KOI
10870 US HWY 1 N STE 101-103, Ponte Vedra Beach FL 32081
Last inspected Aug 26, 2026 · 5 visits since July 2025
JUL 25
AUG 26
Live, small flying insects found. At wait station, observed 2 flying insects by soda dispenser.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Aug 26, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Establishment advertised a specific fish on the menu/menu board but served another type of fish. In nigiri section of menu, white fish listed as red snapper. Establishment uses tilapia per employee. Also, on special roll section, rainbow roll, season roll, spark of love roll and lion king roll all list white tuna as ingredient. Establishment uses escolar, not notated on menu items.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training documentation available.
Aug 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 8 high priority.
8 High priority8 Intermediate6 Basic
Show 22 findings ▾
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. At dish area, employee handled dirty dishes then handled clean dishes without washing hands.
Live, small flying insects found. At wait station, observed 2 flying insects by soda dispenser.
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2026. Establishment observed preparing, serving, or selling food to customers with an expired license. Operator renewed during inspection.
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. No documentation of salmon being farm raised and pellet fed. Operator received letter from supplier.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach-in freezer across from walk-in cooler, tray of raw coconut shrimp stored over wrappers and pan of raw beef over wrappers. In walk-in cooler, raw shell eggs and chicken sticks stored over sauces. At cook line in bottom section of reach-in cooler, raw beef stored over oranges and raw beef stored over sauces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi bar; tilapia (44F - Cold Holding); cream cheese (45F - Cold Holding); tuna (45F - Cold Holding). At cook line, noodles (58, 59F - Cold Holding); krab rolls (69, 71F - Cold Holding).
Toxic substance/chemical improperly stored. At bar, bottle of window cleaner stored in contact with container of ginger. Chemical moved.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At splitter on mop sink, no backflow preventer on non chemical dispenser side.
Equipment drain line draining into handwash sink. At bar, drain line in handwash sink. At dish area, pan in handwash sink.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. In nigiri section of menu, white fish listed as red snapper. Establishment uses tilapia per employee. Also, on special roll section, rainbow roll, season roll, spark of love roll and lion king roll all list white tuna as ingredient. Establishment uses escolar, not notated on menu items.
Food-contact surface soiled with food debris, mold-like substance or slime. At bar, bar gun has black mold-like substance.
Handwash sink not accessible for employee use at all times. Multiple handwash sinks blocked by equipment and containers. Operator moved items.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 employees present, no Certified Food Manager onsite.
No paper towels or mechanical hand drying device provided at handwash sink.no paper towels at multiple handwash sink. Operator supplied.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training documentation available.
No soap provided at handwash sink. No soap at multiple handwash sink. Operator supplied.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflection plate in ice bin has black mold-like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep counter under pass thru on cook line.
Food stored on floor. At bar, pan of flakes stored on floor. In storage room by restrooms, plastic bottle drinks and tea bags stored on floor. All items move to proper storage.
In-use knife/knives stored in cracks between pieces of equipment. At cook line, knives stored between equipment/table.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line, tongs in raw beef touching product.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed avocado pies stored over sauces.
Aug 21, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 18, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority6 Intermediate0 Basic
Show 10 findings ▾
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
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. Priority: 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. Priority: 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
Observed: Handwash sink does not have enough water pressure to properly wash hands. At hand wash station by dish machine. Priority: 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. Priority: 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. Priority: 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. Priority: 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
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
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.