Koume Japanese Restaurant
11905 W Sunrise Blvd, Plantation, FL 33323 · Permanent Food Service · License 1619251
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection6 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 15 basic (3 repeats); basic violations cost 12 at most-34
- Administrative complaint on Jul 30Counts in full until a follow-up finds the problems fixed-20
- Safety score46
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Container with ice on prep table- ; Krab Meat (41-50°F - 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.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked Beef (90°F - 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.
Fixed on the spot
Code 08, Food protection and cross-contamination: 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
Fixed on the spotRepeat violationAdministrative complaint
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.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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.
Fixed on the spot
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.
Fixed on the spot
Intermediate1
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Sign provided to operator.
Fixed on the spot
Basic15
Code 08, Food protection and cross-contamination: Containers of fruits and Vegetables stored on floor in walk in cooler.
Elevated during inspection.
Fixed on the spotRepeat violation
Food not stored at least 6 inches off of the floor.
Cases of oils stored on floor next to exit door.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Water temperature 119°F. Chef brings temperature higher.
In-use tongs stored on oven door handle between uses.
Removed during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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.
Code 14, Food-contact surfaces designed and maintained: 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.
Fixed on the spot
Gasket of reach in cooler front counter in poor repair.
Repeat violation
Ice buildup in reach-in freezer.
Single door reach in next to exit door.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths stored on prep tables in kitchen. Stored in sanitizer bucket.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt.
1) Gasket of Lower reach in under Sushi station Soiled. 2) Door of oven soiled
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in both bathrooms.
Sign provided to operator.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris.
Wall behind employees handwashing sink next to walk in cooler in kitchen.
Ceiling/ceiling tile shows damage or is in disrepair.
Several tiles in disrepair. Back of the house.
Code 40, Employee personal belongings: 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.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.