DirtyFLRestaurant Inspection Data

KUMO JAPANESE STEAK HOUSE

KUMO JAPANESE STEAK HOUSE has 6 health inspections on file for its CAPE CORAL location, with an overall rating of 1.8/5. Recent inspections indicate some food safety concerns.

Santa Barbara Boulevard
Cape Coral, Florida, 33914
Lee County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/29/2025

Inspection #: Visit ID: 13560300

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup without handle used as scoop in rice that is not holding. Operator removed cup Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Case of avocados on floor in hibachi dining room.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath and on the sides of hibachi cook tops have a heavy buildup of food debris.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed zucchini in walk in cooler. Operator moved food to proper storage. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat butter in walk in cooler. Operator moved food to proper storage. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored over raw fish in walk in cooler. Operator moved foods to,proper storage. This is a repeat violation from the previous inspection dated 09-17-2025 Corrected On-Site Repeat Violation Admin Complaint
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken no longer commercially packaged stored over raw beef no longer commercially packaged in walk in freezer. Operator moved food to,proper storage. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink behind bar used as a dump sink.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tempura shrimp made per operator, 24 hours prior not date marked.

Inspection Date: 9/17/2025

Inspection #: Visit ID: 10897294

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food in prep kitchen without a hair restraint.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Small what chest freezer in hallway.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cooks line, operator discarded. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside soda nozzle behind bar.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cooks line blocked with buckets. Operator make hand sink accessible Corrected On-Site

Inspection Date: 2/24/2025

Inspection #: Visit ID: 8896469

  • 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

Inspection Date: 9/23/2024

Inspection #: Visit ID: 8748042

  • 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.

Inspection Date: 1/5/2024

Inspection #: Visit ID: 8476084

  • 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.

Inspection Date: 8/17/2023

Inspection #: Visit ID: 8364271

  • 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