UMAMI ENDLESS SUSHI & BAR LLC

Name: UMAMI ENDLESS SUSHI & BAR LLC
Address: 3942 TYRONE BLVD N STE D, ST. PETERSBURG, FL, 33709, US
Rating: 0

3942 TYRONE BLVD N STE D, ST. PETERSBURG, FL 33709

License #6217840

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 23, 2026 · 14 findings · 0 critical

Routine - Food (follow-up)

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Quick take

UMAMI ENDLESS SUSHI & BAR LLC in ST. PETERSBURG currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 130 total violations — 30 critical, 25 major, 75 minor.

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The latest inspection on September 23, 2026 shows 14 observation rows: no critical rows, 3 major, and 11 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

130

Coverage note

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UMAMI ENDLESS SUSHI & BAR LLC has a rough inspection history. Would you risk it?

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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

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Official DBPR inspection report ↗

Disposition: Call Back - Complied
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting boards on cookline prep coolers grooved
[14-11-5] Equipment in poor repair. -Reach in coolers on cookline have broken handles
[14-69-4] Ice buildup in reach-in freezer and walk-in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cookline prep coolers stained
[29-49-6] Standing water in bottom of reach-in-cooler on cookline
[08B-54-4] Fryers directly next to hand wash sink on cookline with no splash guard to protect food from splash.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[22-16-4] Walk-in cooler/shelves have accumulation of soil residues.
[08B-38-4] Food stored on floor. -sauces on floor on cookline -cases of food in walk in freezer stored on floor
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine in kitchen only temping at 118.9F
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -fry baskets and pots stored on prep table next to hand wash sink on cookline with no splash guard to protect from splash.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Managers William Hassett and Steven Reedy do not have food manager certification
[36-73-4] Floor/wall soiled/has accumulation of debris. -floor in walk in cooler under raw chicken had slime that smelled of rotting meat -wall behind dish pit has black mold like residue Operator cleaned walk in cooler floor

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw salmon over sauce in reach in cooler on cookline Operator moved salmon
[14-11-5] Equipment in poor repair. -Reach in coolers on cookline have broken handles
[08B-54-4] Fryers directly next to hand wash sink on cookline with no splash guard to protect food from splash.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -Paper towel in contact with krab stick and raw salmon Operator removed paper towels
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -fry baskets and pots stored on prep table next to hand wash sink on cookline with no splash guard to protect from splash.
[29-49-6] Standing water in bottom of reach-in-cooler on cookline
[35A-02-8] Live, small flying insects found. 1 live fly in dry storage room with co2 tank 1 live fly in wait station
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Managers William Hassett and Steven Reedy do not have food manager certification
[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. Dishwasher (Chlorine 0ppm) Operator primed, but machine continued to test at 0PPM Operator set up 3 compartment sink and will discontinue use of the dish machine until it is serviced and sanitizing properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in beer cooler- Raw shrimp (53F - Cold Holding) Cooler had ambient temperature of 53F, shrimp had been stored in this unit overnight to thaw. Stop Sale issued since the time out of temperature could not be determined.
[31A-11-4] Handwash sink used for purposes other than handwashing. -sponge and whisk in hand wash sink in prep kitchen -colander in hand wash sink at kitchen entrance Operator removed items from hand wash sinks
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in beer cooler- Raw shrimp (53F - Cold Holding) Cooler had ambient temperature of 53F, shrimp had been stored in this unit overnight to thaw. Stop Sale issued since the time out of temperature could not be determined. Walk in cooler- Raw chicken (47F - Cold Holding) Raw chicken had not been removed from cooler today for prep, operator moved to freezer to cool
[36-73-4] Floor/wall soiled/has accumulation of debris. -floor in walk in cooler under raw chicken had slime that smelled of rotting meat -wall behind dish pit has black mold like residue Operator cleaned walk in cooler floor
[14-69-4] Ice buildup in reach-in freezer and walk-in freezer.
[10-08-5] Ice scoop handle in contact with ice. Operator move ice scoop for proper storage.
[08B-38-4] Food stored on floor. -sauces on floor on cookline -cases of food in walk in freezer stored on floor
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting boards on cookline prep coolers grooved
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cookline prep coolers stained
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine in kitchen only temping at 118.9F
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink on cookline blocked by prep table and buckets of sauces on floor Operator moved prep table to unblock sink
[22-16-4] Walk-in cooler/shelves have accumulation of soil residues.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler has ambient temperature of 50F, operator moved all TCS foods to walk in freezer to cool. Ambient temp was 39F this morning and has gone up throughout the day. Sushi cooler behind sushi bar has ambient temperature of 47F

Disposition: Met Inspection Standards
[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. Escolar thawed in walk in cooler in packaging that specifies to remove from packaging before thawing. Stop Sale issued.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phones on shelf above food prep area on cookline Operator removed cell phones
[14-11-5] Equipment in poor repair. Triple sink sanitizer dispenser not working, solution testing 0PPM. Operator will manually add sanitizer until equipment has been repaired.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -no ambient thermometers in sushi coolers -no ambient thermometer in walk in cooler, temp displayed on front seems to be inaccurate.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator added sanitizer and tested at 200PPM.
[41-07-4] Container of medicine improperly stored. -Medicine stored on shelf above food prep area on cookline Operator removed bottle of medicine
[35A-02-7] Live, small flying insects found 3 live flies in kitchen Operator killed all
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -paper towels used to line containers of scallops in reach in freezer on cookline
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw chicken stored on top of cut mango in walk in cooler, neither in original packaging. Operator moved chicken to store below ready to eat foods -Raw scallops stored over tempura shrimp and sesame balls in reach in freezer on cookline. None in original packaging. Operator moved raw scallops to store below ready to eat foods.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Escolar thawed in walk in cooler in packaging that specifies to remove from packaging before thawing.
[31A-10-4] Equipment drain line draining into handwash sink. -AC drains into hand wash sink near kitchen entrance.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no quaternary test strips for testing 3 compartment sink and sanitize buckets
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottles containing sanitize solution and degreaser in dish pit area have no label. Operator labeled bottles.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cook handles soiled on cook line
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of multiple prep tables.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of reach in cooler, phone charger.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting cups at front area.
[36-73-4] Floor soiled/has accumulation of debris. Grease buildup on cook line.
[08B-38-4] Food stored on floor. Multiple items on floor in walk-in freezer. Management moved items off floor.
[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. In containers of panko
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris.
[08B-12-5] Stored food not covered. Ice cream in freezer not covered. Management covered ice cream.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, manager corrected 60ppm
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoop in standing water at 85f.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut greens. Management properly separated items.
[03F-02-5] 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. Shrimp and tempura batter on cook line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained with food debris. Can opener blade soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Table in front of hand wash sink on cook line. Management moved table.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. One of the Hand sinks was removed from the bar area.
[31B-03-4] No soap provided at handwash sink. No soap at hand sink at sushi bar. Management replaced soap.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
[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. 3 filets of escolar thawed in reduced oxygen packaging.
[14-09-4] Cutting board has cut marks and is no longer cleanable. White cutting board in rear prep area has grooved cut marks and is no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table near soda station area.
[14-69-4] Ice buildup in reach-in freezer with ice cream tubs by soda station.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven handle of stove. Employee removed.
[21-04-4] In-use wet wiping cloth/towel used under cutting board in kitchen. Manager removed.
[36-62-4] Light not functioning. Lights burned out in rear utility closet and rear prep area.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in reach-in cooler across from wok station.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar removed from its original container and not labeled in rear preparation area.
[03C-75-5] Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. At wok station: shrimp (135F - Cooking) Employee recooked to 168 F.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat cucumbers in walk in cooler. Manager stored correctly.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 3 filets of tilapia thawed in reduced oxygen packaging.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from fryers: tofu (55F - Cold Holding); egg rolls (48F - Cold Holding) Manager moved items to reach in freezer.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib by dish machine lacks a vacuum breaker.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Seaweed soy sauce cooling with cellophane wrapper on it. Manager removed wrapper.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on rear prep table has built up food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in rear prep area used to store utensils.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substances.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Exterior of dish machine has accumulation of debris and hard water buildup.
[14-01-5] Bowl or other container with no handle used to dispense food. Cup with no handle being used to dispense panko bread crumbs.
[08B-38-4] Food stored on floor. Edamame stored on floor of walk in cooler. Manager stored correctly.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle. Manager stored correctly.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in sushi prep area.
[33-16-4] Open dumpster lid. Manager closed lids.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Three compartment sink floor drain is blocked causing water to overflow.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table across from cook top, wet wash cloth not stored in sanitizing solution.
[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. Dish machine sanitizing at 0 ppm chlorine.
[09-01-4] 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. Employee cutting avocados with bare hands and food is not to be heated to 145 F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by walk in freezer: tofu (50F - Cold Holding); krab (50F - Cold Holding); cooked chicken (50F - Cold Holding) temperatures taken at 5:00 pm manager moved items to freezer. Temperature taken again at 6:00 pm: tofu 41 F, cooked chicken 43 F, krab 42 F.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter on hose bib for mop sink with no vacuum breaker.
[11-27-4] 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.
[11-26-1] 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.
[53B-14-5] 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.