UMI HOT POT SUSHI & SEAFOOD BUFFET

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Inspection history

1. May 15, 2026

   ✓

2. Apr 2, 2026

   ✕
   2 violations

   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

3. Mar 27, 2026

   ✓

4. Mar 6, 2026

   ✕
   3 violations

   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • In use food dispensing utensils improperly stored
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

5. Nov 21, 2025

   ✓

6. Oct 14, 2025

   ✕
   3 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical:Home canned goods, or canned goods from unapproved processor found on premises
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

7. May 16, 2025

   ✓

8. Apr 16, 2025

   ✕
   3 violations

   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

9. Mar 21, 2025

   ✕
   1 violation

   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.