Thai Koji

2330 N Wickham Rd, Melbourne, FL 32935 · Permanent Food Service · License 1504351

Official report

out of 100

Grade B

Safety score 89 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Stop Sale issued.High priority · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic
-11
Safety score89

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct282026

Routine inspection

6 violations found

First visitOct 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
- 2 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Fully thawed raw tuna in commercial packaging bearing indicator label
- Code 22, Food-contact surfaces clean and sanitized: 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. 0ppm. Replaced source container. 100ppm
  Fixed on the spot
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Ala carte sushi and sashimi sections
  Fixed on the spot
Basic3
- Code 06, Food properly thawed: 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.
  See stop sale. Fully thawed raw tuna in commercial packaging bearing indicator label
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Next to microwave on cook line. Whisk in standing water at 81°F. Owner discarded
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
  Used as dividers and liners for shelves. Owner removed
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.