DirtyFLRestaurant Inspection Data

KOI

KOI located in NEW PORT RICHEY has undergone 6 health department inspections, achieving a 1.9/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

4120 LITTLE RD
Jacksonville, Florida
Duval County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

12/15/2025· 2mo ago

Visit ID: 10882441

Met Inspection Standards

3 high, 2 int, 10 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-05-4:Basic - Cardboard used to line food-contact shelves in cooler at end of cooks line.
  • 21-05-5:Basic - Cloth stored in container of cooked rice at sushi station. Operator removed cloth. Voluntarily discarded rice. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Container of soy sauce stored on floor near walk-in cooler.
  • 14-69-4:Basic - Ice buildup on walk-in freezer door.
  • 08B-12-5:Basic - Stored food not covered. Cooked dumplings not covered in walk-in cooler.
  • 38-04-4: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.
  • 06-01-5: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
  • 08B-54-4: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
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 12A-13-4: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.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with vegetables in walk-in cooler.
  • 41-27-4: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
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink near kitchen entrance not working/unable to dispense paper towels.
  • 41-17-4:Intermediate - Sriracha bottle at hand wash sink near kitchen entrance containing purple soap not labeled.

6/18/2025· 8mo ago

Visit ID: 10761218

Met Inspection Standards

1 high, 1 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Bucket of eel sauce on the floor in the kitchen. Corrected On-Site
  • 22-41-4: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
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Rust in the top of the microwave.

1/30/2025· 1y 1mo ago

Visit ID: 10760895

Met Inspection Standards

1 int, 1 basic

  • 22-08-4: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**
  • 31A-11-4: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**

1/16/2025· 1y 1mo ago

Visit ID: 8760701

Follow-up Inspection Required

3 high, 2 int, 4 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen, employee voluntarily discarded food instead of going into dining area Corrected On-Site Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees put hat on Corrected On-Site Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table, knife removed Corrected On-Site Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen soiled Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine data plate states chlorine sanitizer 50ppm minimum, sanitizer is at 10ppm, operator ran dish machine three times and changed out sanitizer bucket, still not at 50ppm, manager set up three compartment sink to sanitize dishes, sanitizer is 100ppm **Corrective Action Taken** Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched face then handled clean utensils and started preparing food, discussed proper hand washing procedures with manager Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken above unwashed lettuce in walk in cooler, raw chicken moved to another shelf Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by 3 compartment sink blocked by rice holder on stand, stand moved Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen used to rinse off scoop Repeat Violation Warning

5/16/2024· 1y 10mo ago

Visit ID: 8368774

Met Inspection Standards

2 high, 3 int, 5 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface. Observed yellow towel on cooked sushi rice
  • 06-09-1: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
  • 08B-38-4:Basic - Food stored on floor. Observed buckets of sauces and raw chicken on floor in kitchen, walk in cooler and freezer Repeat Violation
  • 25-32-4: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
  • 08B-12-5:Basic - Stored food not covered. Observed containers of cooked potstickers and chicken and raw beef in walk in cooler not covered
  • 50-17-3: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
  • 08A-05-6:High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef stored over cooked, potstickers in walk in cooler
  • 02C-04-5: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
  • 02C-02-5: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
  • 31A-11-4: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

11/8/2023· 2y 4mo ago

Visit ID: 8534339

Met Inspection Standards

5 high, 5 int, 7 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employees eating in kitchen
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage cups not dry before stacking
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler in sushi bar torn gaskets Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Bucket of prepped onions on floor in kitchen, bucket of onions picked up off floor Corrected On-Site
  • 10-17-4: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
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 06-01-5: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
  • 03C-06-5: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
  • 22-41-4: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
  • 12A-29-4: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
  • 12A-02-4: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
  • 03A-02-5: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**
  • 11-27-4: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.
  • 31A-09-4: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
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed cup out in hand sink in dish area
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53B-13-5: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