UMI SUSHI
8855 IMMOKALEE RD #6 - 7, Naples FL 34120 · 3476044529
Last inspected Jan 16, 2026 · 8 visits since September 2023
SEP 23
JAN 24
SEP 24
FEB 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over Raw beef in walk in cooler. Operator moved to proper storage.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over Raw beef in walk in cooler. Operator moved to proper storage.
No soap provided at handwash sink in kitchen by grill. Operator provided soap.
Spray bottle containing toxic substance not labeled in dining room.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in server side station.
Show the remaining 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters above grill.
Feb 21, 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 in poor repair. Plexiglass doors on upper sushi cooler in poor condition and repaired with tape.
Feb 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Added more chlorine and achieved proper ppm. Triple Sink (Chlorine 10ppm); Triple Sink (Chlorine 100ppm)
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi rolls on ce table display at improper temperature, less than four hours per sushi chef. Ice had melted and no longer was in contact with plates. Operator refilled ice table. california roll (61F - Cold Holding)
Spray bottle containing light brown toxic substance not labeled in the dish area. Three unlabeled spray bottles in the dining room. Operator labeled all bottles during the visit.
Buildup of food debris/soil residue on equipment door handles on the two white freezers at the back door.
Equipment in poor repair. Plexiglass doors on upper sushi cooler in poor condition and repaired with tape.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood vents/baffles have heavy build-up and should be cleaned more often
Stored food not covered. Tray of crab rangoon in the walk-in freezer uncovered
Wall soiled with accumulated grease, food debris, and/or dust in multiple areas, especially the wall above the prep table and also to the left of the walk-in cooler door
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade observed to have encrusted debris.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above the cooking line had heavy grease build-up. Discussed increasing the frequency of cleanliness this area.
Cove molding at floor/wall juncture broken/missing at the server area.
Equipment in poor repair.shelving holding clean dishes heavily rusted. Observed four doors at the sushi cooler with severely cracked plexiglass.
Sep 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee added more chlorine and proper ppm was achieved. Triple Sink (Chlorine 0ppm); Triple Sink (Chlorine 100ppm)
Container of medicine improperly stored above the cook line make table.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade observed to have encrusted debris.
Handwash sink not accessible for employee use at all times. A scrubbie was in the basin of the handwashing sink at the sushi bar.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator ordered books during the visit. Observed expiration dates of 9-5-24 and April 2024.
Spray bottle containing toxic substance not labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above the cooking line had heavy grease build-up. Discussed increasing the frequency of cleanliness this area.
Cove molding at floor/wall juncture broken/missing at the server area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on prep table and drink with a straw over make table on the cook line.
Equipment in poor repair.shelving holding clean dishes heavily rusted. Observed four doors at the sushi cooler with severely cracked plexiglass.
Stored food not covered. Crab Rangoon not covered in the walk-in freezer.
Jan 26, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing, rinsing and storing dishes without sanitizing. When Operator arrived, three compartment sink was set up properly with chlorine sanitizer and tested at 100ppm. All dishes that had been washed were re-washed, rinsed and sanitized properly.
Raw animal food (chicken and beef) stored in top portion of make table over ready-to-eat food (mangoes) in bottom portion of make table - no complete physical barrier between top and bottom. Operator directed food handler to move raw proteins to proper hierarchy.
Food-contact surface soiled with food debris, mold-like substance or slime. Large can opener observed with heavily encrusted debris around the blade. Operator cleaned can opener. Knives and peeler observed stored on a knife block with encrusted food debris on the utensils. Operator cleaned and sanitized items and knife block.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris in three-compartment sink. Observed large bowl of raw chicken sitting directly on the clean drainboard at the three-compartment sink. Operator cleaned and sanitized drainboard.
Stored food not covered. Butterflied breaded shrimp observed stored uncovered in the reach-in freezer by the oven.
Wall soiled with accumulated grease, food debris, and/or dust behind the small prep table next to the walk-in cooler door.
Oct 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 3 findings ▾
Non-pitting surface rust on food-contact equipment. Surface rust on shelves used to hold clean plate ware and utensils next to dish machine
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back storage area not fully enclosed to prevent entrance of vermin due to missing shutter.
- From initial inspection : Observed electrical wiring in disrepair. For reporting purposes only. Outlet above dish machine held in place with clear tape.
Sep 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority4 Intermediate7 Basic
Show 19 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. Dishwasher (Chlorine less than 25ppm); Operator set up triple sink Triple Sink (Chlorine 100ppm)
Food placed in soiled container/equipment. Open containers of dried seaweed and soup stock stored in dirty food container with tools.
Raw animal food stored in same container as ready-to-eat food. Raw shelled eggs stored in container with washed ready to eat sliced onions on cooks line. Operator moved eggs
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cooks line a container containing 10 pounds of teriyaki chicken, per operator was prepared yesterday at teriyaki chicken (52 F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cooks line a container containing 10 pounds of teriyaki chicken, per operator was prepared yesterday at teriyaki chicken (52 F - Cold Holding)
Toxic substance/chemical improperly stored. Cleaning chemicals and drain cleaner stored in shelves with food in main kitchen area. Operator removed chemicals to proper storage.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the underside of soda dispenser at nozzles in wait station.
Handwash sink used for purposes other than handwashing. Hand washing sink used to clean tea urn lid.
Non-pitting surface rust on food-contact equipment. Surface rust on shelves used to hold clean plate ware and utensils next to dish machine
Original container of toxic substance or chemical does not bear the manufacturer's label. Hanging from shelf next to buffet.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice bin of machine located in server station.
Cardboard used to line food-contact shelves. Card board used to line top of convection oven where prepared food is stored.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust and spider webs on light fixture above prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on prep table at sushi bar.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back storage area not fully enclosed to prevent entrance of vermin due to missing shutter.
Unclean building components, attachments or fixtures. Hood exhaust system has heavy up build of grease on filters, fire suppression system and light fixtures.
Wet wiping cloth not stored in sanitizing solution between uses. Through out kitchen area.
Flammables stored near a source of ignition. For reporting purposes only. Gas cans stored next to compressor above walk in cooler.
Observed electrical wiring in disrepair. For reporting purposes only. Outlet above dish machine held in place with clear tape.
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.