Red Koi
Last inspected: Apr 24, 2026
74
Score
Public records show nine inspections at Red Koi stretching back to 2022. The latest inspection on file is from Apr 24, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to nine violations per visit.
“Spray bottle containing toxic substance not labeled” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 79, which Red Koi's 74 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice made previous morning missing date mark. Person in charge added date mark. **Corrected On-Site**
02C-02-5
Basic - Equipment in poor repair. Observed gaskets on flip-top cooler torn.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed build of ice in deep freezers. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop for rice in water 67F. Person in charge placed in ware washing. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler on cook line, reach in freezer in kitchen gaskets soiled with black/green mold like substance Observed sushi door gasket heavily soiled with black/green mold like substance.
23-03-4
74
Oct 17, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at mop sink.
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has lime calcium inside of it.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee in kitchen. Person in charge removed. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Oil on floor. Person in charge removed oil. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer has ice buildup.
14-69-4
Basic - Ice scoop handle in contact with ice. Person in charge removed ice scoop. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Standing water in bottom of reach-in-cooler. Beer cooler in kitchen has standing water inside of it. **Repeat Violation**
29-49-6
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup in sugar person in charge removed. **Corrected On-Site**
10-01-5
55
Feb 21, 2025
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
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
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food Temperature Measuring Devices Provided and Accurate
FL-46
Plumbing Maintained; Sewage Disposal
FL-51
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
14
Sep 13, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw beef over teriyaki sauce. Person in charge moved beef. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles next to dish washer not labeled. **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has mold inside. **Repeat Violation**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secured.
51-11-4
Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor behind cook line.
36-01-4
Basic - Food stored on floor. Soda on floor. Person in charge removed and stored properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
64
Mar 15, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
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
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
43
Dec 15, 2023
Routine - Food
No violations found.
100
Oct 6, 2023
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Chlorine sanitizer in spray bottle/sanitizer bucket not at proper minimum strength. Sanitizer bucket at sushi 200+. Remade and it tested at 75ppm. **Corrected On-Site**
22-39-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In back reach in cooler; raw chicken over raw pork. Raw pork over raw fish. Person in charge rearranged cooler to store properly. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In back reach in cooler; Rice 66F. in cooler since last night. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In back reach in cooler; Rice 66F, beef 47F, cold holding. Per person in charge door was opened for delivery. Rice in cooler overnight discarded. Beef was at 43F before I left. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Krab salad in sushi cooler not dated. Person in charge dated. **Corrected On-Site**
02C-02-5
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. Some employees certificates expired 6.1.23. **Repeat Violation** **Warning**
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable. Both cutting boards are grooved and have dark spots on them.
14-09-4
Basic - Floor not cleaned when the least amount of food is exposed. Oil on floor behind fryers.
36-01-4
Basic - Food stored on floor. Tub of chicken on floor. Person in charge picked up and stored properly. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Person in charge moved ice handle. **Corrected On-Site**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth under cutting board. Cloth on top of rice in cooker. Person in charge removed both clothes. **Corrected On-Site**
21-04-4
Basic - Working containers of food removed from original container not identified by common name. Rice not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
33
Feb 17, 2023
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed person at front sushi station not wash hands before putting gloves on when changing tasks. Addressed immediately and washed hands and put gloves on. **Corrected On-Site**
12A-07-5
High Priority - Nonfood-grade bags used in direct contact with food. Establishment has frozen crab in a regular trash bag in reach in freezer. Person in charge removed crab. **Corrective Action Taken**
14-31-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Butter; 50F; ( - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler; Butter; 50F; ( - Cold Holding). Per person in charge butter had been in cooler over night. Butter discarded. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Whisk in hand washing sink. Person in charge removed whisk. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. Missing at front hand washing sink. Person in charge got soap at hand washing sink. **Corrected On-Site**
31B-03-4
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. Establishment is missing training for servers.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. 3 unlabeled spray bottles. Person in charge labeled. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Container used to scoop sugar in rice. Person in charge removed containers. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Throughout kitchen.
51-11-4
Basic - Cloth used as a food-contact surface. Cloth used as a food contact surface with beef in reach in cooler. Person in charge removed cloth. **Corrected On-Site**
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee remove a drink and personal food from back table.
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water. Person in charge emptied water. **Corrected On-Site**
10-07-4
29
Aug 26, 2022
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
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. Observed sushi chef touching ready to eat cucumbers with bare hands. Addressed immediately and person washed hands and put gloves on. **Corrected On-Site**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.22. **Admin Complaint**
50-17-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over egg rolls. In reach in in back; raw tuna over lemons. Person in charge removed lobster and tuna. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee was out rags in hand washing sink. Addressed immediately and person stopped. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop flour and panko. Person in charge removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards are deeply grooved. Person in charge discarded. **Corrective Action Taken** **Repeat Violation**
14-09-4
Basic - Floor not cleaned when the least amount of food is exposed. Debris behind cookline.
36-01-4
Basic - Food-contact surface not smooth and easily cleanable. Sushi chef at front counter had rubber bands and paper on his blade. Person in charge had removed. **Corrected On-Site**
14-13-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Panko not labeled. Person in charge labeled. **Repeat Violation**
02D-01-5
39
Frequently Asked Questions
When was Red Koi last inspected?
The most recent health inspection at Red Koi on file is from Apr 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Red Koi?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited three times, more than any other issue at Red Koi.
How does Red Koi compare to other restaurants in Palm Coast?
Red Koi most recently scored 74 out of 100, which is lower than the Palm Coast average of 79.
Has Red Koi's inspection record improved over time?
No. Recent inspections at Red Koi have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Red Koi 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 Red Koi inspected?
Based on the inspection history on file, Red Koi is inspected around two times per year on average.
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