Kobe Japanese Steak House

8148 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5813040

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Sep 8, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 18 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 7 intermediate (1 fixed on the spot, 1 repeat), 9 basic (1 repeat); intermediate violations cost 18 at most
-37
Safety score63

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

Inspection history

1 inspection · 1 visit

Sep82026

Routine inspection

19 violations found

First visitSep 8, 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.
19 violations found:
- 3 High priority
- 7 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  white rice with butter (49°F - Cold Holding)
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0ppm Chlorine 50ppm
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.on main facet not on splitter .
Intermediate7
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Rice cooked cooling with lids. Coached operator on cooling method and signs state Time as a public health control
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Rinsed hands in dump sink after touching raw chicken and proceeded to touch clean wares in kitchen
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  'Employee restroom 75°
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  Expired 7/26
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwashing sink by back prep table blocked
  No paper towels or mechanical hand drying device provided at handwash sink.
  At handwashing sink by back prep table
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Menu does not disclose in detail 20% service charge
Basic9
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Spoon handle touching raw chicken
  Fixed on the spot
  In-use utensil stored in standing water less than 135°F.
  78°
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer
  Repeat violation
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use on top of dish machine
  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Next to cooking oil n kitchen
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior large trash can in dish area
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees both bar hand wash sink
- Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
  By handwashing sink by back prep table
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.