KOA SUSHI

With 4 documented inspections, KOA SUSHI in ORLANDO has achieved a 2.5/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 4 reports on file

2105 N ORANGE BLOSSOM TR, UNIT C

★★½☆☆ (2.5/5)

Based on 4 health inspection reports

All Inspection Reports

Visit ID: 13486243

Met Inspection Standards

4 high

08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over imitation krab in walk in cooler. Raw salmon over imitation krab. Employee organized walk in during inspection. Corrected On-Site
02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Fish eggs dated 11/4
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish eggs dated 11/4 White rice at front service counter since yesterday per employee 79F
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice at front service counter since yesterday per employee 79F

Visit ID: 10930805

Met Inspection Standards

1 high, 6 basic

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. Yellow tuna thawing in prep sink. Employee removed from package. Corrected On-Site
36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment on cooks line.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife and tongs in standing water 76F at front service counter.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Front reach in cooler.
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Karan and yellow tuna thawing in water in prep sink. Operator turned on cold water. Corrected On-Site
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice on prep table overnight per employee 81f.

Visit ID: 8820496

Met Inspection Standards

4 int, 4 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic to go cup in onions. Operator removed. Corrected On-Site
51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator, operator posted. Corrected On-Site
25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. All to go containers throughout unit.
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. By 3 compartment sink.
52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. California crab rolls, and tropical crab roll. Operator updated digital online menu imitation crab. Corrected On-Site
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. Provided to operator, operator posted. Corrected On-Site
02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Spicy tuna tostada, and crispy rice trio. Operator fixed digital online menu during inspection. Corrected On-Site
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. Milk in walk in cooler per operator more than 24 hours.

Visit ID: 8703536

Met Inspection Standards

1 int

05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.