UTAMARO SUSHI BAR
1900 MAIN ST UNIT 107, Sarasota FL 34236 · 941-914-3339
Last inspected Aug 19, 2026 · 10 visits since September 2023
JUL 24
DEC 24
JUL 25
DEC 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. See stop sale. Sushi rice with no time mark. Owner stated the rice had been on time as a public health control for approximately 1.5 hours. Owner place a time mark on the rice.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed cucumbers in the stand up reach in cooler in the wait staff area. Employee removed the eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab (51F - Cold Holding); Eel (48F - Cold Holding); Salmon (49F - Cold Holding);Stored stacked above the pan fill line in the top section of the reach in cooler on the sushi line. Employee stated the items had been stored in the reach in cooler for approximately 2 hours. Employee removed half of the content of the pans and placed it in the bottom section of the reach in cooler.
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. See stop sale. Rice on time as a public health control stored at room temperature in the sushi line area with no time mark. Chef stated the rice had been on time as a public health control for approximately 2 hours. Chef placed a time mark on the
Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a three compartment sink. Employee was informed and properly washed their hands in a hand wash sink.
Dec 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat noodles in the reach in cooler on the cook line. Employee removed the eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored stacked on the covers of other items in the top section of the roll top reach in cooler in the kitchen. Rice (61F - Cold Holding); Eggs ambient (72F - Cold Holding); Krab (60F - Cold Holding); Salmon (63F - Cold Holding). Operator stated the items were stored in the reach in cooler for approximately 2 hours. Operator placed the items in the bottom section of the reach in cooler.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to soy sauce on a shelf in the preparation area. Employee removed the bottle.
Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a three compartment sink. Employee was informed and properly washed their hands in a hand wash sink.
Handwash sink not accessible for employee use at all times. Soiled dishes stored in the hand wash sink on the sushi line. Employee removed the dishes.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored next to food on top of a chest freezer on the sushi line. Employee removed the phone.
Aug 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 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 sanitizer reading 00ppm chlorine. Establishment stoped using the dish machine called the technician and set up the three component sink to properly sanitizer dishes and equipment.
Nonfood-grade bags used in direct contact with food. Fish stored in a Togo and in direct contact with the fish. Owner removed the fish.
Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in the hand wash sink on the sushi line. Employee removed the bucket.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the sanitizer buckets and dishwasher.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce in the glass door reach in cooler in the wait station area. Operator removed the eggs.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes from a customers table then clean glasses with washing their hands. Server removed the glasses to be sanitized and washed their hands.
Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in the hand washing sink in the wait station. Operator removed the bucket.
Food stored on floor. Containers of ginger stored on the floor in the sushi line area. Employee placed the containers on a shelf.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm chlorine. Operator replaced the sanitizer, new reading 100ppm chlorine.
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked an item of the floor then handled clean equipment without washing their hands. The employee properly washed their hands
Employee washed hands with no soap. The employee properly washed their hands
Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in the hand washing sink in the wait station area. Employee removed the sanitizer bucket.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw shrimp change gloves and handled a clean wiping towel without washing their hands. Employee removed the towel, washed their hands and changed gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over washed and cut lettuce in the stand up reach in cooler in the wait station area. Manager removed the fish.
Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a three compartment sink. Employee rewashed their hands.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Faucet/handle missing at plumbing fixture. Cold water handle missing on the hand washing sink in the wait station area.
Sep 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed pots and pans then clean equipment without changing gloves and wash their hands. Employee washed their hands and changed there gloves.
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. See stop sale. Sushi rice with no time mark. Owner stated the rice had been on time as a public health control for approximately 1.5 hours. Owner place a time mark on the rice.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Faucet/handle missing at plumbing fixture. Handle missing (cold) on the hand washing sink in the wait station area.
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.