KUMO SIX MILE
7950 DANI DR UNIT 345
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
3
Intermediate
0
Basic
6
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.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles as soiled in kitchen.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment, on reach in cooler on cook line in between cooler and steam table. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on raw meat and fish cooler across from ice machine.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at 0ppm chlorine. Operator chanted chemical bucket and dish machine now tests at 50ppm chlorine. Corrected On-Site
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up piece of meat from ground then return to food prep. Operator directed employee to wash hands and change gloves. **Corrective Action Taken**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper in direct contact with sushi fish in sushi bar area. Repeat Violation
Food safety inspection conducted on 3/18/2025 revealed 9 total violations (3 high priority, 0 intermediate, 6 basic).
Inspection on 11/13/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled gaskets on reach in coolers on sushi line.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Corrective Action Taken** Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks stored next to or above single service items and clean equipment on sushi line.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between prep table and reach in cooler on cook line. Operator moved items for proper storage.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used to line containers of fish at sushi counter.
- 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Observed fly strip near cook line. Operator discarded item. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Repeat Violation
Food safety inspection conducted on 11/13/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 4/10/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2024-04-10: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelf in walk in cooler as rusted. Warning - From follow-up inspection 2024-04-10: **Time Extended**
Food safety inspection conducted on 4/10/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 4/3/2024
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop in white rice. Operator moved item to dish area. Corrected On-Site Warning
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna thawing in commercial reduced oxygen packaging. Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between soup warming table and roll top reach in cooler in kitchen. Operator moved items for proper storage. Warning
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelf in walk in cooler as rusted. Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed employee cutting vegetables into cardboard box. Educated operator on proper food containers and preparation. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken not properly sever from cooked chicken in reach in cooler on cook line. Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler : ambient air (58F - Cold Holding); Krab sticks (56F - Cold Holding); raw ahrimp (55F - Cold Holding). Repeat Violation Warning
Food safety inspection conducted on 4/3/2024 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).
Inspection on 2/28/2024
High Priority
1
Intermediate
8
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen and wait staff area. Repeat 11-20-23 Repeat Violation
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash sink by dishwasher area area exposed to splash.
- 14-09-4:Basic - Cutting board at cooks line has cut marks and is no longer cleanable.
- 08B-38-4:Basic - Food stored on floor. Observed buckets of sauces and bag of carrots stored on floor in Walk-in cooler.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment at cooks line. Observed employee remove knifes. Repeat 11-20-23 Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 87F standing water at cooks line. Repeat 11-20-23 Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed commercial reduce oxygen packed fish at sushi defrosting in hand wash sink without running water.
- 14-33-4:Basic - Wait staff reach-in cooler shelves with rust that has pitted the surface.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cut vegetables and sauces in Walk-in cooler. Repeat 11-20-23 Repeat Violation Admin Complaint
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material. **Corrective Action Taken**
- 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at cooks line is soiled and not cleanable.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at dishwasher machine area blocked by buckets in front of sink. Observed hand wash sink at sushi bar with reduced oxygen packed fish in it. Repeat 11-20-23 Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at sushi bar used to defrost fish.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Ask person in charge about basic food safety band temperatures, they did not have basic knowledge to answer questions.
Food safety inspection conducted on 2/28/2024 revealed 17 total violations (1 high priority, 8 intermediate, 8 basic).
Inspection on 11/20/2023
High Priority
1
Intermediate
3
Basic
6
Total
10
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. Observed interior of ice machine as soiled for both ice machines.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed container used as a scoop in batter near fryers. Repeat Violation
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed cloth in direct contact with cut cucumbers in walk in cooler.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap under door from kitchen to outside.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between reach in cooler and steam table. Operator moved item for proper storage. Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed whisks in standing water at 55F. Operator removed water from container. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sauces in walk in cooler.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with printed copy. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink as blocked in dish washing area by items stored inside of it.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided Operator with forms and they began to hav employees fill out agreements. **Corrective Action Taken**
Food safety inspection conducted on 11/20/2023 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).