Kobe St Pete
Last inspected: Dec 16, 2025
29
Score
Kobe St Pete appears in inspection records eight times, starting in 2023. The most recent visit was on Dec 16, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to nine violations.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
The city-wide average sits at 77, which Kobe St Pete's 29 doesn't quite reach. The pattern in the record is worth a careful look.
8
Inspections
6
Critical latest
2
Major latest
3
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500ppm)
41-18-4
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. -garlic in oil and butter on cook line. Operator time marked. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. -rice cooked at 2PM time marked for 5PM to be held on 4 hour time hold until 9PM. I explained that Time as a Public Health Control begins when the rice temperature drops below 135F. Stop Sale issued. **Corrective Action Taken**
03F-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp (50F - Cold Holding); raw beef (48F - Cold Holding); raw steaks (50F - Cold Holding) Operator cooked shrimps, and ,over beef to walk in cooler. Both retemped at 42F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to time abuse. -rice cooked at 2PM time marked for 5PM to be held on 4 hour time hold until 9PM. I explained that Time as a Public Health Control begins when the rice temperature drops below 135F. Stop Sale issued. Operator discarded all cooked rice.
01B-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee used floss pick and proceeded to handle food tray carrying sauces and clean, empty sauce container.
12A-25-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -pasta in reach in cooler stored covered immediately after cooking. -raw shrimp ambient cooling in walk in cooler covered Operator removed covers for proper cooling. **Corrected On-Site**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in hand wash sink behind bar. Staff explained that they don't use this sink for handwashing and instead use it for ware washing. There are three other hand wash sinks in a close vicinity, so I explained that they may opt not to use this one for hand washing, but may not use it for other purposes. **Repeat Violation**
31A-11-4
Basic - Cutting boards on prep coolers have cut marks and are no longer cleanable.
14-09-4
Basic - Floor area(s) covered with standing water. -dish pit area and in front of ice machine **Repeat Violation**
36-22-4
Basic - Plumbing system in disrepair. Floor drain that 3 compartment sink drains into was not draining fast enough for emptying of one sink compartment. Operator removed and cleaned drain filter and proceeded to drain two sink compartments with no issue. **Corrected On-Site**
29-08-4
29
Jun 26, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Observed: 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 observed not washing hands before handling clean plates. Priority: High Priority
12A-13-4
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp date marked for Tuesday at 50 degrees F. Observed manager discard, stop sale not warranted. Commercially processed open egg carton being stored on ice. Temperature observed at 50 degrees F. Discussed with manager and manager moved into reach in cooler. **Corrective Action Taken** Priority: High Priority
03A-02-5
Intermediate - Observed: Handwash sink not accessible for employee use at all times. Dish rack stored in front of handwash sink at wait station. Manager moved rack. **Corrected On-Site** Priority: Intermediate
31A-09-4
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach in cooler behind cook line at sushi station observed Priority: Intermediate
22-02-4
Intermediate - Observed: Handwash sink used for purposes other than handwashing. Handwash sink at server wait station used to dump ice. Priority: Intermediate
31A-11-4
Basic - Observed: Ice scoop handle in contact with ice. Ice scoop at front bar stored flat in ice. Manager corrected with handle standing up. Priority: Basic
10-08-5
Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife at sushi station observed in water at 96 degrees F. Manager provided new water at 135 degrees F. **Corrected On-Site** **Repeat Violation** Priority: Basic
10-07-4
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler vent with accumulation of dust in walk in cooler. Priority: Basic
23-03-4
Basic - Observed: 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 observed in the walk in thawing in packaging. Discussed proper thawing techniques and will provide updated method for vacuum packaged fish via email. Manager corrected. **Corrected On-Site** Priority: Basic
06-09-1
Basic - Observed: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom next to dry storage not self closing. Priority: Basic
32-04-4
Basic - Observed: Floor area(s) covered with standing water. Standing water on floor is dishwash area. Priority: Basic
36-22-4
41
Sep 24, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: butter (51F - Cold Holding), moved to cooler **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in 99F water on cook line. Rice scoop in 108F water, removed **Corrected On-Site**
10-07-4
Basic - Food stored on floor. Bag of carrots on floor in walk-in cooler, moved to shelf **Corrected On-Site**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep tables in kitchen, removed **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
67
May 6, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2024-05-06: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting in ware washing area. **Warning** - From follow-up inspection 2024-05-06: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer end of cook line. **Warning** - From follow-up inspection 2024-05-06: **Time Extended**
14-69-4
86
Apr 30, 2024
Routine - Food
5 critical violations. 1 major violation. 12 minor violations.
View 18 violations
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. Spoke to manager about butter, soup, rice,potatoes, garlic oil,shell eggs. Manager wrote time as 4:30 pm. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: butter (74F - Cold Holding) manager put butter on Time as a Public Health Control. In reach in cooler across from wok station: raw beef (58F - Cold Holding) Manager moved item to reach in freezer. In reach in cooler at bar: cream (54F - Cold Holding); milk (54F - Cold Holding); half and half (54F - Cold Holding) manager moved items to freezer. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs on food cart on cook line. Manager put eggs on food cart on Time as a Public Health Control. **Warning**
03A-03-5
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 scrapes dirty dishes and puts away clean dishes with no hand wash in between. **Warning**
12A-13-4
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. **Repeat Violation** **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Salmon thawing in hand wash sink. Employee removed item **Corrected On-Site** **Warning**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance. **Repeat Violation** **Warning**
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee restroom. **Warning**
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on expo prep table. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone on expo line. **Repeat Violation** **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting in ware washing area. **Warning**
24-08-4
Basic - Ice buildup in reach-in freezer end of cook line. **Warning**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in cooler lid on cook line. **Warning**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of ice scoop touching ice. Employee stored correctly. **Corrected On-Site** **Warning**
10-01-5
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Green peppers not washed prior to preparing. **Warning**
08B-39-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor. Employee moved off floor. **Corrected On-Site** **Warning**
21-38-4
23
Dec 4, 2023
Complaint Full
No violations found.
100
Nov 15, 2023
Complaint Full
2 critical violations. 4 major violations. 8 minor violations.
View 14 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. Three compartment sink was set up. **Corrective Action Taken** **Warning**
22-49-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked shell eggs then continued to cook noodles on line. **Warning**
12A-12-4
Intermediate - Handwash sink not accessible for employee use at all times. Had sink at bar is wrapped up in plastic wrap. Gloves in had sink on cook line. Manager removed plastic wrap and gloves . **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink was removed next to bar area. **Warning**
31A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in bar area. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand sink in bar area and dishwasher area. **Warning**
31B-03-4
Basic - Single-service articles improperly stored. Cases of to go items on floor in dry storage area. **Warning**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris. **Warning**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hands sign at hand sink in dishwasher area. **Warning**
31B-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach-in cooler in front of flat top. **Warning**
05-09-4
Basic - Food stored on floor. Oil on floor in dry storage area. **Warning**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in reach-in cooler on cook line. Manager removed employee food. **Corrected On-Site** **Warning**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout the kitchen have cut marks on the cutting boards. **Warning**
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
33
Jun 30, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board across from fryer has food debris buildup.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee restroom.
32-12-5
82
Frequently Asked Questions
When was Kobe St Pete last inspected?
The most recent health inspection at Kobe St Pete on file is from Dec 16, 2025. The public record contains eight inspections in total.
What is the most common violation at Kobe St Pete?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Kobe St Pete.
How does Kobe St Pete compare to other restaurants in St. Petersburg?
Kobe St Pete most recently scored 29 out of 100, which is lower than the St. Petersburg average of 77.
Has Kobe St Pete's inspection record improved over time?
No. Recent inspections at Kobe St Pete have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Kobe St Pete 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 St Pete inspected?
Based on the inspection history on file, Kobe St Pete is inspected around three times per year on average.
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