Uma Sushi & Ramen
486 N Orange Ave Ste 8, Orlando, FL 32801 · Permanent Food Service · License 5815504
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection4 high priority (3 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-23
- Safety score77
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 visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Operator had time on rice, but not on chicken shrimp
More time given
- First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Sushi: ; tofu, (45°F - Cold Holding); shrimp (47°F - Cold Holding); escolar (45°F - Cold Holding); tuna (43°F - Cold Holding); salmon (44°F - Cold Holding); in sushi display cooler. Less than 4hrs per operator. Operator states they turn on sushi cooler every morning at 11. Fish goes from cooler straight to display case. Display case hasn't cooled enough to keep fish cold. Advised to not put fish in cooler until cooler is 41°F or below. -ramen noodles ; (56°F - Cold Holding) in prep cooler less than 4hrs per operator. Operator put in ice for temperature recovery
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
On sushi rice made at 11am On fried shrimp and fried chicken at fry station. Made at 11am per operator
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
-Raw chicken over raw shell eggs in cooler. Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Cucumber and tofu. Operator removed
Fixed on the spot
Intermediate2
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.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
On cook line. Operator replaced
Fixed on the spot
Basic3
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.
Spoon handle in sugar. Removed
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
On prep table in kitchen and at sushi station. Operator removed
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Air filters on ice machine
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.