DirtyFLRestaurant Inspection Data

KOI

KOI located in PONTE VEDRA BEACH has undergone 3 health department inspections, achieving a 3.7/5 overall safety rating. Food safety practices have remained consistent.

10870 US HWY 1 N STE 101-103, PONTE VEDRA BEACH 32081

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 8/21/2025

Inspection #: Visit ID: 13500055

  • N/A:No Violations Were Observed

Inspection Date: 7/29/2025

Inspection #: Visit ID: 10850802

  • N/A:No Violations Were Observed

Inspection Date: 7/18/2025

Inspection #: Visit ID: 13500049

  • 01B-01-4:High Priority - Observed: Dented/rusted cans present. See stop sale. 1 dented can of Hoisin sauce 1 dented can of dark soy sauce On rack in food storage area by walk in cooler. Priority: High Priority
  • 50-08-7:High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Establishment already on open warning for plan review and is currently open and operating, per phone call with Cindy from plan review they do not have any revised plans on file. Repeat Violation Priority: High Priority
  • 27-19-4:Intermediate - Observed: Handwash sink does not have enough water pressure to properly wash hands. At hand wash station by dish machine. Repeat Violation Priority: Intermediate
  • 31A-09-4:Intermediate - Observed: Handwash sink not accessible for employee use at all times. Metal containers in sink of hand wash station by dish machine, container removed. Corrected On-Site Priority: Intermediate
  • 02B-01-5:Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Dirty Salad with masago. JB Roll. Shrimp Tempura Roll. Angel Hair Roll. Fire Dragon Roll. Hawalli Roll. Koi Roll. Royal Crab Roll. Warning Priority: Intermediate
  • 31B-02-4:Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by dish machine, employee corrected during inspection. Corrected On-Site Priority: Intermediate
  • 51-16-7:Intermediate - Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment already on open warning for plan review, per Cindy at plan review they do not have any revised plans pending. **Repeat Violation** Priority: Intermediate
  • 03F-10-5:Intermediate - Observed: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for any items held on time control at sushi bar or cook line. Priority: Intermediate
  • 08A-02-6:High Priority - Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw crab meat, removed from original packaging, stored over packages of spring rolls in standing reach in freezer next to triple sink. Also raw lobster tails and raw chicken stored touching each other in bottom of standing reach in freezer next to triple sink, all items removed from original container. Also raw fish stored over sauces and vegetables in reach in coolers at sushi bar. Also raw beef and raw squid stored over curry sauces and bottles of sauce in bottom of reach in cooler on cook line. Also raw chicken stored over raw beef, both removed from original containers, in standing reach in freezer across from walk in cooler. Also raw beef and raw chicken stored over buckets of sauces in walk in cooler. Employees began to rearrange all items during inspection. **Corrective Action Taken** Priority: High Priority
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut spring mix (66F - Cold Holding); cut kale (66F - Cold Holding) sitting out on counter at sushi bar, per employee both items sit out for rushes then are put back in cooler and usually all items are used up within 4 hours, inspector recommends placing items on time control. Priority: High Priority