UMAI JAPANESE
880 SANTA MARIA BLVD STE 2, Saint Augustine FL 32086 · 904-217-7973
Last inspected Jul 8, 2026 · 9 visits since December 2023
JUN 24
FEB 25
JUN 25
NOV 25
JUN 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. In flip top reach in cooler on cook line, bean sprouts (51F - Cold Holding). Operator stated item came from walk-in cooler and was put in reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority3 Intermediate9 Basic
Show 18 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Sanitizer in supply bucket under dish machine. Operator ran dish machine three times. They have called company to come take a look.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, two pans of raw crab stored over open bag of French fries. Operator removed crab from reach in freezer and put in walk-in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef and raw crab stored on shelf above ready to eat sauces. Operator stated she will rearrange.
Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler at sushi bar, three (3) sealed vacuum packaged ground tuna fully thawed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, bean sprouts (51F - Cold Holding). Operator stated item came from walk-in cooler and was put in reach in cooler.
Toxic substance/chemical improperly stored. On shelf below server station, spray bottle of Lysol and dust cleaner stored next to tub of chicken base and clean mugs. Operator moved cleaners.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At bar, gallon of milk opened yesterday not date marked. Operator added date to container.
Handwash sink used for purposes other than handwashing. Ice in handwash sink at sushi bar.
No soap provided at handwash sink. No soap at handwash sink at sushi bar. Operator replaced soap bottle.
Bowl or other container with no handle used to dispense food. Multiple containers of sauce throughout establishment has to go containers used as scoops. Operator started to removed.
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. In reach in cooler at sushi bar, three (3) sealed vacuum packaged ground tuna fully thawed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on prep table next to cutting board with cut onions. Operator removed drink.
Floor soiled/has accumulation of debris. Floor under cook line soiled with food debris/grease. Also, floor under dry storage rack in back hallway soiled with food debris.
Food stored on floor. At sushi bar, container of slo ed ginger and bucket of sauce on floor. Operator moved items to counter. Also, in back near dry storage bucket of soy sauce on floor. Operator moved to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At end of cook line next to rice cooker, rice scoop in standing water at temperature of 78F. Operator dumped water out.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled/torn in establishment.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At server station, Sanitizer Bucket (Chlorine 0ppm). Operator added more bleach and rechecked at 100ppm.
Wiping cloth sanitizing solution stored on the floor. At server station and under counter at sushi bar, sanitizer buckets stored on floor. Operator removed buckets from floor.
Nov 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Toxic substance/chemical improperly stored. Closed bottle of bleach stored over container of flour and sugar. Operator removed bleach.
No soap provided at handwash sink. No soap at hand wash sink in kitchen near walk in cooler. Operator refilled.
Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old food debris.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and prep table. Operator removed.
In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven handles. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled with food debris.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer 0ppm. Operator added more sanitizer 50 ppm.
Jun 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over ice berg lettuce. Operator removed pork.
Handwash sink used for purposes other than handwashing. Hand wash sink with ice inside used as dump sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink. Operator refilled.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes stored on top of prep table. Operator removed.
Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled.
Food stored on floor. Pans of food stored on walk in freezer floor. Operator removed to shelves.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handles. Operator removed.
In-use wet wiping cloth/towel used under cutting board. Wet cloth stored under cutting board. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled.
Apr 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Toxic substance/chemical improperly stored. Observed a case of chemicals on floor in storeroom by back door. Operator moved chemicals off of floor.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no hose vacuum breaker on hose to mop sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink in sushi bar near the wait station. Operator refilled paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedure available for foods used on time. Food held on time are rice and tempura shrimp. Operator could not find paper work.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hanging over area in dish room where clean dishes come out of dishwasher and tape is full of dead flies.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a large whip standing in a bucket of water next to fryer. Water temperature at73F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on cook line, hood filters over flattop has grease buildup. Also, table under flattop with buildup. Observed mold like substance on shelves in reach in cooler.
Feb 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over gallon of soy sauce in walk in cooler. Operator moved raw chicken to bottom shelf.
Toxic substance/chemical improperly stored. Observed a case of chemicals on floor in storeroom by back door. Operator moved chemicals off of floor.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no hose vacuum breaker on hose to mop sink.
Handwash sink used for purposes other than handwashing. Observed handwashing sink in kitchen near back door with a spoon a cup in the sink. Operator removed items.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink in sushi bar near the wait station. Operator refilled paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedure available for foods used on time. Food held on time are rice and tempura shrimp. Operator could not find paper work.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hanging over area in dish room where clean dishes come out of dishwasher and tape is full of dead flies.
Food stored on floor. Observed chicken and beef stored on floor in freezer. Observed bucket of soy sauce stored on floor in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a large whip standing in a bucket of water next to fryer. Water temperature at73F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on cook line, hood filters over flattop has grease buildup. Also, table under flattop with buildup. Observed mold like substance on shelves in reach in cooler.
Jun 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. No proof available for aquaculture salmon. Operator obtained letter from supplier during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored over cut lettuce and sauces. Also, raw beef stored over unwashed produce and sauces. Operator rearranged items to correct storage levels.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, fried rice (118F - Hot Holding). Operator stated employee cooked to much and discarded. At cook line fry station, shrimp tempura, calamari (77, 78F - Hot Holding). Operator stated items are held on time, no time marked and no written procedures available. Items out less than 4 hours. Operator has written procedures form but it is not filled out.
Handwash sink used for purposes other than handwashing. At walk-in cooler entrance, handwash sink has metal scrub pad in sink. At sushi bar, scrub pad in handwash sink. Operator removed items.
Cardboard used to line nonfood-contact shelves. At takeout area near drink station, cardboard lining shelf for togo lids.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall,behind flattop soiled.
Food storage container/container lid cracked or broken. In back kitchen storage area, plastic lid on sugar s cracked.
Food stored on floor. In back kitchen storage area, container of ginger stored on floor. Operator placed empty bucket Nader ginger.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk-in freezer.
In-use tongs stored on equipment door handle between uses. At cook line, tongs stored on oven handle. Operator removed. At cook line, knives stored between reach-in cooler and prep,table. Employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, rice scoop in standing water, 72f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flattop have build up. At cook line, table under flattop soiled. Multiple reach-in cooler gaskets soiled.
Working containers of food removed from original container not identified by common name. On shelves next to ice machine, multiple small,plastic containers of spices not labeled.
Dec 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority3 Intermediate12 Basic
Show 20 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator called dish maintenance during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. In 1st chest freezer next to walk-in cooler, raw individually wrapped fish stored over ice cream. Operator moved fish. In 2nd chest freezer next to walk-in cooler, raw pork and raw beef stored over frozen vegetables. Operator rearranged freezer. Behind sushi bar in small freezer, frozen individually wrapped fish stored over cookies. Operator moved cookies.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, container of garlic in oil (67F - Cold Holding) Operator stated it had been out approximately 1 hour and put it in the reach-in cooler. In reach-in cooler across from cook line, raw steak (46F - Cold Holding) Operator stated steak had been in reach-in cooler less than 2 hours and put it in walk-in freezer
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. Operator keeps shrimp tempura and sushi rice on time but does not have it marked. Operator marked time during inspection.
Toxic substance/chemical improperly stored. In server station on bottom shelf, containers of drain-o next to container of soy sauce. Operator moved drain-o.
Food-contact surface soiled with food debris, mold-like substance or slime. In dry storage on shelf, slicer has food buildup.
Handwash sink used for purposes other than handwashing. Sink next to walk-in cooler has two towels and sponge in it. Employee removed items. Sink behind bar has towel in it. Employee removed towel.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator keeps sushi rice and shrimp tempura on time but does not have written plan. Provided document during inspection and operator filled out.
Bowl or other container with no handle used to dispense food. In dry storage on shelf, bag of brown rice has plastic container inside used as scoop. In server station, container of iced tea has plastic scoop in it. Operator removed containers.
Employee personal food not properly identified and segregated from food to be served to the public. In reach-in cooler across from cook line, employee soda and milk on bottom shelf with customer food. In walk-in cooler on right shelf, employee personal food stored with customer food. Operator segregated all employee food.
Floor soiled/has accumulation of debris. Floors have grease buildup under grill on cook line.
Food stored on floor. Next to prep table, container of onions on the floor. Across from walk-in cooler, two buckets of soy sauce on the floor. Across from cook line, two containers of chicken on the floor. In walk-in freezer, multiple cases of chicken on the floor. Behind sushi bar, container of ginger on the floor. Container of chicken seasoning on floor under reach-in cooler across from grill. Employee moved all items off the floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on walls, ceiling, floors in walk-in freezer.
In-use tongs stored on equipment door handle between uses. Multiple tongs on oven door handles on cook line. Operator moved all tongs.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry storage on shelf, container of rice and container of flour have scoop handles touching food. Operator moved handles.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on bottom shelf across from cook line has food debris. Operator cleaned during inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf next to grill on cook line has heavy grease buildup. At server station, plastic plates around soda nozzles on soda machine have mold-like substance.
Stored food not covered. Across from cook line, multiple containers of chicken not covered. Employee covered chicken.
Wet mop not stored in a manner to allow the mop to dry. Wet mops stored on floor. Operator moved mops to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Two wet cloths on chest freezer next to walk-in cooler. Two wet cloths on bottom shelf across from grill Employee discarded towels.
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.