KOBI
9831 NW 58 ST UNIT 146, Doral FL 33178
Last inspected Mar 6, 2024 · 3 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
MAR 24
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and provided to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Mar 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 1 high priority.
1 High priority10 Intermediate5 Basic
What the inspector wrote — 16 findingsThe state's own report →
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, observed on wall of hose attachment located behind kitchen mixers.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and provided to operator.
Handwash sink used for purposes other than handwashing. Observed chemical spray bottles stored in handwash sink located next to triple sink. Chemical spray bottles were removed from handwash sink.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at time of inspection.
Show the remaining 12 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink located on wall near front prep area.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training for food employee Christian Gil, hired more than 60 days and present at time of inspection.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed and provided to operator.
No soap provided at handwash sink located on wall near front prep area.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed reduced oxygen packaging method used to vacuum package cooked food items, such as grilled chicken, carne asada, pulled pork, pulled beef and pork chops, missing time and date product was packaged and not used within 48 hours, all located at reach in freezers at front lobby area.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite, prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed chicken soup, chicken chili, black beans, lentils, kimchi and other food items, all prepared onsite and held in freezer units more than 24 hours with no date marks, located towards front lobby area.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed no date marking or manufacturer's instructions on water filter located on wall behind kitchen mixers.
Bathroom located at kitchen area, used by food employees, not completely enclosed with tight-fitting, self-closing doors.
Covered waste receptacle not provided in bathroom used by food employees, located within kitchen area.
No handwashing sign provided at a hand sink used by food employees located throughout kitchen and restroom used by food employees.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment is using a reduced oxygen method with no approved HACCP plan, to vacuum package cooked food items such as, grilled chicken, carne asada, pulled pork, pulled beef and pork chops, missing time and date product was packaged and not used within 48 hours, all located at reach in freezers at front lobby area.
Working containers of food removed from original container not identified by common name. Observed sugar, flour and brown sugar located under various prep counters throughout kitchen not labeled.
Mar 6, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed various packaged food items, such as, kimchi, tomato soup, meatballs, flan and tres leche all held in reach in cooler units, prepared onsite and held more than 24 hours with no date marks.
No handwashing sign provided at a hand sink used by food employees located throughout kitchen area.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed food packaged using a reduced oxygen method, such as grilled chicken, Thai shrimp, pulled pork, beef teriyaki meatballs and teriyaki chicken stored in reach in coolers, missing time and date product was packaged and not used within 48 hours, all located at reach in coolers at front lobby area.
Aug 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority8 Intermediate2 Basic
Show 10 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and provided to operator at time of inspection.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. As per Chef, kimchi is prepared using cut cabbage and fermented at room temperature for 48 hours. If cabbage kimchi is fermented at temperatures greater than 41F, a variance and HACCP plan are required.
Handwash sink used for purposes other than handwashing. Observed wiping cloths stored in handwash sink, next to three compartment sink at kitchen area. Wiping cloths were removed from handwash sink.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed packaged juice prepared using watermelons and lemons not bearing a warning label "This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems." Packaged bottle juices are stored in reach in freezer towards front lobby area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email to operator at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed various packaged food items, such as, kimchi, tomato soup, meatballs, flan and tres leche all held in reach in cooler units, prepared onsite and held more than 24 hours with no date marks.
Spray bottle containing toxic substance not labeled. Observed a pink substance in spray bottle hanging from handwash sink, not labeled, located next to three compartment sink at kitchen area.
No handwashing sign provided at a hand sink used by food employees located throughout kitchen area.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed food packaged using a reduced oxygen method, such as grilled chicken, Thai shrimp, pulled pork, beef teriyaki meatballs and teriyaki chicken stored in reach in coolers, missing time and date product was packaged and not used within 48 hours, all located at reach in coolers at front lobby area.
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.