[Editor’s note: The report mentioned here is from inspections conducted on August 26 and may not represent the future health inspection status of the food establishments.]
A routine health inspection was conducted at Umi Hot Pot Sushi & Seafood Buffet on August 26, 2026. Following the inspection, the Philadelphia Department of Health cited the restaurant for several health and safety code violations.
The violations included a lack of supplies in the handwashing sink, improper food storage, and unsanitary conditions.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Umi Hot Pot Sushi & Seafood Buffet
When: August 26, 2026
Where: 1619 Grant Ave Ste 11 12, Philadelphia, PA 19115, United States
Umi Hot Pot Sushi & Seafood Buffet is a popular seafood restaurant and serves seafood, sushi, grill, and hotpot. According to the official report, violations noted during the inspection included:
- The report stated that a Food Safety Certified person must be present at the restaurant at all times. The restaurant’s certified employee arrived 30 minutes after the inspection began. An FSC application was emailed to the PIC on August 26, during the inspection.
- The PIC was unable to demonstrate knowledge of certain Philadelphia Food Code requirements related to foodborne illness reporting, temperature control, handwashing procedures, and sanitation. The inspectors reviewed temperature control, handwashing procedures, and sanitation with the PIC.
- The report noted that the employees did not wash their hands before wearing gloves. The PIC instructed the employees to wash hands before wearing gloves.
- Employees were using the handwashing sink/ garbage grinder sink as ware wash sink. The staff was instructed about proper washing requirements.
- The restaurant’s handwashing sink had no single-use towels, continuous towels, or air-drying device. The PIC was advised to add paper towels to several handwashing sinks.
- Raw meat was found being stored above ready-to-eat food and vegetables in the walk-in coolers, refrigerators, and preparation areas. Several uncovered food items were also observed. The PIC was instructed on proper separation and to store food covered in the walk-in cooler.
- Accumulated food residue was found on the can opener kept on the food-contact surface, and unclean warewashing racks were found in the warewashing area. The PIC was asked to sanitize the can opener and warewashing racks.
- Beef and other solid food were stored in the hot hold area at 100-125°F.
- The report stated that containers of poisonous or toxic materials and personal care items should have a legible manufacturer’s label.
- A copy of the HACCP plan for sushi rice acidification was not available during the inspection. The PIC is required to provide the HACCP plan during the reinspection.
- Bulk containers were not labeled with their common use names.
- The inspection report noted visible evidence of fly activity in the food prep area, and mouse feces were also found in the rear storage area. Fly strips were found throughout the food prep area. PIC was instructed to remove fly strips.
- The back exit door was open in the rear food prep area. PIC was advised to keep the rear exit door enclosed.
- The restaurant stored food items directly on the food surfaces throughout several walk-in cooler units. Cases of oil were found on direct floor surfaces inside the food prep area.
- The food employees were not wearing effective hair restraints, such as nets, hats, or beard restraints. Moist wiping cloths were found lying on counters and not stored in sanitizing solution.
- Clean utensils were found upright with the food contact surfaces exposed. A single-use scoop was observed inside a sugar container in the food prep area. The PIC was instructed to remove the scoop.
- Cutting boards were observed with deep scratches in the food prep area, and cardboard lining was observed on several shelving units. Food debris was noted on shelving in the reach-in freezer units, and ice buildup was observed in the chest freezers throughout the facility.
- The report stated that the wash, rinse, and sanitize solutions should be kept clean.
- Colanders were utilized as a catch basin underneath the two food prep sinks. Brooms were found on direct floor surfaces throughout and had not been raised or elevated. Drying mops were found not raised and elevated in the outdoor utility rack area.
- Old mouse droppings were found throughout the restaurant’s food prep area. Pools of water were observed on the direct floor surfaces throughout the food prep area.
- Clutter was found throughout the facility. Inoperable light bulbs under the ventilation hood in the front service area and food prep area were also observed. Debris was noted on several core ventilation systems throughout the restaurant.
For more information, a detailed inspection report is available here.
Follow-Up Inspection
According to the inspection report, the restaurant was found in an unsatisfactory condition. The restaurant is required to correct the violations before reinspection. A follow-up inspection will be conducted to verify compliance.
The restaurant did not provide a valid food license during the inspection. A current food license is required to operate the restaurant, and if the license is expired, then the restaurant is required to contact the Department of Licenses and Inspections for renewal.
If required, the Department of Public Health will issue a License Eligibility Report (LER) after a compliant inspection.
The restaurant is also required to have a City of Philadelphia Department of Public Health Food Establishment Personnel Food Safety Certificate. The restaurant must submit an application and associated fee for the certificate within 30 days of inspection.
