NSB YU-MI
761 E 3 AVE, New Smyrna Beach FL 32169 · 386.402.8855
Last inspected Apr 22, 2026 · 14 visits since July 2023
APR 24
NOV 24
MAY 25
NOV 25
APR 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. - In the sushi area, along the back wall: 1 on the bottom of reach in cooler under counter, approximately 10 on the plastic shelving - in the back prep room: 1 on the wall behind microwave, 1 on the wall behind mop sink, 2 on the unused soda machine, approximately 5 in the crevice between the wall and the back of the unused soda machine
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026010657 | Nov 24, 2025 | Mar 11, 2026 | $200 |
Inspection history
14 visits, newest first
Apr 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
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/ John and another employee
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. Tristan and another employee
Floor soiled/has accumulation of debris. Fryer
Gaskets in poor repair. Warped, soiled, one of the back coolers
Show the remaining 1 finding ▾
Outer openings not protected with self-closing doors. Back door
Apr 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Rodent activity present as evidenced by rodent droppings found. 3 in a closet with unused Maintanence items
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tofu 52F, tofu 52F. Cream ambient 50F, Overnight in Thompson - seafood 44-47F top shelf of sushi cooler. Thin sliced, operator stated door was left open while determining prep. Other temperatures 41-43F - Tempura 48-49F in small cooler. To be discarded per operator - Seaweed 51F, bottom of wine cooler overnight.
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/ John and another employee
Handwash sink used for purposes other than handwashing. Used to hold colander, back handsink
No paper towels or mechanical hand drying device provided at handwash sink. Front handsink
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. Tristan and another employee
Carbon dioxide/helium tanks not adequately secured. Next to back door
Dead roaches on premises. 1 on the back of an inverted bus tub on Thompson reach in cooler
Floor soiled/has accumulation of debris. Fryer
Gaskets in poor repair. Warped, soiled, one of the back coolers
Outer openings not protected with self-closing doors. Back door
Time/temperature control for safety food thawed in an improper manner. Krab, fish, shrimp, standing water. Shrimp, fish eggs, room temperature
Dec 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor soiled/has accumulation of debris.heavy buildup fryer area
Outer openings not protected with self-closing doors. Back door
Nov 24, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Roach activity present as evidenced by live roaches found. - In the sushi area, along the back wall: 1 on the bottom of reach in cooler under counter, approximately 10 on the plastic shelving - in the back prep room: 1 on the wall behind microwave, 1 on the wall behind mop sink, 2 on the unused soda machine, approximately 5 in the crevice between the wall and the back of the unused soda machine
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. Alyssa
Dead roaches on premises. 2 on the floor in the sushi area along back wall Several on the floor next to unused soda machine
Duct tape used to repair nonfood-contact surface. Used to cover reach in cooler gaskets
Floor soiled/has accumulation of debris.heavy buildup fryer area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wire shelving in the back room - fryer area - cutting board used to hold clean glassware
Outer openings not protected with self-closing doors. Back door
Nov 20, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found. - In the sushi area, along the back wall: 1 on the bottom of reach in cooler under counter, approximately 10 on the plastic shelving - in the back prep room: 1 on the wall behind microwave, 1 on the wall behind mop sink, 2 on the unused soda machine, approximately 5 in the crevice between the wall and the back of the unused soda machine
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. Alyssa
Cardboard used to line nonfood-contact shelves. Fryer shelving
Dead roaches on premises. 2 on the floor in the sushi area along back wall Several on the floor next to unused soda machine
Duct tape used to repair nonfood-contact surface. Used to cover reach in cooler gaskets
Floor soiled/has accumulation of debris.heavy buildup fryer area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wire shelving in the back room - fryer area - cutting board used to hold clean glassware
Outer openings not protected with self-closing doors. Back door
Nov 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Roach activity present as evidenced by live roaches found. - In the sushi area, along the back wall: 1 on the bottom of reach in cooler under counter, approximately 10 on the plastic shelving - in the back prep room: 1 on the wall behind microwave, 1 on the wall behind mop sink, 2 on the unused soda machine, approximately 5 in the crevice between the wall and the back of the unused soda machine
Rodent activity present as evidenced by rodent droppings found. Approximately 8 on the floor in the corner next to the dish machine Operator moved items out of the way and swept.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Miso 44F in right prep area cooler. Operator moved to left prep area cooler
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. Alyssa
Bowl or other container with no handle used to dispense food.in sugar
Cardboard used to line nonfood-contact shelves. Fryer shelving
Dead roaches on premises. 2 on the floor in the sushi area along back wall Several on the floor next to unused soda machine
Duct tape used to repair nonfood-contact surface. Used to cover reach in cooler gaskets
Floor soiled/has accumulation of debris.heavy buildup fryer area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wire shelving in the back room - fryer area - cutting board used to hold clean glassware
Outer openings not protected with self-closing doors. Back door
May 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor soiled/has accumulation of debris. Along walls
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelving Cutting board used to hold clean vases wooden boards
May 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded shrimp over lettuce
Rodent activity present as evidenced by rodent droppings found. 2 on unused soda line area
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Edamame 58-69F, tofu 53-55F. In Thompson cooler overnight - under counter cooler sushi area kimchi overnight 53F, shredded cheese 46F - right server cooler glass door salads 49F
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on back shelf with clean plates
Floor area(s) covered with standing water. Between reach in coolers in the back room
Floor soiled/has accumulation of debris. Along walls
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelving Cutting board used to hold clean vases wooden boards
Nov 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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 as required. Sushi rice premade into rolls 71F
Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets for small cooler between fryer and other cooler heavily stained/lightly soiled.
Floor soiled/has accumulation of debris. Fryer area, a also along walls under equipment and in waitstation under shelving
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - rack below fryer area - Wire shelf above reach in coolers in back room
Nov 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 in back prep area. 1 in front prep area 2 in waitstation
Rodent activity present as evidenced by rodent droppings found. 4 in bin with on top of reach in cooler in the back room. 3 on a tray under it. Operator removed, discarded, and cleaned area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tofu 47F, noodles 44F, pork fritters. 52F small cooler, - tempura shrimp, tempura zucchini 46-48F, Korean miso 47 All likely out for lunch and returned to cooler per operator. Rechecked 30 minutes later, tofu 47F, noodles 45F, pork fritters 48F, tempura 47-51F, Korean Miso 48F.
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 as required. Sushi rice premade into rolls 71F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso in waitstation 130F less than 4 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets for small cooler between fryer and other cooler heavily stained/lightly soiled.
Floor soiled/has accumulation of debris. Fryer area, a also along walls under equipment and in waitstation under shelving
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle for commercially processed garlic touching product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - rack below fryer area - Wire shelf above reach in coolers in back room
Apr 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - Interior sushi cooler under left display case - tongs in fryer area soiled from previous day - Reach in cooler in front of fryer gaskets
Floor soiled/has accumulation of debris. fryer area and throughout
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Shelving in the back room Fryer area
Apr 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Rodent activity present as evidenced by rodent droppings found. 2 in the corner waitstation under shelving 1 in cabinet with unused equipment 1 on the floor next to wall at kitchen entrance
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Shredded cheese out and returned to cooler 54F. In undercounter glass door cooler. Moved to another cooler - left display case surimi 48F raw fish 48F. Stocked when cooler was still recovering temperature after being off overnight - In small back room cooler Tofu 47F. In the front of the cooler. Back 39F. Door open and closed during prep often. Advised to store time or temperature control for safety food in the back - In cooler in front of the fryers, tempura shrimp 48-50F, tuna bowl 46F. Overnight per operator - cut lettuce 45F and 45F right server cooler See stop sale
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 as required. Sushi rice
Food-contact surface soiled with food debris, mold-like substance or slime. - Interior sushi cooler under left display case - tongs in fryer area soiled from previous day - Reach in cooler in front of fryer gaskets
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Saturday night menu
Accumulation of debris/residue inside warewashing machine and on racks
Dead roaches on premises. 2 in cardboard plastic wrap 1 on the floor under shelving waitstation 1 on the floor next to cooler at front cooler
Floor soiled/has accumulation of debris. fryer area and throughout
Food stored on floor. Case of sugar packets under shelving waitstation
No conspicuously located ambient air temperature thermometer in holding unit. Front display cases and shredded cheese cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Shelving in the back room Fryer area
Nov 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over krab
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
Accumulation of black residue on dish racks.
Accumulation of debris in three-compartment sink. Black residue
Floor soiled/has accumulation of debris. - Grease, fryer area - floor along walls
No conspicuously located ambient air temperature thermometer in holding unit.tofu cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wire shelving in back prep room - Wire shelving fryer area - Reach in cooler gaskets and surrounding area
Jul 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw chicken 44F, overnight in small cooler near fryers - seaweed 44F in left server cooler - cut kale 48F in right server cooler. Operator discarded.
Dish racks visibly soiled/stained with mold like substance
Floor soiled/has accumulation of debris. Fryer area
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.