KOBE JAPANESE STEAK HOUSE
2210 West Brandon Boulevard
Brandon, Florida, 33511
Hillsborough County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/10/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/10/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/9/2025
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table next to cut potatoes **Warning**
- 22-41-4: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. Tested at 10ppm **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooked potatoes (67F - Cold Holding); cooked carrots (54F - Cold Holding); butter (62F - Cold Holding); cooked broccoli (45F - Cold Holding); raw shrimp (45F - Cold Holding) Back prep cooler : cooked potato (44F - Cold Holding); raw chicken (52F - Cold Holding) Discussed using deeper pans and not doubling pans up and having product above fill line in make tables. Also adjusting Time As A Public Health Control forms if needed **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo steam well: cooked potatoes (116F - Hot Holding); cooked carrot (119F - Hot Holding); cooked rice noodles (132F - Hot Holding). **Warning**
Food safety inspection conducted on 4/9/2025 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 8/8/2024
High Priority
3
Intermediate
6
Basic
4
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable, observed on cookline
- 10-08-5:Basic - Ice scoop handle in contact with ice, observed in bar ice bin
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0 ppm
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name, observed bulk sugar bin not labeled with contents.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Manager stated pasta cooked the previous day, placed in reach in cooler. At approximately 2:00 pm on the following day, the temp was 64F. See Stop Sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta in each in cooler 64F. Cooling overnight per manager.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 48°F. Re-temp 44°F Beef Steak 59°F. Re-temp 51°F Beef 58°F. Re-temp 48°F **Corrective Action Taken**
- 51-16-7:Intermediate - Approved plan review expired - 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/. Spoke to Denise in Plan Review, plans older than 18 months must be resubmitted.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Manager stated hot pasta was placed into pans and placed in walk in cooler
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of food debris in soda nozzle in bar area
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash in prep area blocked by cart. Hand wash in bar area blocked by trash can. Bowl placed in hand wash sink in bar area
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Wrong test kit for chlorine solution I wiping cloth soluti
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels not provided at bar area hand wash sink. No paper towels at hand wash sink near dish wash area. No paper towels at hand wash sink to the side of sushi station.
Food safety inspection conducted on 8/8/2024 revealed 13 total violations (3 high priority, 6 intermediate, 4 basic).