SUMO

Name: SUMO
Address: 1500 BEVILLE RD STE 405-406, DAYTONA BEACH, FL, 32114, US
Rating: 7

1500 BEVILLE RD STE 405-406, DAYTONA BEACH, FL 32114

License #7408027

🍱 Japanese/Sushi ℹ️

7 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 15 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUMO in DAYTONA BEACH currently holds an InspectFL Health Score of 7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 65 total violations — 13 critical, 16 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 16, 2026

The latest inspection on September 30, 2026 shows 15 observation rows: 5 critical, 3 major, and 7 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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DBPR

Community reaction

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Community pulse

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SUMO has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. -teriyaki sauce
[14-05-4] Cardboard used to line food-contact shelves.
[06-09-2] 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. See stop sale. -1 package of tuna thawed in walk in cooler in package see stop sale - 3 package of tuna frozen in walk in cooler placed back in freezer
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -cookline
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burners on stove soiled -gaskets on walk in cooler soiled
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength.
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -reach in cooler raw fish over teriyaki sauce -walk in cooler raw beef over ready to eat food
[08A-17-6] 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. -beef over pork in walk in freezer
[01B-40-1] Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pork 51f advised to keep a lower level, noodles 51f placed in bottom of cooler
[41-10-4] Toxic substance/chemical improperly stored. -chlorox and lime cleaner on shelf above soda boxes
[31A-11-4] Handwash sink used for purposes other than handwashing. -scrub pad in handsink on cookline and by three compartment sink -handsink on cookline soiled
[52-01-4] Identity of food or food product misrepresented. -menu states squid under á la carte sushi/sashimi Packaging states cuttlefish
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -handsink by walk at sushi

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
[21-05-5] Apron used to cover rice.
[14-01-5] Bowl or other container with no handle used to dispense food. -sugar -sushi rice
[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. -fish was just placed in walk in cooler
[12B-02-4] Employee eating in a food preparation or other restricted area. -plate of food and drink on large pot
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public.
[08B-38-4] Food stored on floor. -bag of onions ,bucket of duck sauce
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -rice
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease,manager stated on schedule to be cleaned
[25-05-4] Single-service articles improperly stored. -box of Togo containers on floor
[08B-12-5] Stored food not covered. -walk in cooler prepped broccoli and onions
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. -walk in cooler raw beef over rice
[08A-17-6] 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 chicken over beef,beef over fish
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg roll 46f ,garlic in oil 80f,pasta 56f , butter 67f less then 4 hours placed in cooler
[31A-09-4] Handwash sink not accessible for employee use at all times. -sushi bar chest freezer in front of handsink
[31A-11-4] Handwash sink used for purposes other than handwashing. -chemical spray bottles stored in handsink
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Sushi menu per operator uses cold smoked salmon ,manager making menu
[31B-03-4] No soap provided at handwash sink. -wait station
[41-17-4] Spray bottle containing toxic substance not labeled. -pink chemical not labeled

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle provided to dispense food. - sauces in walk in cooler -sugar
[14-05-4] Cardboard used to line food-contact shelves.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drinks n large pot and on dish machine
[08B-38-4] Food stored on floor. -chili sauce soup base by storage shelf -container of salmon on floor in walk in cooler-cos
[08B-25-4] Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. - cardboard box previously containing raw chicken reused for storing cut broccoli
[10-08-5] Ice scoop handle in contact with ice.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[25-32-4] Reuse of single-service or single-use articles. -re use of can to store eggs -jug cut into a scoop
[25-06-4] Single-service articles not stored inverted or protected from contamination. -spoons and forks at front counter
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -pork at room temperature
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washed, rinsed pot and started to return to service without sanitizing. Manager intervened, placed pot back in sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken, beef, shrimp over sauces in walk in cooler -raw lobster over Sauce in reach in cooler -cos
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw beef, walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -escalar 47f,tilapia 47f less than 4 hours less than 4 hour
[03D-15-4] Ice in ice bath for eggs melted.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -question on DBPR plan marked no .
[53B-10-4] Records/documents for required employee training do not contain all of the required information. -certificates missing information
[41-17-4] Spray bottle containing toxic substance not labeled. -clear chemical
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. -rear exit by bathrooms partial blocked