Koi
Last inspected: Apr 17, 2026
52
Score
Inspectors have visited Koi nine times, with records going back to 2022. On Apr 17, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited four times.
By comparison, the average New Port Richey facility scores 78, putting Koi on the weaker side. The pattern in the record is worth a careful look.
9
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. In plastic containers of roe. Operator will use tea filters
14-86-1
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket with Chlorine sanitizer greater than 200ppm, corrected to 50 ppm **Corrected On-Site** **Repeat Violation**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at sushi counter- krab sticks (45F - Cold Holding); roe (45F - Cold Holding); moved to walk in freezer **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, operator put towels in dispenser **Corrected On-Site**
31B-02-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook drinking from mug, discussed proper beverage containers with staff
12B-12-5
Basic - Food stored on floor. Fry oil, bucket of sauce on floor by walk in cooler , both moved to shelf **Corrected On-Site** **Repeat Violation**
08B-38-4
52
Dec 15, 2025
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - 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. Observed employees touching soiled dishes then retrieve clean dishes without first washing hands. Discussed with operator proper hand-hygiene techniques.
12A-13-4
High Priority - Nonfood-grade bags used in direct contact with vegetables in walk-in cooler.
14-31-5
High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Reading exceeds 200 ppm. Operator replaced chlorine sanitizer. Reading 50ppm. **Corrected On-Site**
41-27-4
Intermediate - Paper towel dispenser at handwash sink near kitchen entrance not working/unable to dispense paper towels.
31B-05-4
Intermediate - Sriracha bottle at hand wash sink near kitchen entrance containing purple soap not labeled.
41-17-4
Basic - Food stored on floor. Container of soy sauce stored on floor near walk-in cooler.
08B-38-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Uncovered cut lemons stored near hand wash sink at wait station exposed to splash. Operator moved cut lemons to opposite side of soda machine. **Corrected On-Site**
08B-54-4
Basic - Time/temperature control for safety food thawed in an improper manner. 4 beef roast on drainboard of three-compartment sink not thawing under running cold water or refrigeration. Employee placed items in walk-in cooler. **Corrected On-Site**
06-01-5
Basic - Cloth stored in container of cooked rice at sushi station. Operator removed cloth. Voluntarily discarded rice. **Corrected On-Site**
21-05-5
Basic - Cardboard used to line food-contact shelves in cooler at end of cooks line.
14-05-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Used flashlight in walk-in cooler.
38-04-4
Basic - Stored food not covered. Cooked dumplings not covered in walk-in cooler.
08B-12-5
Basic - Ice buildup on walk-in freezer door.
14-69-4
32
Jun 18, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
74
Jan 30, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen used to rinse off scoop **Repeat Violation** **Warning** - From follow-up inspection 2025-01-30: Hand sink used to rinse bowl **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen soiled **Warning** - From follow-up inspection 2025-01-30: **Time Extended**
22-08-4
86
Jan 16, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken above unwashed lettuce in walk in cooler, raw chicken moved to another shelf **Corrected On-Site** **Warning**
08A-04-5
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. Cook touched face then handled clean utensils and started preparing food, discussed proper hand washing procedures with manager **Warning**
12A-25-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine data plate states chlorine sanitizer 50ppm minimum, sanitizer is at 10ppm, operator ran dish machine three times and changed out sanitizer bucket, still not at 50ppm, manager set up three compartment sink to sanitize dishes, sanitizer is 100ppm **Corrective Action Taken** **Warning**
22-49-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by 3 compartment sink blocked by rice holder on stand, stand moved **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen used to rinse off scoop **Repeat Violation** **Warning**
31A-11-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen, employee voluntarily discarded food instead of going into dining area **Corrected On-Site** **Warning**
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees put hat on **Corrected On-Site** **Warning**
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table, knife removed **Corrected On-Site** **Warning**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen soiled **Warning**
22-08-4
43
May 16, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef stored over cooked, potstickers in walk in cooler
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2024. Manager renewed and new expiration is 2-1-2025
50-17-3
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen salmon, and roe
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed krab salad, cooked pot stickers, cooked chicken in walk in cooler with no dates
02C-02-5
Intermediate - Server Handwash sink in kitchen is used for purposes other than handwashing. Observed excessive food debris in hand sink not indicative of hand washing **Repeat Violation**
31A-11-4
Basic - Cloth used as a food-contact surface. Observed yellow towel on cooked sushi rice
21-05-5
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 thawing tilapia in walk in cooler in sealed packs indicating they are to be kept frozen until time of use. Manger cut packs opened **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Observed buckets of sauces and raw chicken on floor in kitchen, walk in cooler and freezer **Repeat Violation**
08B-38-4
Basic - Reuse of single-service or single-use articles. Observed containers of chicken bouillon, seaweed salad, soy sauce and ice cream containers being reused to store Krab salad, sauces, vegetables and meats on cook line and in walk in cooler
25-32-4
Basic - Stored food not covered. Observed containers of cooked potstickers and chicken and raw beef in walk in cooler not covered
08B-12-5
43
Nov 8, 2023
Complaint Full
5 critical violations. 5 major violations. 7 minor violations.
View 17 violations
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. Dish washer handled dirty dishes then handled clean dishes without washing hands
12A-29-4
High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Steak seared, inside still raw, 77F cooling in reach in cooler, manager states food is seared not fully cooked to minimum internal temperature
03C-06-5
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. Chlorine dish machine at 0ppm, manager readjusted hose and primed chlorine sanitizer now at 100ppm **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (44F - Cold Holding) sushi bar cooler, manager put tuna in walk in cooler **Corrective Action Taken**
03A-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped off dirty dishes in dish area then touched clean plate of food without washing hands
12A-02-4
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in dish area blocked by garbage can, garbage can removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed cup out in hand sink in dish area
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Cherry, Keqing, Zhang, Remigio, Lin does not have their food handlers training certification
53B-13-5
Basic - Time/temperature control for safety food thawed in an improper manner. Fish sitting in standing water in 3 compartment sink, water temperature is 69F
06-01-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between reach in cooler and prep table, knives removed **Corrected On-Site**
10-17-4
Basic - Food stored on floor. Bucket of prepped onions on floor in kitchen, bucket of onions picked up off floor **Corrected On-Site**
08B-38-4
Basic - Equipment in poor repair. Reach in cooler in sushi bar torn gaskets **Repeat Violation**
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage cups not dry before stacking
24-08-4
Basic - Employee eating in a food preparation or other restricted area. Employees eating in kitchen
12B-02-4
20
Jun 28, 2023
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
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. Manager had employee time mark sushi rice. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook make line: observed Beef (45F - Cold Holding). Discussed with manager not to overfill containers above fill line. Manager took overfilled meat and moved it to another cooler **Corrective Action Taken**
03A-02-5
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. Tested at 0ppm. Manager will set up three compartment sink and sanitize manually. Will also call for service
22-41-4
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed sani bucket in hand sink on sushi station. Manager removed **Corrected On-Site**
31A-09-4
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
Intermediate - No soap provided at handwash sink. At hand sink by walk in cooler
31B-03-4
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. **Repeat Violation**
53B-14-5
Basic - Equipment in poor repair. Observed torn gasket on sushi reach in cooler.
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed unsealed wood plank with sharpening stone at three compartment sink.
14-10-4
35
Nov 18, 2022
Complaint Full
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.in walk in cooler chicken over beef, operator moved them.
08A-20-5
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.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee eating in a food preparation or other restricted area. Employee had open can of Red Bull on sushi line. **Repeat Violation**
12B-02-4
Basic - Floor soiled/has accumulation of debris. -Floors and drains under equipment soiled. - Ceiling soiled in kitchen
36-73-4
Basic - Food not stored at least 6 inches off of the floor. In dry storage
08B-47-4
Basic - Hole in or other damage to wall. Near Entrance to sushi area
36-24-5
Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen both sinks. **Repeat Violation**
31B-04-4
Basic - Single-service articles improperly stored. On floor in back area of seating section
25-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wood food-contact surface not properly sealed. On top of dish machine.
14-06-4
47
Frequently Asked Questions
When was Koi last inspected?
The most recent health inspection at Koi on file is from Apr 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Koi?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Koi.
How does Koi compare to other restaurants in New Port Richey?
Koi most recently scored 52 out of 100, which is lower than the New Port Richey average of 78.
Has Koi's inspection record improved over time?
Results have been roughly steady. Inspections at Koi have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Koi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Koi inspected?
Based on the inspection history on file, Koi is inspected around three times per year on average.
Nearby Restaurants