Sumo House Japanese & Thai Restaurant
Last inspected: Feb 4, 2026
70
Score
The health department has logged eight inspections at Sumo House Japanese & Thai Restaurant, the earliest from 2022. On Feb 4, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing six times across the record.
By comparison, the average Vero Beach facility scores 77, putting Sumo House Japanese & Thai Restaurant on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in cook line cooler. Manager moved chicken to bottom **Corrected On-Site**
08A-20-5
Basic - Floor area(s) covered with standing water. Cook line **Repeat Violation**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. To go boxes in on floor in storage area
25-05-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
70
Aug 14, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over sauce in reach in freezer
08A-02-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reuse of single-service or single-use articles. Reuse of ice container to store tofu
25-32-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers at 3 bay sink **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. Through cooks line and 3 bay sink area **Repeat Violation**
36-22-4
Basic - Food storage container/container lid cracked or broken. Bulk bin lid is cracked **Repeat Violation**
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have heavy grease buildup
23-03-4
58
Feb 6, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
55
Aug 20, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Floor area(s) covered with standing water. Throughout kitchen
36-22-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 108f. Advised to reheat
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
82
Jan 11, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 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 and the time removed from temperature control cannot be determined. Tempura mix and noodles. Time was added. **Corrected On-Site**
03F-02-5
Basic - Stored food not covered. Scallops and raw fish in reach in cooler. Operator added lids.
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. Bowl was removed **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink was removed **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Hood filter surface soiled with grease, food debris, dirt, slime or dust. **Repeat Violation**
23-03-4
67
Jul 26, 2023
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water reading 109° rechecked,now 137° **Corrected On-Site**
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over spring mix. **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked eel found at 64°. Operator added to time plan **Corrected On-Site**
03D-01-5
High Priority - Dented/rusted cans present. See stop sale. One can of sliced mushrooms
01B-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Bleach water
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom
32-04-4
Basic - Ceiling tile missing. Above flour
36-36-4
Basic - Dead roaches on premises. One dead roach observed next to ice machine. Operator removed **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up.
24-18-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket on cooks line reading 0, advised to remake bucket, now reading 50ppm chlorine **Corrected On-Site**
21-07-4
29
Mar 23, 2023
Routine - Food
1 critical violation. 11 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation**
29-34-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 2. Can opener blade dirty
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in tempura **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee beverage container in ice machine/ice bin. **Corrected On-Site**
12B-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches
13-07-4
Basic - Floor soiled/has accumulation of debris. Behind cooks line heavy build up of grease
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket on cooks line reading 200+++ppm. Advised to remake bucket, now reading 100ppm
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Salt and sugar **Corrected On-Site** **Repeat Violation**
02D-01-5
50
Sep 6, 2022
Routine - Food
5 critical violations. 1 major violation. 11 minor violations.
View 17 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Educated operator and cook.
12A-27-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water found at 109°
10-05-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over soft shell crab **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink outside has no backflow preventer
29-34-4
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. Reading "0" sanitizer bucket is empty and they have no spare
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Chair in front of sink **Corrected On-Site**
31A-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink next to dishwasher **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty **Repeat Violation**
23-03-4
Basic - Stored food not covered. Dumplings in reach in freezer **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Spices on sushi counter **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in bin of cracked peanuts **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Behind sushi counter
36-73-4
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen **Repeat Violation**
36-17-5
Basic - Food stored on floor. Soda bottles
08B-38-4
25
Frequently Asked Questions
When was Sumo House Japanese & Thai Restaurant last inspected?
The most recent health inspection at Sumo House Japanese & Thai Restaurant on file is from Feb 4, 2026. The public record contains eight inspections in total.
What is the most common violation at Sumo House Japanese & Thai Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Sumo House Japanese & Thai Restaurant.
How does Sumo House Japanese & Thai Restaurant compare to other restaurants in Vero Beach?
Sumo House Japanese & Thai Restaurant most recently scored 70 out of 100, which is lower than the Vero Beach average of 77.
Has Sumo House Japanese & Thai Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Sumo House Japanese & Thai Restaurant have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sumo House Japanese & Thai Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sumo House Japanese & Thai Restaurant inspected?
Based on the inspection history on file, Sumo House Japanese & Thai Restaurant is inspected around two times per year on average.
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