Koi Sushi

3635 Aloma Ave Ste 1033, Oviedo, FL 32765 · Permanent Food Service · License 6904985

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Sep 4, 2026

What drove the grade

Raw animal food stored in same container as ready-to-eat food.High priority, repeat · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 4 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 6 intermediate (1 fixed on the spot, 2 repeats), 6 basic (1 repeat); intermediate violations cost 18 at most
-33
Safety score67

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

Inspection history

1 inspection · 1 visit

Sep42026

Routine inspection

14 violations found

First visitSep 4, 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.
14 violations found:
- 2 High priority
- 6 Intermediate
- 6 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. - operator discarded
- Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
  -Raw shell eggs stored over, cut vegetables in the walk-in.Operator corrected
  Fixed on the spotRepeat violation
Intermediate6
- 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.
  - prep items in walk-in cooler not date marked.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  - white cutting board on cooks line.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  - hand sink next to ice machine. Operator corrected
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
  Repeat violation
  Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  - several food items stored in hallway.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  - knife stored between tables. Operator corrected
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  - ack door
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  - tank located at front counter.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.