UMIYA FLORIDA
3544 NW FEDERAL HWY, Jensen Beach FL 34957 · 843-327-8882
Last inspected Aug 25, 2026 · 4 visits since July 2026
JUL 26
AUG 26
Rodent activity present as evidenced by rodent droppings found. At server station area near kitchen - one rodent dropping on floor- operator removed and sanitized area.
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Inspection history
4 visits, newest first
Aug 25, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 18, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0F corrected to 160F)
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw beef not commercially packaged stored over smoked salmon - operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station - Cut cabbage 67F- cold holding, cut melon 66F- cold holding, tofu skins 65F- cold holding, cut tofu 67F- cold holding - food not prepared or portioned today - food out of temperature for 2 hours - operator placed under time as a public health control for remaining time. At reach in cooler - udon noodles 46F- cold holding- food not prepared or portioned today - food stored above fill line - food out of temperature for 3 hours- operator placed to quick chill.
Aug 17, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 23 violations recorded, 15 high priority.
15 High priority3 Intermediate5 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler - seared tuna 46F at 4:15 ( cooling since 11:30)- at current rate of cooling food did not reach to 41F within 6 hours - see stop sale.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0F corrected to 160F)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work and handled clean equipment without washing their hands - educated operators- employee washed their hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Non-food grade paper/paper towel used as liner for food container. At sushi station display in cooler - non food grade paper towels used in direct contact with raw tuna and salmon- At cookline - non food grade paper towels used in direct contact to store tempura shrimp- operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw beef not commercially packaged stored over smoked salmon - operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler - raw shell eggs stored over canned pineapple.
Rodent activity present as evidenced by rodent droppings found. At server station area near kitchen - one rodent dropping on floor- operator removed and sanitized area.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At serve stations - Server handled dirty dishes then proceed to handle clean dishes without washing their hands - educated operators employee washed their hands.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. See stop sale. At walk in cooler - Commercially processed reduced oxygen packaged raw tuna bearing a label- indicating to remove from packaging before thaw not removed - see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler - seared tuna 46F at 4:15 ( cooling since 11:30)- at current rate of cooling food did not reach to 41F within 6 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station - Cut cabbage 67F- cold holding, cut melon 66F- cold holding, tofu skins 65F- cold holding, cut tofu 67F- cold holding - food not prepared or portioned today - food out of temperature for 2 hours - operator placed under time as a public health control for remaining time. At reach in cooler - udon noodles 46F- cold holding- food not prepared or portioned today - food stored above fill line - food out of temperature for 3 hours- operator placed to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline area- Cooked chicken 78F- hot holding, cooked shrimp 79F- hot holding- food left out on speed rack- food out of temperature for 1 hour - operator placed under time as a public health control for remaining time.
Toxic substance/chemical improperly stored. At dry storage area- chemical spray can stored over cans of food- operator stored.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm)corrected to 100ppm
Employee applied hand antiseptic in place of washing hands as required.
Handwash sink used for purposes other than handwashing. At kitchen area handwash sink- ice dumped into sink- operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for sushi rice under time as a public health control.
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. See stop sale. At walk in cooler - Commercially processed reduced oxygen packaged tuna bearing a label- indicating to remove from packaging before thaw not removed - see stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag over food in dry storage area- operator removed.
Food stored on floor. Pot of sauce in walk in cooler - operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in cooler and prep counter at kitchen operator removed.
In-use wet wiping cloth/towel used under cutting board.
Jul 23, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.