SUMI JAPANESE CUISINE

Name: SUMI JAPANESE CUISINE
Address: 829-831 SOUTH 19 STATE ROAD, PALATKA, FL, 32177, US
Rating: 59.9

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

59.9 Grade F / 100

Failing Health Score

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Quick take

SUMI JAPANESE CUISINE in PALATKA currently holds an InspectFL Health Score of 59.9 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 42 total violations — 10 critical, 6 major, 26 minor.

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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

Clean inspections

Callback visits

Latest clean pass

November 14, 2025

The latest inspection on April 23, 2026 shows 21 observation rows: 5 critical, 3 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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.

Disposition: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 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.
[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.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic portion container used as scoop in bulk rice bag.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink on either side of cook line used to store items, wiping cloths, cooking utensils and containers. Operator made sinks available.
[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.
[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.
[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.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean plastic containers stacked while wet.
[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.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in walk in cooler store on top of produce for customers.
[25-05-4] Single-service articles improperly stored. Single service dinner napkins stored in box on floor behind front service counter.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.

Disposition: Administrative complaint recommended
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean containers stacked while wet.
[25-05-4] Single-service articles improperly stored. Behind front counter, box of single service napkins stored on the floor.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used to store sanitizer solution bucket.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. In warewashing area build up of dust on walls and on to ceiling with spider web like appearance.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees back pack stored on container of rice vinegar. Operator removed the personal bag.
[41-07-4] Container of medicine improperly stored. Three bottles of employee medicine on storage shelf with seasonings for customers food. Operator relocated the medicine.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In the flip top reach in cooler. One package of raw salmon completely thawed and fully sealed in vacuum packaged bag.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Tuna thawing in standing water to the side of the three compartment sink. Operator relocated to refrigeration.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on food prep counter of sushi bar.
[08B-38-4] Food stored on floor. Containers of mayo and soys sauce stored on the kitchen floor. Multiple food items on floor of walk in freezer.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple bulk containers including cornstarch missing product labeling. Operator bagel to label.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cook line door gasket with debris in tracks. Walk in cooler door gasket soiled. Grease build up on cook line hood filters. Bottom shelf of prep table by fryers soiled with food debris. Waitstation soda dispenser has mold like substance on plate behind nozzles.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two door reach in cooler behind the sushi bar counter under the not in use display case, eel (53F - Cold Holding); krab (51F - Cold Holding); tuna (48F - Cold Holding). Per operator all food placed in reach in cooler at opening ambient air of cooler at 50F, operator removed to reach in freezer.
[22-41-4] 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. Chlorine dish machine at 0ppm during inspection. Operator attempted to prime, 0ppm at conclusion of inspection. Operator set up three compartment sink.
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple portion cups with no handle used as a scoop in bulk products. Operator began removing.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer by the waitstation area, multiple plastic wrapped raw frozen fish over open container of ready to eat ice cream. In walk in freezer raw beef stored over plastic wrapped ready to eat krab rangoons. In the walk in cooler, raw beef over cooked noodles and unwashed cucumbers. Operator began rearranging.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used to repair kitchen knife handle.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Burned food debris around seal of rice cooker at the end of the cook line.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelves of dry storage area.
[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 the flip top reach in cooler. One package of raw salmon completely thawed and fully sealed in vacuum packaged bag.

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SUMI JAPANESE CUISINE

Failing Health Score

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Other options in PALATKA

COUNTRY GIRLS SEAFOOD SHACK

BACON AND BUBBLES

THE FILLIN STATION

CARIBBEAN 450

1821 HOSPITALITY GROUP LLC

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