Umiya Florida
3544 NW Federal Hwy, Jensen Beach, FL 34957 · Permanent Food Service · License 5319148
What drove the grade
Rodent activity present as evidenced by rodent droppings found.
How the score was calculated
- Starting score100
- Violations at the Aug 17 complaint inspection15 high priority (3 fixed by the Aug 25 follow-up, 12 fixed on the spot), 3 intermediate (2 fixed on the spot), 5 basic-57
- Administrative complaint on Aug 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score31
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- 2nd follow-up visitAug 25, 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 - 1st follow-up visitAug 18, 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At reach in cooler - udon noodles 46°F- cold holding- food not prepared or portioned today - food stored above fill line - food out of temperature for 30 minutes- operator placed to quick chill
Administrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Administrative complaintFixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Dishwasher (Temperature 143°F)
More time given
- First visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority15
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At walk in cooler - seared tuna 46°F at 4:15 ( cooling since 11:30)- at current rate of cooling food did not reach to 41°F within 6 hours - see stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
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. See stop sale. At walk in cooler - Commercially processed reduced oxygen packaged raw tuna bearing a label- indicating to remove from packaging before thaw not removed - see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At sushi station - Cut cabbage 67°F- cold holding, cut melon 66°F- cold holding, tofu skins 65°F- cold holding, cut tofu 67°F- cold holding - food not prepared or portioned today - food out of temperature for 2 hours - operator placed under time as a public health control for remaining time. At reach in cooler - udon noodles 46°F- cold holding- food not prepared or portioned today - food stored above fill line - food out of temperature for 3 hours- operator placed to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cookline area- Cooked chicken 78°F- hot holding , cooked shrimp 79°F- hot holding- food left out on speed rack- food out of temperature for 1 hour - operator placed under time as a public health control for remaining time.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
At walk in cooler - seared tuna 46°F at 4:15 ( cooling since 11:30)- at current rate of cooling food did not reach to 41°F within 6 hours - see stop sale.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At walk in freezer raw beef not commercially packaged stored over smoked salmon - operator removed and stored properly.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
At reach in cooler - raw shell eggs stored over canned pineapple.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
At serve stations - Server handled dirty dishes then proceed to handle clean dishes without washing their hands - educated operators employee washed their hands.
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee began work and handled clean equipment without washing their hands - educated operators- employee washed their hands.
Fixed on the spot
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
At sushi station display in cooler - non food grade paper towels used in direct contact with raw tuna and salmon- At cookline - non food grade paper towels used in direct contact to store tempura shrimp- operator removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0°F corrected to 160°F)
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
At server station area near kitchen - one rodent dropping on floor- operator removed and sanitized area.
Fixed on the spotAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
At dry storage area- chemical spray can stored over cans of food- operator stored.
Fixed on the spot
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer Bucket (Chlorine 200ppm)corrected to 100ppm
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
No written procedure for sushi rice under time as a public health control.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee applied hand antiseptic in place of washing hands as required.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At kitchen area handwash sink- ice dumped into sink- operator removed.
Fixed on the spot
Basic5
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.
See stop sale. At walk in cooler - Commercially processed reduced oxygen packaged tuna bearing a label- indicating to remove from packaging before thaw not removed - see stop sale.
Code 08, Food protection and cross-contamination: Food stored on floor.
Pot of sauce in walk in cooler - operator removed.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife in between reach in cooler and prep counter at kitchen operator removed.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
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.
Employees bag over food in dry storage area- operator removed.
Fixed on the spot
Earlier inspections 1
Licensing inspectionNo violations No follow-up needed
- First visitJul 23, 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.
No violations found.
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.