Umami Endless Sushi & Bar LLC

3942 Tyrone Blvd N Ste D, St. Petersburg, FL 33709 · Permanent Food Service · License 6217840

Official report

out of 100

Grade F

Safety score 41 of 100

Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

Live, small flying insects found.High priority, repeat · fixed by the Sep 23 follow-up · 23 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
6 high priority (3 fixed by the Sep 23 follow-up, 3 fixed on the spot, 2 repeats), 5 intermediate (2 fixed on the spot), 13 basic (1 repeat); basic violations cost 12 at most
-47
Administrative complaint on Sep 15, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score41

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep152026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
14 earlier violations still noted, but not enough to need another visit:
- 3 Intermediate
- 11 Basic
What was still cited
Intermediate3
- Code 16, Dishwashing facilities and test kits: Wash solution in spray-type chemical warewasher less than 120°F.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
  More time given
Basic11
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
  Fryers directly next to hand wash sink on cookline with no splash guard to protect food from splash.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  More time given
  Ice buildup in reach-in freezer and walk-in freezer.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
  More time given
  Walk-in cooler/shelves have accumulation of soil residues.
  More time given
  Accumulation of black mold-like substance in the interior of the ice machine.
  More time given
- Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler on cookline
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor/wall soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
24 violations found:
- 6 High priority
- 5 Intermediate
- 13 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In walk in beer cooler- Raw shrimp (53°F - Cold Holding) Cooler had ambient temperature of 53°F, shrimp had been stored in this unit overnight to thaw. Stop Sale issued since the time out of temperature could not be determined.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In walk in beer cooler- Raw shrimp (53°F - Cold Holding) Cooler had ambient temperature of 53°F, shrimp had been stored in this unit overnight to thaw. Stop Sale issued since the time out of temperature could not be determined. Walk in cooler- Raw chicken (47°F - Cold Holding) Raw chicken had not been removed from cooler today for prep, operator moved to freezer to cool
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -Raw salmon over sauce in reach in cooler on cookline Operator moved salmon
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  -Paper towel in contact with krab stick and raw salmon Operator removed paper towels
  Fixed on the spotRepeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator primed, but machine continued to test at 0PPM Operator set up 3 compartment sink and will discontinue use of the dish machine until it is serviced and sanitizing properly.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 live fly in dry storage room with co2 tank 1 live fly in wait station
  Repeat violationAdministrative complaint
Intermediate5
- Code 16, Dishwashing facilities and test kits: Wash solution in spray-type chemical warewasher less than 120°F.
  Dish machine in kitchen only temping at 118.9°F
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Cutting boards on cookline prep coolers stained
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -hand wash sink on cookline blocked by prep table and buckets of sauces on floor Operator moved prep table to unblock sink
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  -sponge and whisk in hand wash sink in prep kitchen -colander in hand wash sink at kitchen entrance Operator removed items from hand wash sinks
  Fixed on the spot
- Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Managers William Hassett and Steven Reedy do not have food manager certification
Basic13
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -sauces on floor on cookline -cases of food in walk in freezer stored on floor
  Fryers directly next to hand wash sink on cookline with no splash guard to protect food from splash.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Operator move ice scoop for proper storage.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -Cutting boards on cookline prep coolers grooved
  Equipment in poor repair.
  -Reach in coolers on cookline have broken handles
  Repeat violation
  Ice buildup in reach-in freezer and walk-in freezer.
  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. Walk in cooler has ambient temperature of 50°F, operator moved all TCS foods to walk in freezer to cool. Ambient temp was 39°F this morning and has gone up throughout the day. Sushi cooler behind sushi bar has ambient temperature of 47°F
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
  Walk-in cooler/shelves have accumulation of soil residues.
  Accumulation of black mold-like substance in the interior of the ice machine.
- Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  -fry baskets and pots stored on prep table next to hand wash sink on cookline with no splash guard to protect from splash.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler on cookline
- Code 36, Floors, walls, ceilings and ventilation: Floor/wall soiled/has accumulation of debris.
  -floor in walk in cooler under raw chicken had slime that smelled of rotting meat -wall behind dish pit has black mold like residue Operator cleaned walk in cooler floor
  Fixed on the spot
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.