Kobe Japanese Steak House
Last inspected: Mar 4, 2026
100
Score
Kobe Japanese Steak House has been inspected 10 times since 2023. Kobe Japanese Steak House was last inspected on Mar 4, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about four violations before that.
The most common issue across all inspections has been “standing water in bottom of reach-in-cooler”, showing up three times.
Compared to the broader Kissimmee restaurant scene, where the average is 78, this is a stronger showing. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
No violations found.
100
Dec 30, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility has added a storage room outside by the back door where there is dry storage 1-walk in cooler and 2-walk in freezer **Warning** - From follow-up inspection 2025-12-30: **Time Extended**
51-16-7
90
Dec 22, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
70
Jun 10, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler #2 in prep area Operator removed shelves to be cleaned **Corrective Action Taken**
22-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in make table on cookline Operator removed **Corrected On-Site**
12B-13-4
Basic - Floor tiles missing and/or in disrepair. Cracked tiles near dishwasher
36-17-5
Basic - Standing water in bottom of reach-in-cooler. Under make table at beginning of cookline
29-49-6
82
Dec 18, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sushi line reach in cooler Masago stored over vegetables. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time mark for garlic in oil on make line. Operator marked for 30 minutes prior when placed on line **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler at rear of kitchen. raw beef (46F - Cold Holding); raw shrimp (46F - Cold Holding) stocked above the fill line of unit
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Beneath flat top in dining room near party room **Repeat Violation**
23-03-4
61
Jun 14, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bar **Repeat Violation** - From follow-up inspection 2024-06-14: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Outside sushi walk-in freezer. - From follow-up inspection 2024-06-14: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Bulk rice. - From follow-up inspection 2024-06-14: **Time Extended**
14-38-4
86
May 30, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-49-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator TPHC plan and helped them fill it out. Operator utilizes time plan for sushi rice. **Corrected On-Site**
03F-10-5
Intermediate - Handwash sink used for purposes other than handwashing. Togo kitchen, as evidenced by shrimp thawing at room temperature and pans placed. Chef removed.
31A-11-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Outside sushi walk-in freezer.
14-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In to go kitchen.
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Togo employee has bracelets handling food, sushi chef has bracelet handling food.
13-07-4
Basic - Food storage container/container lid cracked or broken. Bulk rice.
14-38-4
Basic - Ice scoop handle in contact with ice. Togo kitchen soda station, bar.
10-08-5
Basic - Light not functioning. Kitchen hood vent.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishmachine hood vent has accumulation of black substance
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Bar **Repeat Violation**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp in standing water in handwash sink. **Corrected On-Site**
06-01-5
45
Dec 11, 2023
Routine - Food
5 minor violations.
View 5 violations
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
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
74
Jun 21, 2023
Routine - Food
3 minor violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
82
Mar 17, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose at mop sink Operator removed **Corrected On-Site**
29-44-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Garbage can located outside has no lid or lid open/broken. At dumpster area
33-15-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado at sushi line ready to be used Operator washed avocados **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Reach in cooler for salads
14-17-4
70
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 Mar 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at Kobe Japanese Steak House?
Across the inspection record, “standing water in bottom of reach-in-cooler” 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 Kissimmee?
Kobe Japanese Steak House most recently scored 100 out of 100, which is higher than the Kissimmee average of 78.
Has Kobe Japanese Steak House's inspection record improved over time?
Yes. Recent inspections at Kobe Japanese Steak House have averaged around one violation per visit, down from roughly four earlier in the 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.
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