KOUME JAPANESE RESTAURANT
11905 W SUNRISE BLVD, Plantation FL 33323 · 954.907.1689
Last inspected Jul 30, 2026 · 13 visits since March 2024
JAN 25
FEB 25
DEC 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employees handling ready to eat sushi without the use of gloves.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026008116 | Dec 5, 2025 | Mar 5, 2026 | $200 |
| 2--2018038648 | Jun 28, 2018 | Aug 21, 2018 | $280 |
Inspection history
13 visits, newest first
Jul 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority1 Intermediate15 Basic
What the inspector wrote — 22 findingsThe state's own report →
Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on pants and reached out for clean plates to put away without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish put on gloves but failed to wash hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw shell eggs stored above case of miso soup base in walk in cooler. Chef inverted
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw ground beef stored above container of raw shrimps in Lowboy across from Stove in kitchen. Chef inverted during inspection.
Show the remaining 18 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container with ice on prep table-; Krab Meat (41-50F - Cold Holding). Per cook food item in unit less than 4 hours. Items not prepared or portioned today. Observed container overfilled. Cook moved to lower reach in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Beef (90F - Hot Holding). Per chef food item in unit less than 2 hours. Observed no temperature control. Employee moved to reach in cooker to quick chill.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Sign provided to operator.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Bowl or other container with no handle used to dispense food. Soufflé cup stored in container of salt on shelf next to walk in cooler. Removed during inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Several tiles in disrepair. Back of the house.
Containers of fruits and Vegetables stored on floor in walk in cooler. Elevated during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table next to clean containers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf next to clean containers at front counter.
Food not stored at least 6 inches off of the floor. Cases of oils stored on floor next to exit door.
Gasket of reach in cooler front counter in poor repair.
Ice buildup in reach-in freezer. Single door reach in next to exit door.
In-use tongs stored on oven door handle between uses. Removed during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 119F. Chef brings temperature higher.
No handwashing sign provided at a hand sink used by food employees in both bathrooms. Sign provided to operator.
Nonfood-contact surface soiled with grease, food debris, dirt. 1) Gasket of Lower reach in under Sushi station Soiled. 2) Door of oven soiled
Wall soiled with accumulated grease, food debris. Wall behind employees handwashing sink next to walk in cooler in kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Stored in sanitizer bucket.
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed personal phone rom prep table and proceeded to continue working with ready to eat food without washing hands. Reviewed proper handwashing procedures. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of Raw shell eggs stored above miso soup base in walk in cooler. Chef inverted.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Buckets of sauces stored on floor in walk in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. 3 Ceiling tiles show damage in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table next to ready to eat food. Employee removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing large loose watch.
Gasket in lowboy at Sushi Station in disrepair.
Dec 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. At the front counter sushi bar non-food grade paper stored with sushi rice.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish and when done also cut fruits without changing gloves and washing hands. Educated operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler butter (47F - Cold Holding); cream cheese (48F - Cold Holding). Per operator out of temperature overnight as well as remained in walk in cooler. Per operator not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler butter (47F - Cold Holding); cream cheese (48F - Cold Holding). Per operator out of temperature overnight as well as remained in walk in cooler. Per operator not prepared or portioned today. See stop sale.
Handwash sink used for purposes other than handwashing. Handwashing sink used to wash wiping cloth. Operator educated on proper use.
No soap provided at handwash sink. In the kitchen next to cook line no soap available. Employee placed soap on sink.
Buildup of food debris/soil residue on equipment door handles. At sushi bar. Reach in cooler door handle and beverage cooler lid touched by soiled gloves that had previously touched raw tuna. Operator cleaned.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand washing sink at sushi bar.
Feb 19, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed PIC touching ready to eat salad using bare hand.PIC educated about the proper procedure to be used to handle ready to eat food.
Non-food grade paper/paper towel used as liner for food container. Observed in low boy cooler and sushi station, none food grade paper used to line salmon.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in freezer, raw octapus stored next to cooked pork. Employee removed and stored appropriately.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler crab (55F - Cold holding). Per operator, item was thawed at room temperature at approximately 11:00. Item has been out of temperature for approximately 2 hours. Item placed in freezer to rapid cool. Second temperature second temperature 49F at 1:54).
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed baby octopus (51F @ 1:12 - Cold Holding since 10:30, second temperature 53F at 2:00); krab salad (48F at 1:15 - Cooling since 10:30, second temperature 49F at 2:00); sea food mix (53F @ 1:12 - Cold Holding since 10:30, second temperature 54F at 2:00). Items are being cooled in walk-in cooler which is at an ambient temperature of 50F.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at rice cooker station, in use utensil held at 125F.
Jan 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at tuna bar; tuna (44F @ 3:45- Cooling since 12:00); cream cheese (43-51F @ 3:45- Cooling since 12:00); imitation crab (44F @ 3:45- Cooling since 12:00); eel (44F since 3:45- Cooling since 12:00). Unit was not working properly resulting in items not cooling effectively. Items placed in freezer to rapid cool. Items cooled between 43and 40F at 3:15.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon handle stored above fish eggs in low boy cooler at sushi station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed microwave oven soiled with food debris.
Stored food not covered. Observed imitation crab stored uncovered in low boy cooler across from cook line in kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table in kitchen. PIC placed wiping cloth in sanitizer solution.
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored touching ready to eat pound cake in reach in freezer.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed some menu items not identified as raw.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed Ice machine with an accumulation of black mold like debris.
In-use tongs stored on equipment door handle between uses. Observed tong stored over stove handle in kitchen. Employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop stored in standing water at 131F in prep area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table across from cook line.
Aug 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed: - Raw octopus touching cooked vegetable gusa in reach in freezer across from cook line. - Cooked vegetables stored below raw sea food in reach in freezer in passage area.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Kaoru K. Expired 10/16/2018
May 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed: - Raw octopus touching cooked vegetable gusa in reach in freezer across from cook line. - Cooked vegetables stored below raw sea food in reach in freezer in passage area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - low boy cooler at sushi bar. Observed cooked salmon (51-56F - Cold Holding); orange fish eggs (46F - Cold Holding); eel (46F - Cold Holding); imitation krab (45F - Cold Holding). Per operator, items have been in cooler since the day prior to inspection. Items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - low boy cooler at sushi bar. Observed cooked salmon (51-56F - Cold Holding); orange fish eggs (46F - Cold Holding); eel (46F - Cold Holding); imitation krab (45F - Cold Holding). Per operator, items have been in cooler since the day prior to inspection. Items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Bottle containing toxic substance not labeled. Observed unlabeled bottles containing soap and degreaser at sink in dish area.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Kaoru K. Expired 10/16/2018
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 thawed in reduced oxygen packaging in igloo at sushi bar.
Food stored on floor. Observed: - Avocado stored on floor in walk-in cooler - Soy sauce stored on floor in kitchen.
In-use tongs stored on equipment door handle between uses. Observed tongs stored over stove handle.
Mar 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
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 0ppm.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employees handling ready to eat sushi without the use of gloves.
Nonfood-grade bags used in direct contact with food. Observed non food grade bag used to hold spices. PIC removed bags.
Raw animal food stored over/not properly separated from ready-to-eat food. - Observed opened bag of raw scallop stored beside ice cream in freezer in kitchen. - Observed raw shrimp stored with desserts. Items not commercially packaged.
Handwash sink used for purposes other than handwashing. Observed container stored in hand wash sink. PIC removed and stored appropriately.
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 thawed in reduced oxygen packaging. PIC removed fish from packaging.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cap stored next to measuring cup. Observed employee cell phone stored on shelf next to food preparation utensils. Employee removed.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table in kitchen. PIC removed and placed in laundry bucket.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.