🪰1,188,817 violations tracked across 67 Florida counties

KOUME JAPANESE RESTAURANT

11905 W SUNRISE BLVD, PLANTATION, FL 33323

License #1619251

🍱 Japanese/Sushi ℹ️
65 Grade F / 100

Failing Health Score

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Latest inspection
July 30, 2026 · 22 findings · 6 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on July 30, 2026 shows 22 observation rows: 6 critical, 1 major, and 15 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
22
Coverage note
Inspector notes linked where available

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Community reaction

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Community pulse

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KOUME JAPANESE RESTAURANT has a rough inspection history. Would you risk it?

F record

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Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗
  • Disposition: Administrative complaint recommended
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container with ice on prep table- ; Krab Meat (41-50F - Cold Holding). Per cook food item in unit less than 4 hours. Items not prepared or portioned today. Observed container overfilled. Cook moved to lower reach in cooler to quick chill.
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Beef (90F - Hot Holding). Per chef food item in unit less than 2 hours. Observed no temperature control. Employee moved to reach in cooker to quick chill.
  • [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish put on gloves but failed to wash hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
  • [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw ground beef stored above container of raw shrimps in Lowboy across from Stove in kitchen. Chef inverted during inspection.
  • [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Stored in sanitizer bucket.
  • [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table next to clean containers.
  • [36-27-5] Wall soiled with accumulated grease, food debris. Wall behind employees handwashing sink next to walk in cooler in kitchen.
  • [14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup stored in container of salt on shelf next to walk in cooler. Removed during inspection.
  • [31B-04-4] No handwashing sign provided at a hand sink used by food employees in both bathrooms. Sign provided to operator.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw shell eggs stored above case of miso soup base in walk in cooler. Chef inverted
  • [10-20-4] In-use tongs stored on oven door handle between uses. Removed during inspection.
  • [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 119F. Chef brings temperature higher.
  • [11-05-4] Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Sign provided to operator.
  • [12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on pants and reached out for clean plates to put away without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
  • [14-11-5] Gasket of reach in cooler front counter in poor repair.
  • [14-69-4] Ice buildup in reach-in freezer. Single door reach in next to exit door.
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt. 1) Gasket of Lower reach in under Sushi station Soiled. 2) Door of oven soiled
  • [36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Several tiles in disrepair. Back of the house.
  • [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf next to clean containers at front counter.
  • [08B-38-4] Containers of fruits and Vegetables stored on floor in walk in cooler. Elevated during inspection.
  • [08B-47-4] Food not stored at least 6 inches off of the floor. Cases of oils stored on floor next to exit door.
  • [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
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