UMI
525 S PARK AVE, Winter Park FL 32789 · (407) 960-3993
Last inspected Aug 24, 2026 · 12 visits since November 2023
MAR 25
NOV 25
NOV 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect by chest freezer 1 small flying insect on dish area 1 small flying insect on cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 50F, sprouts 51F, chicken 51F per operator items placed in cooler less than 2 hours. Advised operator to place in ice for temperature recovery
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. Reach in cooler internal temperature 53F.
Aug 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken over unwashed vegetables in walk in cooler. Operator removed chicken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 50F, sprouts 51F, chicken 51F per operator items placed in cooler less than 2 hours. Advised operator to place in ice for temperature recovery
No soap provided at handwash sink. Handwash sink at cook line. Operator added soap
Bowl or other container with no handle used to dispense food. Plastic bowl with no handle inside vinegar and flour container. Operator discarded bowls
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. Reach in cooler internal temperature 53F.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 89F. Operator removed utensils
Reach-in cooler interior/shelves have accumulation of soil residues. Interior soiled in Small drink cooler at prep station. Operator cleaned during inspection
Mar 10, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 7, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Red snapper
Handwash sink not accessible for employee use at all times. Plastic pitcher inside hand wash sink. Operator removed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple raw items in menu not identified.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in cooler at cook line. Operator removed
Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door
No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler. Operator placed thermometer
Reach-in freezer interior/shelves have accumulation of soil residues. At prep station
Working containers of food removed from original container not identified by common name. Flour and rice containers
Nov 24, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Onions 105f and mushrooms 103f. Operator will reheat to 165F Priority: High Priority
Observed: No paper towels or mechanical hand drying device provided at handwash sink. Bar area Priority: Intermediate
Observed: Food stored on floor. Soy sauce and vinegar container in prep area Priority: Basic
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
No soap provided at handwash sink. Sushi station
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label, at dish area
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Food stored on floor. Container with sauce at walk in cooler
Light shield damaged/in disrepair. At prep station
No handwashing sign provided at a hand sink used by food employees. Sushi station. Provided operator with sign
Standing water in bottom of reach-in-cooler. Cook line reach in cooler
Dec 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority4 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. Bar dishwasher at 00ppm chlorine
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled onion at 112F and cooked mushrooms at 95F under heat lamp for 1 hour, recommend operator to reheat to 165F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream not date marked. Per operator open more than 24 hours
Handwash sink used for purposes other than handwashing. Dumping ice in hand wash sink next to prep table
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at bar
Spray bottle containing toxic substance not labeled. 2 spray bottles with sanitizer not labeled at dish area
Bowl or other container with no handle used to dispense food. Deli containers inside of flour
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container over clean plates in cook line
Food stored on floor. Soy sauce bucket on floor in server area
In-use tongs stored on equipment door handle between uses. Tongs in Oven handles
Standing water in bottom of reach-in-cooler. Cook line reach in cooler
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
8 High priority2 Intermediate8 Basic
Show 18 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 at bar with 0 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect by chest freezer 1 small flying insect on dish area 1 small flying insect on cook line
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for any of the items served raw Operator was at hospital with family member and had paperwork. Operator drove to restaurant and gave me the paperwork.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over orange sauce in reach in cooler located in cook line.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw pork in reach in freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Octopus 47 F kept in reach in cooler overnight in sushi area, fish kept overnight in reach in cooler on dish area with temperature of 51F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Octopus kept overnight in reach in cooler at sushi station with temperature of 47F, white fish kept overnight in sushi area with temperature of 51F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions and mushrooms rooms kept under heating lamp for less than 4 hrs with temperature of 99To 105F Operator discard
Handwash sink used for purposes other than handwashing. Mixing bowl inside hand sink located in cook line, ice inside hand sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired text strips
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored with restaurant food.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee setting line up while wearing a bracelet, and watch.
Employee with no beard guard/restraint while engaging in food preparation.Employee working cook line with no beard guard.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor.Soy sauce kept on floor in front of walk in cooler
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler by hand sink located in sushi area.
Time/temperature control for safety food thawed in an improper manner. Fish been thawed under running water
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork belly and raw chicken temping at 45F. Per operator items were in reach in cooler at cooks line overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork belly and raw chicken temping at 45F. Per operator items were in reach in cooler at cooks line overnight
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 handout
Handwash sink not accessible for employee use at all times. Hand washing sink at sushi bar blocked by trash can Observed water pitcher in hand wash sink at cooks line
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. Emailed operator food employee reporting agreement
Spray bottle containing toxic substance not labeled. Yellow chemical in spray bottle at dish wash area not labeled
Bowl or other container with no handle used to dispense food. Container with tempura has bowl instead of scoop
Employee personal food not properly identified and segregated from food to be served to the public. Employee milk stored in glass reach in cooler not segregated
Exterior door has a gap at the threshold that opens to the outside. Back door by dish was area
Food stored on floor. Cooking oil stored in floor at cooks line
Hole in or other damage to wall. Under hand wash sink at sushi bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in 77 F water at cooks line.Operatormoved container to stove
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.