YUMMY SUSHI
6220 14 ST W, Bradenton FL 34207 · 9417580088
Last inspected May 14, 2026 · 6 visits since January 2025
JAN 25
JUL 25
NOV 25
MAY 26
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
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 Person in charge a copy of the handout.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026044112 | May 13, 2026 | Jul 22, 2026 | $400 |
| 7--2025058467 | Jul 22, 2025 | Aug 26, 2025 | $200 |
Inspection history
6 visits, newest first
May 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority1 Intermediate9 Basic
Show 13 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.observed Dishwasher (Chlorine 000ppm).Person in charge set up 3 compartment sink and called for service.
Raw animal food stored over/not properly separated from ready-to-eat food.observed in walk-in cooler raw beef over cut onions. Educated Person in charge on safe refrigerator storage. Emailed Person in charge a copy of the handout in English,Spanish and English. Person in charge removed raw beef.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in sushi top cooler salmon (48F - Cold Holding); white fish (47F - Cold Holding); fish eggs (52F - Cold Holding).Person in charge stated that they had been in the sushi cooler for approximately 1.5 hours. Person in charge placed ice on top of fish.
Handwash sink used for purposes other than handwashing.observed in sushi area soiled dishes in handwashing sink. Employee removed and cleaned sink.
Bowl or other container with no handle used to dispense flour and rice. Person in charge removed.
Carbon dioxide tanks not adequately secured in dry storage. Person in charge secured tanks.
Employee eating in a food preparation or other restricted area.observed in sushi area employee drinking while preparing food. Employee removed drink and washed hands.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.observed employee making sushi with watch on wrist. Employee removed and washed hands.
Food stored on floor.observed in main kitchen area soy sauce bucket stored on floor Person in charge removed from floor.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill hood filters soiled with grease.
Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted mop.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizing solution between uses on cooks line. Person in charge placed in soiled linen.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.observed in main kitchen area Sanitizer Bucket (Chlorine 000ppm). Person in charge stated they were out of bleach.Person in charge went to store and got bleach. Sanitizer Bucket (Chlorine recheck 100ppm).
Nov 13, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce.observed in walk-in cooler raw seafood over unwashed produce. Person in charge removed raw seafood.
Raw animal food stored over/not properly separated from ready-to-eat food.observed in walk-in cooler raw seafood over mayonnaise.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed seafood.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observe on cooks line cooked noodles (48F - Cold Holding) Person in charge stated it had been out for approximately 30 minutes and placed in the reach in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back kitchen area.
Food stored on floor.observed in dry storage mayonnaise stored on floor. Person in charge removed.
Ice buildup in reach-in freezer.
Single-service articles not stored inverted or protected from contamination.observed on cooks line single service items not inverted. Person in charge inverted.
Wet wiping cloth not stored in sanitizing solution between uses on sushi line. Person in charge placed in sanitizer.
Jul 22, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on food Food prep table butter (72F - Cold Holding); garlic in oil (70F - Cold Holding); fish eggs (73F - Cold Holding)Person in charge stated that all items had been out for approximately 1 hour and placed all in reach in cooler
Jul 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority5 Intermediate10 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw seafood over cut vegetables and cooked noodles.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout in English and Chinese. Person in charge removed seafood.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on food Food prep table butter (72F - Cold Holding); garlic in oil (70F - Cold Holding); fish eggs (73F - Cold Holding)Person in charge stated that all items had been out for approximately 1 hour and placed all in reach in cooler
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 Person in charge a copy of the handout.
Handwash sink used for purposes other than handwashing.observed in main kitchen area both Handwashing sink filled with soiled dishes.Person in charge removed from sink and cleaned sink.
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 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.Person in charge had all employees read and sign agreement.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food on sushi rice.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food for multiple food item in walk-in cooler and dry storage. Person in charge removed.
Floor area covered with standing water in front of ice bin and dish area.
Food stored on floor.observed in walk-in cooler sauce bucket and onions stored on floor. Person in charge removed from floor.
In-use tongs stored on equipment door handle between uses.Person in charge removed and placed in dish washing machine area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.observed on cooks Line 2 ladles in standing water at 82°F. Person in charge placed ladles in dishwasher area.
Interior of oven/microwave has accumulation of black substance/grease/food debris.observed in main kitchen area interior of microwave soiled with dried food particles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill hood filters soiled with grease.
Silverware/utensils stored upright with the food-contact surface up.observed at soup station soup spoon handles not all facing up. Person in charge put all facing up.
Wet mop not stored in a manner to allow the mop to dry.Person in charge inverted.
Jan 29, 2025Inspection 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.