SUMO JAPANESE RESTAURANT LLC Inspection – July 8, 2025

High Priority 1

#6High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook put salmon on grill, went and battered raw chicken, rinsed gloved fingertips in pan of water, turned around and put another food Item in the fryer without washing hangs or changing gloves. Educated manager on duty about cross contamination of fish allergens and raw chicken.

Intermediate 2

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Sushi chef rinsed out wiping cloth in handwash sink

#8Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Spray bottles under triple sink not labeled

Basic 5

#1Basic21-05-5

Basic – Cloth used as a food-contact surface. Wet cloth used on top of cooked rice in rice cooker.

#2Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed. **Repeat Violation**

Repeat Violation

#3Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**

Repeat Violation

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. **Repeat Violation**

Repeat Violation

#5Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Corrected On-Site

Florida Food Watch