Umu
Last inspected: Feb 12, 2026
82
Score
The health department has logged eight inspections at Umu, the earliest from 2022. The most recent report on file is from Feb 12, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around five violations each.
“Employee beverage container on a food preparation table” comes up most often, recorded three times in the inspection record.
By comparison, the average Wesley Chapel facility scores 86, putting Umu on the weaker side. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage above pull top reach in cooler across from stove. Employee removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Container holding raw meat stored on floor of walk in cooler. Employee relocated. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo forks not properly inverted at counter next to sushi bar. Employee inverted. **Corrected On-Site**
25-06-4
82
Mar 20, 2025
Complaint Full
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. WD40 on table with rice cooker. Glass cleaner on table with stored food in dish. Operator moved both to proper storage. **Corrected On-Site**
41-10-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook grabbed raw chicken placed grill, then grabbed raw broccoli and bok choy and placed in steamer. Rinsed gloves with no soap and then dished salad, See stop Sale. Operator threw away.
12A-12-4
High Priority - Employee washed hands with no soap. Cook touched raw chicken placed grill, with gloved hand. Then touched raw broccoli and bok choy and placed in steamer. Rinsed gloves with no soap and then touched salad, See stop Sale. Operator threw away.
12A-20-4
Intermediate - Handwash sink used for purposes other than handwashing. Garlic in hand wash sink by walk in door.
31A-11-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Items that are raw are marked with R but there is no marking next to the consumer advisory to indicate the R means raw. Discussed with operator.
02B-04-5
Basic - Ceiling shows damage or is in disrepair. Hole in dish area celing.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On sushi bar line. Operator moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Several buckets of ginger and pad Thai sauce on floor of walk in. Discussed with operator.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
43
Mar 18, 2025
Routine - Food
No violations found.
100
Jan 13, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Wisk stored in hand sink on cookline **Warning**
31A-09-4
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. 6 employee certificates expired. **Warning**
53B-14-5
Basic - Food not stored at least 6 inches off of the floor. Bag of rice stored on floor in dry storage area **Warning**
08B-47-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored with sale food in storage shelf above prep table on cookline **Warning**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee stored stored on prep table **Warning**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine **Warning**
22-20-5
67
Jun 10, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 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. Tested at 0 ppm at first try after replacing and priming sanitizer tested at 50 ppm. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand washing sink. Operator cleaned handwashing sink. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. By walk in cooler Operator replaced soap. **Corrected On-Site**
31B-03-4
70
Nov 8, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed a bottle of sanitizer not labeled on chemical shelf
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a wisk stored in hand sink adjacent to walk-in cooler
31A-09-4
Basic - Single-service articles improperly stored. Observed a box of napkins stored on floor in liquor room
25-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold build up inside ice machine
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl used to scoop bulk rice
14-01-5
Basic - Food not stored at least 6 inches off of the floor. Observed a container of onions and 2 containers of oil stored on floor next to mop sink
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 2 pairs of tongs stored on oven handles Corrected -observed employee remove **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops stored in water temped at 74 degrees F on prep table Corrected observed employee discard water **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler shelves soiled **Repeat Violation**
23-03-4
58
Feb 3, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining fish at sushi bar.
14-86-1
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. Employee putting cucumbers on plate with no gloves. Discussed with manager. Employee washed hands and put on gloves before finishing plating. **Corrective Action Taken**
09-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Raw oysters are offered as a special on weekends. Oysters not currently being served. Printed and provided manager with consumer advisory. **Corrected On-Site**
02A-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops for rice in standing water. Manager removed water. **Corrected On-Site**
10-07-4
45
Aug 24, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Paper towel used as liner for food container of gyoza. Manager removed. Sushi bar lined with paper towel. **Corrective Action Taken**
14-86-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food for sushi rice.
03F-10-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water does not turn on at hand sink in mens bathroom.
27-16-4
Basic - Food stored on floor. Sauces on floor in walk in cooler. Manager moved some items off floor. **Corrective Action Taken**
08B-38-4
67
Frequently Asked Questions
When was Umu last inspected?
The most recent health inspection at Umu on file is from Feb 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Umu?
Across the inspection record, “employee beverage container on a food preparation table” has been cited three times, more than any other issue at Umu.
How does Umu compare to other restaurants in Wesley Chapel?
Umu most recently scored 82 out of 100, which is lower than the Wesley Chapel average of 86.
Has Umu's inspection record improved over time?
Results have been roughly steady. Inspections at Umu have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Umu 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 Umu inspected?
Based on the inspection history on file, Umu is inspected around two times per year on average.
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