Umami Restaurant & Sushi Bar
Last inspected: Mar 2, 2026
100
Score
The health department has logged nine inspections at Umami Restaurant & Sushi Bar, the earliest from 2022. On Mar 2, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
Umami Restaurant & Sushi Bar's latest score of 100 sits above the West Melbourne average of 76. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
No violations found.
100
Feb 26, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler: 184 shelled eggs 50f cold holding, Escolar 2.2 lbs 47f cold holding, raw tuna 5lbs 47f cold holding, 4 oz steaks 23 each 47f cold holding, raw salmon 25 lbs 47 f cold holding, shrimp 1 lbs 47f cold holding, crab 3/4 lbs 47f cold holding, lobster tail 3/4 lbs 47f cold holding, squid 1 lbs 47f cold holding, large shrimp 2lbs 47f cold holding, and tilapia fillet 1 each 47f cold holding.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash in small make table set on top of other containers at 50f cold holding, out for 2 hours moved to rapid chill. Walk in cooler: 184 shelled eggs 50f cold holding, Escolar 2.2 lbs 47f cold holding, raw tuna 5lbs 47f cold holding, 4 oz steaks 23 each 47f cold holding, raw salmon 25 lbs 47 f cold holding, shrimp 1 lbs 47f cold holding, crab 3/4 lbs 47f cold holding, lobster tail 3/4 lbs 47f cold holding, squid 1 lbs 47f cold holding, large shrimp 2lbs 47f cold holding, and tilapia fillet 1 each 47f cold holding. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Knife and sharpener stored on hand wash sink in back kitchen. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Small cup used to dispense sugar on cook line. **Corrected On-Site**
14-01-5
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. Walk in cooler has an ambient temperature of 47f cold holding. Moved all items just put in and discarded other items. Can only be used for produce until repaired. See stop sale for items discarded. Owner had walk in cooler worked on approximately one weeks ago and will call service technician to readdress.
14-74-7
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. Albacore one lbs fillet and buri fillet 3.9 lbs not removed from vacuum and thawed. Operator discarded.
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean cups wet nesting. **Corrected On-Site**
24-08-4
Basic - Food stored on floor. Fryer oil stored on floor. **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer at sushi bar has food debris on bottom shelf.
22-16-4
50
Oct 27, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar cold rail ; tuna (47F - Cold Holding); salmon (47F - Cold Holding), chef put items on ice. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Evidence of ice dumped in hand sink in sushi bar.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Chef labeled bottle that was under dishwasher **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in back of kitchen by ice machine are in disrepair
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Cook removed phone. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stored wet with lids on. Chef had containers rewashed to air dry. **Corrected On-Site**
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor under center prep cooler in kitchen has heavy grease debris build up underneath
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Operator had removed tongs **Corrected On-Site**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi bar cold rail refrigerator
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar hand sink
31B-04-4
50
Mar 12, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hws sushi bar
31A-11-4
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. New guy in kitchen, kitchen manager had him sign during inspection **Corrected On-Site**
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar **Corrected On-Site**
21-12-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Candy bar in small freezer on cook line. **Corrected On-Site**
40-06-5
61
Nov 1, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled in kitchen **Corrected On-Site**
41-17-4
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. Some employees missing.
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in salt. **Corrected On-Site**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small toaster oven in sushi bar area has heavy grease build up.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Spices on prep table not labeled **Corrected On-Site**
02D-01-5
67
Mar 25, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
64
Dec 1, 2023
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and beef over raw shrimp and lobster in walk in cooler **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top end of cookline- egg wash (52F - Cold Holding); milk wash (43-44F - Cold Holding); Stocked cooler at 11, items stored above fill line suggested rapid chill on items to bring back down to temp Retemped at 40f **Corrected On-Site**
03A-02-5
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. Tested in use dishmachine at Dishwasher (Chlorine 00ppm). Operator checked bucket, was empty. Changed bucket and retested Dishwasher (Chlorine 100ppm) **Corrected On-Site**
22-41-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Over handle **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped rice scoop water at 98F, operator turned up heat on hot plate **Corrective Action Taken**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted or protected **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline
21-12-4
50
May 31, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
50
Dec 2, 2022
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw beef walk in cooler **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Rice cooker **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. some mussel tags not dated **Repeat Violation**
01C-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls drying rack **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Make table **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Tempura batter mix **Corrected On-Site**
08B-38-4
Basic - Ice bucket/shovel stored not inverted **Corrected On-Site**
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Reach in freezer gasket Reach in cooler small gasket Bottom of reach in freezer Exterior of salt sugar cornstarch containers
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
41
Frequently Asked Questions
When was Umami Restaurant & Sushi Bar last inspected?
The most recent health inspection at Umami Restaurant & Sushi Bar on file is from Mar 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Umami Restaurant & Sushi Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Umami Restaurant & Sushi Bar.
How does Umami Restaurant & Sushi Bar compare to other restaurants in West Melbourne?
Umami Restaurant & Sushi Bar most recently scored 100 out of 100, which is higher than the West Melbourne average of 76.
Has Umami Restaurant & Sushi Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Umami Restaurant & Sushi Bar have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Umami Restaurant & Sushi Bar 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 Umami Restaurant & Sushi Bar inspected?
Based on the inspection history on file, Umami Restaurant & Sushi Bar is inspected around three times per year on average.
Nearby Restaurants