Umami Sushi
Last inspected: Mar 11, 2026
100
Score
Going back to 2022, Umami Sushi has 12 inspections in the public record. The latest inspection on file is from Mar 11, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about 13 violations before that.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded four times.
Among Lutz restaurants, the typical score is 79; Umami Sushi is comfortably above that bar. There isn't much in the file that would give a customer pause.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
No violations found.
100
Mar 10, 2026
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tofu (52F - Cold Holding); cooked broccoli (49F - Cold Holding); raw fish (51F - Cold Holding); krab sushi roll (48F - Cold Holding) in reach in cooler on cook line. See stop sale **Corrected On-Site** **Warning**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested multiple times chlorine sanitizer solution 0ppm. **Warning**
22-49-4
High Priority - Raw animal foods not properly separated from each other in holding based upon minimum required cooking temperature. Raw chicken above raw beef in walk in cooler, operator removed the raw chicken **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked tofu (52F - Cold Holding); cooked broccoli (49F - Cold Holding); raw fish (51F - Cold Holding); krab sushi roll (48F - Cold Holding) in reach in cooler on cook line **Warning**
01B-02-5
Intermediate - No soap provided at handwash sink in sushi bar. Operator refilled it **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce no date mark in walk in cooler after preparation of 24 hours. Operator marked date correctly **Warning**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table, operator removed it **Warning**
12B-07-4
Basic - Stored food not covered. Fish on floor in walk in freezer, operator removed it to shelf **Warning**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemon above sauce in walk in cooler, operator removed lemon **Warning**
08B-17-4
39
Dec 31, 2025
Routine - Food
No violations found.
100
Dec 30, 2025
Routine - Food
7 critical violations. 2 major violations. 6 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw meat over unwashed produce in walk in cooler, operator moved items to proper storage **Corrected On-Site** **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken on make table on cooks line next to hand sink over ready to eat items, employee moved items. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches on ceiling tile above dishwasher machine. 1 live roach on top of dish washing machine. 1 live on floor by hand washing sink on cooks line. **Warning**
35A-05-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Ahi tuna thawed in commercial packaging not removed, operator discarded items. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cooks line Krab 47 first temp taken 2nd temp 28F employee moved to freezer **Corrected On-Site** **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 sushi rice held less than 4 hours manager determined time and placed time on time chart. **Corrected On-Site** **Warning**
03F-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 2 times no chlorine. Discussed to use three compartment sink. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on cooks line make coolers next to stove tops. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.observed cutting boards and knife in sink, employee removed items. **Corrected On-Site** **Warning**
31A-11-4
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. Observed Ahi tuna thawed in commercial packaging not removed, operator discarded items. **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board on cooked line next to handsink grooved , discussed with Operator importance of smooth cutting boards. **Warning**
14-09-4
Basic - Dead roaches on premises. 2 dead roaches on wall above dish washing machine. 2 dead roaches on three compartment sink ware washing area. 1 dead roaches on top of dish washing machine **Warning**
35A-03-4
Basic - Food stored on floor. Observed bucket of cut lettuce being used for salads stored on floor in prep area across from walk in. Operator moved items to walk in cooler **Repeat Violation** **Warning**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in reach in cooler on cooks line next to hand sink, employee relocated the drinks. **Corrected On-Site** **Warning**
12B-13-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed unwashed cucumbers being cut and prepped on prep table next to dishwasher , employee washed vegetables. **Corrected On-Site** **Warning**
08B-39-4
21
Jun 12, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
22-02-4
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. Ground salmon Escolar Tilapia
06-09-1
Basic - Food stored on floor. Case of meat on the floor in walk-in freezer. And openbag batter mix walkin cooler cooler Case of avocado walking cooler
08B-38-4
82
Jan 13, 2025
Routine - Food
3 critical violations. 6 major violations. 11 minor violations.
View 20 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Sanitizer used for wiping down tables and cutting boards are non approved sanitizers. Employee went to business next door band received chlorine approved for food contact surfaces. **Corrected On-Site**
22-48-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat vegetables in reach in coolers.
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on hose bib splitter on mop sink.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in reach in coolers in kitchen have built up food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to soda station had utensils in sink. Employee removed. **Corrected On-Site**
31A-11-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer at hostess stand.
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by soda station only reaches 72 F after running for more than 2 minutes.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substances.
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. Cup with no handle used to scoop rice in rear dry goods storage area.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by ice machine not inverted for protection.
24-05-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood bowl used for sushi rice not hard grained closed wood.
14-25-5
Basic - Food stored on floor. Fish stored on floor on walk in freezer. Multiple food items in walk in cooler stored in floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. To be stored in oven handle in kitchen by fryer.
10-20-4
Basic - Open dumpster lid.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler across from wok station.
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cook line not inverted for protection.
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Flour removed from its original container and not labeled in rear dry goods storage area.
02D-01-5
20
Apr 18, 2024
Complaint Partial
1 critical violation.
View 1 violation
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
86
Apr 12, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Food stored in ice used for drinks. See stop sale. Observed can of soft drink, manager removed soft drink and cleaned out ice bin.
08B-56-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024 **Admin Complaint**
50-17-3
High Priority - Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. Observed can of soft drink, manager removed soft drink and cleaned out ice bin.
01B-03-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed on top area.
16-21-4
61
Jan 4, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Men's public access restroom door not self closing **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -All cutting boards currently in use on cook line grooved **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee beverage on cook line cutting board **Warning** - From follow-up inspection 2024-01-04: Employee drink on prep table next to rice cooker **Time Extended**
12B-07-4
82
Nov 29, 2023
Routine - Food
6 critical violations. 2 major violations. 13 minor violations.
View 21 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. -Dishwasher reading a 0 ppm. Operator was able to set up three compartment sink. **Warning**
22-49-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Cook touched face with bare hands and immediately handled clean utensils to prepare food with no handwashing. **Warning**
12A-25-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -Bleach currently being used not approved for food contact surfaces or dishes, manager came in with the proper bleach for food contact surfaces **Corrected On-Site** **Admin Complaint**
22-48-5
High Priority - Raw animal food stored over or with unwashed produce. -Raw beef stored over unwashed vegetables in walk-in cooler **Warning**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Shrimp tempura on hot hold held at 82F -Sushi rice held at 90F **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Sushi rice on sushi line held at room temperature, at 82F -Shrimp tempura on cook line held at 90F See stop sale **Warning**
03B-01-6
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. -Emailed operator Clean-Up of Vomiting and Diarrheal Events (5030-104). Operator was able to print out written plan. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -Hand washing station in kitchen next to wok grill had hot water turned off. Employee was able to restore hot water. **Corrected On-Site** **Warning**
27-16-4
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Men's public access restroom door not self closing **Warning**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. -Soup bowl used as scoop in sauce container in walk-in cooler -Soup bowl used as scoop in sugar container in dry storage area **Warning**
14-01-5
Basic - Cloth used as a food-contact surface. -Cloth placed over cut raw vegetables in walk-in cooler **Warning**
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable. -All cutting boards currently in use on cook line grooved **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee beverage on cook line cutting board **Warning**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. -Employee eating food in dishwashing area **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Speaker kept next to single service Togo boxes on shelf at end of cook line **Warning**
40-06-5
Basic - Food stored on floor. -Sauce container stored on floor in walk-in cooler **Warning**
08B-38-4
Basic - Ice bucket stored on floor between uses. -Operator properly stored ice bucket **Corrected On-Site** **Warning**
10-14-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. -Knives stored between equipment on cook line **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Rice scoop on prep table next to rice cookers. Water at 75F **Warning**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
25-06-4
17
Oct 7, 2022
Complaint Full
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
52
Sep 22, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Gasket at tech in at sushi with old debris. **Warning** - From follow-up inspection 2022-09-22: **Time Extended**
23-24-4
95
Frequently Asked Questions
When was Umami Sushi last inspected?
The most recent health inspection at Umami Sushi on file is from Mar 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at Umami Sushi?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Umami Sushi.
How does Umami Sushi compare to other restaurants in Lutz?
Umami Sushi most recently scored 100 out of 100, which is higher than the Lutz average of 79.
Has Umami Sushi's inspection record improved over time?
Yes. Recent inspections at Umami Sushi have averaged around three violations per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Umami Sushi 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 Sushi inspected?
Based on the inspection history on file, Umami Sushi is inspected around three times per year on average.
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