Kumo Six Mile

7950 Dani Dr Unit 345, Fort Myers, FL 33966 · Permanent Food Service · License 4606365

Official report

out of 100

Grade F

Safety score 37 of 100

Latest visit: Aug 6, 2026

What drove the grade

Non-food grade paper/paper towel used as liner for food container.High priority · 20 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
4 high priority (2 fixed on the spot), 5 intermediate (2 fixed on the spot), 12 basic (1 repeat); basic violations cost 12 at most
-43
Complaint after follow-up on Aug 6
Counts in full until a follow-up finds the problems fixed
-20
Safety score37

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul292026

Routine inspection

21 violations found · Inspector came back once

Follow-up visitAug 6, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
13 violations still not corrected:
- 2 High priority
- 3 Intermediate
- 8 Basic
What was still cited
High priority2
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Ran dishmachine twice, chlorine sanitizer at 0ppm.
  Administrative complaint
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
  No paper towels or mechanical hand drying device provided at handwash sink at bar.
  More time given
Basic8
- Code 08, Food protection and cross-contamination: Stored food not covered.
  More time given
  Food stored on floor.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
  Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  More time given
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster behind bar.
  More time given
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  More time given
Official report, on the Florida DBPR website
First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 4 High priority
- 5 Intermediate
- 12 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: 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.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed tuna (50°F - Cold Holding) in sushi display case. Observed roe (66°F - Cold Holding) outside of sushi display, the manager placed in reach in cooler.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: 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.
- Code 22, Food-contact surfaces clean and sanitized: 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.
Intermediate5
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed handwash sink at cook line blocked by a cart.
  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.
  Fixed on the spot
  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.
  Fixed on the spot
Basic12
- Code 06, Food properly thawed: 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.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed raw beef in walk in freezer not covered.
  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.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice at server wait station, the manager removed the scoop.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
- Code 22, Food-contact surfaces clean and sanitized: 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.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed metal containers wet nesting above 3 compartment sink.
  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.
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster behind bar.
- Code 35, Insects, rodents, pests and animals: Rear exit door propped open, the manager closed the door.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.