UMA SUSHI & RAMEN
486 N ORANGE AVE STE 8, Orlando FL 32801
Last inspected Apr 13, 2026 · 11 visits since August 2023
FEB 24
AUG 24
JAN 25
DEC 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Apr 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate3 Basic
What the inspector wrote — 7 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 shell eggs in cooler
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Provided operstor with plan
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces in cooler
Spray bottle containing toxic substance not labeled. Sanitizer bottle
Show the remaining 3 findings ▾
Equipment in poor repair. Prep cooler in kitchen ambient air 66F Prep cooler at wait station 60F
Food not stored at least 6 inches off of the floor. Boxed oil on floor Seasoning containers on floor
Working containers of food removed from original container not identified by common name. Seasoning container in back kitchen
Feb 18, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority6 Intermediate3 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in cooler
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Provided operstor with plan
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces in cooler
Spray bottle containing toxic substance not labeled. Sanitizer bottle
Equipment in poor repair. Prep cooler in kitchen ambient air 66F Prep cooler at wait station 60F
Food not stored at least 6 inches off of the floor. Boxed oil on floor Seasoning containers on floor
Working containers of food removed from original container not identified by common name. Seasoning container in back kitchen
Feb 13, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority7 Intermediate3 Basic
Show 14 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Milk, and creamer; (50F - Cold Holding) at wait station cooler. Operator removed to other cooler for temperature recovery -Kimchi, cooked noodles, eggs, corn,; (66F - Cold Holding) in prep cooler. Less than 4hrs per operator. Operator moved to other cooler for temperature recovery
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. Sushi rice. Made at 11:30 per operator
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Sushi rice held on time control. Operator is not tracking time and does not have time plan.
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All items contaning raw or undercooked fish. Also items that contain partially cooked eggs
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Provided operstor with plan
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces in cooler
Spray bottle containing toxic substance not labeled. Sanitizer bottle
Equipment in poor repair. Prep cooler in kitchen ambient air 66F Prep cooler at wait station 60F
Food not stored at least 6 inches off of the floor. Boxed oil on floor Seasoning containers on floor
Working containers of food removed from original container not identified by common name. Seasoning container in back kitchen
Feb 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 7 high priority.
7 High priority10 Intermediate5 Basic
Show 22 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw salmon out of its original packaging over several ready to eat items in walk in freezer. Operator moved
Raw animal food stored over or with unwashed produce. Raw fish over bagged onions in cooler. Operator moved
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eating items in cooler. Operator moved
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Milk, and creamer; (50F - Cold Holding) at wait station cooler. Operator removed to other cooler for temperature recovery -Kimchi, cooked noodles, eggs, corn,; (66F - Cold Holding) in prep cooler. Less than 4hrs per operator. Operator moved to other cooler for temperature recovery
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. Sushi rice. Made at 11:30 per operator
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Sushi rice held on time control. Operator is not tracking time and does not have time plan.
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All items contaning raw or undercooked fish. Also items that contain partially cooked eggs
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
No soap provided at handwash sink. In kitchen at entry to cook line, and hand sink in bsck prep area
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Provided operstor with plan
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces in cooler
Spray bottle containing toxic substance not labeled. Sanitizer bottle
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks on sushi prep area
Equipment in poor repair. Prep cooler in kitchen ambient air 66F Prep cooler at wait station 60F
Food not stored at least 6 inches off of the floor. Boxed oil on floor Seasoning containers on floor
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed carrots over several ready to eat items in cooler
Working containers of food removed from original container not identified by common name. Seasoning container in back kitchen
Dec 9, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in back kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in rice.
Stored food not covered. Cooked noodles not covered in walk in freezer
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate10 Basic
Show 12 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. On cookline
No probe thermometer provided to measure temperature of food products.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table
Floor soiled/has accumulation of debris. -under fryer -floor against wall in back kitchen area
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over prep table with slicer. Operator immediately removed
Food not stored at least 6 inches off of the floor. Boxed oil on floor in back
Ice scoop handle in contact with ice. In ice machine and at wait station
In-use tongs stored on equipment door handle between uses. On oven door
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in clear door mini fridge at end of cookline
Working containers of food removed from original container not identified by common name. On multiple containers. Operator labeled
Aug 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. First prep cooler on cook line :; Eggs corn pork, miso, seaweed,ginger, garlic (60F - Cold Holding). Less than 4hrs per operator. Operator moved items to different cooler for immediate temperature recovery
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seasoned eggs that are served undercooked are not indicated on To-go menu. Operator corrected all menus at time of inspection
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. All employees signed on site
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table
In-use tongs stored on equipment door handle between uses. On oven door handle
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
In-use tongs stored on equipment door handle between uses. On oven handle
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave
Oct 26, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1 cracked raw shell egg over box of raw shell egg. Operator states the cracked egg will be for personal use. Since establishment only serves boiled eggs. Operator removed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boiled eggs 74F 1hr. Advised operator to reheat to 165F checked 20 minutes later. Temperature 115
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator serves boiled eggs that are not completely cooked to the internal cooking temperature of 145F. This is not indicated on the menu.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee pack of cigarettes and lighter on shelf above make table reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in little silver reach in cooler at right end of cook line
Standing water in bottom of reach-in-cooler. Far left reach in cooler In back kitchen area.
Working containers of food removed from original container not identified by common name. Sugar and salt containers.
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.