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Sumo Japanese Restaurant

Sumo Japanese Restaurant
258 E Eau Gallie Blvd
Indian Harbour Beach, FL 32937
(321)622-5688

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2014
Inspection For: SUMO JAPANESE RESTAURANT LLC
License Number: 1506374
License ID: 5638158
Inspection Visit ID: 5334427
Inspection Date: Tuesday, July 22, 2014
Inspection Number: 2428981
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
08B-38-4 Basic.Food stored on floor. Soy sauce container in walk in

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: SUMO JAPANESE RESTAURANT LLC
License Number: 1506374
License ID: 5638158
Inspection Visit ID: 5222299
Inspection Date: Monday, April 14, 2014
Inspection Number: 2379951
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. To go cup in the soy sauce
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Cook
08B-37-4 Basic.Food stored in a prohibited area. There is cucumbers , tc under a white cloth in coolers
08B-38-4 Basic.Food stored on floor. Box of food in ooler **Corrected On-Site**
36-13-4 Basic.Grease accumulated under cooking equipment.
33-16-4 Basic.Open dumpster lid.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
03F-02-4 High Priority.Potentially hazardous (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 and the time removed from temperature control cannot be determined. Sushi rice
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Inspection For: SUMO JAPANESE RESTAURANT LLC
License Number: 1506374
License ID: 5638158
Inspection Visit ID: 5177242
Inspection Date: Monday, January 13, 2014
Inspection Number: 2366647
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: SUMO JAPANESE RESTAURANT LLC
License Number: 1506374
License ID: 5638158
Inspection Visit ID: 5099355
Inspection Date: Friday, January 10, 2014
Inspection Number: 2366647
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 22
Number of High Priority Violations: 7
Number of Intermediate Violations: 5
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. There is a to go cup in the sauce in the bucket on the line
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Crash cart is dirty
08B-44-4 Basic.Case/container/bag of food stored on floor in kitchen. Vinegar container stored on the kitchen floor
35B-01-4 Basic.Exterior door has a gap at the threshold that opens to the outside. Rear door
08B-38-4 Basic.Food stored on floor. Meat containers on walk in floor. Corrected
14-13-4 Basic.Food-contact surface not smooth and easily cleanable. There are cloths on the vegetables in the prep table
33-17-4 Basic.Garbage can soiled. Line trash can
10-11-4 Basic.In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water is 87f
08B-13-4 Basic.Stored food not covered in walk-in cooler has a cloth on the vegetables. Corrected n site
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 48f, Shrimp 50f
08A-07-4 High Priority.Raw animal food not properly separated from ready-to-eat food. There is raw chicken over sauce in the walk in cooler
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. There is raw whole shell eggs over ready to eat vegetables
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. There is raw chickenover sveg spring rolls in freezer
08A-17-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. There is raw chicken over raw squid in the walk in. Corrected on site
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Stop sale issued
01D-02-4 Intermediate.Failure to maintain freezing records on nonexempt fish for 90 days.
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Line hand sink is blocked
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. There is numerous items stored on the handsink in the kitchen dish area
31B-03-4 Intermediate.No soap provided at handwash sink. Line. Corrected on site
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Orange cleaner

Inspection For: SUMO JAPANESE RESTAURANT LLC
License Number: 1506374
License ID: 5638158
Inspection Visit ID: 5095217
Inspection Date: Thursday, July 18, 2013
Inspection Number: 2366318
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of High Priority Violations: 3
Number of Intermediate Violations: 6
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
14-11-4 Basic.Equipment in poor repair. There is a missing filter in the hood system
10-11-4 Basic.In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-04-4 Basic.In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. The corn starch has a to go cup in iy. Corrected on site
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Sushi bar
02D-07-4 Basic.Working container of food not labeled in English. Cornstarch
14-15-4 High Priority.Nonfood-grade containers used for food storage _ direct contact with food. The corn starch is in a non food grade container, bulk bin
08A-09-4 High Priority.Raw animal food (whole shell eggs)stored over ready-to-eat food (soy sauce) in walk-in cooler. Corrected on site
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Observed raw steaks over edemame in freezer with open cases of food in it, Corrected on site
11-03-4 Intermediate.Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
53B-17-4 Intermediate.Employee training does not include food allergen awareness information.
53A-09-4 Intermediate.Establishment has no procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
53A-01-4 Intermediate.Manager lacking proof of food manager certification.
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
53A-06-4 Intermediate.No proof of a certified food manager for the establishment at the time of the licensing inspection.

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1 Food Service Inspection for July 1, 2012 - June 30, 2013
Inspection For: SUMO JAPANESE RESTAURANT LLC
License Number: 1506374
License ID: 5638158
Inspection Visit ID: 5095217
Inspection Date: Thursday, July 18, 2013
Inspection Number: 2366318
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of High Priority Violations: 3
Number of Intermediate Violations: 6
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
14-11-4 Basic.Equipment in poor repair. There is a missing filter in the hood system
10-11-4 Basic.In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-04-4 Basic.In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. The corn starch has a to go cup in iy. Corrected on site
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Sushi bar
02D-07-4 Basic.Working container of food not labeled in English. Cornstarch
14-15-4 High Priority.Nonfood-grade containers used for food storage _ direct contact with food. The corn starch is in a non food grade container, bulk bin
08A-09-4 High Priority.Raw animal food (whole shell eggs)stored over ready-to-eat food (soy sauce) in walk-in cooler. Corrected on site
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Observed raw steaks over edemame in freezer with open cases of food in it, Corrected on site
11-03-4 Intermediate.Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
53B-17-4 Intermediate.Employee training does not include food allergen awareness information.
53A-09-4 Intermediate.Establishment has no procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
53A-01-4 Intermediate.Manager lacking proof of food manager certification.
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
53A-06-4 Intermediate.No proof of a certified food manager for the establishment at the time of the licensing inspection.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Sumo Japanese Restaurant in Indian Harbour Beach Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Indian Harbour Beach's Sumo Japanese Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Sumo Japanese Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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