Koi Asian Bistro
Last inspected: Mar 10, 2026
95
Score
Koi Asian Bistro appears in inspection records eight times, starting in 2023. The newest entry in the record is dated Mar 10, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to seven violations.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited two times.
Compared to the broader Port Charlotte restaurant scene, where the average is 82, this is a stronger showing. The inspection history reads as standard for a restaurant of this size.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoops for sushi rice and corn starch at the back of the kitchen. The operator removed the plastic containers. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2026-03-10: **Time Extended**
14-01-5
95
Feb 25, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. Observed a dented can of soy sauce. The operator segregated the can for return. **Corrected On-Site**
01B-01-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishmachine chlorine solution at 0ppm. The operator set up the three compartment sink with a chlorine solution at 100ppm. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over butter in the walk in cooler. The operator properly stored the butter. **Corrected On-Site**
08A-05-6
Intermediate - When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Observed escolar used in place of white tuna as advertised on the menu.
52-08-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoops for sushi rice and corn starch at the back of the kitchen. The operator removed the plastic containers. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry in the dry storage area. **Repeat Violation**
42-01-4
52
Jul 29, 2025
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed in reach in, stand up freezers, food items ( Cooked pork, cooked beef) stored in t shirt, plastic bags.
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with food stain on it, on make line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed in kitchen at handwashing sink, a scrubbing pad inside hand washing sink.
31A-11-4
Intermediate - Packaged food not labeled as specified by law. Observed in a container, baking soda without an identifying lable.
02D-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Krab Rangoon Filling, Cut Meats, Etc., in walk in cooler without date markings.
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed throughout kitchen,gaskets with food debris on them.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters sitting on shelf in kitchen, not stored in a protective container.
25-06-4
Basic - Stored food not covered. Observed Krab Rangoon's on a hotel pan,in reach in freezer, not covered.
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Observed in kitchen, at handwashing sink, faucet with a leak on goose neck pipe.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mops in mop bucket, not properly hung up to dry.
42-01-4
Basic - Bowl or other container with no handle used to dispense food. Observed in multiple dry good items ( ie; flour, Rice, Corn Starch) a non handled scoop being used.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout kitchen,door handles with food debris on them.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed on cutting board, on make table, cutting board with grooves on it.
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between make tables, in kitchen.
10-17-4
37
May 20, 2025
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed operator had taken out hand sink in Sushi Bar. Observed operator reinstalled hand sink. Handwashing sink in full operation. **Corrected On-Site**
31A-04-4
90
Feb 6, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
Mar 26, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
45
Nov 8, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw frozen beef and raw frozen chicken on same shelf in reach in freezer next to microwave in kitchen.
08A-17-6
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee washing hands then drying hands on a dish cloth. Spoke with employee and it's understood the proper way to dry hands. **Corrective Action Taken**
12A-18-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell on eggs on same shelf as (and over) vegetables
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date markings throughout establishment
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in ice machine located in kitchen
22-20-5
Basic - Bathroom facility not clean. Observed in both restroom's, floors with accumulation of tile grout and dirt build up on them.
32-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee in Sushi area texting on phone while working.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed operator in kitchen making food with out hair restraint on.
13-03-4
Basic - Screen in door torn/in poor repair. Observed screen on back door un attached to frame
36-60-5
Basic - Trash receptacles not provided where needed in establishment. Observed at both hand sinks no trash cans to throw away dirty paper towels after washing hands
33-06-4
43
Mar 31, 2023
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - 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.
11-26-1
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
78
Frequently Asked Questions
When was Koi Asian Bistro last inspected?
The most recent health inspection at Koi Asian Bistro on file is from Mar 10, 2026. The public record contains eight inspections in total.
What is the most common violation at Koi Asian Bistro?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Koi Asian Bistro.
How does Koi Asian Bistro compare to other restaurants in Port Charlotte?
Koi Asian Bistro most recently scored 95 out of 100, which is higher than the Port Charlotte average of 82.
Has Koi Asian Bistro's inspection record improved over time?
No. Recent inspections at Koi Asian Bistro have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Koi Asian Bistro means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Koi Asian Bistro inspected?
Based on the inspection history on file, Koi Asian Bistro is inspected around three times per year on average.
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