Kobe Japanese Steakhouse
108 Markham Woods Road, Longwood, FL 32779 · Permanent Food Service · License 6904790
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection3 high priority (2 fixed on the spot), 1 intermediate, 4 basic-19
- Administrative complaint on Oct 27Counts in full until a follow-up finds the problems fixed-20
- Safety score61
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 visitOct 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
- raw shell eggs over butter at walkin cooler
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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). Chemical bucket empty. Operator changed. Final reading 100ppm
Fixed on the spot
Intermediate1
Code 52, Misrepresentation or misbranding: Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives.
- Maihana Red Sangria menu states blend of fresh citrus. Establishment using commercially produced orange juice and commercially produced Sangria Mix.
Administrative complaint
Basic4
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.
See stop sale. - tuna
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- over dish station
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.