Kobe Japanese Steak House of Clearwater
Last inspected: Mar 18, 2026
64
Score
Inspectors have visited Kobe Japanese Steak House of Clearwater 11 times, with records going back to 2023. The newest entry in the record is dated Mar 18, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
By comparison, the average Clearwater facility scores 79, putting Kobe Japanese Steak House of Clearwater on the weaker side. The inspection history reads as standard for a restaurant of this size.
11
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP packaged tuna not removed from packaging before thawed
01B-13-4
Intermediate - Equipment drain line draining into handwash sink. Sushi bar
31A-10-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked beef received from another location frozen with no cook or freeze date. Operator was able to determine the prep date.
02C-04-5
Basic - Drain cover(s) missing. Mop sink
29-18-4
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 tuna ROP package states fish must be removed from ROP before thawing. See stop sale
06-09-1
64
Jun 23, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Live, small flying insects found 1 live fly near back door.
35A-02-7
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with deep grooves
14-09-4
82
Mar 27, 2025
Complaint Full
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (52F - on ice); butter (46F - on ice) Operator placed items in the walk in cooler to cool. The restaurant got busy and the foods got used before a second temperature could be taken **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit.
03F-03-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and returned to work no hand wash
12A-29-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel being used to line bottoms of food pans under raw vegetables
14-86-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets
13-07-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Gallon pitcher used in cooking rice stored on soiled pipe not inverted.
10-02-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from its original container not labeled with common name
02D-01-5
41
Jan 7, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes (48F - Cold Holding), operator states they were prepared yesterday and were in reachin cooler for less than 4 hours. Food was above fill line. Operator moved food inside cooler. Recheck 43F **Corrected On-Site** **Repeat Violation**
03A-02-5
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. Rice on cookline removed from temperature at 3:30pm. Operator added time mark. Butter and liquid eggs on cookline with no time mark. Operator added time stamp of 3:30pm**Corrected On-Site** **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris. Cutting boards back kitchen stained. Operator states new ones have been ordered.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hat in handwash sink in bar area. Bartender relocated **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in raw chicken. Operator removed. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Operator states new ones have been ordered.
14-09-4
Basic - Food stored on floor. Ice bags stored on floor in freezer **Repeat Violation**
08B-38-4
52
Jul 23, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
86
May 23, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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/. Prep sink is not next to 3 compartment sink. 3 compartment sink in dish area not on plans. To go area where hot food is being boxed from hot wells in expo area. Sushi bar has been removed. No hot holding station on cook line. Oven added to cook line. Cook line has different equipment, except for grill and wok station. **Warning** - From follow-up inspection 2024-05-22: No plans submitted **Time Extended** - From follow-up inspection 2024-05-23: **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in cooler **Warning** - From follow-up inspection 2024-05-22: **Time Extended** - From follow-up inspection 2024-05-23: **Time Extended**
36-73-4
86
May 22, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (58F - Cold Holding); garlic and butter (64F - Cold Holding) Sitting in carts: butter (52F - Cold Holding); shell eggs (52F - Cold Holding); butter (58F - Cold Holding); garlic and oil (50F - Cold Holding); shell eggs (60F - Cold Holding) **Warning** - From follow-up inspection 2024-05-22: Food in sushi cooler: octopus 48F, smoked salmon 46F, raw salmon 45F, raw yellowfin tuna 44F, tilapia 44F, fish roe 45F, yellowtail 46F. Employee stated he took temperatures at 3:30pm and all food was at 45F. **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter next to grill butter (58F - Cold Holding); garlic and butter (64F - Cold Holding) see stop sale. Sitting in carts: butter (52F - Cold Holding); shell eggs (52F - Cold Holding); butter (58F - Cold Holding); garlic and oil (50F - Cold Holding); shell eggs (60F - Cold Holding) see stop sale At prep table. Employee moved food deeper into cooler, and placed ice over food: octopus (46F - Cold Holding) second temp 45F; salmon (45F - Cold Holding) second temp 43F **Repeat Violation** **Warning** - From follow-up inspection 2024-05-22: Food in carts now being held on time (shell eggs, butter, garlic and oil) Butter on cook line 43F cold holding Food in sushi cooler: octopus 48F, smoked salmon 46F, raw salmon 45F, raw yellowfin tuna 44F, tilapia 44F, fish roe 45F, yellowtail 46F. Employee stated he took temperatures at 3:30pm and all food was at 45F. See stop sale **Admin Complaint**
03A-02-5
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/. Prep sink is not next to 3 compartment sink. 3 compartment sink in dish area not on plans. To go area where hot food is being boxed from hot wells in expo area. Sushi bar has been removed. No hot holding station on cook line. Oven added to cook line. Cook line has different equipment, except for grill and wok station. **Warning** - From follow-up inspection 2024-05-22: No plans submitted **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in cooler **Warning** - From follow-up inspection 2024-05-22: **Time Extended**
36-73-4
64
May 21, 2024
Routine - Food
6 critical violations. 1 major violation. 6 minor violations.
View 13 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. Dishmachine 0ppm. Operator set up triple sink, 200ppm quaternary **Corrective Action Taken** **Warning**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher touched dirty equipment, ran through dish machine, then touched clean equipment. Discussed with manager who translated to employee. **Warning**
12A-13-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched lemon wedges with bare hands to place on beverage. Discussed with employee and manager on duty. See stop sale **Warning**
09-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bare hand contact with cut lemon wedges **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (58F - Cold Holding); garlic and butter (64F - Cold Holding) Sitting in carts: butter (52F - Cold Holding); shell eggs (52F - Cold Holding); butter (58F - Cold Holding); garlic and oil (50F - Cold Holding); shell eggs (60F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter next to grill butter (58F - Cold Holding); garlic and butter (64F - Cold Holding) see stop sale. Sitting in carts: butter (52F - Cold Holding); shell eggs (52F - Cold Holding); butter (58F - Cold Holding); garlic and oil (50F - Cold Holding); shell eggs (60F - Cold Holding) see stop sale At prep table. Employee moved food deeper into cooler, and placed ice over food: octopus (46F - Cold Holding) second temp 45F; salmon (45F - Cold Holding) second temp 43F **Repeat Violation** **Warning**
03A-02-5
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/. Prep sink is not next to 3 compartment sink. 3 compartment sink in dish area not on plans. To go area where hot food is being boxed from hot wells in expo area. Sushi bar has been removed. No hot holding station on cook line. Oven added to cook line. Cook line has different equipment, except for grill and wok station. **Warning**
51-16-7
Basic - Food stored on floor. Bags of ice stored on floor of walk in freezer **Warning**
08B-38-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Onions being cut before being washed. Discussed with employee who began washing onions prior to cutting **Corrective Action Taken** **Warning**
08B-39-4
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. Fish in packaging that says remove before thawing **Repeat Violation** **Warning**
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Employee eating in prep area. Discussed with employee, employee moved food Employee beverage on cook line. Employee discarded **Corrective Action Taken** **Warning**
12B-02-4
Basic - Floor soiled/has accumulation of debris. Walk in cooler **Warning**
36-73-4
27
Dec 13, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 52f,
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area.
36-34-5
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. Raw tuna. **Corrected On-Site** **Repeat Violation**
06-09-1
78
Jun 26, 2023
Routine - Food
3 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
86
Jan 23, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Insects, Rodents, and Animals Not Present
FL-38
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
64
Frequently Asked Questions
When was Kobe Japanese Steak House of Clearwater last inspected?
The most recent health inspection at Kobe Japanese Steak House of Clearwater on file is from Mar 18, 2026. The public record contains 11 inspections in total.
What is the most common violation at Kobe Japanese Steak House of Clearwater?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Kobe Japanese Steak House of Clearwater.
How does Kobe Japanese Steak House of Clearwater compare to other restaurants in Clearwater?
Kobe Japanese Steak House of Clearwater most recently scored 64 out of 100, which is lower than the Clearwater average of 79.
Has Kobe Japanese Steak House of Clearwater's inspection record improved over time?
Results have been roughly steady. Inspections at Kobe Japanese Steak House of Clearwater have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Kobe Japanese Steak House of Clearwater means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Kobe Japanese Steak House of Clearwater inspected?
Based on the inspection history on file, Kobe Japanese Steak House of Clearwater is inspected around three times per year on average.
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