DirtyFLRestaurant Inspection Data

KOI SUSHI

3635 ALOMA AVE STE 1033

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/30/2025

Inspection #: Visit ID: 10736984

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. To go food container with no handle use for a scoop stored in rice container and sugar container in kitchen. Operator removed containers Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make station flip top cutting boards has heavy cutting grooves
  • 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 cook personal drink Stored in make station flip to cooler with tcs foods. Operator discarded the item Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil next to miso and onion soup in standing water reading 75F
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed broccoli. Operator removed unwashed broccoli from under raw chicken Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to ice Machine ahead food items stored in the sink. Operator removed item Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand wash sink one by ice machine and the by walk in cooler had no paper towels. Operator refilled paper towels dispenser Corrected On-Site

Inspection Date: 12/6/2024

Inspection #: Visit ID: 8741073

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler door handles soiled
  • 24-14-4:Basic - Clean utensils stored between equipment and wall. - knives between kitchen equipment
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. - employee at sushi bar Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of bulk flour containers - walk in fan covers dusty - walk in cooler shelves soiled
  • 09-01-4: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. - employee cutting ready to eat salmon at sushi bar no gloves. Manager instructed employee to wear gloves. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. - single use paper towel on cutting board, in contact with salmon during prep. - paper towel used to wrap sliced cucumbers
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. - raw shell eggs and raw shrimp over bottled drinks in reach in cooler
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at hand wash sink in kitchen
  • 31B-03-4:Intermediate - No soap provided at handwash sink. - at hand wash sink in kitchen

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8542126

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. - water well of dishwasher soiled
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - bulk corn starch
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler - reach in freezer
  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone on prep counter at sushi bar
  • 14-69-4:Basic - Ice buildup in reach-in freezer. - at sushi bar
  • 10-01-5: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
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - walkin cooler fan cover dusty
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. - used to wrap beef in cook line cooler
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. - eggs over avocado and broccoli in walk in cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board on cook line
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - at sushi bar Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - both hand wash sinks in kitchen
  • 31B-03-4:Intermediate - No soap provided at handwash sink. - both hand wash sink in kitchen

Inspection Date: 1/5/2024

Inspection #: Visit ID: 8541789

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - side of rice white cooker Warning - From follow-up inspection 2024-01-05: **Time Extended**
  • 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. - wrapping salmon Warning - From follow-up inspection 2024-01-05: **Time Extended**

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8362682

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - pink sauce in walk in cooler Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cook line coolers - reach in freezer Warning
  • 21-05-5:Basic - Cloth used as a food-contact surface. - covering sushi rice Warning
  • 10-01-5: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
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - side of rice white cooker Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. - wrapping salmon Warning
  • 08A-20-5: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
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - bar area storing rice pot Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - lunch menu individual sushi rolls Warning