Kobe Japanese Steak House

11609 E Colonial Dr, Orlando, FL 32817 · Permanent Food Service · License 5812546

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 27, 2026 (12 days ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Oct 27 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 routine inspection
4 high priority (3 fixed by the Oct 27 follow-up), 1 intermediate, 10 basic
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct262026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitOct 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 4 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw shrimp 52°F , raw beef 55°F kept in reach in cooler across from flat top for 2hrs . Operator placed ice on items Time Extended Time Extended Corrective Action Taken
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  Food storage container/container lid cracked or broken.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
Official report, on the Florida DBPR website
First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 4 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw shrimp cold holding for 45°F on make table with temperature if 50°F . Noodles kept cold holding on cook line for 30 minutes with temperature if 50°F Placed in cooler for rapid cooling . Raw beef kept cold holding for 1hr with temperature of 50°F . on make table Cross from flat tops . All utensils rechecked 43°F. Corrective Action Taken Corrective Action Taken Repeat Violation
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employee washed hands on bathroom then went back to kitchen non hand wash and start stirring noodles . Employee came from outside started touching pans to organize service cart and no hand washing .
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Placed in wrong side of splitter , properly stored, Corrected On-Site Corrected On-Site
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  3 live flying insects on mop sink walls 3 live flying insects on walls on employee bathroom across from mop sink
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Debris inside of sink by kitchen entrance. Seems as some one dropped foid or rinse a pan. Operator cleaned . Corrected On-Site Corrected On-Site
Basic10
- Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the warmest part of the cold holding unit.
  Thermometer located at back of cooler , cooler located in cook line . Placed at front if cooler. Corrected On-Site Corrected On-Site
- Code 06, Food properly thawed: 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 diced tuna thawing on rop continue frozen at this . Operator removed from package
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Handle on chest freezer broken / missing Reach in cooler across from flat top withtemperature of 53°F .
  Reach-in cooler shelves with rust that has pitted the surface.
  Rusted shelves on reach in cooler located by employee bathroom.
  Food storage container/container lid cracked or broken.
  Crack on-top of bulk container use to store rice.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Placed in sanitizer bucket . Corrected On-Site Corrected On-Site
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Stored plates by dish area not inverted.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Leak from hand sink located in cook line , fixed no leak Corrected On-Site Corrected On-Site
  Standing water in bottom of reach-in-cooler.
  Cooler across from make tables
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  bar area .
Official report, on the Florida DBPR website

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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.