KOBE EXPRESS
3450 BAYSIDE LAKES BLVD SE #105
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 11/25/2024
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Sauce bucket on floor Rice bucket on floor Items placed on racks by manager Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Sports drink in glass reach in cooler in back. Beverages moved to employee cooler Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Single serve item boxes stored on floor
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on poke make station Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and yum yum sauce- label placed by manager Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Evidence of handwashing sink used as dump sink **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 11/25/2024 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 4/15/2024
High Priority
1
Intermediate
4
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employees cooking and prepping food with no hair restraint while engaging in food preparation. Repeat Violation
- 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Pipe above grill has grease dripping onto grill surface
- 23-03-4:Basic - Hood filters heavily soiled.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Boba station Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 08B-38-4:Basic - Jugs of sugar water and soy sauce stored on floor. Repeat Violation
- 08B-39-4:Basic - Raw mushrooms not washed prior to preparation.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 damp towels on the front line counter, 1 on prep table
- 08A-05-6:High Priority - Raw beef over cooked rice in the reach in cooler. Reach in freezer raw sheet pans of beef stored over bag of ice. Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Cutting boards on front line soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dishes in hand sink on prep area Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knife and sharpener in the front line hand sink Repeat Violation
- 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. For rice left out at room temperature Repeat Violation
Food safety inspection conducted on 4/15/2024 revealed 13 total violations (1 high priority, 4 intermediate, 8 basic).
Inspection on 3/15/2024
High Priority
3
Intermediate
7
Basic
7
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food soil residue on equipment door handles. Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-38-4:Basic - Food stored on floor, sauces and oils in kitchen and many boxes in the hallway to the bathroom
- 23-03-4:Basic - Gaskets on reach-in coolers soiled with mildew like substance
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 21-14-4:Basic - Soiled cloths on floor next to grill Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner, frozen shrimp thawing in bowl on counter
- 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. brown rice, cooked last night (56F - Cooling) Repeat Violation
- 08A-04-5:High Priority - Raw salmon stored over unwashed produce on cookline, raw beef over prepped onions in standing reach-in cooler Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 56F cooled overnight Repeat Violation
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large plastic tubs of cooked rice not cooled properly overnightRepeat Violation Repeat Violation
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications thermometer in reach-in cooler
- 31A-09-4:Intermediate - Handwash sinks not accessible for employee use at all times. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection
- 11-26-1:Intermediate - No employee agreement informing them of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided copies to operator, had two employees sign **Corrective Action Taken**
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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, provided and filled time plan out with operator Corrected On-Site
Food safety inspection conducted on 3/15/2024 revealed 17 total violations (3 high priority, 7 intermediate, 7 basic).
Inspection on 8/22/2023
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Met Inspection Standards
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. *Tuna thawed in packaging, educated operator **Corrective Action Taken**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. *In cooler over ready to eat dressings Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Oil, opened bags of rice, sugar on floor. Operator states he was restocking bins this morning. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. *handles to flip top cooler and reach-in coolers soiled with food debris and mold like substance
- 25-32-4:Basic - Reuse of single-service or single-use articles. *Ketchup and oyster sauce in cooler stored in original tin cans after opened. Corrected On-Site
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Operator stated that the Hibatchi rice was cooked and cooled last night, brought out today for around an hour. Rice was temping at 72-67F. No temperatures were recorded during the cooling process. See stop sale.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. *raw beef over ketchup *raw salmon over noodles Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Operator stated that the Hibatchi rice was cooked and cooled last night, brought out today for around an hour. Rice was temping at 72-67F. No temperatures were recorded during the cooling process. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F - Cold Holding); raw shrimp (45F - Cold Holding); raw salmon (45F - Cold Holding) Operator states he had the cooler open for a long period of time moving food and rearranging to prepare for shift. Suggest rapid chill
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. *cutting board, microwave soiled
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. *Multiple items in Hand wash sink Corrected On-Site
Food safety inspection conducted on 8/22/2023 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).