Koy Wan Hibachi Buffet
Last inspected: Oct 6, 2025
55
Score
Across the available record, Koy Wan Hibachi Buffet has 26 inspections on file, the first dated 2022. Inspectors last stopped by on Oct 6, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to eight violations.
Across the inspection history, “live” is the issue that surfaces most often, recorded nine times.
Compared to other Altamonte Springs restaurants (averaging 76), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
26
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Oct 6, 2025
Complaint Full
2 critical violations. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
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
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
55
Sep 11, 2025
Complaint Full
1 critical violation. 7 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
47
Jul 29, 2025
Complaint Full
3 critical violations. 1 major violation. 4 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. -tray of shumai made with raw pork over bucket of raw peeled potatoes. - From follow-up inspection 2025-07-29: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on sticky traps inside cabinets in cabinet under hot buffet. Operator discarded. -3 live roaches behind hand wash sink in prep room. Operator removed. -1 live roach in empty paper towel dispenser in prep room. Operator removed. -3 live roaches between wall and stainless side of 3 compartment sink. **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2025-07-29: 2 live roaches at bulk dry goods area. **Time Extended**
35A-05-4
High Priority - - From initial inspection : 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. Made at 11:30 per operator. - From follow-up inspection 2025-07-29: **Time Extended**
03F-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -at sushi counter. - From follow-up inspection 2025-07-29: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -shelves rusted in fish walk-in cooler. -walk-in cooler door - From follow-up inspection 2025-07-29: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -hibachi line under equipment. - From follow-up inspection 2025-07-29: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. -water being diverted from discharge pipe under dish machine to floor drain. - From follow-up inspection 2025-07-29: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. -large amount of unused coolers, ice machines, in back room and wait stations. - From follow-up inspection 2025-07-29: **Time Extended**
33-31-5
47
Jul 28, 2025
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
39
May 27, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. -walk-in cooler door at front of cook line rusted, peeling metal. - From follow-up inspection 2025-05-27: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -behind hibachi grill, soiled with food debris and grease. -shelves, old beer line equipment on wall in front walk-in cooler. -grease on hood above right side woks. - From follow-up inspection 2025-05-27: **Time Extended**
23-03-4
90
May 21, 2025
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Live, small flying insects found. -1 small flying insects on outside of plastic container near dessert area of buffet. None found on food products. **Warning**
35A-02-7
High Priority - Operating with an expired Division of Hotels and Restaurants license. -expired 4-1-25.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -krab, volcano mix (46F - Cold Holding); noodles (46F - Cold Holding); tuna (46F - Cold Holding); in from walk-in cooler less than 4 hours. Operator adjusted cooler, ambient temperature dropped 4 degrees by end of inspection. Operator will monitor. -cut cabbage 71 on counter by cook line less than 4 hours. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. -buffet sign states Crab Rangoon. Per operator, made with imitation crab. Operator changed sign during inspection. **Corrected On-Site**
52-03-4
Basic - Equipment in poor repair. -walk-in cooler door at front of cook line rusted, peeling metal.
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. -soiled water in bottom of bucket holding ice scoops.
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -behind hibachi grill, soiled with food debris and grease. -shelves, old beer line equipment on wall in front walk-in cooler. -grease on hood above right side woks.
23-03-4
50
Jan 22, 2025
Complaint Full
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw sausage above cooked shrimp in walk-in cooler. **Corrected On-Site** - From follow-up inspection 2025-01-22: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. -ant spray, wasp spray cans on prep table. WD-40 on shelf above prep table. **Corrected On-Site** - From follow-up inspection 2025-01-22: **Time Extended**
41-10-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -container of flour on cook line soiled. -scoop in sugar soiled. - From follow-up inspection 2025-01-22: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test kit. - From follow-up inspection 2025-01-22: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Ceiling tile missing. -missing above cook line outside hood. - From follow-up inspection 2025-01-22: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee sweatshirt and jacket on shelf above prep area. - From follow-up inspection 2025-01-22: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under hibachi. - From follow-up inspection 2025-01-22: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. -bus tub, dry goods scoop cracked. - From follow-up inspection 2025-01-22: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -hole in wall behind sushi prep area. -wall in disrepair in multiple areas of kitchen. - From follow-up inspection 2025-01-22: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -walk-in cooler floor. - From follow-up inspection 2025-01-22: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handles of scoops in contact with product in msg and flour - From follow-up inspection 2025-01-22: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -hibachi spatulas in water 80. Operator dumped water. - From follow-up inspection 2025-01-22: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wok station has build up of grease and food debris -grease build up on pipes behind hibachi and cook line equipment. -knobs on hand wash sink soiled. - From follow-up inspection 2025-01-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2025-01-22: **Time Extended**
14-17-4
37
Jan 21, 2025
Complaint Full
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -small flying insect on plate of sushi. **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw sausage above cooked shrimp in walk-in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -crab (44F - Cold Holding); pico (44F - Cold Holding); shumai (45F - Cold Holding); mussels (44F - Cold Holding) in right side walk-in cooler less than 4 hours. Operator adjusted unit, will monitor and move food to other walk-in cooler. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -ant spray, wasp spray cans on prep table. WD-40 on shelf above prep table. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -container of flour on cook line soiled. -scoop in sugar soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test kit.
16-37-1
Basic - Ceiling tile missing. -missing above cook line outside hood.
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee sweatshirt and jacket on shelf above prep area.
40-06-5
Basic - Floor soiled/has accumulation of debris. -under hibachi.
36-73-4
Basic - Food storage container/container lid cracked or broken. -bus tub, dry goods scoop cracked.
14-38-4
Basic - Hole in or other damage to wall. -hole in wall behind sushi prep area. -wall in disrepair in multiple areas of kitchen.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -walk-in cooler floor.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handles of scoops in contact with product in msg and flour
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -hibachi spatulas in water 80°. Operator dumped water.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wok station has build up of grease and food debris -grease build up on pipes behind hibachi and cook line equipment. -knobs on hand wash sink soiled.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
27
Dec 17, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -tuna seared rare above washed vegetables in sushi cooler. -shumai with raw pork above washed cut potatoes in raw food walk in cooler. 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. -trays of raw chicken above raw calamari in walk in freezer. **Warning** - From follow-up inspection 2024-12-03: **Time Extended** - From follow-up inspection 2024-12-05: **Time Extended** - From follow-up inspection 2024-12-17: **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -1 tile hanging down in dish room **Warning** - From follow-up inspection 2024-12-03: **Time Extended** - From follow-up inspection 2024-12-05: **Time Extended** - From follow-up inspection 2024-12-17: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -sushi walk in cooler door in disrepair, metal broken. -sushi walk in cooler shelves rusted. **Warning** - From follow-up inspection 2024-12-03: **Time Extended** - From follow-up inspection 2024-12-05: **Time Extended** - From follow-up inspection 2024-12-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -dish room. **Warning** - From follow-up inspection 2024-12-03: **Time Extended** - From follow-up inspection 2024-12-05: **Time Extended** - From follow-up inspection 2024-12-17: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -cook line reach in cooler. **Warning** - From follow-up inspection 2024-12-03: **Time Extended** - From follow-up inspection 2024-12-05: **Time Extended** - From follow-up inspection 2024-12-17: **Time Extended**
29-49-6
70
Dec 5, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -tuna seared rare above washed vegetables in sushi cooler. -shumai with raw pork above washed cut potatoes in raw food walk in cooler. 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. -trays of raw chicken above raw calamari in walk in freezer. **Warning** - From follow-up inspection 2024-12-03: **Time Extended** - From follow-up inspection 2024-12-05: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-03: Time extend 14 days. **Time Extended** - From follow-up inspection 2024-12-05: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -sushi walk in cooler door in disrepair, metal broken. -sushi walk in cooler shelves rusted. **Warning** - From follow-up inspection 2024-12-03: **Time Extended** - From follow-up inspection 2024-12-05: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -dish room. **Warning** - From follow-up inspection 2024-12-03: **Time Extended** - From follow-up inspection 2024-12-05: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -cook line reach in cooler. **Warning** - From follow-up inspection 2024-12-03: **Time Extended** - From follow-up inspection 2024-12-05: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -1 tile hanging down in dish room **Warning** - From follow-up inspection 2024-12-03: **Time Extended** - From follow-up inspection 2024-12-05: **Time Extended**
36-32-5
64
Dec 3, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect on wall in wait station. Operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2024-12-03: 3 small flying insects on cookies at buffet. **Time Extended**
35A-02-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -tuna seared rare above washed vegetables in sushi cooler. -shumai with raw pork above washed cut potatoes in raw food walk in cooler. 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. -trays of raw chicken above raw calamari in walk in freezer. **Warning** - From follow-up inspection 2024-12-03: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-03: Time extend 14 days. **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -1 tile hanging down in dish room **Warning** - From follow-up inspection 2024-12-03: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -sushi walk in cooler door in disrepair, metal broken. -sushi walk in cooler shelves rusted. **Warning** - From follow-up inspection 2024-12-03: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -dish room. **Warning** - From follow-up inspection 2024-12-03: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -cook line reach in cooler. **Warning** - From follow-up inspection 2024-12-03: **Time Extended**
29-49-6
55
Sep 24, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -tuna seared rare above washed vegetables in sushi cooler. -shumai with raw pork above washed cut potatoes in raw food walk in cooler. 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. -trays of raw chicken above raw calamari in walk in freezer. **Warning**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect on wall in wait station. Operator removed. **Corrected On-Site** **Warning**
35A-02-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
53B-05-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -1 tile hanging down in dish room **Warning**
36-32-5
Basic - Dead roaches on premises. -1 dead roach on sticky trap under hibachi line. Operator discarded. **Corrected On-Site** **Warning**
35A-03-4
Basic - Equipment in poor repair. -sushi walk in cooler door in disrepair, metal broken. -sushi walk in cooler shelves rusted. **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. -dish room. **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. -grease food debris on floors under hibachi line fryer. **Warning**
36-73-4
Basic - Standing water in bottom of reach-in-cooler. -cook line reach in cooler. **Warning**
29-49-6
50
Aug 8, 2024
Complaint Partial
No violations found.
100
Jul 24, 2024
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : 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. -dishwasher used hose to spray around dish machine, then put away clean dishes without washing hands. **Warning** - From follow-up inspection 2024-07-24: **Time Extended**
12A-13-4
High Priority - - From initial inspection : 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 made 2.5 hours ago per operator does not have time mark. **Warning** - From follow-up inspection 2024-07-24: No sushi rice available. **Time Extended**
03F-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-07-24: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floors, floor drains soiled under equipment and shelving. -walk in cooler floor soiled, build up of ice. -extremely soiled under dish machine **Warning** - From follow-up inspection 2024-07-24: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -table under hibachi, pipes behind soiled with food debris and grease. -walk in cooler curtains soiled with food debris. -exterior of bus tubs holding produce in walk in cooler soiled. **Warning** - From follow-up inspection 2024-07-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -some shelves in all 3 walk in coolers. **Warning** - From follow-up inspection 2024-07-24: **Time Extended**
14-17-4
58
Jul 23, 2024
Complaint Full
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect by to go containers by host stand. -5 small flying insects on pastries on buffet line. -4 small flying insects on mini cupcakes on buffet. -4 small flying insects on unused ice cream cooler at end of buffet. -2 small flying insects on soda dispenser in wait station. -4 small flying insects on shelves of glass racks, cardboard boxes in dish room. **Admin Complaint**
35A-02-6
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. -dishwasher used hose to spray around dish machine, then put away clean dishes without washing hands. **Warning**
12A-13-4
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on sticky trap under freezer. **Warning**
35A-05-4
High Priority - Stop Sale issued due to adulteration of food product. -1 tray of pastries, 1 tray of chocolate cupcakes discarded, small flying insects on food. **Warning**
01B-03-5
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 made 2.5 hours ago per operator does not have time mark. **Warning**
03F-02-5
Intermediate - No soap provided at handwash sink. -hand sanitizer only by sushi walk in cooler. -no soap at hand wash sink near 3 compartment sink. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Floor area(s) covered with standing water. -standing water on floor under table next to ice machine, **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. -floors, floor drains soiled under equipment and shelving. -walk in cooler floor soiled, build up of ice. -extremely soiled under dish machine **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -table under hibachi, pipes behind soiled with food debris and grease. -walk in cooler curtains soiled with food debris. -exterior of bus tubs holding produce in walk in cooler soiled. **Warning**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -some shelves in all 3 walk in coolers. **Warning**
14-17-4
32
May 3, 2024
Complaint Partial
1 critical violation.
View 1 violation
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. -employee handling cream cheese at sushi bar with bare hands. Advised.
09-01-4
86
Apr 11, 2024
Complaint Partial
1 critical violation.
View 1 violation
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insects on stack of plates next to hibachi area. Operator removed plate from stack. -1 small flying insects on cooked shrimp at buffet. Operator removed and discarded shrimp.
35A-02-6
86
Apr 5, 2024
Complaint Full
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
74
Apr 3, 2024
Complaint Full
2 critical violations. 10 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insects near 3 compartment sink. Removed. -1 small flying insects near dish machine drain. -1 small flying insects in 5 gallon bucket of soy sauce in wait station. Product discarded. **Warning**
35A-02-6
High Priority - Stop Sale issued due to adulteration of food product. -small flying insect in bucket of soy sauce. Discarded.
01B-03-5
Basic - Bowl or other container with no handle used to dispense food. -pan with no handle for raw chicken in cooler. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles above cook line peeling. **Repeat Violation**
36-32-5
Basic - Dead roaches on premises. -1 dead roach on floor behind bar. Operator swept and removed. **Corrected On-Site** **Warning**
35A-03-4
Basic - Floor area(s) covered with standing water. -in multiple areas of kitchen and storage. Near ice machine, equipment storage. Floors not maintained smooth and durable. -missing grout causing standing water in multiple areas of back of house.
36-22-4
Basic - Floor soiled/has accumulation of debris. -grease, food debris on floor behind hibachi area equipment, bar, 3 compartment sink. -floors extremely soiled in dish room. -ice and food debris build up on walk-in freezer floor.
36-73-4
Basic - Hole in or other damage to wall. -cabinet in disrepair under sushi counter. -wall tile, grout broken or missing in multiple areas of kitchen
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -2 spatulas in 78° soiled water at hibachi grill. Water dumped. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease on table under hibachi, pipe behind.
23-03-4
Basic - Single-service articles improperly stored. -cases of foam cups, napkins on floor in large room by dish area.
25-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -rust on shelves in 2 walk-in coolers.
14-17-4
45
Jan 9, 2024
Complaint Full
8 minor violations.
View 8 violations
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2024-01-09: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above cook line peeling. **Warning** - From follow-up inspection 2024-01-09: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Dead roaches on premises. -1 dead roach on cove molding outside swinging door from dish room. -1 dead on floor under dish cart. -1 dead on floor of storage room next to dish room. -3 dead roaches under electrical box by 3 compartment sink. **Warning** - From follow-up inspection 2024-01-09: 1 dead roach still on cove molding by dining room door. **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -equipment shelf above 3 compartment sink rusted. -majority of shelves in walk-in coolers rusted, soiled. **Warning** - From follow-up inspection 2024-01-09: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floor drains extremely soiled in dish room. -floors soiled under 3 compartment sink. -walk-in freezer floor soiled . -floors soiled under dry goods shelves. **Warning** - From follow-up inspection 2024-01-09: Floors cleaned in most areas. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -wall tile missing in corner of dish room, near 3 compartment sink, in prep area. **Warning** - From follow-up inspection 2024-01-09: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand wash sink handles soiled in back hallway. -walk-in cooler plastic curtains soiled with food debris. -grease build up between fryers, on pipes around cooking equipment. -hibachi table, sides of grill, wall behind soiled with build up of grease and food debris. **Warning** - From follow-up inspection 2024-01-09: Some items cleaned, some items partially cleaned, some still soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. -large amount of unused equipment at facility. - From follow-up inspection 2024-01-09: **Time Extended**
33-31-5
67
Jan 4, 2024
Complaint Full
6 critical violations. 12 minor violations.
View 18 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken over shumai in walk-in freezer. **Warning**
08A-02-6
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach under sign posted above 3 compartment sink. **Admin Complaint**
35A-05-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -server handled soiled dishes, then returned to dining room to serve customers without taking off gloves and washing hands. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -sushi rice prepared at 10:00 per operator not discarded at 2:00pm. Time discarded 2:27. **Warning**
03F-04-5
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. -employee handling raw salmon for sushi rolls with bare hands. **Warning**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 small flying insect around dipper well near ice cream cooler. -3 small flying insect near prep table in back hallway. **Warning**
35A-02-6
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above cook line peeling. **Warning**
36-32-5
Basic - Dead roaches on premises. -1 dead roach on cove molding outside swinging door from dish room. -1 dead on floor under dish cart. -1 dead on floor of storage room next to dish room. -3 dead roaches under electrical box by 3 compartment sink. **Warning**
35A-03-4
Basic - Equipment in poor repair. -equipment shelf above 3 compartment sink rusted. -majority of shelves in walk-in coolers rusted, soiled. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. -floor drains extremely soiled in dish room. -floors soiled under 3 compartment sink. -walk-in freezer floor soiled . -floors soiled under dry goods shelves. **Warning**
36-73-4
Basic - Floors not maintained smooth and durable. -missing grout causing standing water and food debris on floors in dish room, **Warning**
36-11-4
Basic - Food stored on floor. -bucket of soy sauce on floor in wait station. -cases of food on floor in walk-in freezer. **Warning**
08B-38-4
Basic - Hole in or other damage to wall. -wall tile missing in corner of dish room, near 3 compartment sink, in prep area. **Warning**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand wash sink handles soiled in back hallway. -walk-in cooler plastic curtains soiled with food debris. -grease build up between fryers, on pipes around cooking equipment. -hibachi table, sides of grill, wall behind soiled with build up of grease and food debris. **Warning**
23-03-4
Basic - Unnecessary items/unused equipment on the premises. -large amount of unused equipment at facility.
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled with mold like substance behind and under dish machine. **Warning**
36-27-5
22
Aug 18, 2023
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -hibachi cook cracked raw shell eggs, then handled clean plate without washing hands. Educated. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-08-18: Employee handled cell phone then continued handling fryer basket and containers of food. **Time Extended**
12A-27-4
High Priority - - From initial inspection : High Priority - Food placed in soiled container/equipment. -crawfish in cardboard box originally holding raw chicken. **Repeat Violation** **Warning** - From follow-up inspection 2023-08-18: Egg rolls in cardboard box. **Time Extended** **Corrected On-Site**
08B-27-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken, shrimp and beef 45-47f in cook line reach-in cooler less than 4 hours. Operator adjusted unit, ice added. **Warning** - From follow-up inspection 2023-08-18: Raw chicken 41, 46. Beef 44 **Time Extended**
03A-02-5
High Priority - - From initial inspection : 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. -batches of sushi rice that have cooled below 135 has no time mark. Per operator, rice started time plan at 2:00. **Warning** - From follow-up inspection 2023-08-18: Time on chart does not match time employee stated batch of sushi rice started on time. 30 minute difference. **Time Extended**
03F-02-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-08-18: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile above dish area bulging leaving gap in ceiling. **Warning** - From follow-up inspection 2023-08-18: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -missing or broken in multiple area of kitchen. -missing floor tiles causing standing water and food debris under dish machine. **Repeat Violation** **Warning** - From follow-up inspection 2023-08-18: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand wash sink basins and handles soiled throughout. **Warning** - From follow-up inspection 2023-08-18: Sink in prep area not clean **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -shelves rusted in both walk-in coolers. **Warning** - From follow-up inspection 2023-08-18: 1 shelf replaced. **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floor, wall, pipes soiled with build up of grease behind hibachi. **Repeat Violation** **Warning** - From follow-up inspection 2023-08-18: **Time Extended**
36-73-4
39
Aug 15, 2023
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
13
Jun 15, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
82
Jun 14, 2023
Routine - Food
6 critical violations. 5 major violations. 11 minor violations.
View 22 violations
High Priority - Employee washed hands with cold water. -employee washed hands with cold water and no soap and opened reach-in cooler door. **Warning**
12A-19-4
High Priority - Employee washed hands with no soap. -employee washed hands at hand wash sink by ice machine where soap dispenser is not dispensing. **Warning**
12A-20-4
High Priority - Food placed in soiled container/equipment. -cooked egg rolls placed in cardboard box. **Repeat Violation** **Warning**
08B-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 small flying insects on krab at hibachi. Operator discarded. -1 small flying insect on cardboard next to hibachi grill. -1 small flying insect in kitchen by walk-in cooler door. -approximately 4 small flying insect in prep area by back door. Employee hitting with fly swatter. -14 small flying insects on wall under 3 compartment sink. **Repeat Violation** **Warning**
35A-02-6
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on floor under oven. -3 live roaches on door hinge and in gasket of cook line reach-in cooler. **Warning**
35A-05-4
High Priority - Stop Sale issued due to adulteration of food product. -3 small flying insect on krab on hibachi buffet. Operator discarded. **Warning**
01B-03-5
Intermediate - No soap provided at handwash sink. -no soap at sushi area hand wash sink. -soap dispenser not working at end of cook line and by ice machines. **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. -unlabeled pump sprayer with purple liquid in kitchen. **Warning**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink has no running water from hot side at hand wash sink in prep area or dish area. **Warning**
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. -cleaning scrubby in hand wash sink in dish area. **Warning**
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. Provided blank forms to operator.
11-26-1
Basic - Bathroom door left open other than during cleaning or maintenance. -women's restroom door open. **Warning**
32-02-4
Basic - Ceiling tile missing. -4 tiles missing above prep area. **Warning**
36-36-4
Basic - Cove molding at floor/wall juncture broken/missing. -multiple areas in back of house. -tile floors in disrepair. **Repeat Violation** **Warning**
36-03-4
Basic - Dead roaches on premises. -1 dead roach on ansul tank above 3 compartment sink. -1 dead roach next to Pepsi cooler on cook line. -1 dead roach on floor by mop sink. **Warning**
35A-03-4
Basic - Floor soiled/has accumulation of debris. -floor drain and floor by hibachi soiled, standing water. -floors soiled under all front line equipment. -floors soiled, standing water in missing grout throughout kitchen. -all floor drains filled with food debris. **Warning**
36-73-4
Basic - In-use ice scoop stored on soiled surface between uses. -1 ice scoop on cardboard syrup box. -1 ice scoop in bucket with broom handle. **Repeat Violation** **Warning**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spatulas at hibachi grill in standing water at 72°f. **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -tables under hibachi grills soiled with grease and food debris. -unused reach-in cooler on front line soiled inside, gaskets. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -glass door cooler on cook line. **Warning**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet towels on cutting boards in sushi area. **Warning**
21-12-4
14
Dec 12, 2022
Routine - Food
8 critical violations. 3 major violations. 10 minor violations.
View 21 violations
High Priority - Food placed in soiled container/equipment. -crabs in used cardboard box. Operator placed product in bus tub. **Corrected On-Site** **Repeat Violation**
08B-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 small flying insect on wall under dish machine. **Repeat Violation**
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -trays of chicken above trays of fish in walk-in freezer. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon above unwashed avocados in sushi walk-in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pooled eggs double panned in cooler on cook line less than 3 hours. Operator removed extra pan for temperature recovery. **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. -chlorine less than 50 ppm. Sanitizer dispensing during proper cycle but not at proper level.
22-41-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -operator cracked raw shell eggs then handled plate of noodles at hibachi station.
12A-27-4
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. -employee drank from beverage then handled buffet tongs without washing hands.
12A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -multiple white cutting boards in prep area soiled. Operator will try to clean or replace.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -employee dumped water and rinsed towel in wait station hand wash sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -no towels at cook line hand wash sink. -paper towels in wait station not dispensing. No soap provided at handwash sink. -dispenser broken at hand wash sink by 3 compartment sink. **Repeat Violation**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. -pan with no handle in bag of rice. -pan with no handle used on cook line. **Repeat Violation**
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing. -in walk-in cooler and walk-in freezer.
36-03-4
Basic - Equipment in poor repair. -exterior of sushi walk-in cooler not smooth and cleanable, metal in disrepair.
14-11-5
Basic - Floor soiled/has accumulation of debris. -produce walk-in cooler floor soiled. -floor soiled under dish machine, around floor drain, wall under dish machine.
36-73-4
Basic - Ice scoop handle in contact with ice. -in wait station ice machine. **Corrected On-Site**
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses. -on soda syrup cardboard boxes. **Corrected On-Site**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. -knife stored behind sink splash guard. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hot and cold water knobs soiled at hand wash sink by 3 compartment sink. **Corrected On-Site**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -produce walk-in cooler shelves rusted throughout.
14-17-4
Basic - Water draining onto floor surface. -pipe missing under dish machine, water emptying onto floor. Standing water where grout missing.
29-03-4
14
Frequently Asked Questions
When was Koy Wan Hibachi Buffet last inspected?
The most recent health inspection at Koy Wan Hibachi Buffet on file is from Oct 6, 2025. The public record contains 26 inspections in total.
What is the most common violation at Koy Wan Hibachi Buffet?
Across the inspection record, “live” has been cited nine times, more than any other issue at Koy Wan Hibachi Buffet.
How does Koy Wan Hibachi Buffet compare to other restaurants in Altamonte Springs?
Koy Wan Hibachi Buffet most recently scored 55 out of 100, which is lower than the Altamonte Springs average of 76.
Has Koy Wan Hibachi Buffet's inspection record improved over time?
No. Recent inspections at Koy Wan Hibachi Buffet have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Koy Wan Hibachi Buffet 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 Koy Wan Hibachi Buffet inspected?
Based on the inspection history on file, Koy Wan Hibachi Buffet is inspected around nine times per year on average.
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