Koi Endless Gourmet Grill and Sushi

10233 Okeechobee Blvd Ste B1, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6022037

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Aug 6, 2026

What drove the grade

Warewashing sanitizing solution exceeding the maximum concentration allowed.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 complaint inspection
1 high priority (fixed on the spot), 5 intermediate (3 fixed on the spot, 2 repeats), 1 basic (1 repeat)
-19
Safety score81

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

Inspection history

2 inspections · 2 visits

Latest inspection

Aug62026

Complaint inspection

7 violations found

First visitAug 6, 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.
7 violations found:
- 1 High priority
- 5 Intermediate
- 1 Basic
What the inspector cited
High priority1
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Triple sink chlorine sanitizer 100+ ppm. Operator diluted water to chlorine 100Ppm.
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: 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.
  Repeat violation
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  At cook line designated hand sink no hot water.
- Code 31, Handwash sinks and supplies: 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.
  Fixed on the spot
  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.
  Fixed on the spotRepeat violation
  No soap provided at handwash sink.
  At sushi bar, No soap at designated hand sink. Operator provided soap.
  Fixed on the spot
Basic1
- Code 12, Handwashing and hygienic practices: 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.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul202026F37Routine inspection16 violations, 4 high priority Administrative complaint

First visitJul 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
- 4 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: 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°F. At walk in cooler, crispy tuna rolls (45°F - Cold Holding); crispy krab rolls (45°F - Cold Holding); not prepared or portioned today. Operator stated items be,d in unit overnight exceeding 6 hours. See stop sale.
  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.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At walk in cooler, crispy tuna rolls (45°F - Cold Holding); crispy krab rolls (45°F - Cold Holding); not prepared or portioned today. Operator stated items be,d in unit overnight exceeding 6 hours. See stop sale.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
  At dining area, food-Pickled ginger, wasabi stored on rack not protected from contamination. Operator removed.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: 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.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  At kitchen, no paper towels at designated hand sink.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At kitchen, spray bottle with chemical not labeled.
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.
  At walk in cooler, vacuum sealed fish thawed. See stop sale.
- Code 08, Food protection and cross-contamination: 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.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  At kitchen, in use utensils stored in standing water 86°F. Operator removed.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: 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.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  At dry storage, cups used as scoop for rice.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  At walk in cooler, shelves rust pitted.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice machine interior with mold like substance.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  At kitchen, ice buckets not inverted.
  Repeat violation
- Code 55, Automatic gratuity notice: 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.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.