FORT MYERS, FL. State inspectors visiting Kumo Six Mile on Dani Drive on July 29 found food sourced from suppliers the restaurant could not verify, shellfish with no traceability records, and evidence that employees were not reporting illness symptoms before handling food. The restaurant logged 10 high-severity violations and 4 intermediate violations in a single inspection. It was not closed.
The facility has now accumulated 241 total violations across 37 inspections on record. That number is not a streak of bad luck. It is a pattern.
What Inspectors Found
The food sourcing violation is the one that should stop any regular customer cold. When a restaurant cannot verify where its food comes from, there is no supply chain to trace if someone gets sick. At a sushi restaurant, where much of what is served is raw or lightly cooked, that gap is not administrative. It is a direct exposure risk.
The shellfish traceability failure compounds that. Oysters, clams, and mussels served without proper identification tags cannot be traced to a harvest location or date if a customer becomes ill. That is the entire purpose of the shell stock record system.
Inspectors also cited employees for not reporting illness symptoms before handling food. That violation sits alongside improper handwashing technique and inadequate handwashing facilities. All three were documented in the same visit, at the same restaurant, on the same day.
Toxic substances were found improperly identified, stored, or used. The inspection record does not specify which substances or where they were stored in relation to food. The violation was marked high-severity.
What These Violations Mean
Food from unapproved sources means the restaurant was using ingredients that had not passed through USDA or FDA-regulated supply chains. At a sushi restaurant, that includes fish served raw. If that fish carried Listeria or Salmonella, and the source cannot be identified, public health investigators have nothing to trace.
The illness reporting failure is the violation that most directly threatens the people sitting at the tables. Food workers are the most common vector in norovirus outbreaks. When a sick employee handles raw fish, rice, or any food without being required to report symptoms or stay home, the restaurant becomes a transmission point. The inspection record shows this was not addressed before the inspector arrived.
Undercooking is a separate pathway. Salmonella survives in poultry below 165 degrees Fahrenheit. The violation was cited without a consumer advisory on the menu, meaning customers who might have assumed their food was fully cooked had no warning otherwise. Elderly diners, pregnant women, and anyone immunocompromised are at acute risk from undercooked protein.
Improper sewage disposal, cited as an intermediate violation, introduces fecal contamination risk into a facility where food is being prepared and plated. That violation appeared in the same inspection as inadequate handwashing infrastructure. The two together describe a kitchen where basic hygiene barriers were failing simultaneously.
The Longer Record
Kumo Six Mile: Recent Inspection History
Kumo Six Mile has never been emergency-closed. Across 37 inspections and 241 total violations on record, the state has not once determined the risk was severe enough to lock the doors.
The July 29 inspection was not an outlier. The facility logged 9 high-severity violations in July 2025, 6 in both March and November of 2025, and 5 in December 2025. High-severity violations have appeared in every inspection in the recent record. The categories shift slightly from visit to visit, but the volume does not.
The July 29 count of 10 high-severity violations is the highest single-inspection total in the recent record. It came six months after a January inspection that found 4 high-severity violations, which was the lowest count in the data going back to mid-2024.
Kumo Six Mile remained open after the July 29 inspection.
