

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

71.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

UMI SUSHI AND SEAFOOD BUFFET in BRANDON currently holds an InspectFL Health Score of 71.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on January 7, 2026. Across those visits, inspectors documented 50 total violations — 10 critical, 17 major, 23 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

60%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspector notes not yet imported — showing violation categories below.

Call Back - Complied
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Warning Issued
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Multiple knives between prep table and reach in cooler on cooks line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table act from 3 compartment sink.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink on cooks line next to prep sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Metal sponge in handwash sink at sushi station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on dry storage shelf over for establishment.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at sushi station.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coked chicken and multiple items in walk in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled With blue liquid at dish area.
[36-73-4] Floor soiled/has accumulation of debris. Walk in freezers.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in coolers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezers and reach in coolers gaskets.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water opened Red Bull in reach in cooler on cooks line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon in walk in cooler. Raw chicken over bulk soy sauce in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw beef 48 F, raw shrimp 49 F, bean sprouts 46 F, per operator all items were put out on buffet line at 10:45 am. Time temped 12:15 am. Operator put in ice at time of inspection.
[31B-03-4] No soap provided at handwash sink. Handwash sink next to 3 compartment sink.

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