UMAMI RESTAURANT & SUSHI BAR
3042 W NEW HAVEN AVE, West Melbourne FL 32904 · 321.223.4768
Last inspected Aug 17, 2026 · 8 visits since December 2023
NOV 24
MAR 25
OCT 25
FEB 26
AUG 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and beef over raw shrimp and lobster in walk in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. Akasatada ex. 7-1-26
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled. Chef labeled bottle
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back of kitchen by ice machine
Current Hotel and Restaurant license not displayed. License posted expired 4-1-26. License is current. Establishment is open and operating.
Show the remaining 4 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of lemonade above prep refrigerator in kitchen, employee removed
In-use tongs stored on equipment door handle between uses. Chef removed tongs
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 126F, server turned temperature up on burner
Wall soiled with accumulated grease, food debris, and/or dust. In dishwasher area
Mar 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler: 184 shelled eggs 50f cold holding, Escolar 2.2 lbs 47f cold holding, raw tuna 5lbs 47f cold holding, 4 oz steaks 23 each 47f cold holding, raw salmon 25 lbs 47 f cold holding, shrimp 1 lbs 47f cold holding, crab 3/4 lbs 47f cold holding, lobster tail 3/4 lbs 47f cold holding, squid 1 lbs 47f cold holding, large shrimp 2lbs 47f cold holding, and tilapia fillet 1 each 47f cold holding.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash in small make table set on top of other containers at 50f cold holding, out for 2 hours moved to rapid chill. Walk in cooler: 184 shelled eggs 50f cold holding, Escolar 2.2 lbs 47f cold holding, raw tuna 5lbs 47f cold holding, 4 oz steaks 23 each 47f cold holding, raw salmon 25 lbs 47 f cold holding, shrimp 1 lbs 47f cold holding, crab 3/4 lbs 47f cold holding, lobster tail 3/4 lbs 47f cold holding, squid 1 lbs 47f cold holding, large shrimp 2lbs 47f cold holding, and tilapia fillet 1 each 47f cold holding.
Handwash sink used for purposes other than handwashing. Knife and sharpener stored on hand wash sink in back kitchen.
Bowl or other container with no handle used to dispense food. Small cup used to dispense sugar on cook line.
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. Walk in cooler has an ambient temperature of 47f cold holding. Moved all items just put in and discarded other items. Can only be used for produce until repaired. See stop sale for items discarded. Owner had walk in cooler worked on approximately one weeks ago and will call service technician to readdress.
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. Albacore one lbs fillet and buri fillet 3.9 lbs not removed from vacuum and thawed. Operator discarded.
Equipment and utensils not properly air-dried - wet nesting. Clean cups wet nesting.
Food stored on floor. Fryer oil stored on floor.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer at sushi bar has food debris on bottom shelf.
Oct 27, 2025Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar cold rail; tuna (47F - Cold Holding); salmon (47F - Cold Holding), chef put items on ice.
Handwash sink used for purposes other than handwashing. Evidence of ice dumped in hand sink in sushi bar.
Spray bottle containing toxic substance not labeled. Chef labeled bottle that was under dishwasher
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in back of kitchen by ice machine are in disrepair
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Cook removed phone.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers stored wet with lids on. Chef had containers rewashed to air dry.
Floor soiled/has accumulation of debris. Floor under center prep cooler in kitchen has heavy grease debris build up underneath
In-use tongs stored on equipment door handle between uses. Operator had removed tongs
No conspicuously located ambient air temperature thermometer in holding unit. In sushi bar cold rail refrigerator
No handwashing sign provided at a hand sink used by food employees. Sushi bar hand sink
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Bowl in hws sushi bar
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. New guy in kitchen, kitchen manager had him sign during inspection
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Candy bar in small freezer on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up
Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
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. Some employees missing.
Spray bottle containing toxic substance not labeled. Degreaser not labeled in kitchen
Bowl or other container with no handle used to dispense food. Soufflé cup in salt.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small toaster oven in sushi bar area has heavy grease build up.
Working containers of food removed from original container not identified by common name. Spices on prep table not labeled
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Stop Sale issued due to adulteration of food product. 1 cracked egg. Operator discarded
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. Sent operator copy
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Exterior door has a gap at the threshold that opens to the outside. Back door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 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. Tested in use dishmachine at Dishwasher (Chlorine 00ppm). Operator checked bucket, was empty. Changed bucket and retested Dishwasher (Chlorine 100ppm)
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and beef over raw shrimp and lobster in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top end of cookline- egg wash (52F - Cold Holding); milk wash (43-44F - Cold Holding); Stocked cooler at 11, items stored above fill line suggested rapid chill on items to bring back down to temp Retemped at 40f
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses. Over handle
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped rice scoop water at 98F, operator turned up heat on hot plate
Single-service articles not stored inverted or protected from contamination. To go containers not inverted or protected
Wet wiping cloth not stored in sanitizing solution between uses. On cookline
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.