SUMO HOUSE JAPANESE & THAI RESTAURANT
713 17 ST, Vero Beach FL 32960 · 772.321.4803
Last inspected Feb 4, 2026 · 6 visits since July 2023
JAN 24
AUG 24
FEB 25
AUG 25
FEB 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked eel found at 64°. Operator added to time plan
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in cook line cooler. Manager moved chicken to bottom
Floor area(s) covered with standing water. Cook line
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease
Show the remaining 1 finding ▾
Single-service articles improperly stored. To go boxes in on floor in storage area
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over sauce in reach in freezer
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment and utensils not properly air-dried - wet nesting. Clean containers at 3 bay sink
Floor area(s) covered with standing water. Through cooks line and 3 bay sink area
Food storage container/container lid cracked or broken. Bulk bin lid is cracked
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have heavy grease buildup
Reach-in cooler interior/shelves have accumulation of soil residues.
Reuse of single-service or single-use articles. Reuse of ice container to store tofu
Standing water in bottom of reach-in-cooler.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Lining sushi in display case
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over red bean
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield
Equipment and utensils not properly air-dried - wet nesting. Clean cups wet nesting
Floor area(s) covered with standing water.
Food storage container/container lid cracked or broken. Bulk bin lids
In-use wet wiping cloth/towel used under cutting board.
Reuse of single-service or single-use articles. Reuse of Goyza box to store prepped meat in reach in freezer
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Floor area(s) covered with standing water. Throughout kitchen
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 108f. Advised to reheat
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 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 and the time removed from temperature control cannot be determined. Tempura mix and noodles. Time was added.
Bowl or other container with no handle used to dispense food. Bowl was removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink was removed
Equipment and utensils not properly air-dried - wet nesting.
Hood filter surface soiled with grease, food debris, dirt, slime or dust.
Stored food not covered. Scallops and raw fish in reach in cooler. Operator added lids.
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked eel found at 64°. Operator added to time plan
Dented/rusted cans present. See stop sale. One can of sliced mushrooms
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water reading 109° rechecked,now 137°
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over spring mix.
Handwash sink used for purposes other than handwashing. Used as a dump sink
Spray bottle containing toxic substance not labeled. Bleach water
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom
Ceiling tile missing. Above flour
Dead roaches on premises. One dead roach observed next to ice machine. Operator removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Ice scoop handle in contact with ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty
Silverware/utensils stored upright with the food-contact surface up.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket on cooks line reading 0, advised to remake bucket, now reading 50ppm chlorine
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.