When was Oumi Sushi in Stuart last inspected?

Oumi Sushi in Stuart was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 3, 2026. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Oumi Sushi in Stuart had?

Oumi Sushi in Stuart has 9 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Oumi Sushi in Stuart find?

Oumi Sushi in Stuart was most recently inspected by FDACS on April 3, 2026 (Met Sanitation Inspection Requirements).

Has Oumi Sushi in Stuart had any stop-sale or stop-use orders?

No, Oumi Sushi in Stuart has no stop-sale or stop-use orders on record with Florida FDACS.

Does Oumi Sushi in Stuart have any repeat violations?

Yes, Oumi Sushi in Stuart has had the following violations cited on multiple FDACS inspections: 3-501.14(B): Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) P; 8-103.12(A): Establishment not in compliance with the special process approval granted by the Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(a) and 8-103.12(A) P.

Oumi Sushi in Stuart

Name: Oumi Sushi in Stuart Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

3150 Se Federal Hwy, Stuart, FL 34994

St. Lucie County · Seafood Market Retail · FDACS
Owner: Lwin Family Co LLC
FDACS Estab #: 395332

Overview

Oumi Sushi in Stuart is a seafood market retail establishment with 8 inspections on record between October 2023 and March 2026. The facility received 5 violations, all Priority-level findings related to temperature control and raw food separation. On May 6, 2024, an inspector documented raw sushi displayed over ready-to-eat sushi in the retail display case and sushi packaged earlier with internal temperatures of 45–49°F in the retail cooler; both items were corrected on site. An October 2, 2023 inspection found Chef Special Poke Bowls, Classic Hawaiian Poke Bowls, California Rolls, and Chef Special Bowls held at 50–57°F in an open display cooler at 10 a.m. when required to reach 70°F or below within 2 hours of cooking — these items were also removed and corrected on site. A third Priority violation documented failure to sign off monthly on HACCP plan records as required by the facility's special process approval. The most recent five inspections, conducted between February 2025 and March 2026 as focused or routine offsite inspections with lab results provided, recorded no violations.

Summary generated from Florida FDACS public inspection records.

9FDACS Insp.

11Violations

Last inspected FDACS: April 3, 2026

Oumi Sushi in Stuart: FDACS Inspection History (9)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 2 inspections

Apr 3, 2026 — Met Sanitation Inspection Requirements· 6 violations· Met Requirements

Inspector: HANG WENG, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Guidance of written procedure for vomiting and diarrhea clean up provided.

Risk-Based Violations

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Customer Reach-in cooler: Various sushi rolls (California roll, Tuna tataki roll, spicy salmon/tuna sushi) prepared three hours prior displayed inside open air reach-in cooler with internal temperature taken with an accurate thermometer between 43-47 degrees F. COS: All out of temperature sushi was moved to walk in freezer to continue cooling, temperature verified during visit.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge is unable to answer questions on employee health.

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Written procedures for vomit and diarrhea events not provided during visit.

8-103.12(A) Establishment not in compliance with the special process approval granted by the Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(a) and 8-103.12(A) PPRepeat

Food establishment's HACCP plan requires 2 oz cups for PH calibration process, 4 oz cups used instead. HACCP plan requires 2 oz cups for PH calibration process be labeled, step skipped. Food establishment using PH 4.01 buffer expired at 11/25 when visit on 04/03/26. HACCP plan requires one part of rice and two parts of distill water mixed to check PH of white rice, one part of white rice and one part distill water mixed instead during PH checking. HACCP plan discussed during visit. Print Date: 4/3/2026 Page 1 of 2 Repeat COS o Y x o Y o 27 Pf Citation Description: Records not maintained or provided for a special process approval granted by the Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(b) and 8-103.12(B) Pf Observation: HACCP plan states that the verification must be reviewed and signed monthly. The last verification was completed and signed for records from 01/21/26 to 03/05/26.

Good Retail Practice Violations

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Backroom: Ice build up on floor and condenser units in the walk-in freezer. Kitchen: Old food debris builds up on the floor between coolers and walls.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Kitchen: Employee items stored with single use items without proper separation in storage cabinet. COS: Employee items were moved to designated area.

Mar 11, 2026 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2025 — 4 inspections

Dec 16, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab result provided.

No violations or enforcement actions recorded for this inspection.

Aug 21, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Jun 5, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Feb 26, 2025 — Met Sanitation Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Initial Inspection Vended Water Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order.

No violations or enforcement actions recorded for this inspection.

2024 — 1 inspection

May 6, 2024 — Met Inspection Requirements· 3 violations· Met Requirements

Inspector: CAROLYN DRAGONE, QUALITY ASSURANCE AND TRAINING SPEC

Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx . LINN LATT, PERSON IN CHARGE CAROLYN DRAGONE, QUALITY ASSURANCE AND TRAINING SPEC

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Retail: raw sushi displayed over ready to eat sushi in the retail display case. COS raw sushi moved to appropriate location and verified. x

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Retail: sushi packaged earlier had an internal temperature of 45-49 degrees F in the retail display cooler. COS items were removed from retail sale to properly cool. x

Records not being signed off monthly by a manager as stated in HACCP plan. o

2023 — 2 inspections

Nov 14, 2023 — Focused Inspection· Focused Inspection

Inspector: CAROLYN DRAGONE

Comments: Visit for training purposes only.

No violations or enforcement actions recorded for this inspection.

Oct 2, 2023 — Met Inspection Requirements· 2 violations· Met Requirements

Inspector: LORI JAMES, SENIOR SANITATION AND SAFETY SPECIALIST

Risk-Based Violations

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Retail area: Chef Special Poke Bowls, Classic Hawaiian Poke Bowls, California Rolls and Chef Special Bowls on shelf inside open display cooler prepared at 9am found with internal temperatures of 50-57 degrees F at 10 am when checked with an accurate probe thermometer and available for customer self service. COS: Items removed from customer self service and into better refrigeration to complete cooling. x

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Backroom area: Hand wash sign not provided inside female employee restroom. COS: Hand wash sign provided and posted during visit.

Oumi Sushi in Stuart: Frequently Asked Questions

When was Oumi Sushi in Stuart last inspected?: Oumi Sushi in Stuart was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on April 3, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Oumi Sushi in Stuart had?: Oumi Sushi in Stuart has 9 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Oumi Sushi in Stuart find?: Oumi Sushi in Stuart was most recently inspected by FDACS on April 3, 2026 (Met Sanitation Inspection Requirements).
Has Oumi Sushi in Stuart had any stop-sale or stop-use orders?: No, Oumi Sushi in Stuart has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Oumi Sushi in Stuart?: The most frequently cited FDACS violations at Oumi Sushi in Stuart are: 3-501.14(B): Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) P; 8-103.12(A): Establishment not in compliance with the special process approval granted by the Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(a) and 8-103.12(A) P; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P.
Does Oumi Sushi in Stuart have any repeat violations?: Yes, Oumi Sushi in Stuart has had the following violations cited on multiple FDACS inspections: 3-501.14(B): Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) P; 8-103.12(A): Establishment not in compliance with the special process approval granted by the Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(a) and 8-103.12(A) P.