Umami Buffet
Last inspected: Oct 22, 2025
78
Score
Inspectors have visited Umami Buffet five times, with records going back to 2025. Umami Buffet was last inspected on Oct 22, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
The most common issue across all inspections has been “time as a public health control”, showing up two times.
Among Middletown restaurants, this is a fairly standard result. There isn't much in the file that would give a customer pause.
5
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Oct 22, 2025
Re-Inspection
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Establishment is not maintaining Time as a Public Health Control logs for sushi rice. PIC informed. Permission to use Time as a Public Health Control is contingent upon active managerial control.
3-501.19
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
5-205.11
78
Oct 10, 2025
Food Complaint
2 critical violations. 1 major violation. 2 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several foods on hot buffet were observed held at 90-119 degrees Fahrenheit. These food items were observed with double stacked hotel pans and bottom of pan not in direct contact with steam table water. Establishment informed to cease this practice. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Foods were reheated during time of inspection.
3-501.16(A)
Time used as public health control not properly documented
Inspector notes: Time as a Public Health Control logs for holding sushi rolls on the buffet line is not being maintained. Approval is based on maintaining active managerial control in operation and eliminating food safety hazards. If compliance is not seen in re-inspection, revocation of request may occur. Logs to be available upon re-inspection.
3-501.19
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: -Soap was not available at the hand-washing sink in the hibachi area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. -The hand-washing sink in the kitchen was lacking paper towels.
5-205.11
67
May 28, 2025
Re-Inspection
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: -Raw animal foods such as raw chicken and raw beef were observed stored above ready-to-eat foods such as cooked crab legs and shredded cheese in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. -Raw animal foods were not stored properly to prevent cross-contamination (raw chicken over raw shrimp). Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Hot & cold water available; adequate pressure
Inspector notes: No hot water available during time of inspection. Hot water heater in poor repair during time of inspection. Per PIC, establishment is waiting on part and maintenance is scheduled for today.
5-103.11
78
May 14, 2025
Routine
2 critical violations. 3 major violations. 3 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination (raw chicken over raw beef). Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: -Sushi and maki rolls were observed held at 47-60 degrees Fahrenheit. Foods were assessed and placed into refrigerator to chill. -Deviled eggs, honey dew, cantaloupe, broccoli salad, corn salad and other foods were observed at 46-60 degrees Fahrenheit in the cold holding buffet bar. Foods were assessed during time of inspection and placed into refrigerator to chill. Cold holding buffet bar was turned on during time of inspection. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Cooked foods in the walk-in cooler were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation. PIC informed.
3-501.17
Food thawed using improper method
(corrected on site)
Inspector notes: Vacuum packaged mackerel and tuna were observed thawing in refrigerator with the packaging still intact. Mackeral and tuna were observed at 40 and 41 degrees Fahrenheit. Foods were voluntarily disposed of. Vacuum packaged fish must be completely removed from the packaging prior to thawing. PIC informed.
3-501.13
Food thermometer not available or accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-302.12
55
Mar 6, 2025
Opening
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Plumbing system not maintained in good repair
Inspector notes: The following were observed in poor repair: 1. food prep sink faucet (leaking when in use) 2. sushi area utility sink (hot water leaking when in use)
5-205.15
Sanitizer test kit not available
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the kitchen.
4-302.14
Equipment not in good repair or proper adjustment
Inspector notes: Shelf and utility table observed with rust. Equipment to be in good repair and proper adjustment.
4-501.11
Sewage & waste water properly disposed
Inspector notes: The condensate from the walk-in refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain in a proper manner.
5-403.12
Physical facilities not in good repair
Inspector notes: Several light bulbs under kitchen hood were observed nonfunctional at time of inspection. Equipment to be in good repair and proper adjustment.
6-501.11
67
Frequently Asked Questions
When was Umami Buffet last inspected?
The most recent health inspection at Umami Buffet on file is from Oct 22, 2025. The public record contains five inspections in total.
What is the most common violation at Umami Buffet?
Across the inspection record, “time as a public health control” has been cited two times, more than any other issue at Umami Buffet.
How does Umami Buffet compare to other restaurants in Middletown?
Umami Buffet most recently scored 78 out of 100, which is about the same as the Middletown average of 80.
Has Umami Buffet's inspection record improved over time?
Results have been roughly steady. Inspections at Umami Buffet have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Umami Buffet means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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