KUMO SIX MILE
7950 DANI DR UNIT 345, Fort Myers FL 33966 · 646-469-0711
Last inspected Aug 6, 2026 · 12 visits since November 2023
MAR 25
JUL 25
DEC 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025059723 | Jul 24, 2025 | Sep 16, 2025 | $1,400 |
| 7--2024021102 | Feb 28, 2024 | May 21, 2024 | $200 |
| 7--2021033546 | Jun 4, 2021 | Aug 11, 2021 | $200 |
Inspection history
12 visits, newest first
Aug 6, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
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. Ran dishwasher twice, the chlorine sanitizer tested 0ppm.
Non-food grade paper/paper towel used as liner for food container. Observed cardboard in direct contact with ready to eat salads in expo cooler.
Handwash sink not accessible for employee use at all times. Observed handwash sink at cook line blocked by a cart.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Show the remaining 9 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink at bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed buildup in ice machine at server wait station and in kitchen.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean plates and dishes on shelf next to handwash sink at dish machine exposed to splash.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting above 3 compartment sink.
Food stored on floor. Observed containers of soy sauce stored on floor near dishwashing area. Observed boxes of shrimp stored on floor in walk in freezer.
Ice buildup in walk-in freezer.
Stored food not covered. Observed raw beef in walk in freezer not covered.
Waste line missing at soda gun holster behind bar.
Wet mop not stored in a manner to allow the mop to dry.
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority5 Intermediate12 Basic
Show 21 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. Ran dishwasher twice, the chlorine sanitizer tested 0ppm.
Non-food grade paper/paper towel used as liner for food container. Observed cardboard in direct contact with ready to eat salads in expo cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 yellowfin tuna fillets fully thawed in reduced oxygen packaging bearing a label indicating that it is to remain frozen until time of use. The manager discarded the fillets.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (50F - Cold Holding) in sushi display case. Observed roe (66F - Cold Holding) outside of sushi display, the manager placed in reach in cooler.
Equipment drain line draining into handwash sink. Observed drain line from sushi display case in handwash sinks at sushi counter. The manager removed the lines.
Handwash sink not accessible for employee use at all times. Observed handwash sink at cook line blocked by a cart.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink at bar.
No soap provided at handwash sink at bar. The manager placed soap at the handwash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed buildup in ice machine at server wait station and in kitchen.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean plates and dishes on shelf next to handwash sink at dish machine exposed to splash.
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 6 yellowfin tuna fillets fully thawed in reduced oxygen packaging bearing a label indicating that it is to remain frozen until time of use. The manager discarded the fillets.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting above 3 compartment sink.
Food stored on floor. Observed containers of soy sauce stored on floor near dishwashing area. Observed boxes of shrimp stored on floor in walk in freezer.
Ice buildup in walk-in freezer.
Ice scoop handle in contact with ice at server wait station, the manager removed the scoop.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple employee beverages in expo cooler, the manager removed the items.
Rear exit door propped open, the manager closed the door.
Stored food not covered. Observed raw beef in walk in freezer not covered.
Waste line missing at soda gun holster behind bar.
Wet mop not stored in a manner to allow the mop to dry.
Jan 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored above cut zucchini in walk in cooler. The operator relocated the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (48F - Cold Holding) at reach in cooler on cooks line, the operator relocated to the walk in cooler.
Handwash sink not accessible for employee use at all times. Multiple containers stored in handwash sink near 3 compartment sink. The operator removed the containers.
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/ No certified food manager present; 5 employees actively involved in food prep in the kitchen.
No paper towels or mechanical hand drying device provided at handwash sink near dish machine.
Bowl or other container with no handle used to dispense ice for ice machine at server wait station.
Ice buildup in walk-in freezer.
Time/temperature control for safety food thawed in an improper manner. Still frozen shrimp thawing in prep sink submerged in water, the operator turned on running water to properly continue thawing.
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed individual sealed canned and bottled drinks stored in ice bin for soda fountain. The items were removed and the operator discarded the ice. Commercially processed reduced oxygen packaged yellowfin tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in reach in cooler in kitchen. Educated operator on correct process and operator discarded the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roe (45F - Cold Holding) located at sushi counter, operator states was placed in reach in cooler less than an hour prior, moved to a different reach in cooler to bring to temperature.
Handwash sink not accessible for employee use at all times. Multiple buckets stored in front of handwash sink near 3 compartment sink. The operator relocated the buckets.
Handwash sink used for purposes other than handwashing. Spoons stored inside dump grate inside handwash sink at 3 compartment sink. The operator removed the spoons and grate.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of black/green mold-like substance in the interior of the ice machine at server wait station and in kitchen near exit door.
Accumulation of debris on top of warewashing machine.
Commercially processed reduced oxygen packaged yellowfin tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in reach in cooler in kitchen. Educated operator on correct process and operator discarded the items.
Jul 24, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw steaks over unwashed produce in walk-in cooler. The operator moved the raw steak under the produce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (46F - Cold Holding); raw shrimp (47F - Cold Holding) in walk-in cooler. The operator moved raw beef and raw shrimp to walk-in freezer.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
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/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk-in cooler ambient temperature 46F.
Equipment in poor repair. Observed reach-in cooler across from ice machine gasket torn.
Jul 16, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority4 Intermediate9 Basic
Show 16 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.
Raw animal food stored over or with unwashed produce. Observed raw steaks over unwashed produce in walk-in cooler. The operator moved the raw steak under the produce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (46F - Cold Holding); raw shrimp (47F - Cold Holding) in walk-in cooler. The operator moved raw beef and raw shrimp to walk-in freezer.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
Handwash sink not accessible for employee use at all times. Observed handwashing sink in bar blocked by juices. The operator removed the bottle of juices from handwashing sink.
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/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk-in cooler ambient temperature 46F.
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 fish bearing label not being removed from reduced oxygen package.
Equipment in poor repair. Observed reach-in cooler across from ice machine gasket torn.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. The operator removed utensils from container of water.
Opened employee beverage container in a cold holding unit with food to be served to customers. The operator removed open drink from reach-in cooler under front counter.
Stored food not covered. Observed food not covered (carrots and onions) on prep table across from ice machine.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 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 dish machine at 0ppm chlorine. Operator chanted chemical bucket and dish machine now tests at 50ppm chlorine.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles as soiled in kitchen.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use knife/knives stored in cracks between pieces of equipment, on reach in cooler on cook line in between cooler and steam table.
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.
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed paper towels used to line containers of fish at sushi counter.
Pesticide-emitting strip present in food prep area. Observed fly strip near cook line. Operator discarded item.
Raw animal food stored over/not properly separated from ready-to-eat food.
Buildup of food debris/soil residue on equipment door handles. Observed soiled gaskets on reach in coolers on sushi line.
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.
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.
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.
Apr 10, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelf in walk in cooler as rusted.
Apr 3, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
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.
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.
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).
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
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.
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.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelf in walk in cooler as rusted.
Feb 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 1 high priority.
1 High priority8 Intermediate8 Basic
Show 17 findings ▾
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
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.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at cooks line is soiled and not cleanable.
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
Handwash sink used for purposes other than handwashing. Observed hand wash sink at sushi bar used to defrost fish.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/
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.
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
Clean equipment/dishware/utensils stored next to handwash sink by dishwasher area area exposed to splash.
Cutting board at cooks line has cut marks and is no longer cleanable.
Food stored on floor. Observed buckets of sauces and bag of carrots stored on floor in Walk-in cooler.
In-use knife/knives stored in cracks between pieces of equipment at cooks line. Observed employee remove knifes. Repeat 11-20-23
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
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.
Wait staff reach-in cooler shelves with rust that has pitted the surface.
Nov 20, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
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.
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.
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.
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.
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.
Bowl or other container with no handle used to dispense food. Observed container used as a scoop in batter near fryers.
Cloth used as a food-contact surface. Observed cloth in direct contact with cut cucumbers in walk in cooler.
Exterior door has a gap at the threshold that opens to the outside. Observed gap under door from kitchen to outside.
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed whisks in standing water at 55F. Operator removed water from container.
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.