Kumo Japanese Steak House

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F.on make table of sushi counter fish eggs (60°F - Cold Holding), per operator less than one hour. Operator moved food to cooler to cool.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with unwashed produce. Raw lobster tail stored directly over case of lemons in walk in cooler. This is a repeat violation from the previous inspection dated 10-29-2025 Operator moved foods to proper storage.
  • Basic: Stored food not covered. Breaded chicken stored uncovered on shelf inside walk in freezer
  • Basic: Food stored on floor. Two cases of avocados on floor under storage shelves. Operator moved food to,proper storage.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Bowl used as scoop in large container of rice in walk in cooler. Observed operator correct violations in order to meet inspection standards.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside small reach in freezer by dish machine.
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin in wait station.
  • 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. After three attempts at the surface of the plate Dishwasher (Chlorine 00ppm)
• Plumbing and backflow prevention
  • Basic: Water draining onto floor surface. Water draining from behind ice well behind bar.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. One live roach observed on floor of wait station, 7 live roaches observed on dish machine. Operator began cleaning and sanitizing areas during inspection.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris on cooks line, under ice machine in wait station and floor of sushi bar.