DirtyFLRestaurant Inspection Data

KOBE JAPANESE STEAK HOUSE

KOBE JAPANESE STEAK HOUSE has 6 health inspections on file for its ORLANDO location, with an overall rating of 2.6/5. Recent inspections indicate some food safety concerns.

11609 E COLONIAL DR

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/7/2025

Inspection #: Visit ID: 10871306

  • 14-74-7: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 .
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In sushi area
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatulas in between crack on cart use on teppanyaki area
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler that gas shell eggs Corrected On-Site
  • 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. With 0 ppm at bar and main machine rechecked 100 ppm
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs 57F Liquid eggs 56F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs 57F Liquid eggs 56F
  • 03B-01-6: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**
  • 31A-11-4: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

Inspection Date: 4/24/2025

Inspection #: Visit ID: 10794896

  • N/A:No Violations Were Observed

Inspection Date: 3/7/2025

Inspection #: Visit ID: 10706007

  • 12B-07-4: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
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located at servers station blocked by cart. Corrected On-Site 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/. Two new hibachi tables added in front of sushi area no plan review . Warning

Inspection Date: 10/28/2024

Inspection #: Visit ID: 8746859

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Onion container
  • 06-01-5: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
  • 03A-02-5: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**
  • 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. Operator has incomplete time plan, item on time plan listed as "soup ingredients " need to be specified

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8547153

  • 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. Tuna thawed today . Operator immediately removed from packaging Corrected On-Site
  • 12B-13-4: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
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Beer Reach in cooler at bar opposite of beer well
  • 29-03-4:Basic - Water draining onto floor surface. At Beer well cooler at bar as evidenced from wet towels on floor
  • 29-42-4: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.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by push tray Corrected On-Site

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8363861

  • 10-17-4: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
  • 03A-02-5: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**
  • 03B-01-6: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
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.Lysol bottle . Corrected On-Site