U MI FL LLC

2511 W US Hwy 90 Ste 101, Lake City, FL 32055 · Permanent Food Service · License 2200711

Official report

out of 100

Grade F

Safety score 24 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 23 other violations

How the score was calculated

Starting score100
Violations at the Oct 12 routine inspection
5 high priority (2 fixed on the spot, 1 repeat), 7 intermediate (4 fixed on the spot, 1 repeat), 12 basic (4 repeats); basic violations cost 12 at most
-56
Administrative complaint on Oct 12, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score24

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

Inspection history

1 inspection · 2 visits

Oct122026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitOct 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Reach-in cooler: beef 48°F, noodle 45°F.
Official report, on the Florida DBPR website
First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
24 violations found:
- 5 High priority
- 7 Intermediate
- 12 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Item stored in reach-in cooler across from back part of cook line: scallops (48°F - Cold Holding). Employee stated scallops stored in cooler overnight.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Item stored in reach-in cooler across from cook line: shrimp (48°F - Cold Holding). Manager stated shrimp placed in cooler thirty minutes prior to temperature being taken. Manager moved shrimp to the bottom half of reach-in cooler. Items stored in reach-in cooler across from back part of cook line: beef (51°F - Cold Holding); noodles (50°F - Cold Holding); chicken (51°F - Cold Holding); scallops (48°F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken, except the scallops were stored in cooler overnight. Scallops were discarded, bags of ice were placed on the other items.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw fish stored over sauces in sushi area reach-in cooler. Manager placed fish on bottom shelf. Raw shrimp stored over ready to eat krab in reach-in cooler across from cook line. Manager placed shrimp on bottom shelf.
  Fixed on the spot
  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Raw chicken stored over raw tuna in kitchen reach-in freezer. Manager placed raw chicken on bottom shelf.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Paper towel used to line container with krab in reach-in cooler across from cook line.
Intermediate7
- 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.
  Cut cabbage stored in walk-in cooler. Employee stated cabbage prepared the previous morning. Employee placed proper date marked on cabbage.
  Fixed on the spot
- Code 11, Employee health: 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.
  No written procedure available. Inspector provided operator with written procedure.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Employee rinsed hands in kitchen sink. Manager had employee wash hands in hand washing sink.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test kit for dish machine.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Deflector plate inside of ice machine.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Prep table with rice in front of hand washing sink across from cook line.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager with five employees working. Manager arrived during inspection.
  Fixed on the spot
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Containers of spices on shelf above reach-in coolers across from back part of cook line.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Bread crumbs stored in back of kitchen.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee can of soda in front counter reach-in cooler. Manager removed soda during inspection.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs stored on cook line oven handle. Manager placed tongs on prep table.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks stored on shelf above kitchen prep table. Employee removed drinks during inspection.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Cups used to scoop bread crumbs from container on cook line.
  Cardboard used to line food-contact shelves.
  Shelves above reach-in coolers across from cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood vents above cook line greasy.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Containers stored in dish area.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  To go containers stored on kitchen shelf. Manager turned containers over.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Reach-in cooler across from back part of cook line.
- Code 33, Garbage and refuse: Open dumpster lid.
  Dumpster behind building.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.