Koi Sushi & Grill Express

1825 Tamiami Trl #B8, Port Charlotte, FL 33948 · Permanent Food Service · License 1800934

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Jul 30, 2026

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.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 9 basic (1 repeat)
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Jul302026

Routine inspection

13 violations found

First visitJul 30, 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.
13 violations found:
- 2 High priority
- 2 Intermediate
- 9 Basic
What 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.
  Observed sushi rice held under time as public health control not accurately time marked. The operator placed an accurate time mark on the rice.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw shell eggs stored over unwashed carrots in the walk in cooler. The operator properly stored the raw shell eggs.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. The operator posted a consumer advisory at the front desk.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No soap provided at the handwash sink in the kitchen.
  The operator provided soap for the hand sink.
  Fixed on the spot
Basic9
- 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.
  Observed frozen tuna in reduced oxygen packaging in the thawing process not removed from the package in the reach in cooler at the sushi station. The operator removed the tuna from the packaging.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed plastic bottled water stored on the floor behind the front counter. The operator properly stored the plastic bottles.
  Fixed on the spot
  Employee personal beverages not properly identified and segregated from food to be served to the public in the walk in cooler.
  The operator properly stored the beverages.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed in-use utensils stored in 86°F standing water.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed a plastic container with no handle used as a scoop for corn starch. The operator removed the plastic container.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed a buildup of food residue on the walk in cooler door handles.
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  Observed the floor at the entrance to the walk in cooler in disrepair and no longer cleanable.
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Observed light bulbs over the three compartment sink not properly shielded/protected.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee keys stored on a shelf above the reach in cooler on the cook line. The operator properly stored the keys.
  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

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.