KOBE EXPRESS
3450 BAYSIDE LAKES BLVD SE #105, Palm Bay FL 32909 · 321.345.4762
Last inspected Aug 20, 2026 · 9 visits since August 2023
NOV 24
MAY 25
DEC 25
APR 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 31 points off where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 56F cooled overnight
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
Food placed in soiled container/equipment. Frozen shrimp in pan of still water thawing in mop sink, moved to reach in cooler, sanitized pan and educated operator.
Raw animal food stored over or with unwashed produce. Raw beef over unwashed mushrooms and raw salmon over unwashed vegetables in large make table. Moved items and educated operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over miso soup in two door reach in cooler. Miso case stuck to bottom shelf could not move. Raw beef and pork over cut cabbage, moved and corrected.
Handwash sink not accessible for employee use at all times. Hand wash sink back of kitchen blocked by storage rack and empty soy sauce buckets.
Show the remaining 9 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Angel has not received food handler training.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Aditya expired 8-5-26.
Exterior door has a gap at the threshold that opens to the outside. 1/2" gap bottom of back door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two spatulas in water at 113f. Increased heat on griddle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets soiled with mold like substance. Poke make table gaskets soiled with mold like substance.
Outer openings not protected with self-closing doors. Back door not self closing.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor at cookline. Moved to shelf.
Stored food not covered. Shrimp in chest freezer not covered.
Time/temperature control for safety food thawed in an improper manner. Shrimp still frozen defrosting in still water.
Apr 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef, raw scallops, and raw shrimp stored over cooked noodle and vegetables in large make table lower storage.
Stop Sale issued due to food not being in a wholesome, sound condition. 4 oz of yellowfin tuna thawed in vacuumed seal.
Handwash sink not accessible for employee use at all times. Hand wash sink in back kitchen blocked by rack on floor.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in back kitchen.
No soap provided at handwash sink. Hand wash sink in back kitchen.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Angel has not received food handler training and been at establishment for more than 60 days.
Cardboard used to line nonfood-contact shelves. Cardboard used to line shelf under microwave. Cardboard under rice maker front line.
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. 4 oz of yellowfin tuna thawed in vacuum seal.
Exterior door has a gap at the threshold that opens to the outside. Back door approximately 1/2".
Food not stored at least 6 inches off of the floor. House made sauce in bucket, cut carrots in bucket, and kettle with sauce on floor in back kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two spatulas in dirty water at 71f on griddle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large make table gaskets soiled with debris.
Feb 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Juan and Angle working with food service duties but have no signed employee reporting agreement. Provided to operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice maker water cup for recycling melted ice soiled.
Exterior door has a gap at the threshold that opens to the outside.1" gap under back door.
Dec 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Juan and Angle working with food service duties but have no signed employee reporting agreement. Provided to operator.
Stop Sale issued due to food not being in a wholesome, sound condition. Three packs of raw tuna 4 oz each not removed from vacuum seal and thawed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoked ell five pieces stored on top of bins in make table for less than 4 hours. Moved to rapid chill.
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/ Food manager not on site with four employees working.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time markings for chicken, rice, and other items with no written plan. Provided to operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice maker water cup for recycling melted ice soiled.
Cardboard used to line food-contact shelves. Cardboard use to line shelves under griddle and prep table.
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. Three packs of raw tuna not removed from vacuum seal and thawed
Exterior door has a gap at the threshold that opens to the outside.1" gap under back door.
Food stored on floor. Soy sauce stored on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula on cook line in water at 95f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fire suppression piping over griddle soiled with grease. Both make tables and reach in freezer gaskets soiled.
Time/temperature control for safety food thawed in an improper manner. Beef out thawing in container.
May 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Evidence Front handwashing sink used as dump sink
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Bowl in make chicken on cook line removed by manager
Food stored on floor. Jasmine rice stored on floor- picked up and placed on rack
Single-service articles improperly stored. Boxes stored on floor for several items in the hallway
Nov 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Evidence of handwashing sink used as dump sink
Food stored on floor. Sauce bucket on floor Rice bucket on floor Items placed on racks by manager
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease
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
Single-service articles improperly stored. Single serve item boxes stored on floor
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on poke make station
Working containers of food removed from original container not identified by common name. Sugar and yum yum sauce- label placed by manager
Apr 15, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate8 Basic
Show 13 findings ▾
Raw beef over cooked rice in the reach in cooler. Reach in freezer raw sheet pans of beef stored over bag of ice.
Cutting boards on front line soiled.
Handwash sink not accessible for employee use at all times. Dishes in hand sink on prep area
Handwash sink used for purposes other than handwashing. Knife and sharpener in the front line hand sink
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
Employees cooking and prepping food with no hair restraint while engaging in food preparation.
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
Hood filters heavily soiled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Boba station
In-use wet wiping cloth/towel used under cutting board.
Jugs of sugar water and soy sauce stored on floor.
Raw mushrooms not washed prior to preparation.
Wet wiping cloth not stored in sanitizing solution between uses. 3 damp towels on the front line counter, 1 on prep table
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate7 Basic
Show 17 findings ▾
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)
Raw salmon stored over unwashed produce on cookline, raw beef over prepped onions in standing reach-in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 56F cooled overnight
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 overnight
Food thermometer(s) not calibrated according to manufacturer's specifications thermometer in reach-in cooler
Handwash sinks not accessible for employee use at all times.
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
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
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.
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
Buildup of food soil residue on equipment door handles.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor, sauces and oils in kitchen and many boxes in the hallway to the bathroom
Gaskets on reach-in coolers soiled with mildew like substance
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Soiled cloths on floor next to grill
Time/temperature control for safety food thawed in an improper manner, frozen shrimp thawing in bowl on counter
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
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.
Raw animal food stored over/not properly separated from ready-to-eat food. *raw beef over ketchup *raw salmon over noodles
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.
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
Food-contact surface soiled with food debris, mold-like substance or slime. *cutting board, microwave soiled
Handwash sink used for purposes other than handwashing. *Multiple items in Hand wash sink
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
Employee personal food not properly identified and segregated from food to be served to the public. *In cooler over ready to eat dressings
Food stored on floor. Oil, opened bags of rice, sugar on floor. Operator states he was restocking bins this morning.
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
Reuse of single-service or single-use articles. *Ketchup and oyster sauce in cooler stored in original tin cans after opened.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.