KOI SUSHI LOUNGE & HIBACHI
1841 Cordova Road
Fort Lauderdale, Florida, 33316
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/8/2025
High Priority
1
Intermediate
0
Basic
5
Total
6
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside of ice machine soiled with mold like substance, next to dry storage room.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking glass stored above flip top cooler cutting board at cook line. Employee removed. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones stored above flip top cooler cutting boards. Employees removed. Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed handle in contact with ice inside ice machine at sushi station. Employee properly stored. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled spray bottle containing cooking oil stored at cook line.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed raw chicken breast stored above raw beef and sauces inside middle flip top cooler at cook line. Employee properly stored. 2) Observed raw chicken stored above unwashed lettuce inside walk in cooler. Employee properly stored. 3) Observed raw beef, not commercially packaged, stored above noodles, not commercially packaged, inside walk in freezer. Employee properly stored. Corrected On-Site
Food safety inspection conducted on 1/8/2025 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 7/15/2024
High Priority
4
Intermediate
0
Basic
0
Total
4
Inspection Details:
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (47F - Cold Holding) at cook line. Per operator, tomatoes cut approximately 5 hours prior to inspection. Stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (47F - Cold Holding) at cook line. Per operator, tomatoes cut approximately 5 hours prior to inspection. Stop sale.
- 03F-02-5: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. Observed bean sprouts and cut cabbage stored at cook line without time mark. Per operator, foods put on time approximately 2.5 hours prior to inspection. Operator put time mark on foods. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sushi bar// shrimp tempura (70F - Hot Holding). Per operator, food out of temperature for approximately 10 minutes. Operator put food in deep fryer to reheat to 165F for hot holding. **Corrective Action Taken**
Food safety inspection conducted on 7/15/2024 revealed 4 total violations (4 high priority, 0 intermediate, 0 basic).
Inspection on 3/27/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. 1) Observed raw scallops stored over unwashed celery inside walk in cooler. Operator properly stored. 2) Observed raw beef stored over raw tuna inside walk in cooler. Operator properly stored. Corrected On-Site Corrected On-Site
Food safety inspection conducted on 3/27/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 12/19/2023
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee glass of water stored on sushi bar. Educated employee on proper storage for personal food items. Employee removed. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at sushi bar hand wash sink. Provided sign for operator. **Corrective Action Taken**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at sushi bar.
- 03F-02-5: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 and the time removed from temperature control cannot be determined. Observed no time mark on sushi rice at sushi bar. Per order, rice prepared at approximately 12:00pm. Operator put time mark on sushi rice. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed sponge and deli cup stored inside hand wash sink at sushi bar. Operator removed. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at sushi bar hand wash sink. Operator provided. Corrected On-Site
Food safety inspection conducted on 12/19/2023 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 8/28/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/28/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).