SUMO JAPANESE RESTAURANT LLC
258 EAST EAU GALLIE BLVD, Indian Harbour Beach FL 32937 · 321-622-5688
Last inspected May 27, 2026 · 7 visits since September 2023
JUL 24
SEP 24
JUL 25
DEC 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (47F - Cold Holding); salmon (47F - Cold Holding) sushi chef put in freezer to rapid chill those 2 items.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022022059 | Apr 27, 2022 | May 25, 2022 | $400 |
| 4--2019043709 | Jul 11, 2019 | Sep 18, 2019 | $200 |
Inspection history
7 visits, newest first
May 27, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
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. Sushi chef marked rice, time started at 11:30am.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. At handsink in kitchen, server replaced paper towels.
No soap provided at handwash sink next to susi bar. Server placed soap at sink.
Show the remaining 7 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottle with red liquid (degreaser)not labeled. Manager labeled it.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen, manager discarded drink.
Faucet on hand sinks next to sushi bar is in poor repair, hot water handle is not attached in sushi bar area
Food stored on floor. Soda bib in box on floor, manager placed on shelf.
Food-contact surface not smooth and easily cleanable. Toaster oven in sushi bar area, heavy build up.
Wet wiping cloth not stored in sanitizing solution between uses on sushi board, chef put cloth in bucket.
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+, chef remade sanitizer solution 100ppm
Spray bottle containing toxic substance not labeled. Spray bottle with red liquid not labeled on kitchen prep shelf.
Accumulation of debris inside warewashing machine. Heavily soiled with grease and mold like substance. Employee working on cleaning it.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both mens and womens bathroom door
Current Hotel and Restaurant license not displayed. License displayed expired 4-1-24. Establishment is currently open and operating. Verified ownership.
Food-contact surface not smooth and easily cleanable. Toaster oven in sushi bar has heavy build up.
In-use knife/knives stored in cracks between pieces of equipment.
Wiping cloth sanitizing solution stored on the floor. Chef placed bucket in another bucket.
Jul 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook put salmon on grill, went and battered raw chicken, rinsed gloved fingertips in pan of water, turned around and put another food Item in the fryer without washing hangs or changing gloves. Educated manager on duty about cross contamination of fish allergens and raw chicken.
Handwash sink used for purposes other than handwashing. Sushi chef rinsed out wiping cloth in handwash sink
Spray bottle containing toxic substance not labeled. Spray bottles under triple sink not labeled
Cloth used as a food-contact surface. Wet cloth used on top of cooked rice in rice cooker.
Current Hotel and Restaurant license not displayed.
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 12, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat pork dumplings
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee in kitchen been working 1 month, no employee training or employee reporting agreement.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice made yesterday not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Tuna was thawing in cooler, still frozen, educated operator about removing from vacuum seal PRIOR to thaw.
Current Hotel and Restaurant license not displayed. License is current
Cutting board has cut marks and is no longer cleanable.
In-use knife/knives stored in cracks between pieces of equipment.
Light not functioning. In kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters are soiled with grease
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing over triple sink. Chicken still frozen.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided for operator
Original container of toxic substance or chemical does not bear the manufacturer's label. Degreaser in spray bottle not labeled
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat vegetables
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Handwash sink sushi bar No paper towels Handwash sink kitchen
No soap provided at handwash sink. No soap at Handwash sink sushi bar.
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.
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat vegetables
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (47F - Cold Holding); salmon (47F - Cold Holding) sushi chef put in freezer to rapid chill those 2 items.
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. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked rice cooling, covered with plastic wrap. Uncovered and educated chef.
Handwash sink used for purposes other than handwashing. Sushi chef dumped bucket of water and rinsed out towel.
Current Hotel and Restaurant license not displayed. License displayed expired April 1, 2021. License is current. Owner will self print
Employee with no hair restraint while engaging in food preparation. Chef cooking no hat.
Standing water in bottom of reach-in-cooler.
Wet wiping cloth not stored in sanitizing solution between uses.
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.