Inspection Report

Florida DBPR Inspection Report
Completed

UMAMI RESTAURANT & SUSHI BAR

3042 W NEW HAVEN AVE · WEST MELBOURNE · Brevard County · FL 32904

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Inspection Summary

Inspection dateDecember 1, 2023
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3339139
Visit number1
Inspection Visit ID8358398
DBPR license1504214

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
3 High Priority0 Intermediate5 Basic0 Critical0 Non-Critical8 Total
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All DBPR Inspector Observations

8 full violation description(s) documented by the inspector during this visit.

High Priority 3

#6High Priority22-41-4

High Priority – 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. Tested in use dishmachine at Dishwasher (Chlorine 00ppm). Operator checked bucket, was empty. Changed bucket and retested Dishwasher (Chlorine 100ppm) **Corrected On-Site**

Corrected On-Site
#7High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and beef over raw shrimp and lobster in walk in cooler **Corrected On-Site**

Corrected On-Site
#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top end of cookline- egg wash (52F – Cold Holding); milk wash (43-44F – Cold Holding); Stocked cooler at 11, items stored above fill line suggested rapid chill on items to bring back down to temp Retemped at 40f **Corrected On-Site**

Corrected On-Site

Basic 5

#1Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting.

#2Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Over handle **Corrected On-Site**

Corrected On-Site
#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped rice scoop water at 98F, operator turned up heat on hot plate **Corrective Action Taken**

Corrective Action Taken
#4Basic25-06-4

Basic – Single-service articles not stored inverted or protected from contamination. To go containers not inverted or protected **Corrected On-Site**

Corrected On-Site
#5Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. On cookline

Inspector observations synchronized from DBPR on October 17, 2026 11:49 AM.

Violation category totals
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 8 · Food protection and cross-contamination
1 observation(s)
Category 10 · In-use food dispensing utensils
2 observation(s)
Category 21 · Wiping cloths, linens and laundry facilities
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)
Category 24 · Storage/handling of clean equipment and utensils
1 observation(s)
Category 25 · Single-service and single-use items
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.