Umami
Last inspected: Oct 22, 2025
58
Score
The health department has logged 10 inspections at Umami, the earliest from 2022. On Oct 22, 2025, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been favorable: violation counts have eased from around 31 violations to closer to 14 violations per visit over the last few inspections.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded five times.
The city-wide average sits at 74, which Umami's 58 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
0
Major latest
8
Minor latest
Inspection History
Oct 22, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired Oct. 1st 2025 - From follow-up inspection 2025-10-22: At time of callback inspection observed Operating with an expired Division of Hotels and Restaurants license. Expired Oct. 1st 2025 **Time Extended**
50-17-3
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-10-22: At time of callback inspection observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed ice at flip top unit at cook line. - From follow-up inspection 2025-10-22: At time of callback inspection observed Buildup of food debris/soil residue on equipment door handles. Observed ice at flip top unit at cook line. **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen prep area, dishwasher room. - From follow-up inspection 2025-10-22: At time of callback inspection observed Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen prep area, dishwasher room. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep tables at kitchen cook line. **Repeat Violation** - From follow-up inspection 2025-10-22: At time of callback inspection observed Cutting board has cut marks and is no longer cleanable. Observed at prep tables at kitchen cook line. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler unit at cook line in poor repair. **Repeat Violation** - From follow-up inspection 2025-10-22: At time of callback inspection observed Equipment in poor repair. Observed reach-in cooler unit at cook line in poor repair. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside at exit door by bathroom hallway. **Repeat Violation** - From follow-up inspection 2025-10-22: At time of callback inspection observed Exterior door has a gap at the threshold that opens to the outside at exit door by bathroom hallway. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing si k next to 3 compartment sink. **Repeat Violation** - From follow-up inspection 2025-10-22: At time of call inspection No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink next to 3 compartment sink **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ice tub soiled gaskets at cooling at cooling units at cook line. - From follow-up inspection 2025-10-22: At time of callback inspection observed Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at cooling units at cook line. **Time Extended**
23-03-4
58
Oct 21, 2025
Routine - Food
3 critical violations. 2 major violations. 15 minor violations.
View 20 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed ice tub kitchen staff changing gloves and not washing hands. **Repeat Violation**
12A-07-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired Oct. 1st 2025
50-17-3
High Priority - Roach activity present as evidenced by live roaches found. Observed four live roaches at electric control panel at dishwasher machine located inside kitchen area.
35A-05-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to 3 compartment sink.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at handwashing next to 3 compartment sink.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed ice at flip top unit at cook line.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen prep area, dishwasher room.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep tables at kitchen cook line. **Repeat Violation**
14-09-4
Basic - Dead roaches on premises. Observed two dead roaches under dishwasher machine rack, observed two dead roach in top of dishwasher machine, observed five plus dead roaches under handwashing sink next to 3 compartment sink, observed four dead roaches at small room next to chest freezer containing ice cream, observed one dead roach behind reach-in cooler unit at kitchen line, observed 10 plus dead roaches inside dry food storage area.
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee portable speaker stored over dishwasher machine drying rack.
40-06-5
Basic - Equipment in poor repair. Observed reach-in cooler unit at cook line in poor repair. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside at exit door by bathroom hallway. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Observed mold like substance accumulated on the floor by walk-in cooler entrance and behind cooking and cooling equipment all throughout the establishment.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed serving scoop store in standing water at 94°F at cook line.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing si k next to 3 compartment sink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ice tub soiled gaskets at cooling at cooling units at cook line.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at dishwasher machine area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed chlorine sanitizer all throughout kitchen area and sushi bar.
21-12-4
25
Mar 4, 2025
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
33
Sep 10, 2024
Complaint Full
3 major violations. 10 minor violations.
View 13 violations
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment uses time for the sushi rice and no procedures were provided. - From follow-up inspection 2024-09-10: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment uses time for the sushi rice and no procedures were provided. **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed different bags of cooked products at walk in freezer and not date marked. - From follow-up inspection 2024-09-10: is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed different bags of cooked products at walk in freezer and not date marked. **Time Extended**
02C-04-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottles all throughout the establishment. - From follow-up inspection 2024-09-10: Observed unlabeled chemical spray bottles all throughout the establishment. **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-09-10: Carbon dioxide/helium tanks not adequately secured. **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed all throughout the kitchen preparation area. - From follow-up inspection 2024-09-10: Ceiling/ceiling tile shows damage or is in disrepair. Observed all throughout the kitchen preparation area. **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards all throughout the kitchen preparation area with mark not longer cleanable. - From follow-up inspection 2024-09-10: several cutting boards all throughout the kitchen preparation area with mark not longer cleanable. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torns at cooking line. - From follow-up inspection 2024-09-10: Equipment in poor repair. Observed reach in cooler gaskets torns at cooking line. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at bathroom hall. - From follow-up inspection 2024-09-10: Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at bathroom hall. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Observed grout missing is son part of the kitchen with food particles encrusted inside. - From follow-up inspection 2024-09-10: Observed grout missing is son part of the kitchen with food particles encrusted inside. **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed heavily soiled oven interior at kitchen line. - From follow-up inspection 2024-09-10: Observed heavily soiled oven interior at kitchen line. **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. All throughout different sinks at the establishment including the bar area. - From follow-up inspection 2024-09-10: No handwashing sign provided at a hand sink used by food employees. All throughout different sinks at the establishment including the bar area. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of cooking equipment and prepa tables throughout the kitchen heavily soiled. Observed reach in cooler and walk in cooler gaskets soiled all throughout the kitchen. - From follow-up inspection 2024-09-10: Observed reach in cooler and walk in cooler gaskets soiled all throughout the kitchen. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2024-09-10: Open dumpster lid. **Time Extended**
33-16-4
45
Sep 9, 2024
Complaint Full
10 critical violations. 7 major violations. 31 minor violations.
View 48 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed 5 plus live roaches on the floor under the cooking equipment in the kitchen, observed 5 live roaches crawling inside dishmachine electrical box and the exterior of the dish machine.
35A-05-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cutting raw beef then proceeded to handle clean equipment and cook food without changing gloves.
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yummy sauce (47F - Cold Holding); sprouts (59F - Cold Holding) at walk in cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yummy sauce (47F - Cold Holding); sprouts (59F - Cold Holding) at walk in cooler.
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken (75F - Cooling); cooked steak (81F - Cooling) at walk in cooler , as per chef the product was cooked three hours before.
03D-01-5
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. Observed chlorine sanitizer dishwasher machine at 0ppm.
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed breaded shrimp (111F - Hot Holding) at hot holding rack at kitchen line.
03B-01-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee cutting raw beef then proceeded to handle clean equipment and cook food without changing gloves.
12A-12-4
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. Observed kitchen staff handling cooked chicken with bare hands, employee was instructed not to handle ready to eat food with bare hands.
09-01-4
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Observed establishment serving sushi raw salmon and not aquaculture letter onsite.
01D-08-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils and towels stored inside hand sink all throughout the establishment.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All throughout different sinks at the establishment including the bar area.
31B-02-4
Intermediate - No soap provided at handwash sink. All throughout different sinks at the establishment including the bar area.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment uses time for the sushi rice and no procedures were provided.
03F-10-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed different bags of cooked products at walk in freezer and not date marked.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed different prepared foods no date marked at walk in cooler, according to manager for more than 24 hours.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottles all throughout the establishment.
41-17-4
Basic - Floors not maintained smooth and durable. Observed grout missing is son part of the kitchen with food particles encrusted inside.
36-11-4
Basic - Food stored on floor. Observed rice bags and buckets stored on the floor at dry storage area.
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed heavy condensation of grease at kitchen hood.
36-68-5
Basic - In-use tongs stored on equipment door handle between uses. Observed several tongs stored on equipment handle all throughout the kitchen.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed heavily soiled oven interior at kitchen line.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. All throughout different sinks at the establishment including the bar area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of cooking equipment and prepa tables throughout the kitchen heavily soiled. Observed reach in cooler and walk in cooler gaskets soiled all throughout the kitchen.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Plumbing system in disrepair. Observed leaking faucet pipe under hand sink at warewashing area.
29-08-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in co at cook line.
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow drawing at hand wash sink at warewashing area.
29-20-5
Basic - Stored food not covered. Observed soup containers at kitchen line preparation table uncovered.
08B-12-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws at front bar counter accessible to customers.
25-27-4
Basic - Utensils in poor condition. Observed spatula and plastic food storage containers cracked.
14-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall with a mold like substance at warewashing area behind the dishwasher machine, also all throughout different walls at kitchen preparation area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towels not stored in sanitizer bucket all throughout kitchen tables.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed several bowls with not handle inside food containers all throughout the kitchen and dry storage area.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed all throughout the kitchen preparation area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents and AC returns soiled all throughout the kitchen area; also observed a mold like substance on the ceiling of produce walk in cooler.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards all throughout the kitchen preparation area with mark not longer cleanable.
14-09-4
Basic - Dead roaches on premises. Observed 15 dead roaches inside dish machine electrical box, 20 plus dead roaches behind reach in cooler located in kitchen area, 7 dead roaches on the bottom shelf of preparation table in the kitchen area.
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed several personal items(purses, cell phones, ear pods) all throughout the kitchen racks.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed some employee engaged in food preparation without hair restraint at kitchen area.
13-03-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torns at cooking line.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at bathroom hall.
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed heavily soiled floors under kitchen equipment at cooking line.
36-01-4
Basic - Floor soiled/has accumulation of debris. Observed all throughout the kitchen floor under equipment and dry storage area.
36-73-4
2
Apr 22, 2024
Complaint Full
4 critical violations. 6 major violations. 23 minor violations.
View 33 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 0 ppm. Maintenance repaired dish machine, tested chlorine sanitizer at 100ppm. **Corrected On-Site**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over spring rolls inside reach in cooler across from cook line.
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at an ambient air temperature of 85F. Chef removed the eggs and placed in the reach in cooler for rapid cooling. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at cooking line fresh garlic and oil (51F - Cold Holding), as per chef less than 4 hrs. Chef placed the food container in ice for rapid cooling. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. As per manager one new employee hired, not health employee agreement provided. **Repeat Violation**
11-27-4
Intermediate - Handwash sink does not have enough hot water pressure to properly wash hands at sushi prep station.
27-19-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a scrubbing sponge at handwashing sink near service window at kitchen area. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at bar and ware washing area. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink located at bar and ware washing area.
31B-03-4
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. Observed some food handling employees certificates expired issued by National Registry for food safety. **Repeat Violation**
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located near ware washing area.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine located at kitchen area. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed inside corn starch container at kitchen and cooked rice stored under kitchen counter. **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed unsecured tanks inside the dry storage room. **Repeat Violation**
51-11-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining in direct contact with cooked shrimp tempura. Observed as well cardboard in direct contact with cooking utensils.
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout main kitchen and ware washing area. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at several prep station area throughout kitchen.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal cellphone and watch stored near clean dishes at ware washing area.
40-06-5
Basic - Floor area(s) covered with standing water located at ware washing area.
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed soiled floor drains throughout kitchen and under cooking equipments.
36-73-4
Basic - Food stored on floor. Observed uncooked rice, sugar and cooking oil stored on the floor at dry storage area. Observed several several boxes of foods stored on the floor in walk in freezer. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at 104 located next to rice warmers inside kitchen area.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in main kitchen area. **Repeat Violation**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled ovens at sushi prep area and throughout the kitchen.
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located ar ware washing area.
38-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit located at sushi display cooler.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees located at and and ware washing sinks. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavily amount of food debris and dust accumulation between cook line equipments, reach in coolers, prep counters, under counter top food warmer and all throughout kitchen surfaces. Observed reach in cooler gaskets soiled in all equipments at kitchen area. Observed soiled fan covers inside walk in cooler. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Observed several boxes of hinged containers, napkins, cups and lids stored on floor at outside storage containers.
25-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust located at dishwashing machine area.
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet wiping cloths hanging at feeding entrance of dish machine, as racks of soiled dishes/ utensils are pushed in.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed at cooking line containers of MSG, Salt, Sugar and squeeze bottles not label. Observed as well a container of corn starch unlabeled at kitchen area. **Repeat Violation**
02D-01-5
10
Nov 18, 2023
Complaint Full
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2023-11-18: Operating with an expired Division of Hotels and Restaurants license. **Time Extended**
50-17-3
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb missing at mop sink. - From follow-up inspection 2023-11-18: Observed hose Bibb missing at mop sink. **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form to operator. **Corrective Action Taken** - From follow-up inspection 2023-11-18: Observed form has not been printed out yet. **Time Extended**
11-27-4
Intermediate - - From initial inspection : 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. Provided form to operator. **Corrective Action Taken** - From follow-up inspection 2023-11-18: Observed food employees have not filled out form. **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-11-18: Observed the following employees with expired food handler certificate; Roger Arguello (11/2022) Jie Wei Liu (11/2021) and Soe Giarto (11/2021) **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed two CO2 tanks in dry storage area not secured. - From follow-up inspection 2023-11-18: Observed two CO2 tanks in dry storage area not secured. **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents throughout establishment soiled. - From follow-up inspection 2023-11-18: Observed ceiling vents throughout establishment soiled. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-11-18: Current Hotel and Restaurant license not displayed. **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed two cracked tiles in kitchen near cook line. - From follow-up inspection 2023-11-18: Observed two cracked tiles in kitchen near cook line. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Food stored on floor. Observe three buckets of soy sauce on floor. Observed bucket of oil on floor. - From follow-up inspection 2023-11-18: Observe three buckets of soy sauce on floor. Observed bucket of oil on floor. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed wall with damage near dish washing machine. - From follow-up inspection 2023-11-18: Observed wall with damage near dish washing machine. **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink near three compartment sink. - From follow-up inspection 2023-11-18: Observed no hand wash sign at hand wash sink near three compartment sink. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across the cook line. Observed walk in cooler fan covers soiled. - From follow-up inspection 2023-11-18: Observed reach in cooler gaskets soiled across the cook line. Observed walk in cooler fan covers soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler near across the cook line with soiled interior. - From follow-up inspection 2023-11-18: Observed reach in cooler near across the cook line with soiled interior. **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves. - From follow-up inspection 2023-11-18: Observed walk in cooler with rusted shelves. **Time Extended**
14-17-4
33
Nov 17, 2023
Complaint Full
4 critical violations. 6 major violations. 18 minor violations.
View 28 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw eggs over raw chicken inside walk in cooler. Employee moved raw eggs and stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steamed broccoli (45F - Cold Holding); dumplings (50F - Cold Holding); spring roll (51F - Cold Holding) at reach in cooler across cook line. As per employee, it has been there since last night. Operator discarded products. **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb missing at mop sink.
29-34-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form to operator. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing glass windows at hand wash sink near sushi bar.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near bar area.
31B-02-4
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. Provided form to operator. **Corrective Action Taken**
11-26-1
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 - Spray bottle containing toxic substance not labeled. Observed two bottles of degreaser with no label underneath chemical storage with no label. Operator placed correct label. **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed accumulation of debris on top of dishwashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside sugar container with no handle used to dispense sugar. Operator removed immediately. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed two CO2 tanks in dry storage area not secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents throughout establishment soiled.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment in poor repair. Observed reach in cooler not working properly. Digital thermometer reads 53F.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Observed two cracked tiles in kitchen near cook line.
36-17-5
Basic - Food stored on floor. Observe three buckets of soy sauce on floor. Observed bucket of oil on floor.
08B-38-4
Basic - Hole in or other damage to wall. Observed wall with damage near dish washing machine.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Observed five tongs stored above kitchen equipment near cook line. Operator removed immediately. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board near coffee machine.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink near three compartment sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across the cook line. Observed walk in cooler fan covers soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler near across the cook line with soiled interior.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen scallops being thawed at room temperature. Employee placed scallops under running water. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not hung up to dry near mop sink.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles containing oil and sauces with no labels. Operator put correct labels. **Corrected On-Site**
02D-01-5
12
Jun 20, 2023
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
23
Nov 30, 2022
Routine - Food
1 critical violation. 6 major violations. 16 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (49F - Cold Holding); bean sprouts (47F - Cold Holding in reach in cooler at the kitchen area, as per employee less than 4 hours. Employee moved to walk-in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Send form to manager during inspection.
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed chlorine spray bottle not labeled with common name, in kitchen area.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in kitchen area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed spray bottle and sponge inside hand wash sink in kitchen area. Employee removed during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
16-37-1
Intermediate - No soap provided at handwash sink. Observed at the kitchen area. Employee restocked during inspection. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in sauce container inside walk-in cooler. Employee removed during inspection.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled walk in cooler/freezer door handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen. **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee in sushi bar area.
13-04-4
Basic - Food stored on floor. Observed a case of avocados stored on floor at the entrance of the kitchen.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside flour container in dry storage area. Employee removed during inspection. **Corrected On-Site**
10-01-5
Basic - In-use utensil not used with moist food stored in running water. Observed in ice cream area.
10-23-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in sushi area.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in oven at the sushi bar.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in kitchen area. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed sauces,salt and sugar containers at the cook line not labeled with common name.
02D-01-5
Basic - Open dumpster lid.
33-16-4
21
Frequently Asked Questions
When was Umami last inspected?
The most recent health inspection at Umami on file is from Oct 22, 2025. The public record contains 10 inspections in total.
What is the most common violation at Umami?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Umami.
How does Umami compare to other restaurants in Miami?
Umami most recently scored 58 out of 100, which is lower than the Miami average of 74.
Has Umami's inspection record improved over time?
Yes. Recent inspections at Umami have averaged around 14 violations per visit, down from roughly 31 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Umami 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 Umami inspected?
Based on the inspection history on file, Umami is inspected around three times per year on average.
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