UMAMI
4166 ATLANTIC BLVD, Vero Beach FL 32960 · 9789140485
Last inspected Jul 27, 2026 · 11 visits since September 2023
SEP 24
MAR 25
SEP 25
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 1 dropping observed on floor in walk in cooler that is non operational and being used as dry storage. 11 droppings on top of hot water heater. 3 droppings on floor next to hot water heater. Hot water heater and non operational walk in cooler are located in back of kitchen next to back door.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025065596 | Sep 3, 2025 | Oct 15, 2025 | $400 |
| 4--2020051762 | Oct 22, 2020 | Dec 3, 2020 | $400 |
Inspection history
11 visits, newest first
Jul 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on ice machine
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. Female cook
Cardboard used to line food-contact shelves. In reach in cooler
Equipment in poor repair. Torn gasket on small glass cooler at sushi bar
Jul 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 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. 0ppm. Ran and primed, machine reading 0ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on ice machine
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator for time plan for sushi rice
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. Female cook
Cardboard used to line food-contact shelves. In reach in cooler
Cardboard used to line nonfood-contact shelves. Used to line shelves holding clean bowls. Advised operator to replace cardboard with plastic smooth and cleanable liners
Equipment in poor repair. Torn gasket on small glass cooler at sushi bar
Single-service articles not stored inverted or protected from contamination.
Nov 3, 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 ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw chicken in bags stored with lime leaves in plastic bag in reach in freezer. -Bagged chicken stored above vegetable dumplings. Not all times are commercially packaged
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened Saturday
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has form in folder at different location and will bring in
Bowl or other container with no handle used to dispense food. In cooked rice
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher sanitizer reading 0ppm. Chemical sanitizer is low and appears diluted. Machine is out of detergent. Operator States he will be getting new chemicals in later today. Machine is not in use at time of inspection- Advised to set up 3 bay sink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee tofu in cook line make table, manager removed
Food stored in a location that is exposed to splash. Assorted sauces stored next to hand sink in kitchen. Advised manager to move items
In-use knife/knives stored in cracks between pieces of equipment. Knife between coolers on cooks line. Operator removed
Sep 4, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Sep 3, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Rodent activity present as evidenced by rodent droppings found. 1 dropping observed on floor in walk in cooler that is non operational and being used as dry storage. 11 droppings on top of hot water heater. 3 droppings on floor next to hot water heater. Hot water heater and non operational walk in cooler are located in back of kitchen next to back door.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in sushi display case overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 67f. Rice noodles 60f cut cabbage 64F Cooked sweet potato 64F - All Cold Holding for 2 hours above the chill line in make table cooler. Advised to move items to freezer to rapid chill. Sushi case- Escolar 48° Krab 49 ° tuna 49° cream cheese 49° cold holding overnight
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso broth 133f hot holding. For 2 hours. Advised to reheat to 165f
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned
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.
Bowl or other container with no handle used to dispense food. In bulk bin. Operator removed
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Sushi display case ambient 48
Food stored on floor. Bulk bin on floor in kitchen
Stored food not covered. Dumplings in reach in freezer. Operator covered with lid
Mar 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce and tofu found at 54. In cooler for 1.5 hours. Operator moved to a different cooler
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. 4/21/24
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters soiled in grease -Gaskets on cooler
Mar 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Rags used to line containers of herbs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce and tofu found at 54°. In cooler for 1.5 hours. Operator moved to a different cooler
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink across from dishwasher was removed
No soap provided at handwash sink.
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. 4/21/24
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters soiled in grease -Gaskets on cooler
Sep 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
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. 1 new hire
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Equipment in poor repair. Gaskets torn on cooler next to ice machine
Standing water in bottom of reach-in-cooler. Small cooler in storage area
Sep 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 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. Reading 0ppm. Primed and rechecked. Still reading 0ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar; salmon (46F - Cold Holding); tuna (59F - Cold Holding); krab (59F - Cold Holding); shrimp (45F - Cold Holding); cream cheese (47F - Cold Holding) In service for 2 hours. Operator moved to freezer. Cook line cooler- (51F - Cold Holding); raw shrimp (51F - Cold Holding); raw pork (51F - Cold Holding); cooked chicken (51F - Cold Holding);
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. 1 new hire
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line cooler ambient 51f.
Equipment in poor repair. Gaskets torn on cooler next to ice machine
In-use knife/knives stored in cracks between pieces of equipment.
No conspicuously located ambient air temperature thermometer in holding unit. In sushi display case and cook line cooler.
Standing water in bottom of reach-in-cooler. Small cooler in storage area
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 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. Rechecked and now reading 0ppm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored with raw beef. Advised operator to separate
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty
No paper towels or mechanical hand drying device provided at handwash sink.
Spray bottle containing toxic substance not labeled. Degreaser
Bowl or other container with no handle used to dispense food. In rice
In-use knife/knives stored in cracks between pieces of equipment. Knives between cooler. Operator removed and sanitized
Plumbing system in disrepair. Hand wash sink leaking
Sep 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sprouts.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty. 2. Interior of ice machine
Handwash sink not accessible for employee use at all times. Rear sink blocked by portion cups
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl used in corn starch
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Food stored on floor. Jug of fry oil
In-use spatula stored between electrical conduit
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty
Working containers of food removed from original container not identified by common name. Spices not labeled
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.