Umami Ave

5360 Ave Maria Blvd Unit 102, Ave Maria, FL 34142 · Permanent Food Service · License 2103955

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Jul 29, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
1 high priority (fixed on the spot), 5 intermediate (2 fixed on the spot), 6 basic
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Jul292026

Routine inspection

12 violations found

First visitJul 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
- 1 High priority
- 5 Intermediate
- 6 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed 15 shell eggs under the flat top grill at 85°F ambient air temperature. Operator discarded eggs.
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed 20 pounds of chicken in plastic storage tbs with no date marking prepared over 24 hours per operator.
- Code 11, Employee health: 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.
  Observed no proof or employee food reporting agreement. Emailed operator form Employee reporting agreement DBPR FORM HR 5030-103.
  Fixed on the spot
  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.
  Observed no plan to cleanup bodily fluid emailed operator Clean up of vomiting and Diarrheal Events DBPR FORM 5030-104
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed small black freezer blocking hand sink next to the fryers.
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Onserved no proof of training for some employees.
Basic6
- Code 08, Food protection and cross-contamination: Open condiments provided for self-service not properly protected.
  Observed containers of chili oil in glass lidded containers with spoons in them left out for reuse on the dining room tables.
  Food stored on floor.
  Observed cases of hot sauce stored on the floor in the hallway.
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Observed ice scoop on top of the ice machine in the kitchen.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed open unlidded drink cup on prep table next to rice cooker.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed no handled bowl in the bulk rice container to served rice.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed door handles on the stainless steel standup reach in double door cooler with soiled handled by the rear door.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.