CS KOBE & ITALIAN

Name: CS KOBE & ITALIAN
Address: 13505 ICOT BLVD., STE. 207, CLEARWATER, FL, 33760, US
Rating: 55

13505 ICOT BLVD., STE. 207, CLEARWATER, FL 33760

License #6216878

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

55 Grade F / 100

Failing Health Score

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Quick take

CS KOBE & ITALIAN in CLEARWATER currently holds an InspectFL Health Score of 55 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 13, 2026. Across those visits, inspectors documented 55 total violations — 7 critical, 11 major, 37 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 13, 2026 shows 17 observation rows: 2 critical, 4 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas stored in standing water across from cook line. Water measuring 83F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in cooler across from cook line. Hood filters accumulated with grease.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Operator cleaned machine during inspection.
[36-32-5] Ceiling tile over soda fountain machine has hole in it.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table stained a cross from cook line. Interior of ice machine soiled with pink substance.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment open and serving food to the public. Operator renewed license during inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in reach in cooler. Operator rearranged.
[14-11-5] Equipment in poor repair. Reach in freezer next to rice cooker on cook line is cracked and peeling on the top inside of the lid.
[31A-09-4] Handwash at rear side of bar sink not accessible for employee use at all times. Trash bags and plastic container stored in sink. Operator removed items from sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles of various sauces at cook line lacking labels.
[08B-47-4] Food not stored at least 6 inches off of the floor. 5 gallon buckets of ginger sauce and 1 box of raw shrimp and in walk in cooler. 6 Gyoza boxes in walk in freezer. Operator began relocating gyoza to shelves.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Sushi menu does not indicate items served raw. Discussed with operator.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-73-4] Floor accumulation of debris behind cook line and under prep tables and throughout kitchen. Discussed with operator.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic pint containers used inside of dry rice and spice containers under prep table across from 3 compartment sink. Discussed with operator.
[08B-12-5] Stored food not covered. Panko breadcrumb trays stored on dry storage shelves uncovered. Discussed with operator.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.

Disposition: Warning Issued
[14-20-4] Ripped/worn tin foil used as wall cover near flat top grill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Oven hood filters soiled with grease.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored inverted next to ice machine.
[33-16-4] Open dumpster lid.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in sushi area.
[41-17-4] Spray bottle containing toxic substance not labeled next to dish area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (54F - Cold Holding) placed in cooler 11:00am, first temp 1:15pm, operator moved to cooler second temp 42F at 1:41pm; raw tuna (49F - Cold Holding) placed in cooler 11:00am, first temp 1:15pm, operator moved to cooler ,second temp 41F at 1:41pm
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink in bar area blocked with kitchen items. Operator removed.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 5 tanks not chained up next to prep table.
[14-06-4] Wood food-contact surface not properly sealed. Beam of wood on ceiling in walk-in cooler not sealed.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in water 77F. Operator removed.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5 expired employee training certificates.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In mens and womens bathrooms.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Spring rolls stored in cardboard boxes open and touching each other.
[08B-38-4] Food stored on floor. Onions stored on floor.
[10-20-4] In-use tongs stored on oven door handle between uses. Operator removed.
[08B-12-5] Stored food not covered. -Lobster tails and cooked sushi rolls stored uncovered in reach in cooler on cook line. -wontons and spring rolls stored uncovered in reach in freezer.
[10-12-5] In-use ice scoop stored on soiled tray between uses.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys stored on cutting board and prep shelf. Operator removed. Employee personal items stored throughout dry storage area.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator time marked sushi rice cook with cook time 12:00pm and discard time 3:00pm.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Employee did not wash mushroom prior to chopping. Educated operator on proper washing procedure.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed copy of Time as a public Health form to operator.
[36-36-4] Ceiling tile missing over soda machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in rice cooker. Operator removed.
[41-10-4] Toxic substance/chemical improperly stored. CLR and dish soap stored next cooked rice on prep table.

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