Kobe Express
3450 Bayside Lakes Blvd SE #105, Palm Bay, FL 32909 · Permanent Food Service · License 1507139
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 3 intermediate (2 repeats), 7 basic (3 repeats)-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw beef over unwashed mushrooms and raw salmon over unwashed vegetables in large make table. Moved items and educated operator.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over miso soup in two door reach in cooler. Miso case stuck to bottom shelf could not move. Raw beef and pork over cut cabbage, moved and corrected.
Repeat violation
Food placed in soiled container/equipment.
Frozen shrimp in pan of still water thawing in mop sink, moved to reach in cooler, sanitized pan and educated operator.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink back of kitchen blocked by storage rack and empty soy sauce buckets.
Repeat violation
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Angel has not received food handler training.
Repeat violation
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Aditya expired 8-5-26.
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Shrimp still frozen defrosting in still water.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Shrimp in chest freezer not covered.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Two spatulas in water at 113f. Increased heat on griddle.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
On floor at cookline. Moved to shelf.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in freezer gaskets soiled with mold like substance. Poke make table gaskets soiled with mold like substance.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
1/2" gap bottom of back door.
Repeat violation
Outer openings not protected with self-closing doors.
Back door not self closing.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.