KOI SUSHI

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over shell eggs in walk cooler. Repeat Violation Warning - From follow-up inspection 2026-05-07: Raw shell eggs stored over white rice in walk in cooler Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter kept in walk in cooler overnight with temperature of 48F Cream cheese kept in walk in cooler overnight with temperatures of 48F White rice kept in walk in cooler overnight with temperatures of 48-60 . Warning - From follow-up inspection 2026-05-07: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter kept in walk in cooler overnight with temperature of 48F Cream cheese kept in walk in cooler overnight with temperatures of 48F White rice kept in walk in cooler overnight with temperatures of 48-60 . Shell eggs stored in walk in cooler for 1hr with temperature of 50 All items cold holding Warning - From follow-up inspection 2026-05-07: Butter 44F kept overnight in walk in cooler White rice kept overnight in walk in cooler with temperature of 47F Shell eggs stored in walk in cooler overnight with temperature of 48F . Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting board in make table across from flat top. Warning - From follow-up inspection 2026-05-07: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. NO proof for server and one cook Repeat Violation Warning - From follow-up inspection 2026-05-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Glass thermometer with -12 degrees Warning - From follow-up inspection 2026-05-07: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler with temperature of 50F. Warning - From follow-up inspection 2026-05-07: Walk in cooler with temperature of 50F Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and car keys stored on top of lids and cutting board . Warning - From follow-up inspection 2026-05-07: Time Extended

High Priority - Container of medicine improperly stored. Peptobismol stored in reach in cooler next to cream cheese in front counter. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched cell phone and put hands no hand wash. Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over shell eggs in walk cooler. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter kept in walk in cooler overnight with temperature of 48F Cream cheese kept in walk in cooler overnight with temperatures of 48F White rice kept in walk in cooler overnight with temperatures of 48-60 . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter kept in walk in cooler overnight with temperature of 48F Cream cheese kept in walk in cooler overnight with temperatures of 48F White rice kept in walk in cooler overnight with temperatures of 48-60 . Shell eggs stored in walk in cooler for 1hr with temperature of 50 All items cold holding Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter kept in table by flat top with temperatures of 107F. Operator discard Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting board in make table across from flat top. Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. NO proof for server and one cook Repeat Violation Warning

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. Warning

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Glass thermometer with -12 degrees Warning

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. Expired training for owner Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop soy sauce inside walk in cooler overnight Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler with temperature of 50F. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and car keys stored on top of lids and cutting board . Warning

Basic - Food stored on floor. Pickled ginger bucket stored in f8r. Repeat Violation Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife's between prep table and make table. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons for rice in water 88F . Warning

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

High Priority - Non-food grade paper/paper towel used as liner for food container. - wrapping salmon Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken in small tub over shell eggs in walk in cooler Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

Intermediate - Handwash sink not accessible for employee use at all times. - bar area storing rice pot Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - lunch menu individual sushi rolls Warning

Basic - Bowl or other container with no handle used to dispense food. - pink sauce in walk in cooler Warning

Basic - Buildup of food debris/soil residue on equipment door handles. - cook line coolers - reach in freezer Warning

Basic - Cloth used as a food-contact surface. - covering sushi rice Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk sugar Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - side of rice white cooker Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - sushi employee used phone, then put on gloves to make sushi, no hand wash Warning

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. - sushi bar employee Warning

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. - fresh salmon. Operator called supplier. Sent over proper documentation. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cookline cooler. Operator states <2 hours. Advised operator to put on ice and move to walk in cooler for expedited cooling. Final temperature reading: - beef (50F - Cold Holding) - shrimp (51F - Cold Holding) - chicken (51F - Cold Holding) - Walk in cooler. Operator called for service - cream cheese (45F - Cold Holding) - white sauce (tcs) (44F - Cold Holding) - butter (46F - Cold Holding) Warning

High Priority - Vacuum breaker missing at mop sink faucet with fitting/splitter added to mop sink faucet. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. - employee sprayed hands at dish machine then handled ready to eat foods Warning

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. - emailed handout Warning

Intermediate - Handwash sink not accessible for employee use at all times. - next to ice machine blocked by dish racks and ice bucket Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - disclosure missing on menu stating the marked items are raw Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - next to walkin cooler no paper towel and no soap - next to ice machine no paper towel and no soap Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - provided operator with forms Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. - Provided signage. Operator taped to wall. Corrected On-Site Warning

Basic - Accumulation of debris on dish racks Warning

Basic - Bowl or other container with no handle used to dispense food. - in bulk sugar, bulk rice, bulk salt - in ginger dressing walk in cooler - in white sauce walk in cooler Warning

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Cleaned and sanitized equipment or utensils not properly stored. - bucket and styrofoam lid stored on top of ice machine - tongs on oven door Warning

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. - open container employee drink on sushi counter. Employee changed cups and moved below. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone on shelf storing dishes Warning

Basic - Employee with no hair restraint while engaging in food preparation. - sushi bar employee - kitchen cooks Corrected On-Site Warning

Basic - Equipment in poor repair. - cookline cooler door bent and gapped at bottom Warning

Basic - Food stored on floor. - soy sauce buckets - ginger buckets Warning

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - throughout kitchen Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter - exterior of rice cooker Warning