KOBE JAPANESE STEAK HOUSE

Name: KOBE JAPANESE STEAK HOUSE
Address: 8148 INTERNATIONAL DR, ORLANDO, FL, 32819, US
Rating: 2.2

8148 INTERNATIONAL DR, ORLANDO, FL 32819

License #5813040

🍱 Japanese/Sushi ℹ️

2.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 8, 2026 · 19 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

KOBE JAPANESE STEAK HOUSE in ORLANDO currently holds an InspectFL Health Score of 2.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 8, 2026. Across those visits, inspectors documented 80 total violations — 17 critical, 14 major, 49 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 8, 2026 shows 19 observation rows: 3 critical, 7 major, and 9 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

KOBE JAPANESE STEAK HOUSE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching raw chicken
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78°
[14-69-4] Ice buildup in reach-in freezer
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Rinsed hands in dump sink after touching raw chicken and proceeded to touch clean wares in kitchen
[21-10-4] Soiled dry wiping cloth in use on top of dish machine
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior large trash can in dish area
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee restroom 75°
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink by back prep table
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Expired 7/26
[31B-04-4] No handwashing sign provided at a hand sink used by food employees both bar hand wash sink
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice with butter (49F - Cold Holding)
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice cooked cooling with lids. Coached operator on cooling method and signs state Time as a public health control
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to cooking oil n kitchen
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0ppm Chlorine 50ppm
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink by back prep table blocked
[55-01-5] Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Menu does not disclose in detail 20% service charge
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.on main facet not on splitter .
[33-06-4] Trash receptacles not provided where needed in establishment. By handwashing sink by back prep table

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Near dish machine area
[08B-38-4] Food stored on floor. Container of soy sauce, bag of rice and container or oil in dry storage area Boxes of steaks on floor in walk in cooler
[14-13-4] Food-contact surface not smooth and easily cleanable. Wooden plate liner for cast iron skillets
[14-69-4] Ice buildup in reach-in freezer and in reach in freezer by steam table
[10-20-4] In-use tongs stored on equipment door handle between uses. On cooks line
[21-10-4] Soiled dry wiping cloth in use. Under steam table, operator discarded
[29-49-6] Standing water in bottom of bar area
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed limes over ready to eat juice in walk in cooler
[35A-04-4] 2 Rodent activity present as evidenced by rodent droppings found between soda machine and handsink on the far end of the bar. Operator then sanitized and discarded droppings
[41-07-4] Container of medicine improperly stored. Next to employee drinks on top shelf
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cooks line
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw untenderized over tenderized meat in walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets of reach in freezer next to steam table Rice mixer soiled next to rice cookers Meat grinder by back dry storage area Shelves underneath soda machine in kitchen
[41-17-4] Spray bottle containing toxic substance not labeled. Brown chemical substance container In employee bathroom

Disposition: Met Inspection Standards
[36-22-4] Floor area(s) covered with standing water. -inside walk in cooler
[36-11-4] Floors not maintained smooth and durable. -inside walk in cooler, areas of floor disrepair allowing standing water to reside
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -hand sink across from cookline
[29-49-6] Standing water in bottom of reach-in-cooler. -beverage cooler behind sushi bar
[02D-01-5] Working containers of food removed from original container not identified by common name. -container of white seasoning end of cookline above oven
[22-41-4] 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, manager called for immediate service
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee entered kitchen and placed personal food/drinks inside cooler and began working handling food for establishment without washing hands
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef filets above cut produce inside cooler across from wok -Raw animal food/shell eggs stored on top of keg inside walk in cooler. -raw chicken above cut vegetables on hibachi chef cart
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 49F, raw beef filets 48F, less than 2 hours above fill line. -butter 56F sitting above recommended fill level from equipment manufacturer inside cooler across from wok leas than 2 hours. Employee placed down below to cool down
[41-10-4] Toxic substance/chemical improperly stored. -chemical spray bottle hanging over rim of hand sink at entrance to sushi bar
[31A-11-4] Handwash sink used for purposes other than handwashing. -employee rinsed off utensils inside hand sink across from cookline