Ume Grill Express
1956 43 Ave, Vero Beach, FL 32960 · Permanent Food Service · License 4105081
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 10, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw shrimp
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Mop sink
Basic4
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Diced tuna still frozen. Operator removed from packaging
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Fryer oil on cooks line
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Rice bin
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.