SUMO
1500 BEVILLE RD STE 405-406, Daytona Beach FL 32114 · 386-999-9888
Last inspected Apr 16, 2026 · 5 visits since May 2025
MAY 25
SEP 25
APR 26
APR 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Apr 16, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -reach in cooler raw chicken over shrimp
Spray bottle containing toxic substance not labeled. -Sanitizer
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on large pot
Food stored on floor. -Box of egg roll on floor in walk-in freezer
Show the remaining 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Soiled Cardboard used to line food-contact shelves.
Apr 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority5 Intermediate12 Basic
Show 20 findings ▾
Raw animal food stored in same container as ready-to-eat food. -walk in cooler raw beef over rice
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. -walk in freezer chicken over beef,beef over fish
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg roll 46f,garlic in oil 80f,pasta 56f, butter 67f less then 4 hours placed in cooler
Handwash sink not accessible for employee use at all times. -sushi bar chest freezer in front of handsink
Handwash sink used for purposes other than handwashing. -chemical spray bottles stored in handsink
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Sushi menu per operator uses cold smoked salmon,manager making menu
No soap provided at handwash sink. -wait station
Spray bottle containing toxic substance not labeled. -pink chemical not labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
Apron used to cover rice.
Bowl or other container with no handle used to dispense food. -sugar -sushi rice
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. -fish was just placed in walk in cooler
Employee eating in a food preparation or other restricted area. -plate of food and drink on large pot
Employee personal food not properly identified and segregated from food to be served to the public.
Food stored on floor. -bag of onions,bucket of duck sauce
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -rice
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease,manager stated on schedule to be cleaned
Single-service articles improperly stored. -box of Togo containers on floor
Stored food not covered. -walk in cooler prepped broccoli and onions
Wet mop not stored in a manner to allow the mop to dry.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate10 Basic
Show 19 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washed, rinsed pot and started to return to service without sanitizing. Manager intervened, placed pot back in sink.
Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken, beef, shrimp over sauces in walk in cooler -raw lobster over Sauce in reach in cooler -cos
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw beef, walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -escalar 47f,tilapia 47f less than 4 hours less than 4 hour
Ice in ice bath for eggs melted.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -question on DBPR plan marked no.
Records/documents for required employee training do not contain all of the required information. -certificates missing information
Spray bottle containing toxic substance not labeled. -clear chemical
Bowl or other container with no handle provided to dispense food. - sauces in walk in cooler -sugar
Cardboard used to line food-contact shelves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drinks n large pot and on dish machine
Food stored on floor. -chili sauce soup base by storage shelf -container of salmon on floor in walk in cooler-cos
Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. - cardboard box previously containing raw chicken reused for storing cut broccoli
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Reuse of single-service or single-use articles. -re use of can to store eggs -jug cut into a scoop
Single-service articles not stored inverted or protected from contamination. -spoons and forks at front counter
Time/temperature control for safety food thawed in an improper manner. -pork at room temperature
Marked exit/path to marked exit blocked. For reporting purposes only. -rear exit by bathrooms partial blocked
May 30, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -menu under Poke Bowl-salmon poke bowl on main menu and Togo menu
No probe thermometer provided to measure temperature of food products.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. -sushi bar
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.