🪰514,879 violations tracked across 67 Florida counties

SUMI JAPANESE CUISINE

829-831 SOUTH 19 STATE ROAD, PALATKA, FL 32177

License #6400880

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate
67.8 Grade F / 100

Failing Health Score

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Quick take

SUMI JAPANESE CUISINE in PALATKA currently holds an InspectFL Health Score of 67.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 23, 2026. Across those visits, inspectors documented 33 total violations — 8 critical, 4 major, 21 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.
Inspections on file
3
Clean inspections
1
Callback visits
0
Latest clean pass
November 14, 2025

The latest inspection on April 23, 2026 included 4 critical violations, 2 major, and 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
67%
Imported observations
33
Coverage note
Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here
  • •Imported DBPR observations appear directly inside inspection entries when available.
  • •When note coverage is missing, the official violation record still stays visible.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

  • Administrative complaint recommended
  • [14-01-5] Bowl or other container with no handle used to dispense food. Plastic portion container used as scoop in bulk rice bag.
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Wok station has accumulation of food debris. Broiler oven has accumulation of food debris. Interior of microwave on cook line has food debris build up at base. Bulk ice bin has mold like substance on the deflector plate.
  • [24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean plastic containers stacked while wet.
  • [25-05-4] Single-service articles improperly stored. Single service dinner napkins stored in box on floor behind front service counter.
  • [35A-02-7] Live, small flying insects found. Observed two live flying insects by trash bin in warewashing area and one flying insect by rear exterior door and walk in freezer.
  • [36-73-4] Floors, walls and ceiling soiled/has accumulation of debris. Floor in behind cook line has build up of food debris. Standing water build up on floor in front of three compartment sink. Wall behind hand wash sink next to three compartment sink has build up of dust and spider like dust webs.
  • [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket stored over flat racks of beverage bottles. Operator relocated the jacket.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar counter, cream cheese (59F - Cold Holding) left out on counter from lunch rush. Placed back in reach in cooler.
  • [08B-38-4] Food stored on floor. On end of cook line, jugs of fryer oil stored in the floor. At sushi bar counter p, container of ginger stored on the floor. In the walk in freezer multiple boxes of food stored on the floor.
  • [06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen raw chicken on sheet tray thawing at ambient air temperature over three compartment sink.
  • [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cook line cutting boards, five wet wiping cloths not stored in sanitizer solution. Both sanitizer solution buckets set up at 0ppm.
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer and underside of grill area accumulation of food debris and grease. Grease forming on cook line hood filters. Sushi bar counter door gaskets of reach in cooler soiled.
  • [02D-01-5] Working containers of food removed from original container not identified by common name. Bottom shelf of center prep table, 3 bulk containers of flour and tempura batter missing product labeling.
  • [06-09-1] 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. In flip top reach in cooler on cook line, 7 individually fully thawed, commercially vacuum packaged salmon filets. Discussed with operator must be fully removed from packaging prior to thaw.
  • [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage stored on prep table of sushi bar counter. Operator relocated the drink.
  • [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Operator provided paper towels.
  • [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In flip top reach in cooler on cook line, 7 individually fully thawed, commercially vacuum packaged salmon filets. Discussed with operator must be fully removed from packaging prior to thaw. In metal bowl on top of rice cooker, rice (69F - Hot Holding) per operator older rice to use first. Operator discarded since new batch is ready.
  • [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw tuna commercially packaged over plastic wrapped Krab Rangoons. In the walk in cooler, raw beef over uncovered ready to eat noodles.
Community reaction

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Community pulse

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SUMI JAPANESE CUISINE has a rough inspection history. Would you risk it?

F record

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