Koi Sushi Lounge & Hibachi
1841 Cordova Rd, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1621458
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic (1 repeat)-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: 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.
TPHC-4 hours- sushi rice/ fried tempura Sushi rice, per employee time at 11:30 am. Employee placed time label.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked raw shell eggs, then grabbed clean bean sprouts and clean plate, without washing hands first. After manager educated employee on hand wash after cracking raw shell eggs, employee washed hands.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Plastic drainer and ice inside sink. Employee removed.
Fixed on the spot
Code 53, Manager certification and employee training: 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/ manager on duty, Raul Ambat. 7 employees working in food preparation at the time of Inspection.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
3 packages of pork belly on standing water, employee removed from water and placed under cold running water.
Fixed on the spot
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Several portioned cooked noodles left to room temperature on a tray in storage area. Employee placed inside walk in cooler.
Code 08, Food protection and cross-contamination: Food stored on floor.
Several containers of food on floor inside walk in cooler floor.
Repeat violation
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Bar area, employee removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Two wet cloth on prep tables in sushi station, employee removed.
Fixed on the spot
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
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.