KOBE JAPANESE STEAK HOUSE OF CLEARWATER LLC
28775 N US 19, Clearwater FL 33761 · 727.791.1888
Last inspected May 19, 2026 · 10 visits since December 2023
JAN 25
MAR 25
JUN 25
MAR 26
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found 1 live fly near back door.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2015006133 | Feb 5, 2015 | Feb 26, 2015 | $400 |
Inspection history
10 visits, newest first
May 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Cutting board has cut marks and is no longer cleanable. Several cutting boards are present with deep cut marks.
Raw fruits/vegetables not washed prior to preparation. Avocado not washed and sticker present on cook line.
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. ROP packaged tuna not removed from packaging before thawed
Equipment drain line draining into handwash sink. Sushi bar
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked beef received from another location frozen with no cook or freeze date. Operator was able to determine the prep date.
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 tuna ROP package states fish must be removed from ROP before thawing. See stop sale
Drain cover(s) missing. Mop sink
Jun 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Live, small flying insects found 1 live fly near back door.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with deep grooves
Mar 27, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and returned to work no hand wash
Non-food grade paper/paper towel used as liner for food container. Paper towel being used to line bottoms of food pans under raw vegetables
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (52F - on ice); butter (46F - on ice) Operator placed items in the walk in cooler to cool. The restaurant got busy and the foods got used before a second temperature could be taken
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Gallon pitcher used in cooking rice stored on soiled pipe not inverted.
Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from its original container not labeled with common name
Jan 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes (48F - Cold Holding), operator states they were prepared yesterday and were in reachin cooler for less than 4 hours. Food was above fill line. Operator moved food inside cooler. Recheck 43F
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. Rice on cookline removed from temperature at 3:30pm. Operator added time mark. Butter and liquid eggs on cookline with no time mark. Operator added time stamp of 3:30pm
Food-contact surface soiled with food debris. Cutting boards back kitchen stained. Operator states new ones have been ordered.
Handwash sink used for purposes other than handwashing. Hat in handwash sink in bar area. Bartender relocated
Bowl or other container with no handle used to dispense food. Bowl in raw chicken. Operator removed.
Cutting board has cut marks and is no longer cleanable. Operator states new ones have been ordered.
Food stored on floor. Ice bags stored on floor in freezer
Jul 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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/. Prep sink is not next to 3 compartment sink. 3 compartment sink in dish area not on plans. To go area where hot food is being boxed from hot wells in expo area. Sushi bar has been removed. No hot holding station on cook line. Oven added to cook line. Cook line has different equipment, except for grill and wok station.
Floor soiled/has accumulation of debris. Walk in cooler
May 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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/. Prep sink is not next to 3 compartment sink. 3 compartment sink in dish area not on plans. To go area where hot food is being boxed from hot wells in expo area. Sushi bar has been removed. No hot holding station on cook line. Oven added to cook line. Cook line has different equipment, except for grill and wok station.
Floor soiled/has accumulation of debris. Walk in cooler
May 22, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (58F - Cold Holding); garlic and butter (64F - Cold Holding) Sitting in carts: butter (52F - Cold Holding); shell eggs (52F - Cold Holding); butter (58F - Cold Holding); garlic and oil (50F - Cold Holding); shell eggs (60F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter next to grill butter (58F - Cold Holding); garlic and butter (64F - Cold Holding) see stop sale. Sitting in carts: butter (52F - Cold Holding); shell eggs (52F - Cold Holding); butter (58F - Cold Holding); garlic and oil (50F - Cold Holding); shell eggs (60F - Cold Holding) see stop sale At prep table. Employee moved food deeper into cooler, and placed ice over food: octopus (46F - Cold Holding) second temp 45F; salmon (45F - Cold Holding) second temp 43F
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/. Prep sink is not next to 3 compartment sink. 3 compartment sink in dish area not on plans. To go area where hot food is being boxed from hot wells in expo area. Sushi bar has been removed. No hot holding station on cook line. Oven added to cook line. Cook line has different equipment, except for grill and wok station.
Floor soiled/has accumulation of debris. Walk in cooler
May 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority1 Intermediate6 Basic
Show 13 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. Dishmachine 0ppm. Operator set up triple sink, 200ppm quaternary
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher touched dirty equipment, ran through dish machine, then touched clean equipment. Discussed with manager who translated to employee.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched lemon wedges with bare hands to place on beverage. Discussed with employee and manager on duty. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. Bare hand contact with cut lemon wedges
Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (58F - Cold Holding); garlic and butter (64F - Cold Holding) Sitting in carts: butter (52F - Cold Holding); shell eggs (52F - Cold Holding); butter (58F - Cold Holding); garlic and oil (50F - Cold Holding); shell eggs (60F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter next to grill butter (58F - Cold Holding); garlic and butter (64F - Cold Holding) see stop sale. Sitting in carts: butter (52F - Cold Holding); shell eggs (52F - Cold Holding); butter (58F - Cold Holding); garlic and oil (50F - Cold Holding); shell eggs (60F - Cold Holding) see stop sale At prep table. Employee moved food deeper into cooler, and placed ice over food: octopus (46F - Cold Holding) second temp 45F; salmon (45F - Cold Holding) second temp 43F
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/. Prep sink is not next to 3 compartment sink. 3 compartment sink in dish area not on plans. To go area where hot food is being boxed from hot wells in expo area. Sushi bar has been removed. No hot holding station on cook line. Oven added to cook line. Cook line has different equipment, except for grill and wok station.
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. Fish in packaging that says remove before thawing
Employee eating in a food preparation or other restricted area. Employee eating in prep area. Discussed with employee, employee moved food Employee beverage on cook line. Employee discarded
Floor soiled/has accumulation of debris. Walk in cooler
Food stored on floor. Bags of ice stored on floor of walk in freezer
Open dumpster lid.
Raw fruits/vegetables not washed prior to preparation. Onions being cut before being washed. Discussed with employee who began washing onions prior to cutting
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 52f,
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area.
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. Raw tuna.
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.