YUMMY SUSHI
1820 DUNLAWTON AVE STE #105, Port Orange FL 32127 · 6262782860
Last inspected Aug 21, 2026 · 8 visits since August 2023
MAR 25
SEP 25
APR 26
JUL 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher hand,ed soiled dishes prior to sorting clean plates from dish machine. Manager had discussion with dishwasher
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above sauces inside walk in cooler -raw chicken stored above sauces
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Show the remaining 3 findings ▾
Floor area(s) covered with standing water. -end of cookline
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Jul 10, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ice machine air filter
Apr 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority3 Intermediate11 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above sauces
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -walk in freezer, raw chicken on sheet pans stored above raw fish/beef
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. -manager stated on time control -sushi rice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken broth 100F at cook line, advised manager to add to time as a public health control policy.
Equipment drain line draining into handwash sink. -at sushi bar
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -cold smoked salmon, to go menus -manager stated new menus planned, advised to write/add asterisk to cold smoked salmon
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked shrimp, wontons, cooked pork, krab cream cheese
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -some vents/ceiling tiles on cook line
Employee personal food not properly identified and segregated from food to be served to the public. -establishment using hot holding equipment that has both unidentified personal food and food stored for the establishment in the station. Advised to keep segregated
Equipment not designed or constructed in a durable manner. -warped, thin wood shelving at entrance to cook line
Food storage container/container lid cracked or broken. -container lid used for dispensing dry food
Garbage on the ground and/or pad around dumpster.
In-use knife/knives stored in cracks between pieces of equipment.
Screening at back door is not maintaining 16-mesh to the inch due to disrepair.
Single-service articles improperly stored on floor. -side area in dining room
Stored food not covered. -at sushi bar, bottom shelf. Food directly making contact with wire shelving/rack. Manager covered
Wall soiled with accumulated grease, food debris, and/or dust. -behind woks/3 compartment sink
Water leaking from pipe and/or faucet/handle. -hand sink in server area at entrance to kitchen
Exit door locked. For reporting purposes only. -side fire exit door near restrooms
Sep 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above soy sauce inside walk in cooler. Manager moved
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -broth 95F, employee reheated to 165F, employee placed back out at room temperature. Advised to use time as a public health control for 4 hours if not maintaining 135F or above
Establishment advertised a specific fish on the menu/menu board but served another type of fish. -Yellow Tail(Seriola lalandi) listed -establishment offering amberjack(Seriola quinqueradiata), not approved for menu identification per FDA Seafood list with acceptable vernacular. *MUST BE IN COMPLIANCE UPON NEXT UNANNOUNCED INSPECTION*
No probe thermometer provided to measure temperature of food products.
Cardboard used to line nonfood-contact shelves. -across from wait station
In-use tongs stored on equipment door handle between uses.
Screening is not maintaining 16-mesh to the inch. -screen door in back in disrepair
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employees touching smoked/cooked pork with bare hands while cutting/preparing. -Employees put gloves on after washing hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken on sheet pan above beef inside walk in freezer, removed from commercial packaging.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw lobster tail stored above cut vegetables inside refrigerator on cook line
Handwash sink not accessible for employee use at all times. -blocked by sushi rice out front
Bowl or other container with no handle used to dispense food. -soup containers used to dispense bulk food inside walk in cooler, sauce
Carbon dioxide/helium tanks not adequately secured. -underneath drain boards
Cardboard used to line for direct food-contact. -cardboard box used for fried wonton strips, manager voluntarily discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee device on top of cutting board out front. Manager removed and sent board back to be cleaned
Food not stored at least 6 inches off of the floor. -buckets of various food items inside walk in cooler -case of fryer oil inside dry storage
No conspicuously located ambient air temperature thermometer in holding unit. -beverage cooler in sushi prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to walk in
Screening on back door is not maintaining 16-mesh to the inch due to disrepair.
Toilet not flushing/functioning properly. -1 restroom toilet inside women's restroom out of order
Sep 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority8 Intermediate8 Basic
Show 18 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef inside freezer above bags of ice/sauce bucket
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 61F inside walk in cooler, manager states just recently thawed from frozen less than 1 hour prior -cooked shrimp 70F in front sushi cooler display, manager stated unit not turned on during preparation. Moved recently loaded product into cooler below maintaining 41F or less.
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.
Food-contact surface soiled with food debris, mold-like substance or slime.
Handwash sink not accessible for employee use at all times. -blocked by large bowl
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -(cold)smoked salmon noted as cooked throughout menu. Disclosure is present on menu noting * for raw/undercooked. Manager added * To cold smoked salmon
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No probe thermometer provided to measure temperature of food products.
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.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -shall be in compliance upon next unannounced inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -some dark substance in corners of plastic splash guard
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured. -underneath dish machine
Equipment and utensils not properly air-dried - wet nesting.
Food not stored at least 6 inches off of the floor inside walk in cooler/freezer
Grease receptacle lid open.
Reuse of single-service or single-use articles. -no.10 cans
Screening is not 16-mesh to the inch/adequate to cover exposure from gap in door
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
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 lacking time, per employee less than 2.5 hours, operator marked time
Handwash sink not accessible for employee use at all times. -handwash sink in sushi bar area blocked by sushi rice pot, operator relocated
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -bowl in dried rice
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on sushi bar cutting board, operator removed
Food not stored at least 6 inches off of the floor. -large stainless steel bowl of chicken stored on the floor in walk-in cooler, operator relocated
In-use tongs stored on equipment door handle between uses, operator removed
Wall soiled with accumulated grease, food debris, and/or dust. -walls in dishwashing area heavily soiled
Wiping cloth sanitizing solution stored on the floor.
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate8 Basic
Show 16 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed frying pan then failed to sanitize
Raw animal food stored over or with unwashed produce. -raw shell eggs stored above unwashed produce
Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork stored over buckets of sauce in walk-in cooler
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken over raw pork, all products not commercially packaged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs ambient air temperature 79F, per operator less than 30 minutes on prep table shelf, operator relocated to walk-in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 99F, in stainless steel bowl on prep table, per operator less than 30 min, operator relocated to rice cooker to reheat to 165F
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards in sushi bar area stained
Spray bottle containing toxic substance not labeled. -pink solution spray bottle lacking label with common name, operator labeled
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -2 bowls in dried rice container, operator removed
Food not stored at least 6 inches off of the floor. -buckets of bean sprouts and cut cabbage stored on floor in walk-in cooler
In-use tongs stored on equipment door handle between uses. -tongs hanging off oven door handle, operator relocated
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler shelves have an accumulation food debris -sprayer and hose at dishwasher heavily soiled
Wall soiled with accumulated grease, food debris, and/or dust. -stainless steel wall behind dishwasher heavily soiled
Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on prep table
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.