UMAMI SUSHI
17677 N DALE MABRY HWY, Lutz FL 33548 · 813.962.5900
Last inspected May 21, 2026 · 13 visits since November 2023
JAN 25
JUN 25
DEC 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 4 live roaches on ceiling tile above dishwasher machine. 1 live roach on top of dish washing machine. 1 live on floor by hand washing sink on cooks line.
★ 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 |
|---|---|---|---|
| 3--2026002412 | Dec 30, 2025 | Feb 23, 2026 | $400 |
| 3--2016052830 | Oct 20, 2016 | Dec 7, 2016 | $400 |
Inspection history
13 visits, newest first
May 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Raw beef above unwashed red onions in walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Ground tuna label stated that removed the back before thawing defrosted completely no removed from original ROP package in vertical reach in cooler See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi roll (53F - Cold Holding); fried tofu (50F - Cold Holding); raw white tuna (50F - Cold Holding);in small reach in cooler by fryer.
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. Ground tuna label stated that removed the back before thawing defrosted completely no removed from original ROP package in vertical reach in cooler See stop sale.
Stored food not covered. Sauce not covered I walk in cooler
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested multiple times chlorine sanitizer solution 0ppm.
Raw animal foods not properly separated from each other in holding based upon minimum required cooking temperature. Raw chicken above raw beef in walk in cooler, operator removed the raw chicken
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked tofu (52F - Cold Holding); cooked broccoli (49F - Cold Holding); raw fish (51F - Cold Holding); krab sushi roll (48F - Cold Holding) in reach in cooler on cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tofu (52F - Cold Holding); cooked broccoli (49F - Cold Holding); raw fish (51F - Cold Holding); krab sushi roll (48F - Cold Holding) in reach in cooler on cook line. See stop sale
No soap provided at handwash sink in sushi bar. Operator refilled it
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce no date mark in walk in cooler after preparation of 24 hours. Operator marked date correctly
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table, operator removed it
Stored food not covered. Fish on floor in walk in freezer, operator removed it to shelf
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemon above sauce in walk in cooler, operator removed lemon
Dec 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 30, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 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. Tested 2 times no chlorine. Discussed to use three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on cooks line make coolers next to stove tops.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board on cooked line next to handsink grooved, discussed with Operator importance of smooth cutting boards.
Dead roaches on premises. 2 dead roaches on wall above dish washing machine. 2 dead roaches on three compartment sink ware washing area. 1 dead roaches on top of dish washing machine
Dec 30, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority2 Intermediate6 Basic
Show 15 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 2 times no chlorine. Discussed to use three compartment sink.
Raw animal food stored over or with unwashed produce. Observed raw meat over unwashed produce in walk in cooler, operator moved items to proper storage
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken on make table on cooks line next to hand sink over ready to eat items, employee moved items.
Roach activity present as evidenced by live roaches found. 4 live roaches on ceiling tile above dishwasher machine. 1 live roach on top of dish washing machine. 1 live on floor by hand washing sink on cooks line.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed Ahi tuna thawed in commercial packaging not removed, operator discarded items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cooks line Krab 47 first temp taken 2nd temp 28F employee moved to 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 sushi rice held less than 4 hours manager determined time and placed time on time chart.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on cooks line make coolers next to stove tops.
Handwash sink used for purposes other than handwashing.observed cutting boards and knife in sink, employee removed items.
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. Observed Ahi tuna thawed in commercial packaging not removed, operator discarded items.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board on cooked line next to handsink grooved, discussed with Operator importance of smooth cutting boards.
Dead roaches on premises. 2 dead roaches on wall above dish washing machine. 2 dead roaches on three compartment sink ware washing area. 1 dead roaches on top of dish washing machine
Food stored on floor. Observed bucket of cut lettuce being used for salads stored on floor in prep area across from walk in. Operator moved items to walk in cooler
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in reach in cooler on cooks line next to hand sink, employee relocated the drinks.
Raw fruits/vegetables not washed prior to preparation. Observed unwashed cucumbers being cut and prepped on prep table next to dishwasher, employee washed vegetables.
Jun 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
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. Ground salmon Escolar Tilapia
Food stored on floor. Case of meat on the floor in walk-in freezer. And openbag batter mix walkin cooler cooler Case of avocado walking cooler
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate11 Basic
Show 20 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Sanitizer used for wiping down tables and cutting boards are non approved sanitizers. Employee went to business next door band received chlorine approved for food contact surfaces.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat vegetables in reach in coolers.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on hose bib splitter on mop sink.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in reach in coolers in kitchen have built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink next to soda station had utensils in sink. Employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer at hostess stand.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by soda station only reaches 72 F after running for more than 2 minutes.
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.
Bowl or other container with no handle used to dispense food. Cup with no handle used to scoop rice in rear dry goods storage area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by ice machine not inverted for protection.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood bowl used for sushi rice not hard grained closed wood.
Food stored on floor. Fish stored on floor on walk in freezer. Multiple food items in walk in cooler stored in floor.
In-use tongs stored on equipment door handle between uses. To be stored in oven handle in kitchen by fryer.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler across from wok station.
Single-service articles not stored inverted or protected from contamination. To go containers on cook line not inverted for protection.
Working containers of food removed from original container not identified by common name. Flour removed from its original container and not labeled in rear dry goods storage area.
Apr 18, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license.
Apr 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Food stored in ice used for drinks. See stop sale. Observed can of soft drink, manager removed soft drink and cleaned out ice bin.
Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024
Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. Observed can of soft drink, manager removed soft drink and cleaned out ice bin.
Accumulation of debris on exterior of warewashing machine. Observed on top area.
Jan 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Men's public access restroom door not self closing
Cutting board has cut marks and is no longer cleanable. -All cutting boards currently in use on cook line grooved
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee beverage on cook line cutting board
Nov 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 6 high priority.
6 High priority2 Intermediate13 Basic
Show 21 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dishwasher reading a 0 ppm. Operator was able to set up three compartment sink.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Cook touched face with bare hands and immediately handled clean utensils to prepare food with no handwashing.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -Bleach currently being used not approved for food contact surfaces or dishes, manager came in with the proper bleach for food contact surfaces
Raw animal food stored over or with unwashed produce. -Raw beef stored over unwashed vegetables in walk-in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Shrimp tempura on hot hold held at 82F -Sushi rice held at 90F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Sushi rice on sushi line held at room temperature, at 82F -Shrimp tempura on cook line held at 90F See stop sale
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 Clean-Up of Vomiting and Diarrheal Events (5030-104). Operator was able to print out written plan.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -Hand washing station in kitchen next to wok grill had hot water turned off. Employee was able to restore hot water.
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Men's public access restroom door not self closing
Bowl or other container with no handle used to dispense food. -Soup bowl used as scoop in sauce container in walk-in cooler -Soup bowl used as scoop in sugar container in dry storage area
Cloth used as a food-contact surface. -Cloth placed over cut raw vegetables in walk-in cooler
Cutting board has cut marks and is no longer cleanable. -All cutting boards currently in use on cook line grooved
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee beverage on cook line cutting board
Employee eating in a food preparation or other restricted area. -Employee eating food in dishwashing area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Speaker kept next to single service Togo boxes on shelf at end of cook line
Food stored on floor. -Sauce container stored on floor in walk-in cooler
Ice bucket stored on floor between uses. -Operator properly stored ice bucket
In-use knife/knives stored in cracks between pieces of equipment. -Knives stored between equipment on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Rice scoop on prep table next to rice cookers. Water at 75F
Single-service articles not stored inverted or protected from contamination.
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.