KOBE JAPANESE STEAK HOUSE OF CLEARWATER LLC
28775 N US 19
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/27/2025
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets
- 10-02-4: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.
- 02D-01-5: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
- 12A-29-4: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
- 14-86-1: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
- 03A-02-5: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**
- 03F-03-5: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-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Food safety inspection conducted on 3/27/2025 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).
Inspection on 1/7/2025
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in raw chicken. Operator removed. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Operator states new ones have been ordered.
- 08B-38-4:Basic - Food stored on floor. Ice bags stored on floor in freezer Repeat Violation
- 03A-02-5: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
- 03F-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 3:30pmCorrected On-Site Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. Cutting boards back kitchen stained. Operator states new ones have been ordered.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hat in handwash sink in bar area. Bartender relocated Corrected On-Site
Food safety inspection conducted on 1/7/2025 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 7/23/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4: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** - From follow-up inspection 2024-07-23: **Time Extended**
- 51-16-7: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** - From follow-up inspection 2024-07-23: Called plan review and spoke with Marie. No plans have been submitted. Admin Complaint
Food safety inspection conducted on 7/23/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 5/23/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4: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**
- 51-16-7: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**
Food safety inspection conducted on 5/23/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 5/22/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in cooler Warning - From follow-up inspection 2024-05-22: **Time Extended**
- 01B-02-5: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**
- 03A-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
- 51-16-7: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**
Food safety inspection conducted on 5/22/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 5/21/2024
High Priority
6
Intermediate
1
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1: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
- 12B-02-4: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
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in cooler Warning
- 08B-38-4:Basic - Food stored on floor. Bags of ice stored on floor of walk in freezer Warning
- 33-16-4:Basic - Open dumpster lid. Warning
- 08B-39-4: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
- 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. Dishmachine 0ppm. Operator set up triple sink, 200ppm quaternary **Corrective Action Taken** Warning
- 12A-13-4: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
- 09-01-4: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
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bare hand contact with cut lemon wedges Warning
- 01B-02-5: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
- 03A-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
- 51-16-7: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
Food safety inspection conducted on 5/21/2024 revealed 13 total violations (6 high priority, 1 intermediate, 6 basic).
Inspection on 12/13/2023
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area.
- 06-09-1: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
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 52f,
Food safety inspection conducted on 12/13/2023 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).