Kobe Express
Last inspected: Apr 17, 2026
37
Score
Public records show 10 inspections at Kobe Express stretching back to 2022. Kobe Express was last inspected on Apr 17, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near nine violations per visit.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded four times.
By comparison, the average Palm Bay facility scores 76, putting Kobe Express on the weaker side. The pattern in the record is worth a careful look.
10
Inspections
2
Critical latest
4
Major latest
6
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 oz of yellowfin tuna thawed in vacuumed seal. **Corrective Action Taken**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef, raw scallops, and raw shrimp stored over cooked noodle and vegetables in large make table lower storage. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in back kitchen blocked by rack on floor.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in back kitchen. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink in back kitchen. **Corrected On-Site**
31B-03-4
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. Angel has not received food handler training and been at establishment for more than 60 days.
53B-13-5
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. 4 oz of yellowfin tuna thawed in vacuum seal. **Corrective Action Taken**
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door approximately 1/2". **Repeat Violation**
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. House made sauce in bucket, cut carrots in bucket, and kettle with sauce on floor in back kitchen. **Corrected On-Site**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two spatulas in dirty water at 71f on griddle. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large make table gaskets soiled with debris.
23-03-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line shelf under microwave. Cardboard under rice maker front line. **Corrected On-Site**
14-45-4
37
Feb 9, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Juan and Angle working with food service duties but have no signed employee reporting agreement. Provided to operator. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-02-09: Angle no longer employed. Juan not present operator unsure if he has signed reporting agreement. **Time Extended**
11-04-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice maker water cup for recycling melted ice soiled. - From follow-up inspection 2026-02-09: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside.1" gap under back door. - From follow-up inspection 2026-02-09: **Time Extended**
35B-01-4
78
Dec 10, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Juan and Angle working with food service duties but have no signed employee reporting agreement. Provided to operator. **Corrective Action Taken** **Warning**
11-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoked ell five pieces stored on top of bins in make table for less than 4 hours. Moved to rapid chill. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Three packs of raw tuna 4 oz each not removed from vacuum seal and thawed.
01B-13-4
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/ Food manager not on site with four employees working.
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time markings for chicken, rice, and other items with no written plan. Provided to operator. **Corrective Action Taken**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice maker water cup for recycling melted ice soiled.
22-20-5
Basic - Cardboard used to line food-contact shelves. Cardboard use to line shelves under griddle and prep table.
14-05-4
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. Three packs of raw tuna not removed from vacuum seal and thawed
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside.1" gap under back door.
35B-01-4
Basic - Food stored on floor. Soy sauce stored on floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula on cook line in water at 95f. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fire suppression piping over griddle soiled with grease. Both make tables and reach in freezer gaskets soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef out thawing in container. **Corrected On-Site**
06-01-5
35
May 19, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Evidence Front handwashing sink used as dump sink **Repeat Violation**
31A-11-4
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 - Bowl or other container with no handle used to dispense food. Bowl in make chicken on cook line removed by manager **Corrected On-Site**
14-01-5
Basic - Single-service articles improperly stored. Boxes stored on floor for several items in the hallway **Repeat Violation**
25-05-4
Basic - Food stored on floor. Jasmine rice stored on floor- picked up and placed on rack **Corrected On-Site** **Repeat Violation**
08B-38-4
70
Nov 25, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
67
Apr 15, 2024
Complaint Partial
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Raw beef over cooked rice in the reach in cooler. Reach in freezer raw sheet pans of beef stored over bag of ice. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Cutting boards on front line soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Dishes in hand sink on prep area **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Knife and sharpener in the front line hand sink **Repeat Violation**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For rice left out at room temperature **Repeat Violation**
03F-10-5
Basic - Employees cooking and prepping food with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Pipe above grill has grease dripping onto grill surface
36-63-4
Basic - Hood filters heavily soiled.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Boba station **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Jugs of sugar water and soy sauce stored on floor. **Repeat Violation**
08B-38-4
Basic - Raw mushrooms not washed prior to preparation.
08B-39-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 damp towels on the front line counter, 1 on prep table
21-12-4
39
Mar 15, 2024
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
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 Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
22
Aug 22, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
35
Mar 15, 2023
Routine - Food
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Using paper towel to line cut zucchini Using paper towel to line raw salmon and raw tuna **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon on top of wash cut zucchini Raw salmon and tuna over ready to eat sauce and cut zucchini Raw salmon and raw steak over veggies and noodles in freezer Raw steak over ready to eat rice in reach in Provided safe storage guide to operator and educated on proper storage **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk undated
02C-03-5
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 for operator**Corrected On-Site** **Corrected On-Site**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat, have chlorine strips
16-37-1
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 papers for operator
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Has time marking for items but no written plan, printed and filled out with operator **Corrected On-Site**
03F-10-5
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. Operator just got new books to train employees currently only has two cards completed for employees. **Corrective Action Taken**
53B-13-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cookline stainless steel wall accumulated grease
36-27-5
Basic - Single-service articles improperly stored. To go containers on floor in hall
25-05-4
Basic - Reuse of single-service or single-use articles. Washed and cut zucchini placed back in cardboard box on cookline **Corrected On-Site**
25-32-4
Basic - Food stored on floor. Oil stored on floor end of cookline
08B-38-4
Basic - Floor soiled/has accumulation of debris. Under cookline **Corrective Action Taken**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils in water temped at 96f, operator heated water to 156F Stirrers in standing water at 93F, operator discarded water **Corrected On-Site**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop tempura flour **Corrected On-Site**
14-01-5
29
Sep 2, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Kobe Express last inspected?
The most recent health inspection at Kobe Express on file is from Apr 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Kobe Express?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Kobe Express.
How does Kobe Express compare to other restaurants in Palm Bay?
Kobe Express most recently scored 37 out of 100, which is lower than the Palm Bay average of 76.
Has Kobe Express' inspection record improved over time?
Results have been roughly steady. Inspections at Kobe Express have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Kobe Express 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 Kobe Express inspected?
Based on the inspection history on file, Kobe Express is inspected around three times per year on average.
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