KOBE JAPANESE STEAK HOUSE
2210 W BRANDON BLVD · BRANDON · Hillsborough County · FL 33511
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 3
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Manager stated pasta cooked the previous day, placed in reach in cooler. At approximately 2:00 pm on the following day, the temp was 64F. See Stop Sale.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta in each in cooler 64F. Cooling overnight per manager.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 48°F. Re-temp 44°F Beef Steak 59°F. Re-temp 51°F Beef 58°F. Re-temp 48°F **Corrective Action Taken**
Intermediate 6
51-16-7Intermediate – Approved plan review expired – renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Spoke to Denise in Plan Review, plans older than 18 months must be resubmitted.
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Manager stated hot pasta was placed into pans and placed in walk in cooler
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of food debris in soda nozzle in bar area
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Hand wash in prep area blocked by cart. Hand wash in bar area blocked by trash can. Bowl placed in hand wash sink in bar area
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Wrong test kit for chlorine solution I wiping cloth soluti
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Paper towels not provided at bar area hand wash sink. No paper towels at hand wash sink near dish wash area. No paper towels at hand wash sink to the side of sushi station.
Basic 4
14-09-4Basic – Cutting board has cut marks and is no longer cleanable, observed on cookline
10-08-5Basic – Ice scoop handle in contact with ice, observed in bar ice bin
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0 ppm
02D-01-5Basic – Working containers of food removed from original container not identified by common name, observed bulk sugar bin not labeled with contents.
Inspector observations synchronized from DBPR on September 30, 2026 1:37 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
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.