UMI SUSHI AND SEAFOOD BUFFET

Name: UMI SUSHI AND SEAFOOD BUFFET
Address: 1528 W BRANDON BLVD, BRANDON, FL, 33510, US
Rating: 43.9

1528 W BRANDON BLVD, BRANDON, FL 33510

License #3919109

🍱 Japanese/Sushi ℹ️

43.9 Grade F / 100

Failing Health Score

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Latest inspection

January 7, 2026 · 8 findings · 0 critical

Complaint Full

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

UMI SUSHI AND SEAFOOD BUFFET in BRANDON currently holds an InspectFL Health Score of 43.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 7, 2026. Across those visits, inspectors documented 93 total violations — 10 critical, 31 major, 52 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on January 7, 2026 shows 8 observation rows: no critical rows, 3 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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UMI SUSHI AND SEAFOOD BUFFET has a rough inspection history. Would you risk it?

F record

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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: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles of reach in coolers and reach in freezers.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor and ceiling.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on handle of cart at grill station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
[08B-12-5] Stored food not covered. Raw pork and multiple items in walk in freezer.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Metal sponge in Handwash sink at sushi bar. Employee rinsing metal bowls in Handwash sink near 3 compartment sink .

Disposition: Warning Issued
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Metal sponge in Handwash sink at sushi bar. Employee rinsing metal bowls in Handwash sink near 3 compartment sink .
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at sushi station.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink in kitchen.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles of reach in coolers and reach in freezers.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on shelf over seasonings for establishment.
[08B-38-4] Food stored on floor. Seasoned squid and multiple items in walk in freezer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor and ceiling.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on handle of cart at grill station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
[08B-12-5] Stored food not covered. Raw pork and multiple items in walk in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked rice in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: green mussels 66 F, cooked shrimp 62 F, cooked chicken 49 F, cooked snails 50 F, cooked chicken feet 54 F, cooked sliced beef 48 F, per operator all items were put out at 11 am. Time temped 12:20 pm. Manager had employee put in walk in cooler at time of inspection to bring back down to temperature.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice and sushi bar items. Employee marked at time of inspection.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink. Handwash sink at sushi station.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machines in kitchen.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles if reach in freezers and reach in coolers.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in coolers.
[36-73-4] Floor soiled/has accumulation of debris. Walk in freezers.
[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.
[10-20-4] In-use tongs stored on equipment door handle between uses. Multiple tongs on handles of cooks line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at sushi station.
[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.
[08B-12-5] Stored food not covered. Raw Oysters, carb ,pork and multiple items in walk in freezer.
[03A-02-5] Cold holding: bean sprouts 48 F, raw beef 60 F, raw shrimp 58 F, Per operator items were taken from walk in cooler and put on buffet line at 11 am. Time temped 1 pm. Operator put on ice at time of callback.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Slicer in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Metal sponge in handwash sink 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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machines in kitchen.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles if reach in freezers and reach in coolers.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in coolers.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating on cooks line on prep table.
[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.
[36-22-4] Floor area(s) covered with standing water. Floor throughout kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Walk in freezers.
[08B-38-4] Food stored on floor. Bulk oil and sauces on floor in kitchen. Multiple boxes of food in walk in freezer.
[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.
[10-20-4] In-use tongs stored on equipment door handle between uses. Multiple tongs on handles of cooks line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at sushi station.
[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.
[08B-12-5] Stored food not covered. Raw Oysters, carb ,pork and multiple items in walk in freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table act from 3 compartment sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk flour and cornstarch in kitchen.
[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.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: shrimp tempura 76 F, Per employee item was made at 11 am. Time temped 12:30 pm. Operator put in reach in cooler at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Slicer in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Metal sponge in handwash sink at sushi station.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in employee restroom.
[31B-03-4] No soap provided at handwash sink. Handwash sink next to 3 compartment sink.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector emailed 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. 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.
[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.