Koi Sushi
Last inspected: Dec 3, 2025
18
Score
Koi Sushi appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Dec 3, 2025. 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 eight violations per visit across recent inspections.
When inspectors have written things up, “no paper towels” has been the most frequent reason, cited three times.
Compared to other Oviedo restaurants (averaging 63), there's room to close the gap. The pattern in the record is worth a careful look.
9
Inspections
4
Critical latest
4
Major latest
2
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
18
Apr 30, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed broccoli. Operator removed unwashed broccoli from under raw chicken **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to ice Machine ahead food items stored in the sink. Operator removed item **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand wash sink one by ice machine and the by walk in cooler had no paper towels. Operator refilled paper towels dispenser **Corrected On-Site**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Make station flip top cutting boards has heavy cutting grooves
14-09-4
Basic - Bowl or other container with no handle used to dispense food. To go food container with no handle use for a scoop stored in rice container and sugar container in kitchen. Operator removed containers **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cook personal drink Stored in make station flip to cooler with tcs foods. Operator discarded the item **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil next to miso and onion soup in standing water reading 75F
10-07-4
55
Dec 6, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
41
Mar 20, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
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
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
32
Jan 5, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. - wrapping salmon **Warning** - From follow-up inspection 2024-01-05: **Time Extended**
14-86-1
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - side of rice white cooker **Warning** - From follow-up inspection 2024-01-05: **Time Extended**
23-03-4
82
Nov 1, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken in small tub over shell eggs in walk in cooler **Warning**
08A-20-5
High Priority - Non-food grade paper/paper towel used as liner for food container. - wrapping salmon **Warning**
14-86-1
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. - bar area storing rice pot **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - lunch menu individual sushi rolls **Warning**
02B-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - cook line coolers - reach in freezer **Warning**
23-24-4
Basic - Cloth used as a food-contact surface. - covering sushi rice **Warning**
21-05-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk sugar **Warning**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - side of rice white cooker **Warning**
23-03-4
Basic - Bowl or other container with no handle used to dispense food. - pink sauce in walk in cooler **Warning**
14-01-5
41
Jun 7, 2023
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
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
58
Jun 2, 2023
Routine - Food
5 critical violations. 7 major violations. 13 minor violations.
View 25 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - sushi employee used phone, then put on gloves to make sushi, no hand wash **Warning**
12A-07-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - sushi bar employee **Warning**
09-01-4
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. - fresh salmon. Operator called supplier. Sent over proper documentation. **Corrected On-Site** **Warning**
01D-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cookline cooler. Operator states <2 hours. Advised operator to put on ice and move to walk in cooler for expedited cooling. Final temperature reading: - beef (50F - Cold Holding) - shrimp (51F - Cold Holding) - chicken (51F - Cold Holding) - Walk in cooler. Operator called for service - cream cheese (45F - Cold Holding) - white sauce (tcs) (44F - Cold Holding) - butter (46F - Cold Holding) **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet with fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. - next to ice machine blocked by dish racks and ice bucket **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - disclosure missing on menu stating the marked items are raw **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - next to walkin cooler no paper towel and no soap - next to ice machine no paper towel and no soap **Warning**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - provided operator with forms **Warning**
03F-10-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. - Provided signage. Operator taped to wall. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. - employee sprayed hands at dish machine then handled ready to eat foods **Warning**
12A-03-4
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 handout **Warning**
11-27-4
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. - open container employee drink on sushi counter. Employee changed cups and moved below. **Corrected On-Site** **Warning**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone on shelf storing dishes **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. - sushi bar employee - kitchen cooks **Corrected On-Site** **Warning**
13-03-4
Basic - Equipment in poor repair. - cookline cooler door bent and gapped at bottom **Warning**
14-11-5
Basic - Food stored on floor. - soy sauce buckets - ginger buckets **Warning**
08B-38-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. **Warning**
33-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - throughout kitchen **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter - exterior of rice cooker **Warning**
23-03-4
Basic - Accumulation of debris on dish racks **Warning**
16-15-4
Basic - Bowl or other container with no handle used to dispense food. - in bulk sugar, bulk rice, bulk salt - in ginger dressing walk in cooler - in white sauce walk in cooler **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler **Warning**
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. - bucket and styrofoam lid stored on top of ice machine - tongs on oven door **Warning**
24-07-4
12
Aug 31, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sinks next to ice machine and cooks line. **Corrected On-Site**
31B-02-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Plumbers putty stored next to food on dry storage shelf. **Corrected On-Site**
41-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small trace of black substance.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils next to rice. **Corrected On-Site**
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avantco reach in cooler in kitchen area. **Corrected On-Site**
08B-17-4
55
Frequently Asked Questions
When was Koi Sushi last inspected?
The most recent health inspection at Koi Sushi on file is from Dec 3, 2025. The public record contains nine inspections in total.
What is the most common violation at Koi Sushi?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Koi Sushi.
How does Koi Sushi compare to other restaurants in Oviedo?
Koi Sushi most recently scored 18 out of 100, which is lower than the Oviedo average of 63.
Has Koi Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Koi Sushi have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Koi Sushi 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 Sushi inspected?
Based on the inspection history on file, Koi Sushi is inspected around three times per year on average.
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