KOBE EXPRESS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef, raw scallops, and raw shrimp stored over cooked noodle and vegetables in large make table lower storage. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 oz of yellowfin tuna thawed in vacuumed seal. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in back kitchen blocked by rack on floor.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in back kitchen. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink in back kitchen. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Angel has not received food handler training and been at establishment for more than 60 days.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line shelf under microwave. Cardboard under rice maker front line. Corrected On-Site

Basic - 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. 4 oz of yellowfin tuna thawed in vacuum seal. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door approximately 1/2". Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. House made sauce in bucket, cut carrots in bucket, and kettle with sauce on floor in back kitchen. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two spatulas in dirty water at 71f on griddle. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large make table gaskets soiled with debris.

High Priority - - From initial inspection : High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Juan and Angle working with food service duties but have no signed employee reporting agreement. Provided to operator. Corrective Action Taken Warning - From follow-up inspection 2026-02-09: Angle no longer employed. Juan not present operator unsure if he has signed reporting agreement. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice maker water cup for recycling melted ice soiled. - From follow-up inspection 2026-02-09: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside.1" gap under back door. - From follow-up inspection 2026-02-09: Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Evidence Front handwashing sink used as dump sink Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Bowl in make chicken on cook line removed by manager Corrected On-Site

Basic - Food stored on floor. Jasmine rice stored on floor- picked up and placed on rack Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Boxes stored on floor for several items in the hallway Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Evidence of handwashing sink used as dump sink Corrective Action Taken Repeat Violation

Basic - Food stored on floor. Sauce bucket on floor Rice bucket on floor Items placed on racks by manager Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Sports drink in glass reach in cooler in back. Beverages moved to employee cooler Corrected On-Site

Basic - Single-service articles improperly stored. Single serve item boxes stored on floor

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on poke make station Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar and yum yum sauce- label placed by manager Corrected On-Site

High Priority - Raw beef over cooked rice in the reach in cooler. Reach in freezer raw sheet pans of beef stored over bag of ice. Corrected On-Site Repeat Violation

Intermediate - Cutting boards on front line soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Dishes in hand sink on prep area Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Knife and sharpener in the front line hand sink Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For rice left out at room temperature Repeat Violation

Basic - Employees cooking and prepping food with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Pipe above grill has grease dripping onto grill surface

Basic - Hood filters heavily soiled.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Boba station Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Jugs of sugar water and soy sauce stored on floor. Repeat Violation

Basic - Raw mushrooms not washed prior to preparation.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 damp towels on the front line counter, 1 on prep table

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. brown rice, cooked last night (56F - Cooling) Repeat Violation

High Priority - Raw salmon stored over unwashed produce on cookline, raw beef over prepped onions in standing reach-in cooler Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 56F cooled overnight Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large plastic tubs of cooked rice not cooled properly overnightRepeat Violation Repeat Violation

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications thermometer in reach-in cooler

Intermediate - Handwash sinks not accessible for employee use at all times. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection

Intermediate - No employee agreement informing them of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided copies to operator, had two employees sign Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food, provided and filled time plan out with operator Corrected On-Site

Basic - Buildup of food soil residue on equipment door handles. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor, sauces and oils in kitchen and many boxes in the hallway to the bathroom

Basic - Gaskets on reach-in coolers soiled with mildew like substance

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Soiled cloths on floor next to grill Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner, frozen shrimp thawing in bowl on counter

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Operator stated that the Hibatchi rice was cooked and cooled last night, brought out today for around an hour. Rice was temping at 72-67F. No temperatures were recorded during the cooling process. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. *raw beef over ketchup *raw salmon over noodles Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Operator stated that the Hibatchi rice was cooked and cooled last night, brought out today for around an hour. Rice was temping at 72-67F. No temperatures were recorded during the cooling process. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F - Cold Holding); raw shrimp (45F - Cold Holding); raw salmon (45F - Cold Holding) Operator states he had the cooler open for a long period of time moving food and rearranging to prepare for shift. Suggest rapid chill

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. *cutting board, microwave soiled

Intermediate - Handwash sink used for purposes other than handwashing. *Multiple items in Hand wash sink Corrected On-Site

Basic - 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. *Tuna thawed in packaging, educated operator Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. *In cooler over ready to eat dressings Corrected On-Site

Basic - Food stored on floor. Oil, opened bags of rice, sugar on floor. Operator states he was restocking bins this morning. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. *handles to flip top cooler and reach-in coolers soiled with food debris and mold like substance

Basic - Reuse of single-service or single-use articles. *Ketchup and oyster sauce in cooler stored in original tin cans after opened. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Using paper towel to line cut zucchini Using paper towel to line raw salmon and raw tuna Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon on top of wash cut zucchini Raw salmon and tuna over ready to eat sauce and cut zucchini Raw salmon and raw steak over veggies and noodles in freezer Raw steak over ready to eat rice in reach in Provided safe storage guide to operator and educated on proper storage Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk undated

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided for operatorCorrected On-Site Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat, have chlorine strips

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided papers for operator

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Has time marking for items but no written plan, printed and filled out with operator Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator just got new books to train employees currently only has two cards completed for employees. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop tempura flour Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under cookline Corrective Action Taken

Basic - Food stored on floor. Oil stored on floor end of cookline

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils in water temped at 96f, operator heated water to 156F Stirrers in standing water at 93F, operator discarded water Corrected On-Site

Basic - Reuse of single-service or single-use articles. Washed and cut zucchini placed back in cardboard box on cookline Corrected On-Site

Basic - Single-service articles improperly stored. To go containers on floor in hall

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cookline stainless steel wall accumulated grease