Inspection Report

Florida DBPR Inspection Report
Warning

KOBE JAPANESE STEAK HOUSE

8148 INTERNATIONAL DR · ORLANDO · Orange County · FL 32819

Restaurant history →

Inspection Summary

Inspection dateNovember 30, 2023
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionWarning Issued
Resultfollow_up_required
Inspection number3359786
Visit number1
Inspection Visit ID8379046
DBPR license5813040

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
3 High Priority0 Intermediate6 Basic0 Critical0 Non-Critical9 Total
MEMBER-ONLY COMPARISON

See what changed since the last inspection.

Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.

Unlock comparison

All DBPR Inspector Observations

9 full violation description(s) documented by the inspector during this visit.

High Priority 3

#7High Priority22-41-4

High Priority – 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. 0ppm **Warning**

Warning
#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler and prep shrimp (51F- Cold Holding); scallops (51F – Cold Holding); lobster tail (50F- Cold Holding) Less than four hours per manager and cooler was unplugged. Placed items in Walk in freezer for temperature recovery. 20 minutes later Raw shrimp 31F Raw scallops 34F Raw lobster tail 38F **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation
#9High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried Rice119F in steam table. Less than four hours per manager. Placed in wok for rapid reheat. 5 minutes later 177F **Corrected On-Site**

Corrected On-Site

Basic 6

#1Basic14-11-5

Basic – Equipment in poor repair. 1-Dish rack in poor condition. 2- Rust on freezer top.

#2Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

#3Basic12B-13-4

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers.

#4Basic08B-39-4

Basic – Raw fruits/vegetables not washed prior to preparation. Avocados not washed.

#5Basic23-24-4

Basic – Rice cookers outside soiled.

#6Basic21-44-1

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles in kitchen.

Inspector observations synchronized from DBPR on October 17, 2026 11:54 AM.

Violation category totals
Category 3 · Time/temperature control for safety food
2 observation(s)
Category 8 · Food protection and cross-contamination
1 observation(s)
Category 10 · In-use food dispensing utensils
1 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
1 observation(s)
Category 21 · Wiping cloths, linens and laundry facilities
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)
Category 23 · Non-food-contact surfaces clean
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.