Kumo Japanese Steak House
Last inspected: Feb 19, 2026
100
Score
Kumo Japanese Steak House appears in inspection records 12 times, starting in 2022. The most recent visit was on Feb 19, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about seven violations before that.
When inspectors have written things up, “raw animal foods not properly separated” has been the most frequent reason, cited three times.
That puts the facility ahead of the local pack: the average Cape Coral restaurant scores 77. The record reflects steady performance over time.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
No violations found.
100
Dec 7, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
90
Nov 5, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - Manager or person in charge lacking proof of food manager certification. Operator will obtain within 60 days. **Warning**
53A-01-7
90
Oct 29, 2025
Complaint Full
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed zucchini in walk in cooler. Operator moved food to proper storage. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat butter in walk in cooler. Operator moved food to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored over raw fish in walk in cooler. Operator moved foods to,proper storage. This is a repeat violation from the previous inspection dated 09-17-2025 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken no longer commercially packaged stored over raw beef no longer commercially packaged in walk in freezer. Operator moved food to,proper storage. **Corrected On-Site**
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink behind bar used as a dump sink.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tempura shrimp made per operator, 24 hours prior not date marked.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Cup without handle used as scoop in rice that is not holding. Operator removed cup **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Case of avocados on floor in hibachi dining room.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath and on the sides of hibachi cook tops have a heavy buildup of food debris.
23-03-4
39
Sep 17, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Cooks line blocked with buckets. Operator make hand sink accessible **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside soda nozzle behind bar.
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food in prep kitchen without a hair restraint.
13-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cooks line, operator discarded. **Corrected On-Site**
21-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Small what chest freezer in hallway.
14-69-4
61
Feb 24, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
52
Dec 12, 2024
Food-Licensing Inspection
No violations found.
100
Sep 23, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked eggs in stand up reach-in cooler. The manager discarded cracked eggs. **Corrected On-Site**
01B-14-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in bucket with utensils in water. Educated operator to only wash hands in designated handwashing sink. **Corrective Action Taken**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink on cook line blocked by containers and strainers. The manager removed the strainer and container. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board across from cook line soiled **Repeat Violation**
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
47
Jan 5, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (49F - Cold Holding); raw shrimp (48F - Cold Holding); raw scallops (49F - Cold Holding) in reach-in cooler across from cook line. The manager moved all raw products into walk-in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
22-02-4
Basic - Equipment in poor repair. Observed reach-in cooler gasket torn across from cook line.
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice.
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed exterior of microwave soiled.
22-08-4
Basic - Open dumpster lid.
33-16-4
64
Aug 17, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
70
Jan 24, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
70
Aug 18, 2022
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in reach-in cooler. The operator moved raw chicken to bottom of reach-in cooler across from cook line. **Corrected On-Site**
08A-20-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in 3 compartment sink. Educated operator in washing hands in designated hand washing sinks. **Corrective Action Taken**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times by container top across cook line. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit beside cook line.
10-07-4
58
Frequently Asked Questions
When was Kumo Japanese Steak House last inspected?
The most recent health inspection at Kumo Japanese Steak House on file is from Feb 19, 2026. The public record contains 12 inspections in total.
What is the most common violation at Kumo Japanese Steak House?
Across the inspection record, “raw animal foods not properly separated” has been cited three times, more than any other issue at Kumo Japanese Steak House.
How does Kumo Japanese Steak House compare to other restaurants in Cape Coral?
Kumo Japanese Steak House most recently scored 100 out of 100, which is higher than the Cape Coral average of 77.
Has Kumo Japanese Steak House's inspection record improved over time?
Yes. Recent inspections at Kumo Japanese Steak House have averaged around one violation per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Kumo Japanese Steak House means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Kumo Japanese Steak House inspected?
Based on the inspection history on file, Kumo Japanese Steak House is inspected around three times per year on average.
Nearby Restaurants