Kobe Express
Last inspected: Dec 1, 2025
61
Score
Kobe Express, located at 2028 Watson Blvd in Warner Robins, GA, had a moderate-risk inspection on December 1, 2025, with a score of 61. This inspection identified one critical violation, two major violations, and three minor violations, including issues with food separation, date marking, and utensil storage. Previous inspections for this Japanese and sushi establishment have largely been low-risk.
4
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Dec 1, 2025
Routine
1 critical violation. 2 major violations. 3 minor violations. 4 corrected on site.
61
Jul 16, 2025
Routine
2 minor violations.
90
Mar 7, 2025
Routine
No violations found.
100
Dec 26, 2024
Initial
No violations found.
100
Violations — Dec 1, 2025 Inspection
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw shelled eggs stored over container of lemonade inside the walk in cooler. Also observed raw shrimp stored over cut zucchuni inside the reach in cooler. Food shall be protected from cross contamination by, separating raw animal foods during storage, preparation, holding, and display from: Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables and other ready to eat foods. Person in charge relocated the food items.
511-6-1.04(4)(c)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed numerous containers of prepped coleslaw and cooked chicken wings not datemarked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Person in charge datemarked the food containers.
511-6-1.04(6)(g)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed in use utensils stored in stagant water (67F). During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Employee removed utensils from the stagnant water.
511-6-1.04(4)(k)
14A - in-use utensils: properly stored
Inspector notes: Observed single used bowl being used to dispensed cooked fried and white rice, along with several dry ingridents like batter and flour. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:in the food with their handles above the top of the food and the container. Obtain scoop with handle to prevent cross contamination.
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed single service bowls/cups stored on the floor inisde the dry storage room. single-service and single-use articles shall be stored: In a clean, dry location, where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Person in charge moved the items to a platform.
511-6-1.05(10)(e)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed the facility using chlorine bleach as a sanitizer but do not have test strip or testing device to determine sanitizer concentration. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Purchase chlorine test strips.
511-6-1.05(3)(h)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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