Umami Sushi
17677 N Dale Mabry Hwy, Lutz, FL 33548 · Permanent Food Service · License 3916160
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection3 high priority (2 fixed by the Nov 5 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate, 4 basic-18
- Administrative complaint on Nov 3, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score70
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 visitNov 5, 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 visitNov 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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. cream cheese (47°F - Cold Holding);milk 47 (47°F - Cold Holding); raw shrimp (45°F - Cold Holding); raw beef (50°F - Cold Holding) in walk in cooler. Operator stated that all food stored in walk in cooler from last night and didn't take any food temperature today. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cream cheese (47°F - Cold Holding);milk 47 (47°F - Cold Holding); raw shrimp (45°F - Cold Holding); raw beef (50°F - Cold Holding) in walk in cooler. Operator stated that all food stored in walk in cooler from last night and didn't take any food temperature today. See stop sale
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Sushi chef touched trash can went back to food preparation without washing hands, discussed with operator and he washed hands properly then put new gloves on
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Cleaning spray bottle unlabeled, operator labeled it with common ame
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee no hair restraint while engaging food preparation.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing bracelets while engaging food production, manager asked her to remove the bracelets
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine bin interior soiled with black mold like substance buildup
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.
Employee back pack on shelf with SS items in cook line, operator removed it.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.