UMA

Name: UMA
Address: 16395 BISCAYNE BLVD STE 101, NORTH MIAMI BEACH, FL, 33160, US
Rating: 68.5

16395 BISCAYNE BLVD STE 101, NORTH MIAMI BEACH, FL 33160

License #2338287

68.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

UMA in NORTH MIAMI BEACH currently holds an InspectFL Health Score of 68.5 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 March 3, 2026. Across those visits, inspectors documented 48 total violations — 5 critical, 12 major, 31 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

None on file yet

The latest inspection on March 3, 2026 shows 19 observation rows: 2 critical, 5 major, and 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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: Call Back - Complied
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[08A-05-6] Observed raw chicken stored overcooked rice in reach in cooler under flat grill.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[16-46-4] Old labels stuck to food containers after cleaning.
[40-06-5] Employee drinks stored clean equipment and utensils.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[24-05-4] Clean pots and pans not stored inverted or in a protected manner.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn.
[03A-02-5] Observed sushi rice cold held at 53F. Sushi rice had no time marking. Per chef sushi rice had only been out for about 2 hours prior to start of inspection and is held at room temperature.
[31A-11-4] Observed employee using handwash sink to rinse wiping cloth in kitchen area and handwash sink in bar area used as dump sink.
[10-17-4] In-use knife/knives stored in cracks between pieces of prep table and reach in cooler.
[02B-01-5] Observed establishment offering various raw fish items. However menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
[31A-09-4] Handwash sink not accessible for employee use at all times due to utensils being stored inside. Chef removed.
[24-07-4] Cleaned and sanitized pots stored on floor in kitchen area.
[06-09-1] Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[08B-38-4] Observed various cases of foods stored on floor in walk in cooler/ freezer.
[03F-10-5] Observed No written procedures available for use of time as a public health control for sushi rice. Per chef sushi rice is held at room temperature. Explained time as of public health control to operator and provided form to be filled out.
[06-01-5] Observed various raw fish thawing at room temperature on food cart next to back door.
[14-01-5] Bowl with no handle used to dispense cooked white rice.

Disposition: Warning Issued
[02B-01-5] Observed establishment offering various raw fish items. However menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
[24-05-4] Clean pots and pans not stored inverted or in a protected manner.
[31A-09-4] Handwash sink not accessible for employee use at all times due to utensils being stored inside. Chef removed.
[40-06-5] Employee drinks stored clean equipment and utensils.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[53B-01-5] No proof of required state approved employee training provided for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[16-46-4] Old labels stuck to food containers after cleaning.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[14-01-5] Bowl with no handle used to dispense cooked white rice.
[08A-05-6] Observed raw chicken stored overcooked rice in reach in cooler under flat grill.
[10-17-4] In-use knife/knives stored in cracks between pieces of prep table and reach in cooler.
[31A-11-4] Observed employee using handwash sink to rinse wiping cloth in kitchen area and handwash sink in bar area used as dump sink.
[03F-10-5] Observed No written procedures available for use of time as a public health control for sushi rice. Per chef sushi rice is held at room temperature. Explained time as of public health control to operator and provided form to be filled out.
[06-01-5] Observed various raw fish thawing at room temperature on food cart next to back door.
[03A-02-5] Observed sushi rice cold held at 53°F. Sushi rice had no time marking. Per chef sushi rice had only been out for about 2 hours prior to start of inspection and is held at room temperature.
[06-09-1] Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[24-07-4] Cleaned and sanitized pots stored on floor in kitchen area.
[08B-38-4] Observed various cases of foods stored on floor in walk in cooler/ freezer.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse