KOI SUSHI LOUNGE & HIBACHI
1841 Cordova Road
Fort Lauderdale, Florida, 33316
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
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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).