KOBE STEAKHOUSE
2773 66 STREET NORTH, Saint Petersburg FL 33710 · 727-273-0018
Last inspected Aug 18, 2026 · 9 visits since November 2023
SEP 24
JUN 25
DEC 25
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: butter (51F - Cold Holding), moved to cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025090895 | Dec 16, 2025 | Feb 26, 2026 | $200 |
Inspection history
9 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 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. Dishwasher (Chlorine 0ppm, retested at 50PPM) Operator restocked with sanitizer and primed.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500ppm) Operator diluted and retested at 200PPM
Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline grooved
May 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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. Employee in dish pit observed not washing hands in between loading soiled dishes and removing clean dishes
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 and the time removed from temperature control cannot be determined. Garlic in oil on individual carts for hibachi stations with no time mark
Cutting board has cut marks and is no longer cleanable. Cutting boards at prep coolers in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table on cook line
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on packaged fish in walk in freezer
Dec 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee used floss pick and proceeded to handle food tray carrying sauces and clean, empty sauce container.
Stop Sale issued on time/temperature control for safety food due to time abuse. -rice cooked at 2PM time marked for 5PM to be held on 4 hour time hold until 9PM. I explained that Time as a Public Health Control begins when the rice temperature drops below 135F. Stop Sale issued. Operator discarded all cooked rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp (50F - Cold Holding); raw beef (48F - Cold Holding); raw steaks (50F - Cold Holding) Operator cooked shrimps, and,over beef to walk in cooler. Both retemped at 42F.
Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. -rice cooked at 2PM time marked for 5PM to be held on 4 hour time hold until 9PM. I explained that Time as a Public Health Control begins when the rice temperature drops below 135F. Stop Sale issued.
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. -garlic in oil and butter on cook line. Operator time marked.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500ppm)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -pasta in reach in cooler stored covered immediately after cooking. -raw shrimp ambient cooling in walk in cooler covered Operator removed covers for proper cooling.
Handwash sink used for purposes other than handwashing. Pitcher stored in hand wash sink behind bar. Staff explained that they don't use this sink for handwashing and instead use it for ware washing. There are three other hand wash sinks in a close vicinity, so I explained that they may opt not to use this one for hand washing, but may not use it for other purposes.
Cutting boards on prep coolers have cut marks and are no longer cleanable.
Floor area(s) covered with standing water. -dish pit area and in front of ice machine
Plumbing system in disrepair. Floor drain that 3 compartment sink drains into was not draining fast enough for emptying of one sink compartment. Operator removed and cleaned drain filter and proceeded to drain two sink compartments with no issue.
Jun 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Observed: 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 observed not washing hands before handling clean plates. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp date marked for Tuesday at 50 degrees F. Observed manager discard, stop sale not warranted. Commercially processed open egg carton being stored on ice. Temperature observed at 50 degrees F. Discussed with manager and manager moved into reach in cooler. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach in cooler behind cook line at sushi station observed Priority: Intermediate
Observed: Handwash sink not accessible for employee use at all times. Dish rack stored in front of handwash sink at wait station. Manager moved rack. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Handwash sink at server wait station used to dump ice. Priority: Intermediate
Observed: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom next to dry storage not self closing. Priority: Basic
Observed: 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 observed in the walk in thawing in packaging. Discussed proper thawing techniques and will provide updated method for vacuum packaged fish via email. Manager corrected. Priority: Basic
Observed: Floor area(s) covered with standing water. Standing water on floor is dishwash area. Priority: Basic
Observed: Ice scoop handle in contact with ice. Ice scoop at front bar stored flat in ice. Manager corrected with handle standing up. Priority: Basic
Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife at sushi station observed in water at 96 degrees F. Manager provided new water at 135 degrees F. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler vent with accumulation of dust in walk in cooler. Priority: Basic
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: butter (51F - Cold Holding), moved to cooler
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep tables in kitchen, removed
Food stored on floor. Bag of carrots on floor in walk-in cooler, moved to shelf
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in 99F water on cook line. Rice scoop in 108F water, removed
Open dumpster lid.
May 6, 2024□ 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 and utensils not properly air-dried - wet nesting in ware washing area.
Ice buildup in reach-in freezer end of cook line.
Open dumpster lid.
Apr 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority1 Intermediate12 Basic
Show 18 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.
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 scrapes dirty dishes and puts away clean dishes with no hand wash in between.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs on food cart on cook line. Manager put eggs on food cart on Time as a Public Health Control.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: butter (74F - Cold Holding) manager put butter on Time as a Public Health Control. In reach in cooler across from wok station: raw beef (58F - Cold Holding) Manager moved item to reach in freezer. In reach in cooler at bar: cream (54F - Cold Holding); milk (54F - Cold Holding); half and half (54F - Cold Holding) manager moved items to freezer.
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 and the time removed from temperature control cannot be determined. Spoke to manager about butter, soup, rice,potatoes, garlic oil,shell eggs. Manager wrote time as 4:30 pm.
Handwash sink used for purposes other than handwashing. Salmon thawing in hand wash sink. Employee removed item
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee restroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on expo prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone on expo line.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting in ware washing area.
Ice buildup in reach-in freezer end of cook line.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in cooler lid on cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of ice scoop touching ice. Employee stored correctly.
Open dumpster lid.
Raw fruits/vegetables not washed prior to preparation. Green peppers not washed prior to preparing.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor. Employee moved off floor.
Dec 4, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 15, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 15 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Three compartment sink was set up.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked shell eggs then continued to cook noodles on line.
Handwash sink not accessible for employee use at all times. Had sink at bar is wrapped up in plastic wrap. Gloves in had sink on cook line. Manager removed plastic wrap and gloves.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink was removed next to bar area.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in bar area.
No soap provided at handwash sink. No soap at hand sink in bar area and dishwasher area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout the kitchen have cut marks on the cutting boards.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in reach-in cooler on cook line. Manager removed employee food.
Food stored on floor. Oil on floor in dry storage area.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach-in cooler in front of flat top.
No handwashing sign provided at a hand sink used by food employees. No employees must wash hands sign at hand sink in dishwasher area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris.
Single-service articles improperly stored. Cases of to go items on floor in dry storage area.
Marked exit/path to marked exit blocked. For reporting purposes only. Table in front of back door exit.
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.