KOBE JAPANESE STEAK HOUSE
8148 INTERNATIONAL DR, Orlando FL 32819 · 407-733-7356
Last inspected May 12, 2026 · 7 visits since November 2023
APR 24
DEC 24
MAR 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
2 Rodent activity present as evidenced by rodent droppings found between soda machine and handsink on the far end of the bar. Operator then sanitized and discarded droppings
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
Food-contact surface soiled /stained with food debris, mold-like substance or slime. -green and red cutting boards in back prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on table on cooks line, operator removed
Employee with no hair restraint while engaging in food preparation. Employee prepping dumplings on front counter
Equipment and utensils not properly air-dried - wet nesting.
Show the remaining 4 findings ▾
Ice buildup in reach-in freezer by front counter used for ice cream
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers by back prep area
Soiled dry wiping cloth in use. On cooks line
Wall soiled with accumulated grease, food debris, and/or dust. In back dry storage area, near bottom of racks
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
2 Rodent activity present as evidenced by rodent droppings found between soda machine and handsink on the far end of the bar. Operator then sanitized and discarded droppings
Container of medicine improperly stored. Next to employee drinks on top shelf
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cooks line
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw untenderized over tenderized meat in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets of reach in freezer next to steam table Rice mixer soiled next to rice cookers Meat grinder by back dry storage area Shelves underneath soda machine in kitchen
Spray bottle containing toxic substance not labeled. Brown chemical substance container In employee bathroom
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Near dish machine area
Food stored on floor. Container of soy sauce, bag of rice and container or oil in dry storage area Boxes of steaks on floor in walk in cooler
Food-contact surface not smooth and easily cleanable. Wooden plate liner for cast iron skillets
Ice buildup in reach-in freezer and in reach in freezer by steam table
In-use tongs stored on equipment door handle between uses. On cooks line
Soiled dry wiping cloth in use. Under steam table, operator discarded
Standing water in bottom of bar area
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed limes over ready to eat juice in walk in cooler
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter
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)
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
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
Spray bottle containing toxic substance not labeled by sushi bar entrance
Employee personal food not properly identified and segregated from food to be served to the public in walk-in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items by walk-in cooler.
Equipment and utensils not properly air-dried - wet nesting dishwashing station
Exterior door has a gap at the threshold that opens to the outside.
Floors not maintained smooth and durable in walk-in cooler
Ice buildup in reach-in freezer and/or walk-in freezer.
Single-service articles improperly stored as cups n floor in storage room.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over prepared raw fish.
Working containers of food removed from original container not identified by common name. Large white containers on cookline.
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ice buildup on walk-in freezer door
In-use tongs stored on ledge of steam table on cooks line
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate5 Basic
Show 11 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. -0ppm, manager called for immediate service
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
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
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
Toxic substance/chemical improperly stored. -chemical spray bottle hanging over rim of hand sink at entrance to sushi bar
Handwash sink used for purposes other than handwashing. -employee rinsed off utensils inside hand sink across from cookline
Floor area(s) covered with standing water. -inside walk in cooler
Floors not maintained smooth and durable. -inside walk in cooler, areas of floor disrepair allowing standing water to reside
No handwashing sign provided at a hand sink used by food employees. -hand sink across from cookline
Standing water in bottom of reach-in-cooler. -beverage cooler behind sushi bar
Working containers of food removed from original container not identified by common name. -container of white seasoning end of cookline above oven
Nov 30, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair. 1-Dish rack in poor condition. 2- Rust on freezer top.
Rice cookers outside soiled.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles in kitchen.
Nov 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority0 Intermediate6 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. 0ppm
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
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
Equipment in poor repair. 1-Dish rack in poor condition. 2- Rust on freezer top.
In-use tongs stored on equipment door handle between uses.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Raw fruits/vegetables not washed prior to preparation. Avocados not washed.
Rice cookers outside soiled.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles in kitchen.
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.