Kobe Japanese Steak House
Last inspected: Dec 30, 2025
67
Score
Public records show nine inspections at Kobe Japanese Steak House stretching back to 2022. On Dec 30, 2025, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged six times.
The city-wide average sits at 79, which Kobe Japanese Steak House's 67 doesn't quite reach. The record is unremarkable in either direction.
9
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 30, 2025
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Octopus's kept cold holding in sushi area male table for 1 hr with temperature of 45F , krab sticks kept cold holding in sushi area for 1 hr with temperature of 45F . Placed in other cooler. Corrective Action Taken** **Corrective Action Taken** **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 . No time makes for butter and garlic kept on carts use to cook customers food at table. Per manager taken out an hour ago.
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Spatula in hand sink located in cook line. Removed **Corrected On-Site**
31A-11-4
67
Oct 7, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs 57F Liquid eggs 56F
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables kept on steam well for less than 1 hr with temperature of 112F Ask manager to reheat to 165F Corrective Action Taken** **Corrective Action Taken**
03B-01-6
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. With 0 ppm at bar and main machine rechecked 100 ppm
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs 57F Liquid eggs 56F
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hands ink located in prep area used fill pan with water Jar inside hands ink located in cook line . **Corrected On-Site**
31A-11-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler located across from tall two door reach in cooler in were noodles are kept .
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. In sushi area
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatulas in between crack on cart use on teppanyaki area
10-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler that gas shell eggs **Corrected On-Site**
05-09-4
41
Apr 24, 2025
Routine - Food
No violations found.
100
Mar 7, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located at servers station blocked by cart. **Corrected On-Site** **Warning**
31A-09-4
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/. Two new hibachi tables added in front of sushi area no plan review . **Warning**
51-16-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored over clean pitchers in kitchen entrance. **Corrected On-Site** **Warning**
12B-07-4
78
Oct 28, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp, raw beef 447F-48F cold holding in front prep coolers in kitchen. Less than 4hrs per operator. Operator put items in bottom of cooler for temperature recovery. **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has incomplete time plan, item on time plan listed as "soup ingredients " need to be specified
03F-10-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch **Corrected On-Site**
13-07-4
Basic - Food storage container/container lid cracked or broken. Onion container
14-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Operator placed under cool running water **Corrected On-Site**
06-01-5
67
Apr 16, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker on wrong spot. Need to be on splitter side.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by push tray **Corrected On-Site**
31A-09-4
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. Tuna thawed today . Operator immediately removed from packaging **Corrected On-Site**
06-09-1
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler over soup and raw eggs **Corrected On-Site**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Beer Reach in cooler at bar opposite of beer well
29-49-6
Basic - Water draining onto floor surface. At Beer well cooler at bar as evidenced from wet towels on floor
29-03-4
64
Nov 7, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cooked potatoes kept on to go area steam well with temperature of 113F. operator reheat it. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Shrimp kept on cook.one for less than 4 hrs with temperature of 52F. Manager moved to walk in cooler. Raw chicken kept on cook line for less than 4 hrs with temperature of 46F.Corrective Action Taken** **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled.Lysol bottle . **Corrected On-Site**
41-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.Spatulas in carts that are use for teppanyaki. **Corrected On-Site** **Repeat Violation**
10-17-4
64
Feb 13, 2023
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Rice cooling for 2 hrs 45 minutes with temperature of 102F. **Repeat Violation**
03D-01-5
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.Chlorine dish machine 0 ppm.
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Rice cooling for 2 hrs 45 minutes with temperature of 102F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Butter kept on cook line for less than 4 hrs with temperature of 64F, garlic oil with temperature of 69F,tempura batter with temperature of 70F. Ask manager to cool **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Time/temperature control for safety food thawed in an improper manner.Pork been thawed in standing water.
06-01-5
47
Sep 9, 2022
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.Raw shell stored over vegetables in cook line make table. **Corrected On-Site** **Repeat Violation**
08A-13-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Butter and garlic oil kept in coo line with temp of 74F. Inspector suggested to manager to add ingredients to time control form. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cooked chicken stored in to go area heating table with temperature of 105F. Manager reheat to 165F **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - No soap provided at handwash sink. **Repeat Violation**
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils use to stir food in cook line stored in water with temperature of 73F. Manager changed to hot water. **Corrective Action Taken**
10-07-4
55
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 30, 2025. The public record contains nine inspections in total.
What is the most common violation at Kobe Japanese Steak House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Kobe Japanese Steak House.
How does Kobe Japanese Steak House compare to other restaurants in Orlando?
Kobe Japanese Steak House most recently scored 67 out of 100, which is lower than the Orlando average of 79.
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 medium risk rating mean?
A medium risk rating at Kobe Japanese Steak House 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 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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