KUMO FLORIDA INC.
637 KRISTINE WAY, The Villages FL 32163 · 352-235-9323
Last inspected May 29, 2026 · 7 visits since July 2023
FEB 24
AUG 24
JUN 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee used squeegee to remove juice from raw chicken of table then flipped rice into pan without washing hands. Spoke with manager.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pan of raw shrimp on shelf over sauce.
Handwash sink not accessible for employee use at all times. Sink in ware wash area has trash can in front of it. Moved during this inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen entrance. Filled during this inspection.
Show the remaining 4 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using Time as a Public Health Control (TPHC) for sushi rice and shrimp tempura.
Bowl or other container with no handle used to dispense food. Bowl in rice and sauce. Manager removed all.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over prep table on cook line. Moved during this inspection.
Employee preparing food in customer section of dining area. Employee putting sauce in cups at front counter. Manager instructed employee to move to kitchen.
Nov 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior lid of rice warmer on cook line Can opener blade
Food stored on floor. Tub of chicken on the floor while employee was prepping. Employee stacked tub onto bucket to remove from the floor.
In-use knives stored in cracks between pieces of equipment. Knives stored between cooler and prep table in kitchen. Operator removed.
Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer bucket at front counter mixed with soap and chlorine sanitizer.
Jun 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Observed: 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. Dishwasher chlorine 0ppm first 3 times tested. Upon investigation found that chlorine container was empty. Operator replaced container with a new one retested dishwasher at 100 ppm. Priority: High Priority
Observed: Employee personal food not properly identified and segregated from food to be served to the public. Employee removed food from shelf in walk in freezer and food items on dry storage shelf in prep area. Priority: Basic
Observed: Food stored on floor. Bags of carrots on floor of walk in cooler. Priority: Basic
Observed: No copy of latest inspection report available. Priority: Basic
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate7 Basic
Show 15 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels being used to wrap fish on sushi station and line cucumbers in walk-in. Discusses with operator the importance of using food grade materials.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator unable to show proof from company True World Foods. Operator contacted company. Owner took sea bass off menu to be served raw. Parasite destruction received for salmon.
Nonfood-grade containers used for food storage - direct contact with food. Operator using plastic shopping bags to store meat in walk in cooler. Discussed using food safe containers to store food.
Stop Sale issued due to adulteration of food product. 9 packages of tuna thawed in walk in cooler not removed from ROP.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roe 50F held on counter at 11:30am second temperature 46F cooling 11:45 am 1st temp tempura batter 79F held on counter, second temperature 50F cooling at 1:30pm Fish roe and batter were placed on counter at time of opening of restaurant. Operator placed food in walk in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Instructed operator to obtain vacuum breaker.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked in dish area by boxes. Discussed that handwashing sinks need to be e accessible at all times. Boxes moved by employee.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked rice not being held on time out on counter. Manager provided and filled out paperwork for time as a public health control.
Bowl or other container with no handle used to dispense food. Numerous containers in kitchen with rice/dry goods with bowls used as scoops and scoops with handles touching food products. Discussed that all scoops need to have handles and not touch food product.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard on floors in back dish area. Discussed not using cardboard on floors with manager.
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. 9 packages of tuna thawed in walk in not removed from ROP. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on front counter manager moved.
Food stored on floor. Containers of food on floor in walk in coolers and throughout kitchen. Discussed with manager importance of keeping food six inches off the ground.
Reuse of single-service or single-use articles. Single Serb soy sauce containers being reused for food storage. Discussed that they cannot be reused and food grade containers need to be obtained.
Stored food not covered. Container of onions already peeled and prepped in walk in cooler uncovered. Discussed with operator that onions needed to covered.
Apr 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. Containers by fryer with fried shrimp lined with paper towels
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in pans dripping onto soy sauce bucket. See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk in freezer. Operator corrected shelves.
Stop Sale issued due to food not being in a wholesome, sound condition. Soy sauce contaminated with raw chicken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried rice (51F - Cold Holding); white rice (53F - Cold Holding) operator states rice was out of refrigeration for approximately 45 minutes. Operator placed rice in walk in cooler to rapidly chill.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Plastic storage containers used as scoops in bulk food storage containers.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths around kitchen
Jul 5, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips
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.