Yu Mi Japanese Restaurant
Last inspected: Jul 28, 2025
61
Score
Yu Mi Japanese Restaurant appears in inspection records seven times, starting in 2022. The most recent report on file is from Jul 28, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 13 violations earlier on.
The pattern that stands out is “handwash sink used for purposes other than handwashing”, which has been cited five times.
The city-wide average sits at 66, which Yu Mi Japanese Restaurant's 61 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jul 28, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
61
May 27, 2025
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Equipment in poor repair. -wire racks- air drying rack above 3 compartment sink
14-11-5
86
Aug 30, 2024
Food-Licensing Inspection
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw poultry removed from commercial packaging stored with raw escolar
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. -handsink in back blocked by bulk food **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -frying pans inside hand sink in back **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -interior of ice machine, plastic splash guard with black substance
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense ice. -inside ice machine
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. -server prepping salads
13-03-4
Basic - Food not stored at least 6 inches off of the floor. -bag of rice, bucket of sauce on floor in front of hand wash sink **Corrected On-Site**
08B-47-4
Basic - Hole in or other damage to fixture attached to wall. -board behind sink on wall showing deterioration
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoons used for rice. Person in charge removed utensil from water
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryers
23-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -bottom threshold of back door
35B-01-4
41
Jan 24, 2024
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
High Priority - Container of medicine improperly stored. -on to Ray next to glasses on front counter **Corrected On-Site**
41-07-4
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. 0ppm, manager checked chemicals/lines at machine and recycled, checked at 100ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw fish wrapped in film stored above edamame inside stand up freezer in back.
08A-17-6
High Priority - Vacuum breaker missing at fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. -utensils inside hand sink in back
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -apetizer menu, disclosure at bottom without items marked on menu. **Corrected On-Site**
02B-01-5
Basic - Accumulation of black substance in the interior of the ice machine/bin. -plastic splash guard inside ice machine
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine. Accumulation of debris on exterior of warewashing machine.
16-23-4
Basic - Cardboard used to line for food-contact.
14-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on tray next to glasses **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. - -area below fryers
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -fryer oil stored on floor inside walk in cooler
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryer
23-03-4
Basic - urinal not flushing/functioning properly. -states out of order
32-23-4
27
Jul 19, 2023
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw poultry wrapped in plastic stored above raw seafood inside stand up freezer in back.
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. -strainer inside hand sink up front
31A-11-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryer
23-03-4
Basic - urinal not flushing/functioning properly in mens restroom
32-23-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food not stored at least 6 inches off of the floor.
08B-47-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -sushi rice
14-25-5
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 - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
50
Feb 6, 2023
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice 77F, operator stated made at 2pm. Required to discard at 6pm if using time as public health control. No time marking used on product, operator did not add time marking. Product not held properly on a time as public health control system is determined held on temperature.
03B-01-6
High Priority - Raw animal food stored over container of beverage. -raw tuna inside container stored above pitcher of beverage inside cooler across from fryers. Manager moved tuna up front. **Corrected On-Site**
08A-11-5
Intermediate - Handwash sink used for purposes other than handwashing. -strainer inside hand wash sink up front
31A-11-4
Basic - Floor soiled/has accumulation of debris. -soiled/stained linoleum tile in back cook/Prep area
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryers -buckets next to fryers
23-03-4
Basic - urinal not functioning properly.
32-23-4
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. -bowl used to dispense rice
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -bowl for sushi rice
14-25-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
45
Sep 9, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw pork prepped and portioned into plastic wrap stored above cooked shrimp inside freezer **Corrected On-Site**
08A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Handwash sink used for purposes other than handwashing. -hand sink with strainer inside sink up front
31A-11-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
Basic - Food not stored at least 6 inches off of the floor. -fryer oil on floor
08B-47-4
Basic - Single-service articles not stored inverted or protected from contamination. -single service forks up front
25-06-4
Basic - urinal not flushing/functioning properly. -urinal in mens room out of order
32-23-4
58
Frequently Asked Questions
When was Yu Mi Japanese Restaurant last inspected?
The most recent health inspection at Yu Mi Japanese Restaurant on file is from Jul 28, 2025. The public record contains seven inspections in total.
What is the most common violation at Yu Mi Japanese Restaurant?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited five times, more than any other issue at Yu Mi Japanese Restaurant.
How does Yu Mi Japanese Restaurant compare to other restaurants in Port Orange?
Yu Mi Japanese Restaurant most recently scored 61 out of 100, which is lower than the Port Orange average of 66.
Has Yu Mi Japanese Restaurant's inspection record improved over time?
Yes. Recent inspections at Yu Mi Japanese Restaurant have averaged around seven violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Yu Mi Japanese Restaurant 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 Yu Mi Japanese Restaurant inspected?
Based on the inspection history on file, Yu Mi Japanese Restaurant is inspected around two times per year on average.
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