KOI ENDLESS GOURMET GRILL AND SUSHI
10233 OKEECHOBEE BLVD STE B1, Royal Palm Beach FL 33411 · 7813339897
Last inspected Aug 6, 2026 · 16 visits since October 2023
FEB 25
SEP 25
JAN 26
JUL 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Emailed procedures to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $6,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026017618 | Jan 14, 2026 | Apr 9, 2026 | $600 |
| 2--2025072814 | Sep 4, 2025 | Oct 29, 2025 | $1,800 |
| 2--2024063294 | Sep 5, 2024 | Dec 5, 2024 | $1,800 |
| 2--2023058935 | Nov 2, 2023 | Dec 11, 2023 | $1,100 |
| 2--2023023628 | Apr 3, 2023 | May 11, 2023 | $200 |
| 2--2021049729 | Sep 20, 2021 | Nov 19, 2021 | $600 |
Inspection history
16 visits, newest first
Aug 6, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink chlorine sanitizer 100+ ppm. Operator diluted water to chlorine 100Ppm.
Handwash sink used for purposes other than handwashing. At sushi bar, handwashing sink used for other purposes as evident by cleaning utensil inside sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar designated hand wash sink, no paper towels. Operator provided papers towels.
No soap provided at handwash sink. At sushi bar, No soap at designated hand sink. Operator provided soap.
Show the remaining 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, foods prepared onsite and held over 24 hours not properly date marked.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At cook line designated hand sink no hot water.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi bar, opened employee beverages stored on prep table. Operator removed.
Jul 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Displayed food not properly protected from contamination. At dining area, food-Pickled ginger, wasabi stored on rack not protected from contamination. Operator removed.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk in cooler, vacuum sealed fish thawed. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, crispy tuna rolls (45F - Cold Holding); crispy krab rolls (45F - Cold Holding); not prepared or portioned today. Operator stated items be,d in unit overnight exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, crispy tuna rolls (45F - Cold Holding); crispy krab rolls (45F - Cold Holding); not prepared or portioned today. Operator stated items be,d in unit overnight exceeding 6 hours. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen, no paper towels at designated hand sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, foods prepared onsite and held over 24 hours not properly date marked.
Spray bottle containing toxic substance not labeled. At kitchen, spray bottle with chemical not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior with mold like substance.
Bowl or other container with no handle used to dispense food. At dry storage, cups used as scoop for rice.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, ice buckets not inverted.
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. At walk in cooler, vacuum sealed fish thawed. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, opened employee beverage stored on prep table. Operator removed.
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Establishment is charging an "open bottle" fee to customers that is not stated on menu or bill.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen, in use utensils stored in standing water 86F. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce stored over washed, cut zuchini. Advised operator of proper storage. Operator stored correctly.
Walk-in cooler/freezer shelves with rust that has pitted the surface. At walk in cooler, shelves rust pitted.
Jan 22, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, raw shell eggs (72F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed item into low boy to quick chill.
Packaged food has no English labeling. At kitchen, working containers of food labeled in Chinese only.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Operator stored correctly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline, opened employee beverage stored over prep table. Operator removed.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at cook line designated hand sink.
Working containers of food removed from original container not identified by common name. At kitchen storage area, working containers of food not properly labeled.
Jan 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
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. At kitchen, Dishmachine chlorine sanitizer 0ppm. Advised operator to set up three compartment sink to properly wash rinse and sanitize all dishes until Dishmachine is repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, raw shell eggs (72F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed item into low boy to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam well, pork dumplings (110F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat product to 165F.
Handwash sink used for purposes other than handwashing. At cook line, handwash sink used for other purposes as evident by steel scrubber and food debris inside sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At kitchen, several cooked food items on time control with no written plan. Sushi rolls, calamari, French fries, veggie rolls, onion rings. Operator added items to time control form.
Packaged food has no English labeling. At kitchen, working containers of food labeled in Chinese only.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cook line, unable to dispense paper towels at designated hand sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Operator stored correctly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline, opened employee beverage stored over prep table. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen rear area, employee belongings stored on shelf with food items. Operator removed.
Food stored on floor. At walk in freezer, opened boxes of food stored on floor.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at cook line designated hand sink.
Time/temperature control for safety food thawed in an improper manner. At kitchen by triple sink, shrimp thawing in standing water. Operator removed shrimp.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce-zucchini stored washed cut zucchini. Advised operator of proper storage. Operator stored correctly.
Working containers of food removed from original container not identified by common name. At kitchen storage area, working containers of food not properly labeled.
Sep 4, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station display cooler- krab 54F- cold holding, fish eggs 50-52F- cold holding, cooked shrimp 50-52F- cold holding, cream cheese 51F cold Holding,- food not prepared or portioned today- food out of temperature for 3 hours- operator placed in reach in freezer to quick chill. At flip top cooler by cookline- fish cakes 54F- cold holding, cooked noodles 56F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- food left out above fill line- operator placed food in reach in freezer to quick chill. At walk in cooler raw chicken 45F- cold holding, tofu 45F- cold holding, cream cheese 45F- cold holding, raw beef 46F- cold holding, tofu 46F- cold holding, cooked noodles 45F- cold holding, cut cabbage 44F - cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in walk in freezer to quick chill.
Handwash sink used for purposes other than handwashing. Meta scrub in hand sink - operator removed.
Sep 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority1 Intermediate2 Basic
Show 10 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then proceeded to handle clean plates without washing their hands- educated operator- employee washed hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled wiping cloth then proceeded to prepare food for an order without washing their hands- educated operator- employee washed hands.
Non-food grade paper/paper towel used as liner for food container. At walk in cooler- non food grade paper towels used to stored cut cucumbers- operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw pork stored over sauce- operator removed.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee grabbed food from floor then proceeded to handle food without changing gloves and washing washing their hands - educated operator- employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station display cooler- krab 54F- cold holding, fish eggs 50-52F- cold holding, cooked shrimp 50-52F- cold holding, cream cheese 51F cold Holding,- food not prepared or portioned today- food out of temperature for 3 hours- operator placed in reach in freezer to quick chill. At flip top cooler by cookline- fish cakes 54F- cold holding, cooked noodles 56F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- food left out above fill line- operator placed food in reach in freezer to quick chill. At walk in cooler raw chicken 45F- cold holding, tofu 45F- cold holding, cream cheese 45F- cold holding, raw beef 46F- cold holding, tofu 46F- cold holding, cooked noodles 45F- cold holding, cut cabbage 44F - cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in walk in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table- chicken dumplings 100F - hot holding, shrimp dumplings 99F- hot holding, shrimp dumpling 103F- hot holding - food out of temperature for 2 hours- operator placed to be reheated.
Handwash sink used for purposes other than handwashing. Meta scrub in hand sink - operator removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by server station.
Employee with no hair restraint while engaging in food preparation.
Apr 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon and Salmon Tartare not identified that these products are served raw or undercoooked.
Feb 14, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over cut cucumbers- operator removed. At sushi station- raw fish egg stored over cut vegetables and cream cheese - operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon and Salmon Tartare not identified that these products are served raw or undercoooked.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor- through out kitchen area.
Feb 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 10 high priority.
10 High priority5 Intermediate2 Basic
Show 17 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left out the back door- returned and started handling containers of food without washing their hands- educated operator - employee washed hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. At sushi station- employee handled raw fish changed gloves then proceeded to prep cooked sushi rolls and vegetables without washing their hands- educated operator - employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped their face then proceeded to handle containers of food without washing their hands- educated operator- employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed soiled item of from floor then proceeded to handle clean utensils and open cooler door without washing their hands- educated operator X employee washed hands.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline - Employee ate food the prepared food without washing their hands- educated operator - employee wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over cut cucumbers- operator removed. At sushi station- raw fish egg stored over cut vegetables and cream cheese - operator removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw scallops- operator removed and stored properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer on right side sheet rack- raw chicken not commercially packaged stored over raw fish- operator stored properly.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for cooked chicken, cooked shrimp and other food items at cookline held on time as a public health control. Food left out for 30 minutes.
Toxic substance/chemical improperly stored. At storage counter area- knife sharpening chemicals stored over box of ginger - operator removed.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Handwash sink used for purposes other than handwashing. Metal scrub in handwash sink by cookline - operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon and Salmon Tartare not identified that these products are served raw or undercoooked.
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/
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee eating in a food preparation or other restricted area. Employee eating at cookline.
Food stored on floor- through out kitchen area.
Sep 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At sushi station - employee eating food then put on gloves and prepared food for order without washing their hands- educated operator - employee washed hands.
Non-food grade paper/paper towel used as liner for food container. At walk in cooler non food grade paper towels lining container with Cooked asparagus inside- operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw pork not commercially packaged stored over cooked mussels - operator moved and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over celery- operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Fried Krab sticks 79F- cold holding cooked chicken 79F- cold holding, Chicken nuggets 79F- cold holding, mozzarella sticks 79F- cold holding - food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed under time as a public health control for remaining time.
Toxic substance/chemical improperly stored. Chemical spray bottle stored over sweetener- operator removed.
Handwash sink used for purposes other than handwashing. At cookline hand wash sink- metal scrub inside sink- operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan/ procedure for sushi rice on time as a public health control.
Employee eating in a food preparation or other restricted area. At cookline employees eating food- educated operator employees moved to dinning room.
Food stored on floor. At back storage area- container of oil stored on floor.
Wiping cloth sanitizing solution stored on the floor. At sushi station- wiping cloth stored on floor- operator moved off floor.
Jan 24, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over cucumbers- operator moved raw fish to lower shelf. At second walk in cooler raw chicken stored over rice noodles- operator moved chicken to lower shelf.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some training expired 2023.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- near ice machine by kitchen entrance.
Jan 23, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 8 high priority.
8 High priority6 Intermediate3 Basic
Show 17 findings ▾
Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions.
Container of medicine improperly stored. Container of B-12 vitamin stored over food grade paper at sushi station- operator removed.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- cooked noodles 44F at 11:20 ( cooling overnight) food tightly wrapped- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from back door and started to handle food - without washing hands- educated operator- employee washed hands.
Non-food grade paper/paper towel used as liner for food container. At sushi station and walk in cooler non food grade paper towels lining co gainer with fish and krab- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over cucumbers- operator moved raw fish to lower shelf. At second walk in cooler raw chicken stored over rice noodles- operator moved chicken to lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- cooked noodles 44F at 11:20 ( cooling overnight) food tightly wrapped- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter -Chicken 47-53F- cold holding, chicken dumplings 46-52F cold holding, shrimp 46-51F- cold holding, cooked sweet potatoes 46-51F- cold holding, mozzarella sticks 45-51F cold holding, calamari 62F- cold holding, spring rolls 45-61F- cold holding, cooked shrimp 45-52F- cold holding- food not prepared or portioned today- food left on counter - food out of temperature for 30 minutes- operator placed on time as a public health control for remaining time. At prep counter near cookline- cooked noodles 48F- cold holding - food not prepared or portioned today- food out of temperature for 45 minutes- operator placed under time as a public health control for remaining time.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep counter near cookline-Cooked chicken 52-56F at 11:30 to 53-64F at 12:10 ( cooling since 10:30)- food left out to cool at room temperature- at current rate of cooling food will not reach to 41F within remaining time- operator placed in reach in cooler to quick chill. At prep counter by cookline-cut cabbage 52F at 11:30 to 52F at 12:10 ( cooing since 10:30) food left out to cool at room temperature- at current rate of cooling food will not reach to 41F within remaining time- operator placed in reach in cooler to quick chill.
Handwash sink used for purposes other than handwashing. At handwash sink near cook line- metal scrub inside sink- operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Dinner menu multiple raw sushi rolls- not identified as raw or undercooked.
No paper towels or mechanical hand drying device provided at handwash sink- at handwash sink by cookline- operator provided.
No soap provided at handwash sink- by handwash sink by cookline- operator provided.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some training expired 2023.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- near ice machine by kitchen entrance.
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint.
Food stored on floor- containers of oil on floor- operator moved off floor.
Dec 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 3, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut avocados, over sauces. On sushi bar area, Raw chicken over sauce inside walk-in cooler Operator stored properly
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Several sushi rolls with raw fish not identified on menu.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean utensils or equipment stored in dirty drawer or rack. On cook line Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 87F rice scoop. Operator removed water
Insect control device installed over food preparation area. On prep area. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris.on cook line
Stored food not covered. Observed a container with ginger dressing inside walk-in cooler not covered. Operator covered
Oct 2, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 8 high priority.
8 High priority5 Intermediate10 Basic
Show 23 findings ▾
Nonfood-grade bags used in direct contact with food. Thank you to go bags with direct contact with raw beef Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut avocados, over sauces. On sushi bar area, Raw chicken over sauce inside walk-in cooler Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw salmon inside walk-in freezer Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed several items on sushi bar seating out of the cooler Sushi bar, fish eggs 68°F cold Holding, cream cheese 68°F cold Holding, raw fish 65°F cold Holding.krab 65°F cold Holding. krab fried 61°F cold Holding Per operator all items stored for approximately 3.5 hours. Per operator all products not prepared or portioned today. Rechecked at the 4 hour and 15 minutes. All items at 58°F cold Holding. Operator discarded. See stop sale. Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice, tempura shrimp not time mark. Per operator products stored for approximately 3.5 hours. Rechecked at the 4 hour and 15 minute. Still available. Operator discarded.See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed several items on sushi bar seating out of the cooler Sushi bar, fish eggs 68°F cold Holding, cream cheese 68°F cold Holding, raw fish 65°F cold Holding.krab 65°F cold Holding. krab fried 61°F cold Holding Per operator all items stored for approximately 3.5 hours. Per operator all products not prepared or portioned today. Rechecked at the 4 hour and 15 minutes. All items at 58°F cold Holding. Operator discarded. See stop sale. Observed seating on top of flip top cooler cook line fish cake 70°F cold Holding. Per operator product stored for approximately 30 minutes. Per operator product not prepared or portioned today. Operator moved to reach in cooler
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice, tempura shrimp not time mark. Per operator products stored for approximately 3.5 hours. Rechecked at the 4 hour and 15 minute. Still available. Operator discarded.See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on sushi bar cooked chicken 130°F hot Holding. Per operator product stored for approximately 3.5 hours. Operator discarded
Toxic substance/chemical improperly stored. WD40 stored above prep table, soap stored next to sauces on expo. Operator removed
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. Emailed procedures to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed several covered containers with cooked spicy tuna at 3:25 (51°F cooling) since 11:30am, rechecked at 3:41pm same temperature.inside walk-in cooler. At the current cooling rate products will not cool to 41°F within 6 hours. Operator uncovered
Handwash sink not accessible for employee use at all times. Sushi rice container blocked hand washing sink on sushi bar. Operator removed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Several sushi rolls with raw fish not identified on menu.
Spray bottle containing toxic substance not labeled. Observed several bottles of reused sauces with soap inside. Advised operator to label bottles property.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean utensils or equipment stored in dirty drawer or rack. On cook line Operator removed
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 on sushi bar several bags with raw fish. Operator opened bags.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal open cup with tea stored above flip top cooler on cook line. Operator removed
Food stored on floor. Observed several boxes with vegetables, sauces stored on the floor throughout the entire restaurant
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 87°F rice scoop. Operator removed water
Insect control device installed over food preparation area. On prep area. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris.on cook line
Stored food not covered. Observed a container with ginger dressing inside walk-in cooler not covered. Operator covered
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots stored over sauce inside walk-in cooler Operator stored properly
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.