UMAMI RESTAURANT AND SUSHI BAR
971 E EAU GALLIE BLVD STE F, Melbourne FL 32937 · 3212234768
Last inspected Apr 16, 2026 · 10 visits since July 2023
JAN 24
AUG 24
FEB 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed while on site
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Handwash sink used for purposes other than handwashing. Ice dumped in hand sink at sushi bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line. Operator discarded water.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator relocated drink from cook line reach in freezer.
Mar 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection.
Exterior door has a gap at the threshold that opens to the outside.
Dec 29, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection.
Exterior door has a gap at the threshold that opens to the outside.
Oct 20, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu at server area on ice at 50F, most ice was melted, chef put more ice in pan to rapid chill.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Special menu has several items that are served raw.
Exterior door has a gap at the threshold that opens to the outside.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 77F on cook line.
Oct 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 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. Tested 0ppm, tried to prime, chemical not pulling through.
Stop Sale issued due to no process waiver, Rop fresh fish on site not using 10k bags. 2 yellow tail 2 sea bass 4lbs escolar
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu at server area on ice at 50F, most ice was melted, chef put more ice in pan to rapid chill.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Special menu has several items that are served raw.
Current Hotel and Restaurant license not displayed. Establishment is open and operating. License is current. License in book is the license that expired april 1 2025. Operator provided current license.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Box of fish on floor in walk in freezer. Chef moved to shelf
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 77F on cook line.
No handwashing sign provided at a hand sink used by food employees. Next to drink area
Paper towels made of recycled products used in fish cakes container as a food-contact surface.
Feb 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 7 high priority.
7 High priority6 Intermediate7 Basic
Show 20 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fluke
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cook line cooler raw shrimp over vegetables.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad 2/5 in sushi bar cooler, combine butter 1/31 in the walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook came in from outside while wearing gloves went to cook line and touched clean equipment without removing gloves and washing hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish reduced oxygen package not remained frozen during the whole time
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw sushi grade fish placed in cooler at 10:50 found 11:30 44F to 45F Raw salmon 44f cold hold fluke 45F raw yellow tail 45F. Place in cooler
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Raw fish
Heavy build up on the sofa nozzles at the drink station
Mussels tags not maintained in chronological order according to the last date they were served in the establishment.
Mussles tags not marked with last date served.
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. Joshua
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.
Cases of food not delivered today stored on floor in the walk in freezer..
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer walk-in freezer.
No handwashing sign provided at a hand sink used by food employees. Sushi bar and cook line
Open dumpster lid.
Raw vegetables not washed prior to preparation.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink going into kitchen in server area.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above walk in cooler half missing.
Covered waste receptacle not provided in women's bathroom.
Old labels stuck to food containers after cleaning.
Single-service articles not stored inverted or protected from contamination. To go containers on cookline not inverted.
Jul 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator renewed while on site
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. Emailed operator.
Handwash sink not accessible for employee use at all times. Bucket stored in sink
No soap provided at handwash sink. Soap was moved to other side of triple sink
Spray bottle containing toxic substance not labeled. Sanitizer in spray bottle at service area not labeled.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above walk in cooler is half missing
Covered waste receptacle not provided in women's bathroom.
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.