Georgia › Bartow County › Cartersville
Kobe Japanese Resturant
465 CHEROKEE PLACE , CARTERSVILLE, GA 30120 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on June 29, 2026, scoring 55/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 71. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (July 8, 2026): Inspectors recorded 6 violations, 4 of them critical, involving temperature control, pest control and handwashing & hygiene.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
C71July 8, 20266 violations
Inspectors recorded 6 violations, 4 of them critical, involving temperature control, pest control and handwashing & hygiene.
Observed the following: 1. All potentially hazardous TCS foods improperly cold holding above 41F in the reach-in cooler in the sushi prep area (see temp log). Employee stated food temps had last been checked two days prior. 2. Oyster sauce stored on the prep counter near the grill was 103F. Labelling indicated product is to be refrigerated after opened.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed potentially hazardous TCS foods held using time as a public health control in lieu of temperature control that were put back into the walk-in cooler after the 4 hour time had expired. Garlic butter and ginger sauce were labelled 10:30a-2:30pm and at 3:30pm they were found stored in the walk-in cooler.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed house made spicy mayo and fish eggs held past their 7 day expiration; spicy mayo was prepped 7/1 and fish eggs prepped 6/15.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed numerous live flies and insects crawling on food prep equipment and sinks.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed employee touching ready-to-eat, fully cooked food with bare hands; PIC was using hands to stir cooling rice in the walk-in cooler while wearing bracelets and a watch.
−9 points · Cited as “511-6-1.04(4)(a)1,2,3,4(i) - preventing contamination from hands (p), (pf), (c)”Observed open energy drink can stored touching facility food in the reach-in cooler.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”U55June 29, 202612 violations
Inspectors recorded 12 violations, 11 of them critical, involving food source, food storage and temperature control.
Observed tilapia misrepresented as red snapper on the menu. Observed no red snapper available in the facility and no red snapper listed on any of the invoices the facility has on file. Tilapia is not listed anywhere on the menu and when employees were asked which menu item a customer had to order to receive a dish with the tilapia, they pointed to red snapper on the menu.
−9 points · Cited as “511-6-1.04(1) - safe, unadulterated and honestly presented (p)”Observed raw beef stored directly on top of cooked octopus and cooked egg and raw fish was stored above ready-to-eat sauces in the reach-in cooler in the sushi prep area.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed potentially hazardous TCS foods improperly cold holding above 41F in all three coolers in the sushi prep area, walk-in cooler, cooler drawers, countertop, reach-in cooler near the drink counter (see temp log). Ambient air temp in sushi coolers were 45F and 47F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed potentially hazardous TCS food improperly hot holding below 135F (shrimp tempura 76F stored on the countertop).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed cooked rice that did not cool from 135F to 41F within 6 hours. Rice was cooked and began cooling the night prior and was at 49F, 47F and 45F in the walk-in cooler.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed employee personal medication stored on dry storage shelf in direct contact with sauce bottle and above other dry goods.
−4 points · Cited as “511-6-1.07(6)(o) - medicines, restriction & storage (p, pf)”Observed PIC unable to perform duties due to risk factor violations handwashing facilities, food contact surfaces clean, cold hold, hot hold, cooling, raw food separation and storage of toxics.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”Observed no hand soap available at the hand wash sink in the sushi prep area, and hand sanitizer only available at the second hand wash sink in the sushi prep area.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Observed dish stored in main kitchen hand wash sink.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed no established procedure in place for employees to follow when responding to bodily fluid events in the facility.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Observed significant black build up inside the bulk ice machine and the ice bin at the drink station.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed CFSM is unable to access training needs of employees based on risk factor violations.
−4 points · Cited as “511-6-1-.03(3)(d) - certified food safety manager responsibility”A91December 17, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving food storage.
Observed improper separation of raw animal food and fully cooked-ready-to-eat foods in multiple areas throughout the facility; raw chicken stored on behind raw shrimp in the prep top cooler, raw shrimp stored above cooked rice in reach in cooler.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”A100August 5, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
A100February 10, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
U65January 30, 20257 violations
Inspectors recorded 7 violations, 5 of them critical, involving food storage, temperature control and handwashing & hygiene.
Observed improper separation of raw animal food and fully cooked-ready-to-eat foods in multiple areas throughout the facility; raw chicken stored on top of raw shrimp in the prep top cooler, raw shrimp stored above cooked rice and raw beef or vegetables in the reach-in cooler and raw fish/shrimp stored above imitation crab in the walk-in cooler.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed potentially hazardous TCS food (cooked rice) improperly cold holding above 41F on a prep table (see temp log).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed potentially hazardous TCS food (cooked sushi rice) improperly hot holding below 135F (See temp log).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed house made TCS foods held past their 7 day expiration; spicy ramen broth was dated 1/22 and spicy mayo was dated 7/12.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed multiple knives stored in the hand washing sink at the front sushi bar.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed multiple containers of food stored directly on the floor throughout the facility and the exterior storage area.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed back door propped open.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”A93April 11, 20242 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and pest control.
Observed rice cooked rice held over 24 hours before with no date mark.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Obeserved propped open.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-008-000549. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.