KOBE JAPANESE STEAK HOUSE
11609 E COLONIAL DR, Orlando FL 32817 · 407-389-1081
Last inspected Dec 30, 2025 · 7 visits since November 2023
APR 24
OCT 24
MAR 25
OCT 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs 57F Liquid eggs 56F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Dec 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Octopus's kept cold holding in sushi area male table for 1 hr with temperature of 45F, krab sticks kept cold holding in sushi area for 1 hr with temperature of 45F. Placed in other cooler. Corrective Action TakenCorrective Action TakenRepeat Violation**
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. No time makes for butter and garlic kept on carts use to cook customers food at table. Per manager taken out an hour ago.
Handwash sink used for purposes other than handwashing. Spatula in hand sink located in cook line. Removed
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 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. With 0 ppm at bar and main machine rechecked 100 ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs 57F Liquid eggs 56F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs 57F Liquid eggs 56F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables kept on steam well for less than 1 hr with temperature of 112F Ask manager to reheat to 165F Corrective Action TakenCorrective Action Taken**
Handwash sink used for purposes other than handwashing. Hands ink located in prep area used fill pan with water Jar inside hands ink located in cook line.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler located across from tall two door reach in cooler in were noodles are kept.
Cutting board has cut marks and is no longer cleanable. In sushi area
In-use knife/knives stored in cracks between pieces of equipment. Spatulas in between crack on cart use on teppanyaki area
No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler that gas shell eggs
Apr 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Hand sink located at servers station blocked by cart.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored over clean pitchers in kitchen entrance.
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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.
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
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch
Food storage container/container lid cracked or broken. Onion container
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Operator placed under cool running water
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker on wrong spot. Need to be on splitter side.
Handwash sink not accessible for employee use at all times. Hand sink blocked by push tray
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 today. Operator immediately removed from packaging
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler over soup and raw eggs
Standing water in bottom of reach-in-cooler. Beer Reach in cooler at bar opposite of beer well
Water draining onto floor surface. At Beer well cooler at bar as evidenced from wet towels on floor
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Shrimp kept on cook.one for less than 4 hrs with temperature of 52F. Manager moved to walk in cooler. Raw chicken kept on cook line for less than 4 hrs with temperature of 46F.Corrective Action TakenCorrective Action Taken**
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cooked potatoes kept on to go area steam well with temperature of 113F. operator reheat it.
Spray bottle containing toxic substance not labeled.Lysol bottle.
In-use knife/knives stored in cracks between pieces of equipment.Spatulas in carts that are use for teppanyaki.
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.