🪰1,241,883 violations tracked across 67 Florida counties

YUMI SUSHI

3830 S NOVA RD STE C3, PORT ORANGE, FL 32127

License #7406803

🍱 Japanese/Sushi ℹ️
48.9 Grade F / 100

Failing Health Score

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Latest inspection
September 25, 2026 · 15 findings · 4 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
4
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on September 25, 2026 shows 15 observation rows: 4 critical, 0 major, and 11 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
31
Coverage note
Inspector notes linked where available

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Community reaction

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Community pulse

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YUMI SUSHI 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.

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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.

Official DBPR inspection report ↗
  • Disposition: Warning Issued
  • [13-03-4] Employee with no hair restraint while engaging in food preparation.
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -area surrounding water heater near door, spiderwebs present
  • [32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -womens restroom
  • [36-73-4] Floor soiled/has accumulation of debris. -grease on floor behind cook line equipment
  • [36-11-4] Floors not maintained smooth and durable. -patched floor tile area under handsink in back
  • [05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
  • [08B-47-4] Food not stored at least 6 inches off of the floor. -cases of fryer oil on floor near dish machine
  • [16-21-4] Accumulation of debris on exterior of warewashing machine. -top surface -surface areas around pump lines feeding into chemical basin on side of machine
  • [36-24-5] Hole in or other damage to wall. -near back door Cove molding at floor/wall juncture broken/missing. -near bathrooms at back door
  • [12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -entered kitchen from outside the establishment, began handling food from cooler at cookline without washing hands prior to engaging in food handling.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -kimchi 56F sitting out at sushi prep line for less than 30 minutes, advised to place onto 4 hour time as a public health control policy and discard every 4 hours from removing from temperature control
  • [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. -sushi rice
  • [29-11-4] Water leaking from pipe and/or faucet/handle. -3 compartment sink
  • [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. 10ppm chlorine registering after numerous attempts at cycling dish machine. Followup inspection shall occur in 7 days to verify compliance. Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
  • [25-06-4] Single-service articles not stored inverted or protected from contamination. -open clamshell hinged containers in prep area
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