Sumi Japanese Cuisine
Last inspected: Apr 23, 2026
18
Score
The health department has logged 12 inspections at Sumi Japanese Cuisine, the earliest from 2022. Sumi Japanese Cuisine was last inspected on Apr 23, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around 14 violations each, up from closer to seven violations before.
Across the inspection history, “handwash sink used for purposes other than handwashing” is the issue that surfaces most often, recorded five times.
Compared to other Palatka restaurants (averaging 75), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
5
Critical latest
3
Major latest
13
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
5 critical violations. 3 major violations. 13 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In metal bowl on top of rice cooker, rice (69F - Hot Holding) per operator older rice to use first. Operator discarded since new batch is ready.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar counter, cream cheese (59F - Cold Holding) left out on counter from lunch rush. Placed back in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In flip top reach in cooler on cook line, 7 individually fully thawed, commercially vacuum packaged salmon filets. Discussed with operator must be fully removed from packaging prior to thaw. In metal bowl on top of rice cooker, rice (69F - Hot Holding) per operator older rice to use first. Operator discarded since new batch is ready. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw tuna commercially packaged over plastic wrapped Krab Rangoons. In the walk in cooler, raw beef over uncovered ready to eat noodles. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Live, small flying insects found. Observed two live flying insects by trash bin in warewashing area and one flying insect by rear exterior door and walk in freezer.
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wok station has accumulation of food debris. Broiler oven has accumulation of food debris. Interior of microwave on cook line has food debris build up at base. Bulk ice bin has mold like substance on the deflector plate. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on either side of cook line used to store items, wiping cloths, cooking utensils and containers. Operator made sinks available. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw chicken on sheet tray thawing at ambient air temperature over three compartment sink. **Repeat Violation**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line cutting boards, five wet wiping cloths not stored in sanitizer solution. Both sanitizer solution buckets set up at 0ppm. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bottom shelf of center prep table, 3 bulk containers of flour and tempura batter missing product labeling. **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Plastic portion container used as scoop in bulk rice bag. **Repeat Violation**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In flip top reach in cooler on cook line, 7 individually fully thawed, commercially vacuum packaged salmon filets. Discussed with operator must be fully removed from packaging prior to thaw. **Repeat Violation**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage stored on prep table of sushi bar counter. Operator relocated the drink. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in walk in cooler store on top of produce for customers.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket stored over flat racks of beverage bottles. Operator relocated the jacket. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean plastic containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Floors, walls and ceiling soiled/has accumulation of debris. Floor in behind cook line has build up of food debris. Standing water build up on floor in front of three compartment sink. Wall behind hand wash sink next to three compartment sink has build up of dust and spider like dust webs.
36-73-4
Basic - Food stored on floor. On end of cook line, jugs of fryer oil stored in the floor. At sushi bar counter p, container of ginger stored on the floor. In the walk in freezer multiple boxes of food stored on the floor. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer and underside of grill area accumulation of food debris and grease. Grease forming on cook line hood filters. Sushi bar counter door gaskets of reach in cooler soiled. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Single service dinner napkins stored in box on floor behind front service counter. **Repeat Violation**
25-05-4
18
Nov 14, 2025
Routine - Food
No violations found.
100
Nov 3, 2025
Routine - Food
5 critical violations. 3 major violations. 13 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two door reach in cooler behind the sushi bar counter under the not in use display case, eel (53F - Cold Holding); krab (51F - Cold Holding); tuna (48F - Cold Holding). Per operator all food placed in reach in cooler at opening ambient air of cooler at 50F, operator removed to reach in freezer. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the flip top reach in cooler. One package of raw salmon completely thawed and fully sealed in vacuum packaged bag.
01B-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer by the waitstation area, multiple plastic wrapped raw frozen fish over open container of ready to eat ice cream. In walk in freezer raw beef stored over plastic wrapped ready to eat krab rangoons. In the walk in cooler, raw beef over cooked noodles and unwashed cucumbers. Operator began rearranging. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-02-6
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. Chlorine dish machine at 0ppm during inspection. Operator attempted to prime, 0ppm at conclusion of inspection. Operator set up three compartment sink. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Container of medicine improperly stored. Three bottles of employee medicine on storage shelf with seasonings for customers food. Operator relocated the medicine.
41-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used to store sanitizer solution bucket. **Repeat Violation**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Burned food debris around seal of rice cooker at the end of the cook line.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean containers stacked while wet.
24-08-4
Basic - Bowl or other container with no handle used to dispense food. Multiple portion cups with no handle used as a scoop in bulk products. Operator began removing. **Corrective Action Taken** **Repeat Violation**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelves of dry storage area. **Repeat Violation**
14-45-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the flip top reach in cooler. One package of raw salmon completely thawed and fully sealed in vacuum packaged bag.
06-09-1
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair kitchen knife handle.
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees back pack stored on container of rice vinegar. Operator removed the personal bag. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Containers of mayo and soys sauce stored on the kitchen floor. Multiple food items on floor of walk in freezer. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cook line door gasket with debris in tracks. Walk in cooler door gasket soiled. Grease build up on cook line hood filters. Bottom shelf of prep table by fryers soiled with food debris. Waitstation soda dispenser has mold like substance on plate behind nozzles. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Behind front counter, box of single service napkins stored on the floor.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawing in standing water to the side of the three compartment sink. Operator relocated to refrigeration. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In warewashing area build up of dust on walls and on to ceiling with spider web like appearance.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on food prep counter of sushi bar. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Multiple bulk containers including cornstarch missing product labeling. Operator bagel to label. **Corrective Action Taken**
02D-01-5
18
Jun 18, 2025
Complaint Partial
No violations found.
100
Jun 16, 2025
Complaint Partial
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Roach activity present as evidenced by live roaches found. One live roach observed on the backside of the cook line reach in cooler. Operator was able to kill the observed roach. **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies observed in kitchen area, one on dirty dished by the dish machine and one on the back storage prep line. Operator killed one live fly. **Corrective Action Taken** **Warning**
35A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on warewashing line blocked by used jugs in basin of hand wash sink. Operator relocated the jugs to make the sink accessible. **Corrective Action Taken** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at sushi bar. **Warning**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on cook line hood filters with grease dripping. **Repeat Violation** **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on cutting boards through kitchen and sushi bar. **Repeat Violation** **Warning**
21-12-4
55
Jan 24, 2025
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. Plastic grocery bags used in direct contact to store frozen raw ground beef.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer non commercially packaged raw crabs over commercially packaged ready to eat cake. Operator relocated the cake. In the walk in cooler raw shrimp over ready to eat sauce. **Corrective Action Taken**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used to store cloths for cleaning tables. **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink in to go bagging area.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, Krab cheese mix from previous day and cooked chicken from the previous day with no product date marking. **Repeat Violation**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket and bag over seaweed for soups in dry storage. Operator relocated personal items. **Corrected On-Site**
40-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on food prep counters and cutting boards. **Repeat Violation**
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on flip top reach in cooler cutting board. Employee relocated the beverage. **Corrected On-Site**
12B-07-4
Basic - Open dumpster lid. Shared dumpster lid open.
33-16-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining dry storage shelves for bottled drinks. **Repeat Violation**
14-45-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease build up, per operator cleaning scheduled. Walk in cooler door gasket with mold like substance build up. **Repeat Violation**
23-03-4
Basic - Food stored on floor. Jugs of fryer oil and soy sauce on floor of kitchen. In walk in freezer box of beef stored on the floor. **Repeat Violation**
08B-38-4
Basic - Carbon dioxide/helium tanks not adequately secured. Three carbon dioxide tanks not stored secured by soda dispenser. **Repeat Violation**
51-11-4
Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk rice container.
14-01-5
35
Aug 1, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
29
Apr 11, 2024
Complaint Full
No violations found.
100
Apr 8, 2024
Complaint Full
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
35
Aug 21, 2023
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Washing Fruits and Vegetables
FL-42
Wiping Cloths Properly Used and Stored
FL-41
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
20
Mar 15, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored on container of sauce. Also in reach in cooler raw fish stored over sauce. Also, in walk in freezer raw chicken no longer commercially packaged stored on cases of imitation crab. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-03-15: In reach in cooler raw salmon stored over bottled sauce. In walk in cooler raw beef and shrimp stored over buckets of sauce. Person in charge began rearranging. **Admin Complaint** **Corrective Action Taken**
08A-05-6
86
Jul 1, 2022
Routine - Food
7 critical violations. 4 major violations. 4 minor violations.
View 15 violations
High Priority - 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. Items held on timer per person in charge with no time mark, sushi rice, fried onions.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi cooler, fish 46F. Other fish in unit 41-43F. Pierson in charge states was moved from reach in cooler below at 11am. Person in charge states doors have been open for lunch rush. Ambient temperature of unit 41 during inspection. At flip top at reach in cooler dumplings at 50F stored above fill line. Person in charge states have been in unit less than 4 hrs, moved to reach in cooler drawers below.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored over chicken stock. Other raw meats stored over buckets of sauces. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Food stored in ice used for drinks. Observed container of lemons stored in ice bin. Person in charge removed. **Corrected On-Site**
08B-56-4
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. Dishmachine testing at 0ppm even after multiple attempts. Person in charge agreed to set up triple sink and sanitize in triple sink until unit is serviced.
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Chicken stock in covered plastic 5 gallon bucket at 44F. Person in charge states was in cooler overnight since 5pm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken stock in covered plastic 5 gallon bucket at 44F. Person in charge states was in cooler overnight since 5pm. **Repeat Violation** **Admin Complaint**
03D-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand wash sink at sushi line. Tongs in hand wash sink by triple sink. Items were removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from hand wash sink by server station. Missing soap from hand wash sink at sushi line.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide thermometer during inspection.
05-08-4
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. No proof of training for some employees.
53B-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in kitchen with food debris buildup, fan in walk in cooler with debris buildup. **Repeat Violation**
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate with mold like substance buildup.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on food items in dry storage area. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. In walk in freezer multiple items stored on floor. In kitchen bag of onions stored on the floor, buckets of vinegar stored near soda station. Person in charge began raising. **Corrective Action Taken** **Repeat Violation**
08B-38-4
19
Frequently Asked Questions
When was Sumi Japanese Cuisine last inspected?
The most recent health inspection at Sumi Japanese Cuisine on file is from Apr 23, 2026. The public record contains 12 inspections in total.
What is the most common violation at Sumi Japanese Cuisine?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited five times, more than any other issue at Sumi Japanese Cuisine.
How does Sumi Japanese Cuisine compare to other restaurants in Palatka?
Sumi Japanese Cuisine most recently scored 18 out of 100, which is lower than the Palatka average of 75.
Has Sumi Japanese Cuisine's inspection record improved over time?
No. Recent inspections at Sumi Japanese Cuisine have averaged around 14 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Sumi Japanese Cuisine means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sumi Japanese Cuisine inspected?
Based on the inspection history on file, Sumi Japanese Cuisine is inspected around three times per year on average.
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