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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
06/05/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
3
11
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.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler shelving, hood filters soiled, equipment handles **Repeat Violation** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi area- moved **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Equipment in poor repair. Cutting board with cut marks and no longer cleanable, reach in cooler gaskets cook line, ice bucket **Repeat Violation** **Warning**
Basic - Floors not maintained smooth and durable. Walk in cooler metal sheeting
Wall not smooth and easy to clean by dish machine- plastic sheeting separated from wall **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. raw fish 45°f, egg wash 45°f, raw shrimp 44°f reached 30°f moved to walk in freezer **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw fish over mayonnaise in walk in cooler- rearranged **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw calamari- rearranged **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Storing spoon in server station, dump sink and storing scouring pad on cook line, wiping cloth in sushi area- discussed use of handwash sink with manager **Corrective Action Taken** **Warning**
Intermediate - Hot water not provided/shut off at employee handwash sink. Men's restroom 84°f ran for over two minutes, women's restroom 85°f ran for one minute **Warning**
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.
