UMAMI RESTAURANT AND SUSHI BAR

Name: UMAMI RESTAURANT AND SUSHI BAR
Address: 971 E EAU GALLIE BLVD STE F, MELBOURNE, FL, 32937, US
Rating: 74.2

971 E EAU GALLIE BLVD STE F, MELBOURNE, FL 32937

License #1506275

🍱 Japanese/Sushi ℹ️

74.2 Grade C / 100

Mixed Health Record

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Latest inspection

April 16, 2026 · 3 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

UMAMI RESTAURANT AND SUSHI BAR in MELBOURNE currently holds an InspectFL Health Score of 74.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 47 total violations — 11 critical, 17 major, 19 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 24, 2025

The latest inspection on April 16, 2026 shows 3 observation rows: no critical rows, 1 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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Would you eat here?

UMAMI RESTAURANT AND SUSHI BAR has some meaningful issues on record. Would you still eat here?

C 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.

Disposition: Met Inspection Standards
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line. Operator discarded water.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Operator relocated drink from cook line reach in freezer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice dumped in hand sink at sushi bar

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Establishment is open and operating. License is current. License in book is the license that expired april 1 2025. Operator provided current license.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Box of fish on floor in walk in freezer. Chef moved to shelf
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 77F on cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Next to drink area
[21-05-5] Paper towels made of recycled products used in fish cakes container as a food-contact surface.
[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. Tested 0ppm, tried to prime, chemical not pulling through.
[01B-13-4] Stop Sale issued due to no process waiver, Rop fresh fish on site not using 10k bags. 2 yellow tail 2 sea bass 4lbs escolar
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu at server area on ice at 50F, most ice was melted, chef put more ice in pan to rapid chill.
[03G-43-2] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants.
[03G-46-2] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Special menu has several items that are served raw.

Disposition: Warning Issued
[01C-03-4] Mussles tags not marked with last date served.
[08B-38-4] Cases of food not delivered today stored on floor in the walk in freezer. .
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-69-4] Ice buildup in reach-in freezer walk-in freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Sushi bar and cook line
[33-16-4] Open dumpster lid.
[08B-39-4] Raw vegetables not washed prior to preparation.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fluke
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cook line cooler raw shrimp over vegetables.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad 2/5 in sushi bar cooler, combine butter 1/31 in the walk in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook came in from outside while wearing gloves went to cook line and touched clean equipment without removing gloves and washing hands.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fish reduced oxygen package not remained frozen during the whole time
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw sushi grade fish placed in cooler at 10:50 found 11:30 44F to 45F Raw salmon 44f cold hold fluke 45F raw yellow tail 45F. Place in cooler
[03G-43-2] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Raw fish
[22-02-4] Heavy build up on the sofa nozzles at the drink station
[01C-05-4] Mussels tags not maintained in chronological order according to the last date they were served 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. Joshua
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.