Sumo Japanese Restaurant
Last inspected: Dec 17, 2025
58
Score
Across the available record, Sumo Japanese Restaurant has eight inspections on file, the first dated 2022. The most recent visit was on Dec 17, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly six violations before.
The pattern that stands out is “current hotel and restaurant license not displayed”, which has been cited four times.
The city-wide average sits at 76, which Sumo Japanese Restaurant's 58 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+, chef remade sanitizer solution 100ppm **Corrected On-Site**
41-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with red liquid not labeled on kitchen prep shelf. **Repeat Violation**
41-17-4
Basic - Accumulation of debris inside warewashing machine. Heavily soiled with grease and mold like substance. Employee working on cleaning it. **Corrective Action Taken**
16-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both mens and womens bathroom door
32-04-4
Basic - Current Hotel and Restaurant license not displayed. License displayed expired 4-1-24. Establishment is currently open and operating. Verified ownership. **Repeat Violation**
50-09-4
Basic - Food-contact surface not smooth and easily cleanable. Toaster oven in sushi bar has heavy build up.
14-13-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Chef placed bucket in another bucket. **Corrected On-Site**
21-38-4
58
Jul 8, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook put salmon on grill, went and battered raw chicken, rinsed gloved fingertips in pan of water, turned around and put another food Item in the fryer without washing hangs or changing gloves. Educated manager on duty about cross contamination of fish allergens and raw chicken.
12A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Sushi chef rinsed out wiping cloth in handwash sink
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles under triple sink not labeled
41-17-4
Basic - Cloth used as a food-contact surface. Wet cloth used on top of cooked rice in rice cooker.
21-05-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
55
Sep 12, 2024
Complaint Full
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat pork dumplings **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. Employee in kitchen been working 1 month, no employee training or employee reporting agreement. **Corrected On-Site**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice made yesterday not date marked. **Corrected On-Site**
02C-02-5
Basic - Light not functioning. In kitchen
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters are soiled with grease
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing over triple sink. Chicken still frozen. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Current Hotel and Restaurant license not displayed. License is current
50-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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. Tuna was thawing in cooler, still frozen, educated operator about removing from vacuum seal PRIOR to thaw. **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
41
Jul 3, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
70
Jan 30, 2024
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat vegetables **Corrected On-Site**
08A-05-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Handwash sink sushi bar No paper towels Handwash sink kitchen **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at Handwash sink sushi bar. **Corrected On-Site**
31B-03-4
64
Sep 27, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat vegetables **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (47F - Cold Holding); salmon (47F - Cold Holding) sushi chef put in freezer to rapid chill those 2 items. **Corrective Action Taken**
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. See stop sale.
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked rice cooling, covered with plastic wrap. Uncovered and educated chef. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Sushi chef dumped bucket of water and rinsed out towel.
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. License displayed expired April 1, 2021. License is current. Owner will self print **Corrective Action Taken**
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Chef cooking no hat.
13-03-4
Basic - Standing water in bottom of reach-in-cooler. **Repeat Violation**
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
43
Mar 28, 2023
Routine - Food
4 critical violations. 9 minor violations.
View 13 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining food containers holding cut radish, cut carrots, cut cucumbers in reach in three door cooler Wrapping raw fish in paper towels at sushi bar
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over ready to eat rice in three door reach in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar- raw tuna (52F - Cold Holding); raw salmon (54F - Cold Holding); krab sticks (52F - Cold Holding); raw white fish (54-59F - Cold Holding); raw white fish (57F - Hot Holding) Cookline raw shrimp (54F - Cold Holding) Operator discarded all items, called refrigeration repair company, coming out today **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi bar- raw tuna (52F - Cold Holding); raw salmon (54F - Cold Holding); krab sticks (52F - Cold Holding); raw white fish (54-59F - Cold Holding); raw white fish (57F - Hot Holding) Cookline raw shrimp (54F - Cold Holding) **Warning**
01B-02-5
Basic - Accumulation of debris inside warewashing machine. **Corrected On-Site**
16-03-4
Basic - Bowl or other container with no handle used to dispense food. In rice wine vinegar on wire shelf **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. By soda bags
51-11-4
Basic - Food stored on floor. Bucket of Mayo on floor end of cookline **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy Dust build up on vents to ice machine
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Cookline unit **Repeat Violation**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed un cut produce over cut and washed broccoli and noodles in walk in cooler
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on cutting board sushi cooler **Repeat Violation**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Double bucketed **Corrected On-Site**
21-38-4
35
Oct 31, 2022
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Using paper towel to hold dry shaving of tuna on cookline, operator discarded of paper towel and items **Corrected On-Site**
14-86-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles in dish pit area **Repeat Violation**
41-17-4
Basic - Equipment in poor repair. Gasket not connected to reach in cooler door on cookline
14-11-5
Basic - Food stored on floor. Buckets of Mayo on floor on cookline **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven at sushi counter has accumulation of black substance, grease, and food debris.
22-08-4
Basic - Reuse of single-service or single-use articles. Re-Using a plastic vinegar bottle as scoop. Educated operator on using scoops with handles and not to reuse plastic bottles to scoop
25-32-4
Basic - Standing water in bottom of reach-in-cooler. Cookline cooler
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen and in front sushi bar area
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled flour
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. By soda bags **Repeat Violation**
51-11-4
52
Frequently Asked Questions
When was Sumo Japanese Restaurant last inspected?
The most recent health inspection at Sumo Japanese Restaurant on file is from Dec 17, 2025. The public record contains eight inspections in total.
What is the most common violation at Sumo Japanese Restaurant?
Across the inspection record, “current hotel and restaurant license not displayed” has been cited four times, more than any other issue at Sumo Japanese Restaurant.
How does Sumo Japanese Restaurant compare to other restaurants in Indian Harbour Beach?
Sumo Japanese Restaurant most recently scored 58 out of 100, which is lower than the Indian Harbour Beach average of 76.
Has Sumo Japanese Restaurant's inspection record improved over time?
No. Recent inspections at Sumo Japanese Restaurant have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sumo Japanese 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 Japanese Restaurant inspected?
Based on the inspection history on file, Sumo Japanese Restaurant is inspected around three times per year on average.
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