KOBE STEAKHOUSE

Name: KOBE STEAKHOUSE
Address: 2773 66 STREET NORTH, ST. PETERSBURG, FL, 33710, US
Rating: 83

2773 66 STREET NORTH, ST. PETERSBURG, FL 33710

License #6217958

🥩 Steakhouse ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KOBE STEAKHOUSE in ST. PETERSBURG currently holds an InspectFL Health Score of 83 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 7, 2026. Across those visits, inspectors documented 16 total violations — 8 critical, 2 major, 6 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

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 May 7, 2026 shows 5 observation rows: 2 critical, 0 major, and 3 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: Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards at prep coolers in kitchen
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish pit observed not washing hands in between loading soiled dishes and removing clean dishes
[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. Garlic in oil on individual carts for hibachi stations with no time mark
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on packaged fish in walk in freezer
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table on cook line

Disposition: Administrative complaint recommended
[29-08-4] Plumbing system in disrepair. Floor drain that 3 compartment sink drains into was not draining fast enough for emptying of one sink compartment. Operator removed and cleaned drain filter and proceeded to drain two sink compartments with no issue.
[31A-11-4] Handwash sink used for purposes other than handwashing. Pitcher stored in hand wash sink behind bar. Staff explained that they dont use this sink for handwashing and instead use it for ware washing. There are three other hand wash sinks in a close vicinity, so I explained that they may opt not to use this one for hand washing, but may not use it for other purposes.
[36-22-4] Floor area(s) covered with standing water. -dish pit area and in front of ice machine
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500ppm)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp (50F - Cold Holding); raw beef (48F - Cold Holding); raw steaks (50F - Cold Holding) Operator cooked shrimps, and ,over beef to walk in cooler. Both retemped at 42F.
[14-09-4] Cutting boards on prep coolers have cut marks and are no longer cleanable.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee used floss pick and proceeded to handle food tray carrying sauces and clean, empty sauce container.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to time abuse. -rice cooked at 2PM time marked for 5PM to be held on 4 hour time hold until 9PM. I explained that Time as a Public Health Control begins when the rice temperature drops below 135F. Stop Sale issued. Operator discarded all cooked rice.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -pasta in reach in cooler stored covered immediately after cooking. -raw shrimp ambient cooling in walk in cooler covered Operator removed covers for proper cooling.
[03F-06-5] Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. -rice cooked at 2PM time marked for 5PM to be held on 4 hour time hold until 9PM. I explained that Time as a Public Health Control begins when the rice temperature drops below 135F. Stop Sale issued.
[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. -garlic in oil and butter on cook line. Operator time marked.

Community reaction

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