Umi
Last inspected: Mar 10, 2026
100
Score
Public records show 11 inspections at Umi stretching back to 2022. The newest entry in the record is dated Mar 10, 2026. 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 three violations each time.
The most common issue across all inspections has been “handwash sink not accessible for employee use”, showing up three times.
Umi's latest score of 100 sits above the Winter Park average of 83. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 10, 2026
Complaint Full
No violations found.
100
Jan 7, 2026
Complaint Full
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Red snapper **Warning**
01D-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Plastic pitcher inside hand wash sink. Operator removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple raw items in menu not identified. **Warning**
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in cooler at cook line. Operator removed **Corrected On-Site** **Warning**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door **Warning**
35B-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler. Operator placed thermometer **Corrected On-Site** **Warning**
05-09-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. At prep station **Warning**
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Flour and rice containers **Corrected On-Site** **Warning**
02D-01-5
50
Nov 24, 2025
Complaint Partial
No violations found.
100
Nov 5, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Onions 105f and mushrooms 103f. Operator will reheat to 165F **Corrective Action Taken** Priority: High Priority
03B-01-6
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Bar area **Corrected On-Site** Priority: Intermediate
31B-02-4
Basic - Observed: Food stored on floor. Soy sauce and vinegar container in prep area **Corrected On-Site** Priority: Basic
08B-38-4
74
Mar 28, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No soap provided at handwash sink. Sushi station **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label, at dish area **Corrected On-Site**
41-17-4
Basic - Light shield damaged/in disrepair. At prep station
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sushi station. Provided operator with sign **Corrected On-Site**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Cook line reach in cooler **Corrected On-Site**
29-49-6
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Food stored on floor. Container with sauce at walk in cooler **Corrected On-Site**
08B-38-4
61
Dec 26, 2024
Routine - Food
No violations found.
100
Dec 17, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
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. Bar dishwasher at 00ppm chlorine **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled onion at 112F and cooked mushrooms at 95F under heat lamp for 1 hour, recommend operator to reheat to 165F **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in hand wash sink next to prep table
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at bar **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles with sanitizer not labeled at dish area **Corrected On-Site**
41-17-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream not date marked. Per operator open more than 24 hours
02C-03-5
Basic - Bowl or other container with no handle used to dispense food. Deli containers inside of flour **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Soy sauce bucket on floor in server area **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs in Oven handles **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Cook line reach in cooler
29-49-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container over clean plates in cook line **Corrected On-Site**
12B-07-4
39
Apr 8, 2024
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
17
Nov 8, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork belly and raw chicken temping at 45F. Per operator items were in reach in cooler at cooks line overnight
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork belly and raw chicken temping at 45F. Per operator items were in reach in cooler at cooks line overnight
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. Emailed operator handout **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at sushi bar blocked by trash can Observed water pitcher in hand wash sink at cooks line **Corrected On-Site** **Corrected On-Site**
31A-09-4
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. Emailed operator food employee reporting agreement **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical in spray bottle at dish wash area not labeled
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Container with tempura has bowl instead of scoop **Corrected On-Site**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee milk stored in glass reach in cooler not segregated **Corrected On-Site**
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by dish was area
35B-01-4
Basic - Food stored on floor. Cooking oil stored in floor at cooks line **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Under hand wash sink at sushi bar
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in 77 F water at cooks line.Operatormoved container to stove **Corrective Action Taken**
10-07-4
37
Jun 6, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
52
Dec 7, 2022
Complaint Full
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell Quail eggs stored over ready to eat at sushi bar **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1/2lb of lobster temping at 50F.Per operator item was in freezer and moved to reach in cooler yesterday (12-6-22)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1/2lb of lobster temping at 50F.Per operator item was in freezer and moved to reach in cooler yesterday (12-6-22)
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink located at cooks line had trash can blocking access **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Flap of ice machine has black build up **Corrected On-Site**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling by walk in cooler has dust
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed kitchen personal working with food and no beard guard
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Door leading to the back door.operator had it fixed by handy man **Corrected On-Site**
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer located across walk in cooler has ice build up
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of spoon in direct contact with sugar **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. One of the hand washing sinks at the sushi bar. Printed operator hand wash sign **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler has dust build up
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Crab sticks thawing in standing water. Operator moved to glass refrigerator **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar not labeled **Corrected On-Site**
02D-01-5
35
Frequently Asked Questions
When was Umi last inspected?
The most recent health inspection at Umi on file is from Mar 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Umi?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Umi.
How does Umi compare to other restaurants in Winter Park?
Umi most recently scored 100 out of 100, which is higher than the Winter Park average of 83.
Has Umi's inspection record improved over time?
Results have been roughly steady. Inspections at Umi have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Umi 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 Umi inspected?
Based on the inspection history on file, Umi is inspected around three times per year on average.
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