Koi Endless Gourmet Grill and Sushi
Last inspected: Jan 22, 2026
64
Score
Koi Endless Gourmet Grill and Sushi appears in inspection records 17 times, starting in 2022. The most recent visit was on Jan 22, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to eight violations.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing nine times across the record.
By comparison, the average Royal Palm Beach facility scores 81, putting Koi Endless Gourmet Grill and Sushi on the weaker side. The full record sits in fairly typical territory for a working restaurant.
17
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, raw shell eggs (72F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed item into low boy to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-22: Raw shell eggs 74F-Cold Holding **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Packaged food has no English labeling. At kitchen, working containers of food labeled in Chinese only. **Warning** - From follow-up inspection 2026-01-22: Same **Time Extended**
02D-06-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Operator stored correctly. **Corrected On-Site** **Warning** - From follow-up inspection 2026-01-22: Same **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline, opened employee beverage stored over prep table. Operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2026-01-22: Same **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at cook line designated hand sink. **Warning** - From follow-up inspection 2026-01-22: Same **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. At kitchen storage area, working containers of food not properly labeled. **Warning** - From follow-up inspection 2026-01-22: Same **Time Extended**
02D-01-5
64
Jan 14, 2026
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
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. At kitchen, Dishmachine chlorine sanitizer 0ppm. Advised operator to set up three compartment sink to properly wash rinse and sanitize all dishes until Dishmachine is repaired. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, raw shell eggs (72F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed item into low boy to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen steam well, pork dumplings (110F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat product to 165F. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. At cook line, handwash sink used for other purposes as evident by steel scrubber and food debris inside sink. **Repeat Violation** **Warning**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At kitchen, several cooked food items on time control with no written plan. Sushi rolls, calamari, French fries, veggie rolls, onion rings. Operator added items to time control form. **Corrected On-Site** **Warning**
03F-10-5
Intermediate - Packaged food has no English labeling. At kitchen, working containers of food labeled in Chinese only. **Warning**
02D-06-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cook line, unable to dispense paper towels at designated hand sink. **Warning**
31B-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline, opened employee beverage stored over prep table. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen rear area, employee belongings stored on shelf with food items. Operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at cook line designated hand sink. **Warning**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. At kitchen by triple sink, shrimp thawing in standing water. Operator removed shrimp. **Corrected On-Site** **Warning**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce-zucchini stored washed cut zucchini. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Warning**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. At kitchen storage area, working containers of food not properly labeled. **Warning**
02D-01-5
Basic - Food stored on floor. At walk in freezer, opened boxes of food stored on floor. **Warning**
08B-38-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Operator stored correctly. **Corrected On-Site** **Warning**
24-05-4
29
Sep 4, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station display cooler- krab 54F- cold holding, fish eggs 50-52F- cold holding, cooked shrimp 50-52F- cold holding, cream cheese 51F cold Holding,- food not prepared or portioned today- food out of temperature for 3 hours- operator placed in reach in freezer to quick chill. At flip top cooler by cookline- fish cakes 54F- cold holding, cooked noodles 56F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- food left out above fill line- operator placed food in reach in freezer to quick chill. At walk in cooler raw chicken 45F- cold holding, tofu 45F- cold holding, cream cheese 45F- cold holding, raw beef 46F- cold holding, tofu 46F- cold holding, cooked noodles 45F- cold holding, cut cabbage 44F - cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in walk in freezer to quick chill. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-09-04: At walk in cooler -Cream cheese 45F- cold holding, tofu 45F- cold holding, cooked beef 45F- cold holding, cooked chicken 45F- cold holding, oil and garlic 45F- cold holding, rehydrated noodles 45F- cold holding- food not prepared or portioned today- food out of temperature overnight- see stop sale.**Complied** **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Meta scrub in hand sink - operator removed. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-09-04: **Time Extended**
31A-11-4
78
Sep 3, 2025
Routine - Food
7 critical violations. 1 major violation. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table- chicken dumplings 100F - hot holding , shrimp dumplings 99F- hot holding, shrimp dumpling 103F- hot holding - food out of temperature for 2 hours- operator placed to be reheated. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then proceeded to handle clean plates without washing their hands- educated operator- employee washed hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled wiping cloth then proceeded to prepare food for an order without washing their hands- educated operator- employee washed hands. **Corrective Action Taken** **Warning**
12A-28-4
High Priority - Non-food grade paper/paper towel used as liner for food container. At walk in cooler- non food grade paper towels used to stored cut cucumbers- operator removed and stored properly. **Corrective Action Taken** **Warning**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw pork stored over sauce- operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee grabbed food from floor then proceeded to handle food without changing gloves and washing washing their hands - educated operator- employee washed hands. **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station display cooler- krab 54F- cold holding, fish eggs 50-52F- cold holding, cooked shrimp 50-52F- cold holding, cream cheese 51F cold Holding,- food not prepared or portioned today- food out of temperature for 3 hours- operator placed in reach in freezer to quick chill. At flip top cooler by cookline- fish cakes 54F- cold holding, cooked noodles 56F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- food left out above fill line- operator placed food in reach in freezer to quick chill. At walk in cooler raw chicken 45F- cold holding, tofu 45F- cold holding, cream cheese 45F- cold holding, raw beef 46F- cold holding, tofu 46F- cold holding, cooked noodles 45F- cold holding, cut cabbage 44F - cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in walk in freezer to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Meta scrub in hand sink - operator removed. **Corrective Action Taken** **Repeat Violation** **Warning**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by server station. **Warning**
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
29
Apr 15, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon and Salmon Tartare not identified that these products are served raw or undercoooked. **Warning** - From follow-up inspection 2025-02-14: **Time Extended** - From follow-up inspection 2025-04-15: Smoked salmon on menu not identified that item is served raw undercooked **Admin Complaint**
02B-01-5
90
Feb 14, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
67
Feb 13, 2025
Routine - Food
10 critical violations. 5 major violations. 2 minor violations.
View 17 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left out the back door- returned and started handling containers of food without washing their hands- educated operator - employee washed hands. **Corrective Action Taken** **Warning**
12A-16-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At sushi station- employee handled raw fish changed gloves then proceeded to prep cooked sushi rolls and vegetables without washing their hands- educated operator - employee washed hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-07-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped their face then proceeded to handle containers of food without washing their hands- educated operator- employee washed hands. **Warning**
12A-25-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed soiled item of from floor then proceeded to handle clean utensils and open cooler door without washing their hands- educated operator X employee washed hands. **Corrective Action Taken** **Warning**
12A-29-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline - Employee ate food the prepared food without washing their hands- educated operator - employee wash hands. **Corrective Action Taken** **Warning**
12A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over cut cucumbers- operator removed. At sushi station- raw fish egg stored over cut vegetables and cream cheese - operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw scallops- operator removed and stored properly. **Corrected On-Site** **Warning**
08A-20-5
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. At walk in freezer on right side sheet rack- raw chicken not commercially packaged stored over raw fish- operator stored properly. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for cooked chicken, cooked shrimp and other food items at cookline held on time as a public health control. Food left out for 30 minutes. **Warning**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. At storage counter area- knife sharpening chemicals stored over box of ginger - operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - 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/ **Warning**
53A-05-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Metal scrub in handwash sink by cookline - operator removed. **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon and Salmon Tartare not identified that these products are served raw or undercoooked. **Warning**
02B-01-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating at cookline. **Repeat Violation** **Warning**
12B-02-4
Basic - Food stored on floor- through out kitchen area. **Repeat Violation** **Warning**
08B-38-4
12
Sep 6, 2024
Routine - Food
No violations found.
100
Sep 5, 2024
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At sushi station - employee eating food then put on gloves and prepared food for order without washing their hands- educated operator - employee washed hands. **Corrective Action Taken** **Warning**
12A-07-5
High Priority - Non-food grade paper/paper towel used as liner for food container. At walk in cooler non food grade paper towels lining container with Cooked asparagus inside- operator removed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw pork not commercially packaged stored over cooked mussels - operator moved and stored properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shell eggs stored over celery- operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Fried Krab sticks 79F- cold holding cooked chicken 79F- cold holding, Chicken nuggets 79F- cold holding , mozzarella sticks 79F- cold holding - food not prepared or portioned today- food out of temperature for 2.5 hours- operator placed under time as a public health control for remaining time. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored over sweetener- operator removed. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. At cookline hand wash sink- metal scrub inside sink- operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan/ procedure for sushi rice on time as a public health control. **Warning**
03F-10-5
Basic - Food stored on floor. At back storage area- container of oil stored on floor. **Warning**
08B-38-4
Basic - Employee eating in a food preparation or other restricted area. At cookline employees eating food- educated operator employees moved to dinning room. **Corrective Action Taken** **Warning**
12B-02-4
Basic - Wiping cloth sanitizing solution stored on the floor. At sushi station- wiping cloth stored on floor- operator moved off floor. **Corrected On-Site** **Warning**
21-38-4
29
Jan 24, 2024
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over cucumbers- operator moved raw fish to lower shelf. At second walk in cooler raw chicken stored over rice noodles- operator moved chicken to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-01-24: At second walk in cooler raw chicken stored over rice noodles- operator moved chicken to lower shelf. **Corrected On-Site At walk in cooler raw fish stored over cream cheese- operator moved raw fish to lower shelf. **Admin Complaint** **Corrected On-Site**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some training expired 2023. **Warning** - From follow-up inspection 2024-01-24: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- near ice machine by kitchen entrance. **Warning** - From follow-up inspection 2024-01-24: **Time Extended**
22-20-5
74
Jan 23, 2024
Complaint Full
8 critical violations. 6 major violations. 3 minor violations.
View 17 violations
High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. **Repeat Violation** **Warning**
11-02-5
High Priority - Container of medicine improperly stored. Container of B-12 vitamin stored over food grade paper at sushi station- operator removed. **Corrected On-Site** **Warning**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- cooked noodles 44F at 11:20 ( cooling overnight) food tightly wrapped- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. **Warning**
03D-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from back door and started to handle food - without washing hands- educated operator- employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station and walk in cooler non food grade paper towels lining co gainer with fish and krab- operator removed. **Corrected On-Site** **Warning**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw fish stored over cucumbers- operator moved raw fish to lower shelf. At second walk in cooler raw chicken stored over rice noodles- operator moved chicken to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- cooked noodles 44F at 11:20 ( cooling overnight) food tightly wrapped- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter -Chicken 47-53F- cold holding, chicken dumplings 46-52F cold holding, shrimp 46-51F- cold holding, cooked sweet potatoes 46-51F- cold holding, mozzarella sticks 45-51F cold holding, calamari 62F- cold holding, spring rolls 45-61F- cold holding, cooked shrimp 45-52F- cold holding- food not prepared or portioned today- food left on counter - food out of temperature for 30 minutes- operator placed on time as a public health control for remaining time. At prep counter near cookline- cooked noodles 48F- cold holding - food not prepared or portioned today- food out of temperature for 45 minutes- operator placed under time as a public health control for remaining time. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink near cook line- metal scrub inside sink- operator removed. **Warning**
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some training expired 2023. **Warning**
53B-14-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Dinner menu multiple raw sushi rolls- not identified as raw or undercooked. **Repeat Violation** **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- at handwash sink by cookline- operator provided. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink- by handwash sink by cookline- operator provided. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep counter near cookline-Cooked chicken 52-56F at 11:30 to 53-64F at 12:10 ( cooling since 10:30)- food left out to cool at room temperature- at current rate of cooling food will not reach to 41F within remaining time- operator placed in reach in cooler to quick chill. At prep counter by cookline-cut cabbage 52F at 11:30 to 52F at 12:10 ( cooing since 10:30) food left out to cool at room temperature- at current rate of cooling food will not reach to 41F within remaining time- operator placed in reach in cooler to quick chill. **Corrected On-Site** **Warning**
03D-15-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint. **Warning**
13-03-4
Basic - Food stored on floor- containers of oil on floor- operator moved off floor. **Repeat Violation** **Warning**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- near ice machine by kitchen entrance. **Warning**
22-20-5
14
Dec 4, 2023
Routine - Food
No violations found.
100
Oct 3, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut avocados, over sauces. On sushi bar area, Raw chicken over sauce inside walk-in cooler Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-10-03: Raw chicken stored over sauce at walk in cooler- operator removed. **Admin Complaint** **Corrected On-Site**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Several sushi rolls with raw fish not identified on menu. **Warning** - From follow-up inspection 2023-10-03: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-03: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. On cook line Operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-03: **Time Extended**
24-06-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 87F rice scoop. Operator removed water **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-10-03: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. On prep area. Operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-03: **Time Extended**
35B-02-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.on cook line **Warning** - From follow-up inspection 2023-10-03: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Stored food not covered. Observed a container with ginger dressing inside walk-in cooler not covered. Operator covered **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-03: **Time Extended**
08B-12-5
58
Oct 2, 2023
Routine - Food
8 critical violations. 5 major violations. 10 minor violations.
View 23 violations
High Priority - Nonfood-grade bags used in direct contact with food. Thank you to go bags with direct contact with raw beef Operator removed. **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut avocados, over sauces. On sushi bar area, Raw chicken over sauce inside walk-in cooler Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw salmon inside walk-in freezer Operator stored properly **Corrected On-Site** **Warning**
08A-20-5
High Priority - 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 degrees Fahrenheit. Observed several items on sushi bar seating out of the cooler Sushi bar , fish eggs 68°F cold Holding, cream cheese 68°F cold Holding, raw fish 65°F cold Holding.krab 65°F cold Holding . krab fried 61°F cold Holding Per operator all items stored for approximately 3.5 hours. Per operator all products not prepared or portioned today. Rechecked at the 4 hour and 15 minutes. All items at 58°F cold Holding. Operator discarded. See stop sale. Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice, tempura shrimp not time mark. Per operator products stored for approximately 3.5 hours. Rechecked at the 4 hour and 15 minute. Still available. Operator discarded.See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed several items on sushi bar seating out of the cooler Sushi bar , fish eggs 68°F cold Holding, cream cheese 68°F cold Holding, raw fish 65°F cold Holding.krab 65°F cold Holding . krab fried 61°F cold Holding Per operator all items stored for approximately 3.5 hours. Per operator all products not prepared or portioned today. Rechecked at the 4 hour and 15 minutes. All items at 58°F cold Holding. Operator discarded. See stop sale. Observed seating on top of flip top cooler cook line fish cake 70°F cold Holding. Per operator product stored for approximately 30 minutes. Per operator product not prepared or portioned today . Operator moved to reach in cooler **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice, tempura shrimp not time mark. Per operator products stored for approximately 3.5 hours. Rechecked at the 4 hour and 15 minute. Still available. Operator discarded.See stop sale. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on sushi bar cooked chicken 130°F hot Holding . Per operator product stored for approximately 3.5 hours. Operator discarded **Corrected On-Site** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. WD40 stored above prep table , soap stored next to sauces on expo. Operator removed **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed several covered containers with cooked spicy tuna at 3:25 (51°F cooling) since 11:30am, rechecked at 3:41pm same temperature .inside walk-in cooler. At the current cooling rate products will not cool to 41°F within 6 hours. Operator uncovered **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Sushi rice container blocked hand washing sink on sushi bar. Operator removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Several sushi rolls with raw fish not identified on menu. **Warning**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed several bottles of reused sauces with soap inside . Advised operator to label bottles property . **Warning**
41-17-4
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. Emailed procedures to operator **Corrected On-Site** **Warning**
11-27-4
Basic - Insect control device installed over food preparation area. On prep area. Operator removed **Corrected On-Site** **Warning**
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.on cook line **Warning**
22-08-4
Basic - Stored food not covered. Observed a container with ginger dressing inside walk-in cooler not covered. Operator covered **Corrected On-Site** **Warning**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots stored over sauce inside walk-in cooler Operator stored properly **Corrected On-Site** **Warning**
08B-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. On cook line Operator removed **Corrected On-Site** **Warning**
24-06-4
Basic - 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. Observed on sushi bar several bags with raw fish. Operator opened bags. **Corrected On-Site** **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal open cup with tea stored above flip top cooler on cook line. Operator removed **Corrected On-Site** **Warning**
12B-07-4
Basic - Food stored on floor. Observed several boxes with vegetables, sauces stored on the floor throughout the entire restaurant **Repeat Violation** **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 87°F rice scoop. Operator removed water **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
11
Apr 3, 2023
Complaint Full
6 critical violations. 4 major violations. 9 minor violations.
View 19 violations
High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
28-14-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observe raw chicken above soy sauce in walk-in refrigerator. Operator removed.raw chicken to chicken shelf. 2) observe raw fish above unwashed produce in walk-in refrigerator 2, Operator placed raw fish on lower shelf.**Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw sewage on ground of establishment. Observe out side of rear door.
28-13-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Established uses time as public health control for rice ,vegetables,oil and garlic,..
01B-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time marked on rice ,vegetables,oil and garlic,.
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at mop sink.
29-34-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe crab roll at 2:39 (125F - Cooling) at 3:17 117°F due to being left on cook line and covered. Operator placed on sheet pan and removed plastic and placed in walk-in refrigerator. 2) observe in walk-in cooler fried chicken at 2:33 with 1.5 hours left (99 F - Cooling) at 3:22 94°F due to being in deep cover container. Operator placed on sheet pan uncovered **Corrective Action Taken** **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe ice machine soiled with mold like substance. Observe soda gun soiled with mold like substance.
22-02-4
Intermediate - 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/ CFM SHOWED UP DURING INSPECTION. **Corrected On-Site**
53A-05-6
Intermediate - No soap provided at handwash sink. Observe at expo hand wash sink.
31B-03-4
Basic - Backflow device not located for convenient service or maintenance access.
29-38-4
Basic - Bowl or other container with no handle used to dispense food. Observe in corn starch, Operator removed. **Corrected On-Site**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Observe people eating in kitchen.
12B-02-4
Basic - Food stored on floor. Observe boba tea stored on floor under hand wash sink at bar. Operator removed. **Corrected On-Site**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observe utensils in standing water at 79°F Operator removed water. **Corrected On-Site**
10-07-4
Basic - Open dumpster lid.
33-16-4
Basic - Screen in door torn/in poor repair - vermin present. Observe at rear door.
35B-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observe Krab defrosting at room temperature in kitchen.
06-01-5
17
Dec 29, 2022
Routine - Food
8 critical violations. 1 minor violation.
View 9 violations
High Priority - Non-food grade towel used as liner for food container in sushi station. Employee moved. **Corrected On-Site** **Repeat Violation**
14-86-1
High Priority - Pesticide-emitting light with present in food prep area on the prep table at kitchen. Employee moved. **Corrected On-Site**
41-24-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food above cooked octopus, cooked eel, cheese in reach in cooler at sushi station . Raw fish above cooked vegetables in reach in cooler at kitchen . Employee properly stored food. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above raw beef in walk in cooler . Employee properly stored food. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server scooping ice without washing hands . Server washing hand after discussed. **Corrected On-Site**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...krab 51°, fish eggs 54° in sushi station being held less than four hours. Employee moved to cooler . **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...sushi rice in sushi station. Employee time marked **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding miso soup 130° in hot holding at expo line at kitchen. Employee reheated over 165° . **Corrected On-Site**
03B-01-6
Basic - Reuse of single-service or single-use articles...employee reuse gloves . Employee discarded gloves after discussed **Corrected On-Site**
25-32-4
29
Jul 13, 2022
Routine - Food
6 critical violations. 1 major violation.
View 7 violations
High Priority - Non-food grade towel used as liner for food container. Wiping cloth used to cover sushi rice on cook line. Operator removed **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw calamari stored in same container as ready to eat tofu. Cross contamination observed. See Stop Sale
08A-08-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in cooler. Operator reorganized **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food stored in same container as ready-to-eat food. Raw calamari stored in same container as ready to eat tofu. Cross contamination observed.
01B-13-4
High Priority - 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 degrees Fahrenheit. cooked krab (79°F - Cold Holding) establishment prepares krab stick by removing water activity from item and then is deep fried to give a crunchy consistency and hold at room temperature. Item has been out for more than four hours. Discussed with operator.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked krab (79°F - Cold Holding) establishment prepares krab stick by removing water activity from item and then is deep fried to give a crunchy consistency and hold at room temperature. Item has been out for more than four hours. Discussed with operator. See Stop Sale
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line not accessible due to boxes being stored in hand wash sink. Operator removed **Corrected On-Site** **Repeat Violation**
31A-09-4
37
Frequently Asked Questions
When was Koi Endless Gourmet Grill and Sushi last inspected?
The most recent health inspection at Koi Endless Gourmet Grill and Sushi on file is from Jan 22, 2026. The public record contains 17 inspections in total.
What is the most common violation at Koi Endless Gourmet Grill and Sushi?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited nine times, more than any other issue at Koi Endless Gourmet Grill and Sushi.
How does Koi Endless Gourmet Grill and Sushi compare to other restaurants in Royal Palm Beach?
Koi Endless Gourmet Grill and Sushi most recently scored 64 out of 100, which is lower than the Royal Palm Beach average of 81.
Has Koi Endless Gourmet Grill and Sushi's inspection record improved over time?
No. Recent inspections at Koi Endless Gourmet Grill and Sushi have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Koi Endless Gourmet Grill and Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Koi Endless Gourmet Grill and Sushi inspected?
Based on the inspection history on file, Koi Endless Gourmet Grill and Sushi is inspected around five times per year on average.
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