Yumi Sushi

3830 S Nova Rd Ste C3, Port Orange, FL 32127 · Permanent Food Service · License 7406803

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Nov 6 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 25 routine inspection
4 high priority (fixed by the Nov 6 follow-up), 11 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 visits

Sep252026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  More time given
Official report, on the Florida DBPR website
First visitSep 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 4 High priority
- 11 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -kimchi 56°F sitting out at sushi prep line for less than 30 minutes, advised to place onto 4 hour time as a public health control policy and discard every 4 hours from removing from temperature control
  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.
  -sushi rice
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  -entered kitchen from outside the establishment, began handling food from cooler at cookline without washing hands prior to engaging in food handling.
- 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. 10ppm chlorine registering after numerous attempts at cycling dish machine. Followup inspection shall occur in 7 days to verify compliance. Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Basic11
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  -cases of fryer oil on floor near dish machine
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  -top surface -surface areas around pump lines feeding into chemical basin on side of machine
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -area surrounding water heater near door, spiderwebs present
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  -open clamshell hinged containers in prep area
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  -3 compartment sink
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  -womens restroom
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  -patched floor tile area under handsink in back
  Hole in or other damage to wall.
  -near back door Cove molding at floor/wall juncture broken/missing. -near bathrooms at back door
  Floor soiled/has accumulation of debris.
  -grease on floor behind cook line equipment
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.