KOBE JAPANESE STEAK HOUSE
8148 International Drive
Orlando, Florida, 32819
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/28/2025
High Priority
2
Intermediate
3
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk-in cooler
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items by walk-in cooler. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting dishwashing station
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-11-4:Basic - Floors not maintained smooth and durable in walk-in cooler Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored as cups n floor in storage room. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over prepared raw fish. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large white containers on cookline. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Held overnight per operator Butter (47F - Cooling)
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Butter (46F - cooling). Placed butter in large covered container
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled Noodle spiralizer soiled Soiled soda nozzles at bev station Interior ice machine soiled
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled by sushi bar entrance
Food safety inspection conducted on 3/28/2025 revealed 14 total violations (2 high priority, 3 intermediate, 9 basic).
Inspection on 12/18/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup on walk-in freezer door
- 10-20-4:Basic - In-use tongs stored on ledge of steam table on cooks line Corrected On-Site
Food safety inspection conducted on 12/18/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 4/24/2024
High Priority
5
Intermediate
1
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. -inside walk in cooler
- 36-11-4:Basic - Floors not maintained smooth and durable. -inside walk in cooler, areas of floor disrepair allowing standing water to reside
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink across from cookline
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -beverage cooler behind sushi bar
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of white seasoning end of cookline above oven
- 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. -0ppm, manager called for immediate service Corrected On-Site Repeat Violation
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee entered kitchen and placed personal food/drinks inside cooler and began working handling food for establishment without washing hands
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef filets above cut produce inside cooler across from wok -Raw animal food/shell eggs stored on top of keg inside walk in cooler. -raw chicken above cut vegetables on hibachi chef cart
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 49F, raw beef filets 48F, less than 2 hours above fill line. -butter 56F sitting above recommended fill level from equipment manufacturer inside cooler across from wok leas than 2 hours. Employee placed down below to cool down **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -chemical spray bottle hanging over rim of hand sink at entrance to sushi bar
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employee rinsed off utensils inside hand sink across from cookline
Food safety inspection conducted on 4/24/2024 revealed 11 total violations (5 high priority, 1 intermediate, 5 basic).
Inspection on 11/30/2023
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. 1-Dish rack in poor condition. 2- Rust on freezer top. - From follow-up inspection 2023-11-30: **Time Extended**
- 23-24-4:Basic - - From initial inspection : Basic - Rice cookers outside soiled. - From follow-up inspection 2023-11-30: **Time Extended**
- 21-44-1:Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles in kitchen. - From follow-up inspection 2023-11-30: **Time Extended**
Food safety inspection conducted on 11/30/2023 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 11/30/2023
High Priority
3
Intermediate
0
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. 1-Dish rack in poor condition. 2- Rust on freezer top.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados not washed.
- 23-24-4:Basic - Rice cookers outside soiled.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles in kitchen.
- 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. 0ppm Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler and prep shrimp (51F- Cold Holding); scallops (51F - Cold Holding); lobster tail (50F- Cold Holding) Less than four hours per manager and cooler was unplugged. Placed items in Walk in freezer for temperature recovery. 20 minutes later Raw shrimp 31F Raw scallops 34F Raw lobster tail 38F Corrected On-Site Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried Rice119F in steam table. Less than four hours per manager. Placed in wok for rapid reheat. 5 minutes later 177F Corrected On-Site
Food safety inspection conducted on 11/30/2023 revealed 9 total violations (3 high priority, 0 intermediate, 6 basic).