Umi Premium Sushi and Seafood Buffet

Inspection history 5 visits

1. 2026
2. Failed Apr 1 Score 42 ▼23

   Cycle Inspection

   12 violations, 6 critical

   • Critical Live roaches in facility's food or non-food area
   • Critical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer's refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor
   • Critical Evidence of mice or live mice in establishment's food or non-food areas
   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Critical Hot TCS food item not held at or above 140°F
   • Critical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan
   • Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
   • Minor Nonfood-contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit
   • Minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of
   • Minor Dishwashing and warewashing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient
   • Minor Design, construction, materials used or maintenance of food-contact surface improper. Surface not easily cleanable, sanitized and maintained
   • Minor Contract with a pest management professional not in place. Record of extermination activities not kept on premises
3. 2025
4. Failed Jul 24 Score 65 no change

   Cycle Inspection

   10 violations, 7 critical

   • Critical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer's refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor
   • Critical Live roaches in facility's food or non-food area
   • Critical Evidence of mice or live mice in establishment's food or non-food areas
   • Critical Hot TCS food item not held at or above 140°F
   • Critical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan
   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Critical Evidence of rats or live rats in establishment's food or non-food areas
   • Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
   • Minor Single-service article not provided. Single-service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device
   • Minor Dishwashing and warewashing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient
5. Failed Feb 11 Score 65 ▲1

   Cycle Inspection

   4 violations, 4 critical

   • Critical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses
   • Critical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer's refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor
   • Critical No handwashing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or warewashing area. Handwashing facility not accessible, obstructed or used for non-handwashing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device
   • Critical Hot TCS food item not held at or above 140°F
6. 2023
7. Passed Jun 28 Score 64 no change

   Pre-permit (Operational)

   5 violations, 3 critical

   • Critical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer's refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor
   • Critical Hot TCS food item not held at or above 140°F
   • Critical Food-contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred
   • Minor Thawing procedure improper
   • Minor Dishwashing and warewashing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient

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