Kumo Six Mile
Last inspected: Jan 8, 2026
47
Score
Inspectors have visited Kumo Six Mile 13 times, with records going back to 2022. The newest entry in the record is dated Jan 8, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have found fewer violations than earlier ones, averaging around nine violations lately and about 11 violations before that.
When inspectors have written things up, “accumulation of black/green mold-like substance” has been the most frequent reason, cited nine times.
Restaurants in Fort Myers average 81, so Kumo Six Mile trails the local norm. The pattern in the record is worth a careful look.
13
Inspections
2
Critical latest
3
Major latest
3
Minor latest
Inspection History
Jan 8, 2026
Complaint Full
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - 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. **Corrected On-Site**
08A-02-6
High Priority - 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. **Corrected On-Site**
03A-02-5
Intermediate - 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. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - 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.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near dish machine.
31B-02-4
Basic - Bowl or other container with no handle used to dispense ice for ice machine at server wait station.
14-01-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - 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. **Corrected On-Site**
06-01-5
47
Dec 22, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - 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. **Corrected On-Site**
01B-13-4
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - 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. **Corrected On-Site**
31A-09-4
Intermediate - 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. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine at server wait station and in kitchen near exit door.
22-20-5
Basic - Accumulation of debris on top of warewashing machine.
16-21-4
Basic - 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. **Corrected On-Site**
06-09-1
47
Jul 24, 2025
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - 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. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-24: Observed raw shrimp over unwashed produce (lemons and oranges) in walk-in cooler. **Admin Complaint**
08A-04-5
High Priority - - From initial inspection : High Priority - 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. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-07-24: Observed raw beef 45F, raw shrimp 45F and raw lobster 47F in walk-in cooler. The operator moved all raw products in walk-in freezer. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning** - From follow-up inspection 2025-07-24: Observed No Manager or person in charge has knowledge of reporting responsibility or restrictions. **Admin Complaint**
11-05-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. **Warning** - From follow-up inspection 2025-07-24: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - 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/ **Warning** - From follow-up inspection 2025-07-24: Observed No Certified Manager present with 4 or more employees working. **Admin Complaint**
53A-05-6
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2025-07-24: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-24: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler across from ice machine gasket torn. **Warning** - From follow-up inspection 2025-07-24: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - 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. **Warning** - From follow-up inspection 2025-07-24: Observed Walk-in Cooler ambient temperature 46F. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2025-07-24: Observed Ice Machine interior soiled. **Time Extended**
22-20-5
43
Jul 16, 2025
Complaint Full
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - 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. **Corrected On-Site** **Warning**
08A-04-5
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
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. **Warning**
22-41-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning**
11-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. **Warning**
22-02-4
Intermediate - 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. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - 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/ **Warning**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
36-34-5
Basic - 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. **Warning**
14-74-7
Basic - 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. **Repeat Violation** **Warning**
06-09-1
Basic - Equipment in poor repair. Observed reach-in cooler across from ice machine gasket torn. **Warning**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. The operator removed utensils from container of water. **Corrected On-Site** **Warning**
10-07-4
Basic - 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. **Repeat Violation** **Warning**
12B-13-4
Basic - Stored food not covered. Observed food not covered (carrots and onions) on prep table across from ice machine. **Warning**
08B-12-5
27
Mar 18, 2025
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
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. Observed dish machine at 0ppm chlorine. Operator chanted chemical bucket and dish machine now tests at 50ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - 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. **Corrective Action Taken**
12A-29-4
High Priority - 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. **Repeat Violation**
14-86-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles as soiled in kitchen.
36-34-5
Basic - 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. **Repeat Violation**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment, on reach in cooler on cook line in between cooler and steam table. **Repeat Violation**
10-17-4
Basic - 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.
23-03-4
47
Nov 13, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
52
Apr 10, 2024
Complaint Full
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
90
Apr 3, 2024
Complaint Full
3 critical violations. 5 minor violations.
View 8 violations
High Priority - 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. **Warning**
14-86-1
High Priority - 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. **Repeat Violation** **Warning**
08A-05-6
High Priority - 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). **Repeat Violation** **Warning**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - 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. **Corrected On-Site** **Warning**
14-01-5
Basic - 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. **Warning**
06-09-1
Basic - 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. **Warning**
10-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelf in walk in cooler as rusted. **Warning**
14-17-4
50
Feb 28, 2024
Routine - Food
1 critical violation. 8 major violations. 8 minor violations.
View 17 violations
High Priority - 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 **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - 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. **Corrective Action Taken**
11-07-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
11-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at cooks line is soiled and not cleanable.
22-02-4
Intermediate - 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 **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at sushi bar used to defrost fish.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - 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/
53A-05-6
Intermediate - 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.
53A-14-4
Basic - 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 **Repeat Violation**
22-20-5
Basic - Clean equipment/dishware/utensils stored next to handwash sink by dishwasher area area exposed to splash.
24-27-4
Basic - Cutting board at cooks line has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Observed buckets of sauces and bag of carrots stored on floor in Walk-in cooler.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment at cooks line. Observed employee remove knifes. Repeat 11-20-23 **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - 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 **Repeat Violation**
10-07-4
Basic - 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.
06-01-5
Basic - Wait staff reach-in cooler shelves with rust that has pitted the surface.
14-33-4
26
Nov 20, 2023
Complaint Full
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - 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.
08A-05-6
Intermediate - 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. **Corrected On-Site**
11-27-4
Intermediate - 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.
31A-09-4
Intermediate - 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. **Corrective Action Taken**
11-26-1
Basic - 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.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed container used as a scoop in batter near fryers. **Repeat Violation**
14-01-5
Basic - Cloth used as a food-contact surface. Observed cloth in direct contact with cut cucumbers in walk in cooler.
21-05-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap under door from kitchen to outside.
35B-01-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed whisks in standing water at 55F. Operator removed water from container. **Corrected On-Site**
10-07-4
47
Apr 26, 2023
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed avocados in walk in cooler.
08A-04-5
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink near dish machine. Operator refilled soap dispenser. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sushi fish at counter not date marked.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed cup used as scoop in ice machine in service area.
14-01-5
Basic - Cloth used as a food-contact surface. Observed cloth in direct contact with cut celery in walk in cooler.
21-05-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap under back door. **Repeat Violation**
35B-01-4
Basic - 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.
10-17-4
58
Mar 30, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wiping hands on pants while engaging in food preparation. Educated the manager on talking to cooks about touching cloths or face while engaging in food preparation. **Corrective Action Taken**
12A-28-4
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 pork in walk-in cooler. The manager stated they will re-arrange the raw chicken to the bottom of walk-in cooler. **Corrective Action Taken**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
22-02-4
Intermediate - 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. Emailed manager DBPR Form HR 5030-103. **Corrective Action Taken**
11-26-1
Intermediate - 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. Emailed manager DBPR Form HR 5030-104. **Corrective Action Taken**
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed boxes of food on floor in walk-in freezer.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
43
Aug 25, 2022
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. Observed improperly stored medicine above bulk bags of rice. Operator moved item for proper storage. **Corrected On-Site** **Warning**
41-07-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel in direct contact with multiple items in sushi bar area. **Warning**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler: Krab (48F - Cold Holding); shrimp (50F - Cold Holding); cut vegetables (49F - Cold Holding); ambient air (47F - Cold Holding). Operator states that they received delivery today. Operator instructed employees to keep door shut for rapid cooling. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine near back door as soiled. **Warning**
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed damage to back screen door creating gap. Operator states that they are undergoing renovations starting 09-01-2022. **Warning**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves over reach in cooler near back door as soiled. **Warning**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk in cooler as rusted and pitted. **Warning**
14-17-4
52
Frequently Asked Questions
When was Kumo Six Mile last inspected?
The most recent health inspection at Kumo Six Mile on file is from Jan 8, 2026. The public record contains 13 inspections in total.
What is the most common violation at Kumo Six Mile?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited nine times, more than any other issue at Kumo Six Mile.
How does Kumo Six Mile compare to other restaurants in Fort Myers?
Kumo Six Mile most recently scored 47 out of 100, which is lower than the Fort Myers average of 81.
Has Kumo Six Mile's inspection record improved over time?
Yes. Recent inspections at Kumo Six Mile have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Kumo Six Mile means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Kumo Six Mile inspected?
Based on the inspection history on file, Kumo Six Mile is inspected around four times per year on average.
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