SUMI JAPANESE CUISINE
829-831 SOUTH 19 STATE ROAD, Palatka FL 32177 · 386.222-4110
Last inspected Apr 23, 2026 · 10 visits since August 2023
AUG 24
JAN 25
JUN 25
NOV 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. One live roach observed on the backside of the cook line reach in cooler. Operator was able to kill the observed roach.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority3 Intermediate13 Basic
What the inspector wrote — 21 findingsThe state's own report →
Live, small flying insects found. Observed two live flying insects by trash bin in warewashing area and one flying insect by rear exterior door and walk in freezer.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw tuna commercially packaged over plastic wrapped Krab Rangoons. In the walk in cooler, raw beef over uncovered ready to eat noodles.
Stop Sale issued due to food not being in a wholesome, sound condition. In flip top reach in cooler on cook line, 7 individually fully thawed, commercially vacuum packaged salmon filets. Discussed with operator must be fully removed from packaging prior to thaw. In metal bowl on top of rice cooker, rice (69F - Hot Holding) per operator older rice to use first. Operator discarded since new batch is ready.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar counter, cream cheese (59F - Cold Holding) left out on counter from lunch rush. Placed back in reach in cooler.
Show the remaining 17 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In metal bowl on top of rice cooker, rice (69F - Hot Holding) per operator older rice to use first. Operator discarded since new batch is ready.
Food-contact surface soiled with food debris, mold-like substance or slime. Wok station has accumulation of food debris. Broiler oven has accumulation of food debris. Interior of microwave on cook line has food debris build up at base. Bulk ice bin has mold like substance on the deflector plate.
Handwash sink used for purposes other than handwashing. Hand wash sink on either side of cook line used to store items, wiping cloths, cooking utensils and containers. Operator made sinks available.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Operator provided paper towels.
Bowl or other container with no handle used to dispense food. Plastic portion container used as scoop in bulk rice bag.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In flip top reach in cooler on cook line, 7 individually fully thawed, commercially vacuum packaged salmon filets. Discussed with operator must be fully removed from packaging prior to thaw.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage stored on prep table of sushi bar counter. Operator relocated the drink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in walk in cooler store on top of produce for customers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket stored over flat racks of beverage bottles. Operator relocated the jacket.
Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean plastic containers stacked while wet.
Floors, walls and ceiling soiled/has accumulation of debris. Floor in behind cook line has build up of food debris. Standing water build up on floor in front of three compartment sink. Wall behind hand wash sink next to three compartment sink has build up of dust and spider like dust webs.
Food stored on floor. On end of cook line, jugs of fryer oil stored in the floor. At sushi bar counter p, container of ginger stored on the floor. In the walk in freezer multiple boxes of food stored on the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer and underside of grill area accumulation of food debris and grease. Grease forming on cook line hood filters. Sushi bar counter door gaskets of reach in cooler soiled.
Single-service articles improperly stored. Single service dinner napkins stored in box on floor behind front service counter.
Time/temperature control for safety food thawed in an improper manner. Frozen raw chicken on sheet tray thawing at ambient air temperature over three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. On cook line cutting boards, five wet wiping cloths not stored in sanitizer solution. Both sanitizer solution buckets set up at 0ppm.
Working containers of food removed from original container not identified by common name. Bottom shelf of center prep table, 3 bulk containers of flour and tempura batter missing product labeling.
Nov 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority3 Intermediate13 Basic
Show 21 findings ▾
Container of medicine improperly stored. Three bottles of employee medicine on storage shelf with seasonings for customers food. Operator relocated the medicine.
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. Chlorine dish machine at 0ppm during inspection. Operator attempted to prime, 0ppm at conclusion of inspection. Operator set up three compartment sink.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer by the waitstation area, multiple plastic wrapped raw frozen fish over open container of ready to eat ice cream. In walk in freezer raw beef stored over plastic wrapped ready to eat krab rangoons. In the walk in cooler, raw beef over cooked noodles and unwashed cucumbers. Operator began rearranging.
Stop Sale issued due to food not being in a wholesome, sound condition. In the flip top reach in cooler. One package of raw salmon completely thawed and fully sealed in vacuum packaged bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two door reach in cooler behind the sushi bar counter under the not in use display case, eel (53F - Cold Holding); krab (51F - Cold Holding); tuna (48F - Cold Holding). Per operator all food placed in reach in cooler at opening ambient air of cooler at 50F, operator removed to reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Burned food debris around seal of rice cooker at the end of the cook line.
Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used to store sanitizer solution bucket.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Operator provided paper towels.
Bowl or other container with no handle used to dispense food. Multiple portion cups with no handle used as a scoop in bulk products. Operator began removing.
Cardboard used to line nonfood-contact shelves. Cardboard lining shelves of dry storage area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the flip top reach in cooler. One package of raw salmon completely thawed and fully sealed in vacuum packaged bag.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair kitchen knife handle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees back pack stored on container of rice vinegar. Operator removed the personal bag.
Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean containers stacked while wet.
Food stored on floor. Containers of mayo and soys sauce stored on the kitchen floor. Multiple food items on floor of walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cook line door gasket with debris in tracks. Walk in cooler door gasket soiled. Grease build up on cook line hood filters. Bottom shelf of prep table by fryers soiled with food debris. Waitstation soda dispenser has mold like substance on plate behind nozzles.
Single-service articles improperly stored. Behind front counter, box of single service napkins stored on the floor.
Time/temperature control for safety food thawed in an improper manner. Tuna thawing in standing water to the side of the three compartment sink. Operator relocated to refrigeration.
Wall soiled with accumulated grease, food debris, and/or dust. In warewashing area build up of dust on walls and on to ceiling with spider web like appearance.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on food prep counter of sushi bar.
Working containers of food removed from original container not identified by common name. Multiple bulk containers including cornstarch missing product labeling. Operator bagel to label.
Jun 18, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 16, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies observed in kitchen area, one on dirty dished by the dish machine and one on the back storage prep line. Operator killed one live fly.
Roach activity present as evidenced by live roaches found. One live roach observed on the backside of the cook line reach in cooler. Operator was able to kill the observed roach.
Handwash sink used for purposes other than handwashing. Hand wash sink on warewashing line blocked by used jugs in basin of hand wash sink. Operator relocated the jugs to make the sink accessible.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at sushi bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on cook line hood filters with grease dripping.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on cutting boards through kitchen and sushi bar.
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Plastic grocery bags used in direct contact to store frozen raw ground beef.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer non commercially packaged raw crabs over commercially packaged ready to eat cake. Operator relocated the cake. In the walk in cooler raw shrimp over ready to eat sauce.
Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used to store cloths for cleaning tables.
No soap provided at handwash sink. No soap at hand wash sink in to go bagging area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, Krab cheese mix from previous day and cooked chicken from the previous day with no product date marking.
Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk rice container.
Carbon dioxide/helium tanks not adequately secured. Three carbon dioxide tanks not stored secured by soda dispenser.
Cardboard used to line nonfood-contact shelves. Cardboard lining dry storage shelves for bottled drinks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on flip top reach in cooler cutting board. Employee relocated the beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket and bag over seaweed for soups in dry storage. Operator relocated personal items.
Food stored on floor. Jugs of fryer oil and soy sauce on floor of kitchen. In walk in freezer box of beef stored on the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease build up, per operator cleaning scheduled. Walk in cooler door gasket with mold like substance build up.
Open dumpster lid. Shared dumpster lid open.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on food prep counters and cutting boards.
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line food pickup station, waitress touched face then picked up plate of food without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef stored over rehydrated noodles. At sushi bar in reach-in cooler, raw spicy tuna stored over spicy krab. Operator moved items to proper levels,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station in kitchen, tofu (47F - Cold Holding).
Handwash sink not accessible for employee use at all times. At handwash sink by cook line/triple sinks, 2 cases of oil stored in front of sink. Operator moved oil.
Handwash sink used for purposes other than handwashing. At handwash sink by cook line/triple sinks, plastic jug stored in sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by cook line/triple sinks, no paper towels. Operator supplied during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. On cook line, in bottom section of reach-in cooler, noodles prepared sometime yesterday, not dated. In walk-in cooler, cooked chicken prepared sometime yesterday, not dated.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At wait station in kitchen, ice machine interior has black mold-like substance on deflection plate and side.
Buildup of food debris/soil residue on equipment door handles. Walk-in freezer, inside of door handle has build up.
Carbon dioxide/helium tanks not adequately secured. At side storage rack in kitchen, multiple tanks not secured. Operator placed chain around tanks to rack.
Cardboard used to line nonfood-contact shelves. In kitchen dry storage area, cardboard used to line shelves with bottled beverages.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under equipment has grease build up. At cook line, hood system has grease build up. At mop sink, wall soiled.
Food stored on floor. At handwash sink by cook line/triple sinks, 2 cases of oil in floor. In kitchen storage area, rice and sweet seasoning stored on floor. In walk-in cooler, multiple sauce containers stored on floor. In walk-in freezer, multiple food items stored on floor. Operator moved all items off floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, reach-in cooler gaskets have build up. At cook line, hood filters have grease build up. At cook line food pickup station, green rack has build up of residue and dust.
Wet wiping cloth not stored in sanitizing solution between uses. At cook line, multiple wet towels on counters.
Apr 11, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 8, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
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. At time of inspection chlorine dish machine at 0ppm chlorine. Operator replaced the sanitizer jug for the dishmachine and set up the three compartment sink to 100ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the stand up reach in freezer by the entrance to the kitchen from the front counter, raw tuna and crab over krab rangoons and spring rolls. Employee rearranged the storage shelves. In the walk in freezer, raw scallops over krab rangoons.
Handwash sink used for purposes other than handwashing. Hand wash sink between the cook line and three compartment sink used to store jug of cleaner. Operator relocated the jug to make the sink accessible.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink between the cook line and the three compartment sink, operator provided paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in the corner of the bulk ice bin on the deflector plate. Operator cleaned and sanitized the bulk ice bin.
Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk rice bag. Operator removed the portion cup.
Cardboard used to line nonfood-contact shelves. Cardboard lining dry storage shelf used to stored beverage bottles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top shelf of the flip top reach in cooler on the cook line. Operator relocated the employee beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone, wallet and keys over open container of kelp. Operator asked employee to relocate the personal items.
Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink,McLean containers stacked while wet.
Food stored on floor. Boxes of mayo stored on the floor under the warewashing area. Boxes of food stored on the floor of the walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of mold like substance on the walk in cooler door gasket.
Open dumpster lid. Dumpster lid left open.
Reuse of single-service or single-use articles. Single service plastic jug, cut to be used as a scoop stored on bulk products by the hand wash sink.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth ps stored on cutting board of the reach in cooler on the main cook line and sushi bar counter. Discussed with operator using sanitizer buckets and correct storage of sanitizer buckets.
Aug 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority3 Intermediate5 Basic
Show 15 findings ▾
Container of medicine improperly stored. Container of medicine stored on shelf above prep area. Person in charge moved to appropriate location.
Dented/rusted cans present. See stop sale. Observed one can of ketchup and one can of applesauce with multiple dents along seam.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee batter raw shrimp with gloved hands, then handle cooked spring roll without handwash. Person in charge discarded. Employee removed gloves and washed hands.
Food stored in ice used for drinks. Observed container of lemons stored in drink ice in kitchen. Person in charge removed.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee rinse mallet in triple sink after using on raw shrimp, then utilized the same utensil on raw chicken. Then rinsed again without sanitizing and hand back to employee to utilize for shrimp again. Person in charge intervened and had operator run mallet through dishmachine.
Stop Sale issued due to adulteration of food product. Observed employee use mallet on raw shrimp, then utilize same mallet without sanitizing on raw chicken. Also, observed employee handle raw shrimp, then cooked spring without washing hands. Person in charge discarded chicken and spring rolls.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dumplings stored in bag above fill line at 53F. Person in charge moved to drawers below.
Handwash sink used for purposes other than handwashing. Items stored in hand wash sink by triple sink. Items were removed.
No paper towels or mechanical hand drying device provided at handwash sink. Missing papertowels from hand wash sink by triple sink. Person in charge provided.
Spray bottle containing toxic substance not labeled. Spray bottle containing red chemical unlabeled.
Bowl or other container with no handle used to dispense food. Several items with bowls with no handle used as scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving at food staging area, shelving below food staging area, exterior of oven with food debris buildup.
Outer openings not protected with self-closing doors. Self closer missing from back door.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored observed shelf under breading station. Observed breading containers and oil on shelf.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths not stored in sanitizing solution. Person in charge made solution and moved cloths to bucket.
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.