U MI FL LLC
2511 W US HWY 90 STE 101, Lake City FL 32055 · 386-243-8288
Last inspected Jan 13, 2026 · 7 visits since September 2024
SEP 24
JAN 25
AUG 25
JAN 26
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cooker pot up front: sushi rice (118F - Hot Holding).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2026022113 | Jan 6, 2026 | Apr 23, 2026 | $400 |
Inspection history
7 visits, newest first
Jan 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 8, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On grill: butter (63F - Cold Holding). In sushi upper reach-in cooler: cream cheese (47F - Cold Holding); crab (46F - Cold Holding); salmon (48F - Cold Holding). In reach-in cooler across from woks: shrimp (48F - Cold Holding); crab (46F - Cold Holding); whole cooked peeled eggs (55F - Cold Holding); pork (49F - Cold Holding); corn (49F - Cold Holding). Operator stated lids were open during lunch rush and iced food.
Jan 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On grill: butter (63F - Cold Holding). In sushi upper reach-in cooler: cream cheese (47F - Cold Holding); crab (46F - Cold Holding); salmon (48F - Cold Holding). In reach-in cooler across from woks: shrimp (48F - Cold Holding); crab (46F - Cold Holding); whole cooked peeled eggs (55F - Cold Holding); pork (49F - Cold Holding); corn (49F - Cold Holding). Operator stated lids were open during lunch rush and iced food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam cooker at sushi bar: rice (93F - Hot Holding).
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed after Y-splitter at mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold-like substances on white deflector plate of ice machine.
Handwash sink used for purposes other than handwashing. Fish thawing in sushi-bar hand-wash sink. Employee removed fish.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees Max, Deago, Feli do not have food handler certification.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on front prep table. Employee discarded drink. Two employee drinks on shelf over starch buckets next to walk-in cooler. Manager moved drinks to designated drink storage bin.
Employee personal food not properly identified and segregated from food to be served to the public. Gallon of milk for employees not labeled or segregated as such in walk-in cooler. Manager moved to bottom shelf to area for employee food.
In-use tongs stored on equipment door handle between uses. Four tongs on equipment door handles along cookline. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and piping soiled with grease accumulation.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook-line cutting board. Employee moved to sani-bucket.
Aug 7, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Container of medicine improperly stored. Employee medicine on food cart behind sushi cooler. Manager moved to lower cabinet shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi cooler: cream cheese (54F - Cold Holding); crab meat (50F - Cold Holding); salmon (45F - Cold Holding); white fish (48F - Cold Holding). Manager placed in ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cooker pot up front: sushi rice (118F - Hot Holding).
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/ Five employees working with no certified food manager present at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bin of pork in walk-in cooler prepared prior with no date marked. Manager marked bin.
Bowl or other container with no handle used to dispense food. No-handle bowl used as scoop in reach-in cooler. Manager removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink and food on prep table and shelf over prep table.
Employee eating in a food preparation or other restricted area. Employee eating in food prep area. Manager directed employee to eat in dining area.
In-use tongs stored on equipment door handle between uses. One pair of tongs on oven door handle.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on reach-in cooler cutting board. Manager moved to sani-bucket.
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee rubbed hand on shirt then picked up food and placed in take-out container, no handwash.
Food-contact surface soiled with food debris, mold-like substance or slime. Upper white deflector plate of ice machine soiled with mold-like substance.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand wash sink. Manager replaced.
Records/documents for required employee training do not contain all of the required information. Trainers certificate number and expiration missing from Food Handler Certificates.
In-use tongs stored on equipment door handle between uses. Three sets of tongs on oven door handle. Manager removed.
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 submerged in corn starch in bulk container. Manager removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board. Operator moved to sank-bucket.
Sep 24, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.