Kobe House Steak, Sushi And Seafood, 11401 Nw 12 St E-504, Miami, FL - Restaurant inspection findings and violations



Business Info

Name: KOBE HOUSE STEAK, SUSHI AND SEAFOOD
Type: Permanent Food Service
Address: 11401 Nw 12 St E-504, Miami, FL 33172
License #: 2331091
Total inspections: 13
Last inspection: 4/21/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
  • Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
4/21/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Intermediate - Cutting board(s) stained/soiled.
9/27/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Case/container/bag of food stored on floor in kitchen.
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Food stored on floor.
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • Intermediate - Cutting board(s) stained/soiled.
6/4/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Case/container/bag of food stored on floor in kitchen.
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Food not stored at least 6 inches off of the floor.
  • Basic - Food stored on floor.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.
2/13/2013Routine - FoodInspection Completed - No Further Action
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
  • Critical - Handwash sink not accessible for employee use at all times.
  • Lights missing the proper shield, sleeve coatings or covers.
  • Critical - Observed food stored on floor.
  • Critical - Observed handwash sink used for purposes other than handwashing.
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
7/25/2012Routine - FoodInspection Completed - No Further Action
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. POTS IN SHELF
  • Critical - No conspicuously located thermometer in holding unit. REACH IN COOLER
  • Critical - No handwashing sign provided at a handsink used by food employees. BAR HAND SINK
  • Observed dispensing equipment that allows contamination of the lip-contact surface. CONTAINER INSIDE RICE CONTAINER Corrected On Site.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed employee improperly washing hands. EMPLOYEES RINSE HANDS WITH SINGLE SERVICE GLOVES AND CONTINUED WORKING ON STATION.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. SPATULA NEXT TO RICE COOKER.
  • Critical - Observed soiled reach-in cooler gaskets.REACH IN COOLERS NEXT TO ICE MACHINES
  • Observed storage of maintenance tools in areas that may result in cross-contamination. STORED NEXT TO FOOD
  • Critical - Observed toxic item stored by food. WD-40 NEXT SEASONINGS
  • Critical - Observed unlabeled spray bottle. BY 3 COMPARTMENT SINK
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. GARLIC BUTTER THAT ACCORDING TO EMPLOYEE IT WAS PREPARED LAST WEEK ON 4/12
  • Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. EMPLOYEE RINSED GLOVES WHILE WEARING THEM, THEN CONTINUED WORKING
  • Critical - Working containers of food removed from original container not identified by common name. SEASONING
4/19/2012Routine - FoodInspection Completed - No Further Action
  • Plumbing system in disrepair. HANDSINK BY THREE COMPARTMENT SINK
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical - Working containers of food removed from original container not identified by common name.
10/5/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • Critical - No handwashing sign provided at a handsink used by food employees.
  • Critical - No thermometer provided to measure temperature of food product.
  • Critical - Working containers of food removed from original container not identified by common name.
1/25/2011Routine - FoodInspection Completed - No Further Action
  • Critical. No thermometer provided to measure temperature of food product.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
  • Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
  • Critical. No handwashing sign provided at a handsink used by food employees.
8/9/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed raw animal food stored over ready-to-eat food. SHRIMPS OVER READY TO EAT (DRESSING) AND SPECIAL BUTTER. Corrected On Site.
  • Rice dispenser store in sanitizer not allowing it to air dry (CORRECTED ON SITE) TO HOT WATER WHILE IN USE.
  • Critical. Observed food-contact surfaces dirty surface build up in unclean water. ICE CREAM SCOOP AT BAR AREA.
3/31/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. GARLIC BUTTER (OWN). TERIYAKI SAUCE (OWN).
  • Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI RICE AT FRONT AREA.
  • Critical. Working containers of food removed from original container not identified by common name. TERIYAKI SAUCE.
  • Critical. Observed raw animal food stored over ready-to-eat food. WALK IN FREEZER.
  • Critical. Observed establishment utilizing time as a public health control without having written procedures. SUSHI RICE.
  • Critical. Observed employee improperly washing hands. NO HOT WATER AT EMPLOYEES HAND SINK. FRONT SUSHI AND BAR AREAS.
  • Critical. Cold water not provided/shut off at employee handwash sink. Corrected On Site. KITCHEN .
  • Critical. Hot water not provided/shut off at employee hand wash sink. This violation must be corrected by : 10/15/2009.
  • Critical. Hand wash sink lacking proper hand drying provisions. KITCHEN AREA.
  • Observed light covers soiled with accumulated dust.(IN KITCHEN )
  • Critical. Identity of food or food product misrepresented. OBSERVED PLATES AT MENU CALLED : KANISU $ 12.95 . (INGREDIENTS: CUCUMBER, CRAB, AVOCADO, MASAGO WITH PONZU SAUCE) ANOTHER DISH WITH CRAB AT MENU IS THE CALIFORNIA ROLL.BOTH OF THESE DISHES DO NOT USE REAL CRAB . INSTEAD IMITATION CRAB IS USED IN THOSE TWO DISHES MENTIONED . ANOTHER ITEM: WHITE TUNA ($5.95) Under 2 pcs per order at main menu, FISH USED AS WHITE TUNA ,THE ESCOLAR FISH.
10/14/2009Routine - FoodAdministrative complaint recommended
No report available. 1/30/2009Routine - FoodInspection Completed - No Further Action
No report available. 9/29/2008Routine - FoodInspection Completed - No Further Action

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