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Licensee
Name:
CS KOBE & ITALIAN
License Number:
SEA6216878
Rank:
Seating
License Expiration Date:
02/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
13505 ICOT BLVD., STE. 207 CLEARWATER, FL 33760
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
10/17/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
1
0
0
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - - From inspection on 2017-03-16: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Observed shredded cheese 58 °F, batter 73 °F, pasta 44 °F, noodles 44 °F, raw shrimp 45 °F, fried rice 112-145 °F, butter 45 °F, raw chicken 61 °F, rice 44,46 °F.
**Repeat Violation** **Admin Complaint** - From follow-up inspection on 2017-03-20: Shredded cheese 45 °F, observed pasta 46 °F, **Admin Complaint** - From follow-up inspection on 2017-10-17: Cook line two door- garlic butter 42°f, cut leafy green 48°f (cooling 1 hour temped at 12:33pm), cooked pasta 44°f, raw shrimp 44°f, raw chicken 35°f, raw chicken 44°f, raw fish 41°f, batter 59-74°f (cooling 11am temped at 12:37pm)
Cook line one door- cut tomatoes 45°f, raw fish 36°f
Pizza make table- shredded cheese 45°f, raw sausage 36°f, roast beef 39°f, garlic butter 38°f
Two door stand up cooler- cut melon 41°f, cooked vegetables 54°f (cooling 10 minutes temped at 12:44pm)
Server station- cut leafy greens 47°f (cooling 11am temped at 12:45pm), salads 48°f (cooling 11am temped at 12:46pm), cream cheese 51-54°f, tofu 48°f
Walk in cooler- cooked rice 46°f and 48°f (cooling from 7pm restaurant closes 11pm 10/17/17 temped at 12:54pm), cooked noodles 45°f, cooked broccoli 43°f, butter 44°f, raw scallops 41°f, raw shrimp 43°f, raw chicken 38-40°f
Sushi/bar- Yellowtail 44°f, smoked salmon 44°f, imitation crab 39°f, escolar 43°f **Admin Complaint**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
