Sumo Japanese Restaurant
Last inspected: Dec 15, 2025
78
Score
Sumo Japanese Restaurant has been inspected nine times since 2022. Inspectors last stopped by on Dec 15, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
The most common issue across all inspections has been “non-food grade paper/paper towel used as liner”, showing up four times.
The city-wide average sits at 83, which Sumo Japanese Restaurant's 78 doesn't quite reach. Overall, the inspection record reads well.
9
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Using paper towels as liners and dividers for fish.
14-86-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In back kitchen
36-37-5
Basic - Standing water in bottom of reach-in-cooler. Two door reach in cooler on cook line had standing water. Employee cleaned and dried cooler **Corrected On-Site**
29-49-6
78
Jul 9, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Using paper towels to wrap steaks. Chef removed paper towels. **Corrected On-Site**
14-86-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Papers forms not filled out
11-26-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles have acoustic tiles
36-37-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook in-kitchen with no hair restraints. Chef put hat on. **Corrected On-Site**
13-03-4
70
Dec 27, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Using paper towels to line food containers with vegetables and beef. Chef removed paper towels **Corrected On-Site**
14-86-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed
11-26-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
74
Aug 22, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over vegetables. Cook moved eggs **Corrected On-Site**
08A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed
11-26-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooked wet wiping cloth to sanitizer bucket **Corrected On-Site**
21-12-4
74
Apr 5, 2024
Food-Licensing Inspection
2 minor violations.
View 2 violations
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
90
Oct 25, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Non-food grade paper/paper towel used as liner for food container.
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In the kitchen
36-32-5
70
Jul 17, 2023
Routine - Food
8 critical violations. 5 major violations. 8 minor violations.
View 21 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil in water 84° - in container less than 3 hours - operator will keep in container without water. **Corrective Action Taken** **Warning**
10-05-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored above raw shrimp. Operator inverted. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. 1)Employee grabbed RTE sprouts and carrots with his bare hands. Stop sale 2) Food stored in ice used for drinks. Employee drink stored inside drink ice. - see stop sale **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top at sushi station: raw salmon 48°, raw shrimp 47°, raw tuna 47°. Food in unit less than 4 hours. Operator moved foods to freezer to quick chill. Flip top kitchen: Tilapia 49°, salmon 48°, white fish 50°, tofu 54°, soft shell crab 54° See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top at sushi station: raw salmon 48°, raw shrimp 47°, raw tuna 47°. Food in unit less than 4 hours. Operator moved foods to freezer to quick chill. Flip top kitchen: Tilapia 49°, salmon 48°, white fish 50°, tofu 54°, soft shell crab 54° see stop sale . Walk in cooler: salmon skin 48° , rice 47° ,butter 48° in unit overnight. Foods not prepared or portioned today. See stop sale. **Corrective Action Taken** **Warning**
03A-02-5
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. Sushi rice prepared at 11:30 not time marked. Chef time marked 11:30-3:30pm **Corrected On-Site** **Warning**
03F-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed RTE sprouts and carrots with his bare hands. Stop sale. **Warning**
09-01-4
High Priority - Food stored in ice used for drinks. Employee drink stored inside drink ice. - see stop sale **Warning**
08B-56-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed illnesses and provided posters. **Corrected On-Site** **Warning**
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Sushi station hand wash sink was not accessible due to a metal sponge in it. Operator removed it. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at triple sink with water only. No soap. **Warning**
12A-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White fish prepared on 7/15 not date marked. Salmon skin cooked on 7/15 not date marked. **Warning**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dishmachine racks with mold like substance on surface. **Warning**
22-02-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top at kitchen: gaskets torn. **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pink employee cup stored next to soup station and clean clean plates. Chef removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Light not functioning. For 1 fixture in kitchen. **Warning**
36-62-4
Basic - Plumbing system in disrepair at mop sink. **Warning**
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet towel at soup station not stored in sanitizing solution. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed salt and sugar not Labled. Operator labeled. **Corrected On-Site** **Warning**
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed to go spoons and forks not stored with handles facing up. **Warning**
24-05-4
12
May 2, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled - From follow-up inspection 2023-05-02: **Time Extended**
23-03-4
95
Nov 7, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. Cooking rice in thank you bags, chef discarded. **Corrected On-Site**
14-31-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
70
Frequently Asked Questions
When was Sumo Japanese Restaurant last inspected?
The most recent health inspection at Sumo Japanese Restaurant on file is from Dec 15, 2025. The public record contains nine inspections in total.
What is the most common violation at Sumo Japanese Restaurant?
Across the inspection record, “non-food grade paper/paper towel used as liner” has been cited four times, more than any other issue at Sumo Japanese Restaurant.
How does Sumo Japanese Restaurant compare to other restaurants in Deerfield Beach?
Sumo Japanese Restaurant most recently scored 78 out of 100, which is lower than the Deerfield Beach average of 83.
Has Sumo Japanese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Sumo Japanese Restaurant have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sumo Japanese Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sumo Japanese Restaurant inspected?
Based on the inspection history on file, Sumo Japanese Restaurant is inspected around three times per year on average.
Nearby Restaurants