KUMO JAPANESE STEAK HOUSE
Santa Barbara Boulevard
Cape Coral, Florida, 33914
Lee County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/24/2025
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler in dishwashing area gasket torn.
- 10-08-5:Basic - Ice scoop handle in contact with ice in ice bin. The ice scooper was removed from ice bin. Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch shirt and face while food preparation. Educated cook on proper handwashing and not to touch clothes or face while engaging in food preparation. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board across from cook line soiled. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed fish cakes in handwashing sink at sushi bar. The operator removed fish cakes from handwashing sink. Corrected On-Site Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink across from 3 compartment sink hot water shut off. The operator turned on hot water during inspection. Corrected On-Site
Food safety inspection conducted on 2/24/2025 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 9/23/2024
High Priority
1
Intermediate
4
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 10-08-5:Basic - Ice scoop handle in contact with ice.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked eggs in stand up reach-in cooler. The manager discarded cracked eggs. Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in bucket with utensils in water. Educated operator to only wash hands in designated handwashing sink. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board across from cook line soiled Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink on cook line blocked by containers and strainers. The manager removed the strainer and container. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 9/23/2024 revealed 9 total violations (1 high priority, 4 intermediate, 4 basic).
Inspection on 1/5/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler gasket torn across from cook line.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed exterior of microwave soiled.
- 33-16-4:Basic - Open dumpster lid.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (49F - Cold Holding); raw shrimp (48F - Cold Holding); raw scallops (49F - Cold Holding) in reach-in cooler across from cook line. The manager moved all raw products into walk-in cooler. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
Food safety inspection conducted on 1/5/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 8/17/2023
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. The manager had microwave cleaned during inspection. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed krab sticks thawing in standing water in kitchen.
- 31B-03-4:Intermediate - No soap provided at handwash sink. The manager placed soap hand hand washing sink. Corrected On-Site
Food safety inspection conducted on 8/17/2023 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).