Sumo
1500 Beville Rd Ste 405-406, Daytona Beach, FL 32114 · Permanent Food Service · License 7408027
What drove the grade
Stop Sale issued.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection5 high priority (4 fixed on the spot), 3 intermediate (1 fixed on the spot), 7 basic-33
- Administrative complaint on Sep 30Counts in full until a follow-up finds the problems fixed-20
- Safety score47
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 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-pork 51f advised to keep a lower level, noodles 51f placed in bottom of cooler
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-reach in cooler raw fish over teriyaki sauce -walk in cooler raw beef over ready to eat food
Fixed on the spot
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
-beef over pork in walk in freezer
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-chlorox and lime cleaner on shelf above soda boxes
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-scrub pad in handsink on cookline and by three compartment sink -handsink on cookline soiled
No paper towels or mechanical hand drying device provided at handwash sink.
-handsink by walk at sushi
Fixed on the spot
Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
-menu states squid under á la carte sushi/sashimi Packaging states cuttlefish
Administrative complaint
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
-flour
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. -1 package of tuna thawed in walk in cooler in package see stop sale - 3 package of tuna frozen in walk in cooler placed back in freezer
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
-cookline
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-teriyaki sauce
Cardboard used to line food-contact shelves.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-burners on stove soiled -gaskets on walk in cooler soiled
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.