UMAMI ENDLESS SUSHI & BAR LLC
3942 TYRONE BLVD N STE D, Saint Petersburg FL 33709 · 727-800-2799
Last inspected Apr 27, 2026 · 13 visits since July 2023
SEP 23
JUL 24
FEB 25
NOV 25
APR 26
— STEADY
5 inspections within 6 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. 6 live roaches in water heater closet next to prep area where crispy noodles are stored. 1 live roach ran out from under cooks line across floor from cold side to hot side
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023047796 | Jul 18, 2023 | Sep 18, 2023 | $800 |
| 3--2021042462 | Sep 15, 2021 | Nov 17, 2021 | $400 |
| 3--2021035236 | Jul 12, 2021 | Sep 28, 2021 | $400 |
Inspection history
13 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate5 Basic
What the inspector wrote — 13 findingsThe state's own report →
Container of medicine improperly stored. -Medicine stored on shelf above food prep area on cookline Operator removed bottle of medicine
Live, small flying insects found 3 live flies in kitchen Operator killed all
Non-food grade paper/paper towel used as liner for food container. -paper towels used to line containers of scallops in reach in freezer on cookline
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw chicken stored on top of cut mango in walk in cooler, neither in original packaging. Operator moved chicken to store below ready to eat foods -Raw scallops stored over tempura shrimp and sesame balls in reach in freezer on cookline. None in original packaging. Operator moved raw scallops to store below ready to eat foods.
Show the remaining 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Escolar thawed in walk in cooler in packaging that specifies to remove from packaging before thawing.
Equipment drain line draining into handwash sink. -AC drains into hand wash sink near kitchen entrance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no quaternary test strips for testing 3 compartment sink and sanitize buckets
Spray bottle containing toxic substance not labeled. -spray bottles containing sanitize solution and degreaser in dish pit area have no label. Operator labeled bottles.
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. Escolar thawed in walk in cooler in packaging that specifies to remove from packaging before thawing. Stop Sale issued.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phones on shelf above food prep area on cookline Operator removed cell phones
Equipment in poor repair. Triple sink sanitizer dispenser not working, solution testing 0PPM. Operator will manually add sanitizer until equipment has been repaired.
No conspicuously located ambient air temperature thermometer in holding unit. -no ambient thermometers in sushi coolers -no ambient thermometer in walk in cooler, temp displayed on front seems to be inaccurate.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator added sanitizer and tested at 200PPM.
Dec 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. Cup in service station not with visible water inside cups. Educated
Nov 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 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. Main large Was 0ppm Changed bucket still 0 ppm ran 3x with new bucket
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef touched raw fish used ran to rub hands and then touched rice with gloved hand. Instructed to wash hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed thawed tilapia inside walk in cooler fulled thawed on shelf. Educated sent THAWING VACUUM PACKED FISH 8 oz
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli salad cooler - first one walk into kitchen. Karbala meat (53F - Cold Holding); tofu (54F - Cold Holding) employee moved all TCS products to glass cooler Internal thermometer stated danger zone
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under heat lamp tempura shrimp (110 F - Hot Holding) Recooked - retemp 168
Handwash sink not accessible for employee use at all times. Table at fryer station in front of hand washing sink sink. At cook line.
Equipment and utensils not properly air-dried - wet nesting. Cup in service station not with visible water inside cups. Educated
Food stored in undrained ice. Banana leaves on deli cooler at cook line in water.
Food stored on floor. Bag of shrimp of floor
Ice buildup in reach-in freezer and/or walk-in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. On sushi bar cutting board
Mar 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained with food debris. Can opener blade soiled
Buildup of food debris/soil residue on equipment door handles. Cook handles soiled on cook line
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting cups at front area.
Floor soiled/has accumulation of debris. Grease buildup on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority4 Intermediate13 Basic
Show 20 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoop in standing water at 85f.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut greens. Management properly separated 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. Shrimp and tempura batter on cook line
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained with food debris. Can opener blade soiled
Handwash sink not accessible for employee use at all times. Table in front of hand wash sink on cook line. Management moved table.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. One of the Hand sinks was removed from the bar area.
No soap provided at handwash sink. No soap at hand sink at sushi bar. Management replaced soap.
Buildup of food debris/soil residue on equipment door handles. Cook handles soiled on cook line
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of multiple prep tables.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of reach in cooler, phone charger.
Equipment and utensils not properly air-dried - wet nesting cups at front area.
Floor soiled/has accumulation of debris. Grease buildup on cook line.
Food stored on floor. Multiple items on floor in walk-in freezer. Management moved items off floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In containers of panko
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris.
Stored food not covered. Ice cream in freezer not covered. Management covered ice cream.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, manager corrected 60ppm
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate10 Basic
Show 18 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. At wok station: shrimp (135F - Cooking) Employee recooked to 168 F.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat cucumbers in walk in cooler. Manager stored correctly.
Stop Sale issued due to food not being in a wholesome, sound condition. 3 filets of tilapia thawed in reduced oxygen packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from fryers: tofu (55F - Cold Holding); egg rolls (48F - Cold Holding) Manager moved items to reach in freezer.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib by dish machine lacks a vacuum breaker.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Seaweed soy sauce cooling with cellophane wrapper on it. Manager removed wrapper.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on rear prep table has built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink in rear prep area used to store utensils.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
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. 3 filets of escolar thawed in reduced oxygen packaging.
Cutting board has cut marks and is no longer cleanable. White cutting board in rear prep area has grooved cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table near soda station area.
Ice buildup in reach-in freezer with ice cream tubs by soda station.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle of stove. Employee removed.
In-use wet wiping cloth/towel used under cutting board in kitchen. Manager removed.
Light not functioning. Lights burned out in rear utility closet and rear prep area.
Standing water in bottom of reach-in-cooler. Standing water in reach-in cooler across from wok station.
Working containers of food removed from original container not identified by common name. Sugar removed from its original container and not labeled in rear preparation area.
Oct 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 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. Dish machine sanitizing at 0 ppm chlorine.
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, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 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. Dish machine sanitizing at 0 ppm chlorine.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substances.
Standing water in floor drain/floor drain draining very slowly. Three compartment sink floor drain is blocked causing water to overflow.
Sep 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 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. Dish machine sanitizing at 0 ppm chlorine.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting avocados with bare hands and food is not to be heated to 145 F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by walk in freezer: tofu (50F - Cold Holding); krab (50F - Cold Holding); cooked chicken (50F - Cold Holding) temperatures taken at 5:00 pm manager moved items to freezer. Temperature taken again at 6:00 pm: tofu 41 F, cooked chicken 43 F, krab 42 F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter on hose bib for mop sink with no vacuum breaker.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substances.
Accumulation of debris on exterior of warewashing machine. Exterior of dish machine has accumulation of debris and hard water buildup.
Bowl or other container with no handle used to dispense food. Cup with no handle being used to dispense panko bread crumbs.
Food stored on floor. Edamame stored on floor of walk in cooler. Manager stored correctly.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle. Manager stored correctly.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in sushi prep area.
Open dumpster lid. Manager closed lids.
Standing water in floor drain/floor drain draining very slowly. Three compartment sink floor drain is blocked causing water to overflow.
Wet wiping cloth not stored in sanitizing solution between uses. On prep table across from cook top, wet wash cloth not stored in sanitizing solution.
Jul 20, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of debris inside warewashing machine. Dish machine excessive debris
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line ceiling tiles soiled
Equipment in poor repair. Reach in coolers cook line torn gaskets
Jul 19, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 20 flies at bar on glasses open bottles and walls 2 flies on cords above sushi station 5 flies in server station on employee belongings and on tea dispensers 4 flies under dish machine in kitchen 1 fly on clean dishes near ice machine in kitchen 4 flies under sink in prep area near back door of kitchen 1 fly on paper towel roll on prep table in kitchen 6 flies under prep table where avocados are stored near back door of kitchen 3 live flies on cooks line wall 3 live flies in party room on walls
Roach activity present as evidenced by live roaches found. 6 live roaches in water heater closet next to prep area where crispy noodles are stored. 1 live roach ran out from under cooks line across floor from cold side to hot side
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled
Accumulation of debris inside warewashing machine. Dish machine excessive debris
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line ceiling tiles soiled
Equipment in poor repair. Reach in coolers cook line torn gaskets
Floor soiled/has accumulation of debris. Prep back line excessive debris
Jul 19, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 20 flies at bar on glasses open bottles and walls 2 flies on cords above sushi station 5 flies in server station on employee belongings and on tea dispensers 4 flies under dish machine in kitchen 1 fly on clean dishes near ice machine in kitchen 4 flies under sink in prep area near back door of kitchen 1 fly on paper towel roll on prep table in kitchen 6 flies under prep table where avocados are stored near back door of kitchen 3 live flies on cooks line wall 3 live flies in party room on walls
Roach activity present as evidenced by live roaches found. 6 live roaches in water heater closet next to prep area where crispy noodles are stored. 1 live roach ran out from under cooks line across floor from cold side to hot side
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes did not wash hands before returning to guest tables
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled
Handwash sink not accessible for employee use at all times. H Hand sink in in dish area blocked by buckets
Accumulation of debris inside warewashing machine. Dish machine excessive debris
Accumulation of debris on exterior of warewashing machine. Dish machine Excessive debris
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line ceiling tiles soiled
Equipment in poor repair. Reach in coolers cook line torn gaskets
Floor soiled/has accumulation of debris. Prep back line excessive debris
Jul 18, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 21 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority3 Intermediate12 Basic
Show 21 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 20 flies at bar on glasses open bottles and walls 2 flies on cords above sushi station 5 flies in server station on employee belongings and on tea dispensers 4 flies under dish machine in kitchen 1 fly on clean dishes near ice machine in kitchen 4 flies under sink in prep area near back door of kitchen 1 fly on paper towel roll on prep table in kitchen 6 flies under prep table where avocados are stored near back door of kitchen 3 live flies on cooks line wall 3 live flies in party room on walls
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw chicken in reach in cooler next to ready to eat food
Roach activity present as evidenced by live roaches found. 6 live roaches in water heater closet next to prep area where crispy noodles are stored. 1 live roach ran out from under cooks line across floor from cold side to hot side
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes did not wash hands before returning to guest tables
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tlipa (48F - Cold Holding); raw crab (48F - Cold Holding)
Toxic substance/chemical improperly stored. Chemical glass cleaner next to food on prep rack shelf
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled
Handwash sink not accessible for employee use at all times. H Hand sink in in dish area blocked by buckets
Handwash sink used for purposes other than handwashing. Multiple hand sinks with food debris
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance in ice machine
Accumulation of debris inside warewashing machine. Dish machine excessive debris
Accumulation of debris on exterior of warewashing machine. Dish machine Excessive debris
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line ceiling tiles soiled
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink cups on prep shelf over ready to eat food
Equipment and utensils not properly air-dried - wet nesting. Clean pans and bowls wet nesting on shelf Clean cups in waitress area
Equipment in poor repair. Reach in coolers cook line torn gaskets
Floor area(s) covered with standing water. Dish area has standing water on floor
Floor soiled/has accumulation of debris. Prep back line excessive debris
Interior of oven/microwave has accumulation of black substance/grease/food debris. Front cook line microwave soiled
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee Soda bottles in stand up cooler
Standing water in bottom of reach-in-cooler. Waitress reach in cooler standing water
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.