Umi
525 S Park Ave, Winter Park, FL 32789 · Permanent Food Service · License 5804147
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 Aug 18 routine inspection2 high priority (1 fixed by the Aug 24 follow-up, 1 fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-12
- Complaint after follow-up on Aug 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 24, 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 21, 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.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Stop sale Chicken 50°F, sprouts 51°F, dumplings 50°F, corn 50°F, squid 50°F and boiled eggs 50°F. Per operator all items in cooler overnight
Administrative complaint
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Reach in cooler 50°F
More time given
- First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Tofu 50°F, sprouts 51°F, chicken 51°F per operator items placed in cooler less than 2 hours. Advised operator to place in ice for temperature recovery
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw chicken over unwashed vegetables in walk in cooler. Operator removed chicken
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Handwash sink at cook line. Operator added soap
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils in water at 89°F. Operator removed utensils
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic bowl with no handle inside vinegar and flour container. Operator discarded bowls
Fixed on the spot
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler internal temperature 53°F.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior soiled in Small drink cooler at prep station. Operator cleaned during inspection
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.