Kobe Japanese Steak House
Last inspected: Dec 3, 2025
90
Score
The health department has logged nine inspections at Kobe Japanese Steak House, the earliest from 2022. The most recent visit was on Dec 3, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Across the inspection history, “employee beverage container on a food preparation table” is the issue that surfaces most often, recorded three times.
Restaurants in Brandon average 82, so Kobe Japanese Steak House is doing better than most peers. The record reflects steady performance over time.
9
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 3, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2025-12-03: **Time Extended**
16-62-1
90
Dec 1, 2025
Complaint Full
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler on cookline: Raw Beef (49); Raw Beef (55F); Raw Poultry (48F) Retemp after 45 minutes: Raw Beef (47); Raw Beef (48F); Raw Poultry (41) Operator placed bags of ice on items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at end of sushi bar. Operator replaced towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in wait station and bar used as dump sink. **Warning**
31A-11-4
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. Thawed lobster meat observed in sealed reduced oxygen packaging in flip top cooler in prep area. Operator removed lobster from packaging. **Corrected On-Site** **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator placed on lower shelf **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator removed open container. **Corrected On-Site** **Warning**
12B-12-5
Basic - Food stored on floor. Bucket of soup base on floor at cookline. Operator placed on shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoop in bulk breading container. Operator removed bowls **Corrected On-Site** **Warning**
14-01-5
50
Apr 10, 2025
Routine - Food
No violations found.
100
Apr 9, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 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. Tested at 10ppm **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooked potatoes (67F - Cold Holding); cooked carrots (54F - Cold Holding); butter (62F - Cold Holding); cooked broccoli (45F - Cold Holding); raw shrimp (45F - Cold Holding) Back prep cooler : cooked potato (44F - Cold Holding); raw chicken (52F - Cold Holding) Discussed using deeper pans and not doubling pans up and having product above fill line in make tables. Also adjusting Time As A Public Health Control forms if needed **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo steam well: cooked potatoes (116F - Hot Holding); cooked carrot (119F - Hot Holding); cooked rice noodles (132F - Hot Holding). **Warning**
03B-01-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table next to cut potatoes **Warning**
12B-07-4
61
Aug 8, 2024
Complaint Full
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
29
Apr 16, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. Cloth in sink **Corrected On-Site**
31A-09-4
Basic - Open dumpster lid.
33-16-4
86
Sep 14, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
70
Apr 7, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 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 tested at 0ppm Observed employee set up 3-compartment sink , sanitizer tested at 200ppm **Corrective Action Taken**
22-41-4
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 to manager
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed blocked by push cart Corrected -observed employee remove Observed **Corrected On-Site**
31A-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed containers of sauce stored on floor in dry storage area **Repeat Violation**
08B-47-4
Basic - Working containers of food removed from original container not identified by common name. Observed bulk sugar with the wrong labels in dry storage area Corrected -observed employee label **Corrected On-Site**
02D-01-5
64
Nov 4, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Bathroom door left open other than during cleaning or maintenance. Observed employee restroom doors left open in back kitchen
32-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table **Repeat Violation**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Observed a container of oil stored on floor in dry storage area **Repeat Violation**
08B-47-4
Basic - Working containers of food removed from original container not identified by common name. Observed bulk salt with no label in dry storage area
02D-01-5
82
Frequently Asked Questions
When was Kobe Japanese Steak House last inspected?
The most recent health inspection at Kobe Japanese Steak House on file is from Dec 3, 2025. The public record contains nine inspections in total.
What is the most common violation at Kobe Japanese Steak House?
Across the inspection record, “employee beverage container on a food preparation table” has been cited three times, more than any other issue at Kobe Japanese Steak House.
How does Kobe Japanese Steak House compare to other restaurants in Brandon?
Kobe Japanese Steak House most recently scored 90 out of 100, which is higher than the Brandon average of 82.
Has Kobe Japanese Steak House's inspection record improved over time?
Results have been roughly steady. Inspections at Kobe Japanese Steak House have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kobe 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 Kobe Japanese Steak House inspected?
Based on the inspection history on file, Kobe Japanese Steak House is inspected around three times per year on average.
Nearby Restaurants