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Umami Restaurant & Sushi Bar

Umami Restaurant & Sushi Bar
3042 W New Haven Ave
West Melbourne, FL 32904
(321)223-4768

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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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2 Food Service Inspections Since July 1, 2014
Inspection For: UMAMI RESTAURANT & SUSHI BAR
License Number: 1504214
License ID: 5806851
Inspection Visit ID: 5234732
Inspection Date: Thursday, July 17, 2014
Inspection Number: 2377393
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: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
05-06-4 Intermediate.Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -10 degrees **Warning**/ still - 10 degreesf

Inspection For: UMAMI RESTAURANT & SUSHI BAR
License Number: 1504214
License ID: 5806851
Inspection Visit ID: 5336635
Inspection Date: Thursday, July 17, 2014
Inspection Number: 2430336
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: 8
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
08B-31-4 Basic.Food stored in standing water. Lobster tail in the walk incooler
16-21-4 Basic.HeVy Accumulation of debris on exterior of warewashing machine.
16-03-4 Basic.Moderate Accumulation of debris inside warewashing machine.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / several areas in restaurant **Corrected On-Site**
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength.
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. / re-educated **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Dressing
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. / yellow cleaner **Corrected On-Site**

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1 Food Service Inspection for July 1, 2013 - June 30, 2014
Inspection For: UMAMI RESTAURANT & SUSHI BAR
License Number: 1504214
License ID: 5806851
Inspection Visit ID: 5196619
Inspection Date: Tuesday, May 06, 2014
Inspection Number: 2377393
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: 15
Number of High Priority Violations: 3
Number of Intermediate Violations: 8
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
21-32-4 Basic.Cloth used as a food-contact surface. Sushi rice **Warning**
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. **Warning**
10-19-4 Basic.In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
21-35-4 Basic.Paper towel used as liner for food container. Cook line **Warning**
03G-04-4 High Priority.Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. **Warning**
01D-01-4 High Priority.Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Flounder,tile fish,red snapper, **Warning**
01B-23-4 High Priority.Potentially hazardous (time/temperature control for safety) food that is reduced oxygen packaged is beyond its 14-day shelf life - no variance; no cook-chill; no sous vide; no cheese. See stop sale. Raw fish **Warning**
01C-03-4 Intermediate.Clam tags not marked with last date served. **Warning**
01C-10-4 Intermediate.Clam tag removed from original container prior to container being emptied. **Warning**
01C-05-4 Intermediate.Clam tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi fish on menu **Warning**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
01D-04-4 Intermediate.Per operator, establishment does parasite destruction onsite. Freezing time/temperatures not recorded. No proof of parasite destruction for nonexempt fish available. Fish must be fully cooked or discarded. Snapper, tile, flounder **Warning**
05-06-4 Intermediate.Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -10 degrees **Warning**
53B-03-4 Intermediate.Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Serve safe used for employee training. **Warning**

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Umami Restaurant & Sushi Bar in West Melbourne 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 West Melbourne's Umami Restaurant & Sushi Bar.

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 Umami Restaurant & Sushi Bar 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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