KOI SUSHI
3635 ALOMA AVE STE 1033, Oviedo FL 32765 · 407-960-6515
Last inspected May 14, 2026 · 9 visits since November 2023
MAR 24
DEC 24
APR 25
DEC 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs at the walk-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2014048964 | Sep 10, 2014 | Jan 14, 2015 | $800 |
Inspection history
9 visits, newest first
May 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting board in make table across from flat top.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Glass thermometer with -12 degrees
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler with temperature of 50F.
May 7, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over shell eggs in walk cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter kept in walk in cooler overnight with temperature of 48F Cream cheese kept in walk in cooler overnight with temperatures of 48F White rice kept in walk in cooler overnight with temperatures of 48-60.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter kept in walk in cooler overnight with temperature of 48F Cream cheese kept in walk in cooler overnight with temperatures of 48F White rice kept in walk in cooler overnight with temperatures of 48-60. Shell eggs stored in walk in cooler for 1hr with temperature of 50 All items cold holding
Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting board in make table across from flat top.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. NO proof for server and one cook
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Glass thermometer with -12 degrees
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler with temperature of 50F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and car keys stored on top of lids and cutting board.
May 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 6 high priority.
6 High priority6 Intermediate8 Basic
Show 20 findings ▾
Container of medicine improperly stored. Peptobismol stored in reach in cooler next to cream cheese in front counter.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched cell phone and put hands no hand wash.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over shell eggs in walk cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter kept in walk in cooler overnight with temperature of 48F Cream cheese kept in walk in cooler overnight with temperatures of 48F White rice kept in walk in cooler overnight with temperatures of 48-60.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter kept in walk in cooler overnight with temperature of 48F Cream cheese kept in walk in cooler overnight with temperatures of 48F White rice kept in walk in cooler overnight with temperatures of 48-60. Shell eggs stored in walk in cooler for 1hr with temperature of 50 All items cold holding
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter kept in table by flat top with temperatures of 107F. Operator discard
Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting board in make table across from flat top.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. NO proof for server and one cook
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Glass thermometer with -12 degrees
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. Expired training for owner
Bowl or other container with no handle used to dispense food. Bowl use to scoop soy sauce inside walk in cooler overnight
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler with temperature of 50F.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and car keys stored on top of lids and cutting board.
Food stored on floor. Pickled ginger bucket stored in f8r.
In-use knife/knives stored in cracks between pieces of equipment. Knife's between prep table and make table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons for rice in water 88F.
Wet wiping cloth not stored in sanitizing solution between uses.
Dec 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
6 High priority6 Intermediate4 Basic
Show 16 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed sushi chef using his phone with gloves on and heading to prep food without hand wash or change gloves.
Pesticide/insecticide labeled for household use only present in establishment. Home barrier bug killer for house stored at the kitchen area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over pasta at the reach-in freezer. Raw shrimp stored over dumplings at the reach-in freezer.
Raw animal food stored over or with unwashed produce Raw shrimp stored over raw broccoli at the walk-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs at the walk-in cooler.
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. Raw beef stored over raw salmon at the reach-in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the kitchen and gasket.
No paper towels or mechanical hand drying device provided at handwash sink. Employee hand sink at the sushi area.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator and she print it to sign while conducted my inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only observed one certification.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. None of the prep food at the walk-in cooler or front area have a label (rice -shredded imitation crab salad -sauce made in house ) Operator stated everything made fresh 1-2 days she is not sure.
Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser no label.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone and cup stored at prep table at the sushi area.
Equipment in poor repair. Gasket torn at bottom table front area-walk-in cooler door -reach-in cooler kitchen area.
Food stored on floor. Ginger for sushi stored on floor Front of house at the sushi station. Soy sauce stored on floor back of the house.
Working containers of food removed from original container not identified by common name. Flour no label at the kitchen.
Apr 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed broccoli. Operator removed unwashed broccoli from under raw chicken
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
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
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
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Make station flip top cutting boards has heavy cutting grooves
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
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil next to miso and onion soup in standing water reading 75F
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
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.
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
Raw animal food stored over canned/bottled drinks. - raw shell eggs and raw shrimp over bottled drinks in reach in cooler
No paper towels or mechanical hand drying device provided at handwash sink. - at hand wash sink in kitchen
No soap provided at handwash sink. - at hand wash sink in kitchen
Accumulation of debris on exterior of warewashing machine. - top of dish machine
Buildup of food debris/soil residue on equipment door handles. - cook line cooler door handles soiled
Clean utensils stored between equipment and wall. - knives between kitchen equipment
Employee with no hair restraint while engaging in food preparation. - employee at sushi bar
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
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Non-food grade paper/paper towel used as liner for food container. - used to wrap beef in cook line cooler
Raw animal food stored over or with unwashed produce. - eggs over avocado and broccoli in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board on cook line
Handwash sink not accessible for employee use at all times. - at sushi bar
No paper towels or mechanical hand drying device provided at handwash sink. - both hand wash sinks in kitchen
No soap provided at handwash sink. - both hand wash sink in kitchen
Accumulation of debris inside warewashing machine. - water well of dishwasher soiled
Bowl or other container with no handle used to dispense food. - bulk corn starch
Buildup of food debris/soil residue on equipment door handles. - cook line cooler - reach in freezer
Carbon dioxide tanks not adequately secured.
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
Ice buildup in reach-in freezer. - at sushi bar
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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - walkin cooler fan cover dusty
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Non-food grade paper/paper towel used as liner for food container. - wrapping salmon
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - side of rice white cooker
Nov 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. - wrapping salmon
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
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. - bar area storing rice pot
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - lunch menu individual sushi rolls
Bowl or other container with no handle used to dispense food. - pink sauce in walk in cooler
Buildup of food debris/soil residue on equipment door handles. - cook line coolers - reach in freezer
Cloth used as a food-contact surface. - covering sushi rice
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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - side of rice white cooker
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.