UMI SUSHI AND SEAFOOD BUFFET
1528 W BRANDON BLVD, Brandon FL 33510
Last inspected Jan 7, 2026 · 15 visits since November 2023
DEC 24
MAY 25
JUN 25
NOV 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. 3 weevils in flour, 3 weevils in corn starch.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026004766 | Jan 6, 2026 | Mar 3, 2026 | $200 |
| 3--2025085582 | Nov 3, 2025 | Jan 26, 2026 | $200 |
Inspection history
15 visits, newest first
Jan 7, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Metal sponge in Handwash sink at sushi bar. Employee rinsing metal bowls in Handwash sink near 3 compartment sink.
Buildup of food debris/soil residue on equipment door handles. Handles of reach in coolers and reach in freezers.
Show the remaining 4 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor and ceiling.
In-use tongs stored on equipment door handle between uses. Tongs on handle of cart at grill station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
Stored food not covered. Raw pork and multiple items in walk in freezer.
Jan 6, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority7 Intermediate7 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked rice in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: green mussels 66 F, cooked shrimp 62 F, cooked chicken 49 F, cooked snails 50 F, cooked chicken feet 54 F, cooked sliced beef 48 F, per operator all items were put out at 11 am. Time temped 12:20 pm. Manager had employee put in walk in cooler at time of inspection to bring back down to temperature.
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 cannot be determined. Sushi rice and sushi bar items. Employee marked at time of inspection.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink in kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Metal sponge in Handwash sink at sushi bar. Employee rinsing metal bowls in Handwash sink near 3 compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at sushi station.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. Handwash sink at sushi station.
Buildup of food debris/soil residue on equipment door handles. Handles of reach in coolers and reach in freezers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on shelf over seasonings for establishment.
Food stored on floor. Seasoned squid and multiple items in walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor and ceiling.
In-use tongs stored on equipment door handle between uses. Tongs on handle of cart at grill station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers.
Stored food not covered. Raw pork and multiple items in walk in freezer.
Nov 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Slicer in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coked chicken and multiple items in walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machines in kitchen.
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in coolers.
Floor soiled/has accumulation of debris. Walk in freezers.
In-use tongs stored on equipment door handle between uses. Multiple tongs on handles of cooks line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at sushi station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezers and reach in coolers gaskets.
Stored food not covered. Raw Oysters, carb,pork and multiple items in walk in freezer.
Nov 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 1 high priority.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw beef 48 F, raw shrimp 49 F, bean sprouts 46 F, per operator all items were put out on buffet line at 10:45 am. Time temped 12:15 am. Operator put in ice at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Slicer in kitchen.
Handwash sink used for purposes other than handwashing. Metal sponge in handwash sink at sushi station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coked chicken and multiple items in walk in cooler.
Spray bottle containing toxic substance not labeled With blue liquid at dish area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machines in kitchen.
Buildup of food debris/soil residue on equipment door handles. Handles if reach in freezers and reach in coolers.
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in coolers.
Floor soiled/has accumulation of debris. Walk in freezers.
In-use knife/knives stored in cracks between pieces of equipment. Multiple knives between prep table and reach in cooler on cooks line.
In-use tongs stored on equipment door handle between uses. Multiple tongs on handles of cooks line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at sushi station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezers and reach in coolers gaskets.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water opened Red Bull in reach in cooler on cooks line.
Stored food not covered. Raw Oysters, carb,pork and multiple items in walk in freezer.
Nov 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 3 high priority.
3 High priority8 Intermediate16 Basic
Show 27 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon in walk in cooler. Raw chicken over bulk soy sauce in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw beef 48 F, raw shrimp 49 F, bean sprouts 46 F, per operator all items were put out on buffet line at 10:45 am. Time temped 12:15 am. Operator put in ice at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: shrimp tempura 76 F, Per employee item was made at 11 am. Time temped 12:30 pm. Operator put in reach in cooler at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Slicer in kitchen.
Handwash sink used for purposes other than handwashing. Metal sponge in handwash sink at sushi station.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in employee restroom.
No soap provided at handwash sink. Handwash sink next to 3 compartment sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector emailed to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coked chicken and multiple items in walk in cooler.
Spray bottle containing toxic substance not labeled With blue liquid at dish area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink on cooks line next to prep sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machines in kitchen.
Buildup of food debris/soil residue on equipment door handles. Handles if reach in freezers and reach in coolers.
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in coolers.
Employee eating in a food preparation or other restricted area. Employee eating on cooks line on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on dry storage shelf over for establishment.
Floor area(s) covered with standing water. Floor throughout kitchen.
Floor soiled/has accumulation of debris. Walk in freezers.
Food stored on floor. Bulk oil and sauces on floor in kitchen. Multiple boxes of food in walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Multiple knives between prep table and reach in cooler on cooks line.
In-use tongs stored on equipment door handle between uses. Multiple tongs on handles of cooks line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at sushi station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezers and reach in coolers gaskets.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water opened Red Bull in reach in cooler on cooks line.
Stored food not covered. Raw Oysters, carb,pork and multiple items in walk in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. On prep table act from 3 compartment sink.
Working containers of food removed from original container not identified by common name. Bulk flour and cornstarch in kitchen.
Jun 12, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Clam/mussel/oyster tags not marked with last date served. For oysters.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in reach in cooler not date marked.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to soda machine.
Exterior door has a gap at the threshold that opens to the outside. Back door.
Food stored on floor. Oil on floor on cook line.
Jun 11, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Presence of insects, rodents, or other pests. 3 weevils in flour, 3 weevils in corn starch.
Stop Sale issued due to food not being in a wholesome, sound condition. 3 weevils in flour, 3 weevils in corn starch.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. For oysters.
Clam/mussel/oyster tags not marked with last date served. For oysters.
No paper towels or mechanical hand drying device provided at handwash sink. At buffet.
No soap provided at handwash sink. At buffet
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in reach in cooler not date marked.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to soda machine.
Exterior door has a gap at the threshold that opens to the outside. Back door.
Food stored on floor. Oil on floor on cook line.
No handwashing sign provided at a hand sink used by food employees.at buffet.
May 15, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 5, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
No soap provided at handwash sink. At front counter hand sink
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed advisory to operator. Printed and posted during inspection.
Dec 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Supplier emailed aquaculture letter to operator.
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. Rice at sushi station at 114F. Operator stated rice placed at 12:00pm, current time 2:12pm. Operator placed time stamp.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Employee placed tags in order during inspection
Handwash sink not accessible for employee use at all times. Knives and tongs stored in hand sink near ovens. Operator removed.
No probe thermometer provided to measure temperature of food products. Observed operator order 3 probe thermometers.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed oyster advisory to operator, printed and posted.
Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid on shelf near ice machine. Employees discarded bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at wait station
Bowl or other container with no handle used to dispense food. Observed pint containers being used as scoop in bulk ingredients. Operator removed containers.
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. Employee removed
Equipment and utensils not properly air-dried - wet nesting. Glasses at soda fountain wet nesting.
Equipment in poor repair. Gaskets turn on reach in cooler at cookline
Food stored on floor. Numerous cases and containers of food stored on floor of walk in freezers. Soy sauce buckets and buckets of sauces stored on floor in walk in coolers. Bucket of sauce on floor near ovens. Buckets of ginger on floor near back door
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer. Observed in ice cream freezer.
Stored food not covered. Containers of food in walk in coolers not covered.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket. Employees stored to allow drying.
Nov 12, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Purchase red clam shells and stuffing with baked scallop and krab mixture for the buffet.
Oct 30, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 13, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority4 Intermediate11 Basic
Show 17 findings ▾
Raw animal food stored over or with unwashed produce. Raw eggs stored over unwashed broccoli and cumcumbers in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi on buffet 49F 48F Recommended Time/Temp Control for food safety
Establishment advertised crab on menu/menu board but served imitation crab. Buffet signs states baked scallops with crabmeat, they are using imitation krab. Crab and cheese, they are using imitation krab. Operator replaced sign while doing inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several containers of meat, prepped vegetables, and salad mixtures in walkin cooler not date marked.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drinks on top of sushi reaching cooler in sushi bar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.several employee phones, speakers and clothing on stock shelving throughout kitchen.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Several fly tape above prep tables and stock shelving with food.
Food stored on floor. Both walk-in freezers had several cases of frozen food stored on the floor.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and reaching cooler. Operator removed knife.
In-use tongs stored on equipment door handle between uses. Tongs stored on fryer door. Operator removed tongs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.gaskets on cook line with food debris.
Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Purchase red clam shells and stuffing with baked scallop and krab mixture for the buffet.
Stored food not covered. Several foods in walk-in cooler not cover and bulk flour container not covered
Time/temperature control for safety food thawed in an improper manner. Shrimp and fish thawing in standing water. Operator turned water on
Working containers of food removed from original container not identified by common name. Bulk items not labeled
Apr 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use knife/knives stored in cracks between pieces of equipment.
Time/temperature control for safety food thawed in an improper manner. Not consistent, some thawing at room temperature and some under running water
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate9 Basic
Show 13 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Wasted hand in three compartment sink
Handwash sink used for purposes other than handwashing. Employee washed dish in hand sink Explained proper use of hand sinks
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats, vegetables
Spray bottle containing toxic substance not labeled. Clear liquid
Ceiling tile missing. Over dishwasher
Cleaned and sanitized equipment or utensils not properly stored. Bus tub in ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse, backpack on rolling carts for sheet pans
Food stored on floor. Bus tub with oysters in floor,walk in cooler
Silverware/utensils dried with a towel/cloth.
Stored food not covered. CookedMeats in walk in cooler
Time/temperature control for safety food thawed in an improper manner. Fish and crawfish thawing at room temperature Put in walk in cooler
Wet mop not stored in a manner to allow the mop to dry.
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.