KOBE JAPANESE STEAK HOUSE
11609 E COLONIAL DR
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/7/2025
High Priority
0
Intermediate
2
Basic
1
Total
3
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. 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**
Food safety inspection conducted on 3/7/2025 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 10/28/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 10/28/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).