Umami
11701 San Jose Blvd 23, Jacksonville, FL 32223 · Permanent Food Service · License 2615077
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection6 high priority (2 fixed on the spot), 4 intermediate, 3 basic-45
- Extension granted on Oct 9Counts in full until a follow-up finds the problems fixed-3
- Safety score52
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 9, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
Operator needs more time to update menu.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Operator needs more time to obtain.
More time given
- First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cheesecake and cream in small glass tabletop reach in cooler at 45-51°F. In unit overnight per person in charge.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Pork pastries dated 9/30 in walk in cooler. Cooked onion in oil dated 9/29, 9/30 in walk in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cheesecake and cream in small glass tabletop reach in cooler at 45-51°F. In unit overnight per person in charge. See stop sale. Also at cookline cut cabbage at 61°F. Recommend holding on time. Person in charge moved to reach in freezer to rapidly chill.
Code 08, Food protection and cross-contamination: Raw animal food stored over canned/bottled drinks.
Observed raw shell eggs stored over bottled beverages in reach in cooler. Person in charge moved to appropriate location.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Non food grade paper towels used to line multiple food products.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Isopropyl alcohol stored on wire shelf above food product. Person in charge moved to appropriate location.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Establishment is utilizing sous vide to cook eggs to 148°F. Then cracking into soup and utilizing residual heat to stiffen yolk. No consumer advisory present during inspection. Inspector provided, operator posted.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
Soup and noodles are automatically served with soft boiled egg (onsen tamgao) cooked in sous vide cooker at 148°F. Not indicated as undercooked on menu items.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee utilizing hand wash sink for purposes other than hand washing.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training for any employee working at establishment for 60+ days.
Basic3
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cups at server area wet nesting.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Missing hand wash sign at front counter hand wash sink.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Damage to wall at hand wash sink at front counter area.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.