Koi
10870 US Hwy 1 N Ste 101-103, Ponte Vedra Beach, FL 32081 · Permanent Food Service · License 6502622
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection8 high priority (3 fixed on the spot, 2 repeats), 8 intermediate (3 fixed on the spot, 2 repeats), 6 basic; intermediate violations cost 18 at most-67
- Administrative complaint on Aug 25, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score13
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 26, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
None available at time of callback.
- 1st follow-up visitAug 26, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 52, Misrepresentation or misbranding: Establishment advertised a specific fish on the menu/menu board but served another type of fish.
Operator stated he is in process of getting new menus printed, will take approximately 45 days.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
No change, time extended to have employees complete training.
More time given
- First visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.
No documentation of salmon being farm raised and pellet fed. Operator received letter from supplier.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At Sushi bar ; tilapia (44°F - Cold Holding); cream cheese (45°F - Cold Holding); tuna (45°F - Cold Holding). At cook line, noodles (58, 59°F - Cold Holding) ; krab rolls (69, 71°F - Cold Holding).
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In reach-in freezer across from walk-in cooler, tray of raw coconut shrimp stored over wrappers and pan of raw beef over wrappers. In walk-in cooler, raw shell eggs and chicken sticks stored over sauces. At cook line in bottom section of reach-in cooler, raw beef stored over oranges and raw beef stored over sauces.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At dish area, employee handled dirty dishes then handled clean dishes without washing hands.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
At splitter on mop sink, no backflow preventer on non chemical dispenser side.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
At wait station, observed 2 flying insects by soda dispenser.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
At bar, bottle of window cleaner stored in contact with container of ginger. Chemical moved.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired 6/1/2026. Establishment observed preparing, serving, or selling food to customers with an expired license. Operator renewed during inspection.
Fixed on the spot
Intermediate8
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At bar, bar gun has black mold-like substance.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Multiple handwash sinks blocked by equipment and containers. Operator moved items.
Fixed on the spotRepeat violation
Equipment drain line draining into handwash sink.
At bar, drain line in handwash sink. At dish area, pan in handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink.no paper towels at multiple handwash sink.
Operator supplied.
Fixed on the spotRepeat violation
No soap provided at handwash sink.
No soap at multiple handwash sink. Operator supplied.
Fixed on the spot
Code 52, Misrepresentation or misbranding: Establishment advertised a specific fish on the menu/menu board but served another type of fish.
In nigiri section of menu, white fish listed as red snapper. Establishment uses tilapia per employee. Also, on special roll section, rainbow roll, season roll, spark of love roll and lion king roll all list white tuna as ingredient. Establishment uses escolar, not notated on menu items.
Administrative complaint
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/ 8 employees present, no Certified Food Manager onsite.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No employee training documentation available.
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
In walk-in cooler, unwashed avocado pies stored over sauces.
Food stored on floor.
At bar, pan of flakes stored on floor. In storage room by restrooms, plastic bottle drinks and tea bags stored on floor. All items move to proper storage.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
At cook line, tongs in raw beef touching product.
In-use knife/knives stored in cracks between pieces of equipment.
At cook line, knives stored between equipment/table.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep counter under pass thru on cook line.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Deflection plate in ice bin has black mold-like substance.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.