Sumo Asian Kitchen

2873 -2875 S University Dr, Davie, FL 33328 · Permanent Food Service · License 1626175

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Oct 6 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
7 high priority (2 fixed by the Oct 6 follow-up, 5 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 6 basic
-33
Administrative complaint on Oct 5, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score55

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct52026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitOct 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 7 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed true cooler) kimchi (55°F - Cold Holding); milk (54°F - Cold Holding); chopped lettuce (57°F - Cold Holding). As per operator, items were not prepped or portioned today. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed true cooler) kimchi (55°F - Cold Holding); milk (54°F - Cold Holding); chopped lettuce (57°F - Cold Holding). As per operator, items were not prepped or portioned today. See stop sale.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw salmon stored over or with ready-to-eat noodles in a reach in freezer - not all products commercially packaged.
  Operator stored properly.
  Fixed on the spotRepeat violationAdministrative complaint
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken stored over raw beef in the reach in cooler in the prep area. Operator stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food without washing their hands.
  Operator instructed server to wash their hands.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Observed paper towels used to line the bottoms of a container of fish cakes in the left flip top cooler. Operator removed paper towels.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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. Observed Dishwasher (Chlorine 0ppm) due to the bottle of sanitizer being empty. Operator added a new container of sanitizer and corrected to 100ppm.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed handwashing sink near the dish machine with items stored inside it. Operator removed items from the handwashing sink.
  Fixed on the spot
Basic6
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed take out container used to scoop rice in the kitchen. Operator removed take out container.
  Fixed on the spot
  Ice buildup in reach-in freezer on the cook line.
- Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of grease/food debris.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed water leaking from the bottom of the left flip top cooler in the kitchen leaving standing water on the floor.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employees phone stored over the left flip top table in the kitchen. Operator removed the phone.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.