KOI

High Priority - Non-food grade paper/paper towel used as liner for food container. In plastic containers of roe. Operator will use tea filters

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at sushi counter- krab sticks (45F - Cold Holding); roe (45F - Cold Holding); moved to walk in freezer Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket with Chlorine sanitizer greater than 200ppm, corrected to 50 ppm Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, operator put towels in dispenser Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook drinking from mug, discussed proper beverage containers with staff

Basic - Food stored on floor. Fry oil, bucket of sauce on floor by walk in cooler , both moved to shelf Corrected On-Site Repeat Violation

High Priority - 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. Observed employees touching soiled dishes then retrieve clean dishes without first washing hands. Discussed with operator proper hand-hygiene techniques.

High Priority - Nonfood-grade bags used in direct contact with vegetables in walk-in cooler.

High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Reading exceeds 200 ppm. Operator replaced chlorine sanitizer. Reading 50ppm. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink near kitchen entrance not working/unable to dispense paper towels.

Intermediate - Sriracha bottle at hand wash sink near kitchen entrance containing purple soap not labeled.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cardboard used to line food-contact shelves in cooler at end of cooks line.

Basic - Cloth stored in container of cooked rice at sushi station. Operator removed cloth. Voluntarily discarded rice. Corrected On-Site

Basic - Food stored on floor. Container of soy sauce stored on floor near walk-in cooler.

Basic - Ice buildup on walk-in freezer door.

Basic - Stored food not covered. Cooked dumplings not covered in walk-in cooler.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Used flashlight in walk-in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. 4 beef roast on drainboard of three-compartment sink not thawing under running cold water or refrigeration. Employee placed items in walk-in cooler. Corrected On-Site

Basic - Uncovered cut lemons stored near hand wash sink at wait station exposed to splash. Operator moved cut lemons to opposite side of soda machine. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator ran dishmachine, 0ppm. Sanitizer bucket was near empty. Operator replaced bucket. Ran dishmachine 3 times 50ppm. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Rust in the top of the microwave.

Basic - Food stored on floor. Bucket of eel sauce on the floor in the kitchen. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen used to rinse off scoop Repeat Violation Warning - From follow-up inspection 2025-01-30: Hand sink used to rinse bowl Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen soiled Warning - From follow-up inspection 2025-01-30: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2024. Manager renewed and new expiration is 2-1-2025

High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef stored over cooked, potstickers in walk in cooler

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen salmon, and roe

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed krab salad, cooked pot stickers, cooked chicken in walk in cooler with no dates

Intermediate - Server Handwash sink in kitchen is used for purposes other than handwashing. Observed excessive food debris in hand sink not indicative of hand washing Repeat Violation

Basic - Cloth used as a food-contact surface. Observed yellow towel on cooked sushi rice

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawing tilapia in walk in cooler in sealed packs indicating they are to be kept frozen until time of use. Manger cut packs opened Corrected On-Site

Basic - Food stored on floor. Observed buckets of sauces and raw chicken on floor in kitchen, walk in cooler and freezer Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed containers of chicken bouillon, seaweed salad, soy sauce and ice cream containers being reused to store Krab salad, sauces, vegetables and meats on cook line and in walk in cooler

Basic - Stored food not covered. Observed containers of cooked potstickers and chicken and raw beef in walk in cooler not covered

High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Steak seared, inside still raw, 77F cooling in reach in cooler, manager states food is seared not fully cooked to minimum internal temperature

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine at 0ppm, manager readjusted hose and primed chlorine sanitizer now at 100ppm Corrected On-Site Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled dirty dishes then handled clean dishes without washing hands

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped off dirty dishes in dish area then touched clean plate of food without washing hands

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (44F - Cold Holding) sushi bar cooler, manager put tuna in walk in cooler Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in dish area blocked by garbage can, garbage can removed Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed cup out in hand sink in dish area

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cherry, Keqing, Zhang, Remigio, Lin does not have their food handlers training certification

Basic - Employee eating in a food preparation or other restricted area. Employees eating in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage cups not dry before stacking

Basic - Equipment in poor repair. Reach in cooler in sushi bar torn gaskets Repeat Violation

Basic - Food stored on floor. Bucket of prepped onions on floor in kitchen, bucket of onions picked up off floor Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between reach in cooler and prep table, knives removed Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish sitting in standing water in 3 compartment sink, water temperature is 69F

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Manager will set up three compartment sink and sanitize manually. Will also call for service

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook make line: observed Beef (45F - Cold Holding). Discussed with manager not to overfill containers above fill line. Manager took overfilled meat and moved it to another cooler Corrective Action Taken

High Priority - 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. Manager had employee time mark sushi rice. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink not accessible for employee use at all times. Observed sani bucket in hand sink on sushi station. Manager removed Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No soap provided at handwash sink. At hand sink by walk in cooler

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Equipment in poor repair. Observed torn gasket on sushi reach in cooler.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed unsealed wood plank with sharpening stone at three compartment sink.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.in walk in cooler chicken over beef, operator moved them.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee had open can of Red Bull on sushi line. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -Floors and drains under equipment soiled. - Ceiling soiled in kitchen

Basic - Food not stored at least 6 inches off of the floor. In dry storage

Basic - Hole in or other damage to wall. Near Entrance to sushi area

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen both sinks. Repeat Violation

Basic - Single-service articles improperly stored. On floor in back area of seating section

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wood food-contact surface not properly sealed. On top of dish machine.

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw sushi fish over bulk washed bean sprouts , walk in cooler: Warning - From follow-up inspection 2021-08-25: Time Extended

Basic - - From initial inspection : Basic - Water dripping onto floor surface in walk in cooler: from ceiling Warning - From follow-up inspection 2021-08-25: Time Extended