Koi

4120 Little Rd, New Port Richey, FL 34653 · Permanent Food Service · License 6113202

Official report

out of 100

Grade D

Safety score 69 of 100

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

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 4 intermediate (2 fixed on the spot), 9 basic
-31
Safety score69

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

17 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.
17 violations found:
- 4 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Two 9 oz packages of tilapia completely thawed , package states to use immediately after thawing.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In sushi display case, moved to reach in cooler - krab sticks (47°F - Cold Holding); tilapia (46°F - Cold Holding), moved to reach in cooler , recheck krab 40°F, tilapia 41°F.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
  Cook came out of walk in cooler, rinsed hands, then began to cook
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Under multiple foods in small containers at sushi counter, roe, spicy tuna,
Intermediate4
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Cook rinsed container in hand wash sink by door to dining room Towel, sponge, scrubby in same sink - removed Sponge in hand wash sink at sushi counter - removed Cook rinsed bowl in hand wash sink in kitchen, discussed proper use of hand wash sinks with operator
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  At sushi counter, by entrance, operator put towels. By sink
  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/ host, 3 sushi prep, dishwasher, 3 cooks
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk seasoning containers not labeled
- 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. In walk in cooler - two 9 oz packages of tilapia completely thawed , package states to use immediately after thawing.
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  Fresh broccoli taken out of the box, cut and put back into box. Used translator to explain proper process to staff
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Employee eating in prep area of kitchen
  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Styrofoam cup and opened bottle of water next to food, touching clean dishes, by dish machine. Moved to bottom shelf
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gaskets torn on reach in cooler at sushi counter
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets of reach in cooler at sushi counter
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Walk in cooler floor- metal in disrepair, multiple holes
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  By hood on cook line
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.
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.