KOBE JAPANESE STEAK HOUSE
2210 W BRANDON BLVD, Brandon FL 33511 · 813-653-2171
Last inspected May 18, 2026 · 8 visits since September 2023
APR 24
AUG 24
APR 25
DEC 25
MAY 26
▲ GETTING WORSE
5 inspections trending down, 21 points off where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta in each in cooler 64F. Cooling overnight per manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over portion sauces in walk in cooler. Operator moved sauces.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Tempura shrimp at sushi bar not on the written plan. Operator placed shrimp on the time plan, placed time mark on the shrimp.
Handwash sink used for purposes other than handwashing. Bar hand sink used as dump sink. Strainer basket and food debris observed. Operator cleared out sink, discussed with bartender.
Bowl or other container with no handle used to dispense food. Metal bowl used to scoop raw chicken in flip top cooler at cookline. Manager removed bowl.
Show the remaining 5 findings ▾
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. Cooked thawed lobster in ROP with a label that states remove from packaging once thawed in flip top cooler in prep area. Operator removed from packaging.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean dish shelf. Operator separated to dry.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water at 82F next to flat top griddle. Operator removed utensils.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket at bar tested at 0ppm. Operator replaced solution, tested at 200ppm
Dec 3, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Dec 1, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler on cookline: Raw Beef (49); Raw Beef (55F); Raw Poultry (48F) Retemp after 45 minutes: Raw Beef (47); Raw Beef (48F); Raw Poultry (41) Operator placed bags of ice on items.
Handwash sink used for purposes other than handwashing. Hand sink in wait station and bar used as dump sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at end of sushi bar. Operator replaced towels.
Bowl or other container with no handle used to dispense food. Bowls used as scoop in bulk breading container. Operator removed bowls
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. Thawed lobster meat observed in sealed reduced oxygen packaging in flip top cooler in prep area. Operator removed lobster from packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator placed on lower shelf
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator removed open container.
Food stored on floor. Bucket of soup base on floor at cookline. Operator placed on shelf.
Apr 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
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. Tested at 10ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooked potatoes (67F - Cold Holding); cooked carrots (54F - Cold Holding); butter (62F - Cold Holding); cooked broccoli (45F - Cold Holding); raw shrimp (45F - Cold Holding) Back prep cooler : cooked potato (44F - Cold Holding); raw chicken (52F - Cold Holding) Discussed using deeper pans and not doubling pans up and having product above fill line in make tables. Also adjusting Time As A Public Health Control forms if needed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo steam well: cooked potatoes (116F - Hot Holding); cooked carrot (119F - Hot Holding); cooked rice noodles (132F - Hot Holding).
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table next to cut potatoes
Aug 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate4 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Manager stated pasta cooked the previous day, placed in reach in cooler. At approximately 2:00 pm on the following day, the temp was 64F. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta in each in cooler 64F. Cooling overnight per manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 48°F. Re-temp 44°F Beef Steak 59°F. Re-temp 51°F Beef 58°F. Re-temp 48°F
Approved plan review expired - 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/. Spoke to Denise in Plan Review, plans older than 18 months must be resubmitted.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Manager stated hot pasta was placed into pans and placed in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of food debris in soda nozzle in bar area
Handwash sink not accessible for employee use at all times. Hand wash in prep area blocked by cart. Hand wash in bar area blocked by trash can. Bowl placed in hand wash sink in bar area
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Wrong test kit for chlorine solution I wiping cloth soluti
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels not provided at bar area hand wash sink. No paper towels at hand wash sink near dish wash area. No paper towels at hand wash sink to the side of sushi station.
Cutting board has cut marks and is no longer cleanable, observed on cookline
Ice scoop handle in contact with ice, observed in bar ice bin
Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0 ppm
Working containers of food removed from original container not identified by common name, observed bulk sugar bin not labeled with contents.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Cloth in sink
Open dumpster lid.
Sep 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Observed push cart blocking hand sink on prep line
Bowl or other container with no handle used to dispense food. Observed portion cup used to scoop bulk salt
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted on storage shelf in dish area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal cheese cut stored in reachin cooler on cookline
Food not stored at least 6 inches off of the floor. Observed a container of oil stored on floor under hand sink on prep line
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.