Koi Japanese Cuisine
Last inspected: Dec 29, 2025
67
Score
Koi Japanese Cuisine appears in inspection records six times, starting in 2024. On Dec 29, 2025, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The most recent inspection cleaned up several issues, finishing with two violations after 10 on the prior visit.
Food-contact surfaces comes up most often, recorded five times in the inspection record.
By comparison, the average Westerly facility scores 88, putting Koi Japanese Cuisine on the weaker side. On the whole, the file is mixed but not concerning.
6
Inspections
0
Critical latest
3
Major latest
2
Minor latest
Inspection History
Dec 29, 2025
Routine
3 major violations. 2 minor violations. 3 corrected on site.
View 5 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of black and brown residue. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes and utensils were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator (sushi) door gaskets were observed torn and in poor repair.
4-501.11
67
Nov 12, 2025
Routine
No violations found.
100
Nov 13, 2024
Re-Inspection
2 minor violations.
View 2 violations
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: The low boy door gaskets in the sushi prep area were observed in poor repair. Per person in charge, gaskets were ordered.
4-501.11
90
Oct 28, 2024
Routine
1 critical violation. 2 major violations. 7 minor violations. 2 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Lettuce was observed held at 59 degrees Fahrenheit on the counter in the sushi prep area. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, lettuce had been on the counter for about a half hour. Lettuce was relocated to a refrigeration unit. Lettuce must be refrigerated.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. Ice was voluntarily disposed of (see attached disposal form). Ice machine was taken out of service and must not be used until it is cleaned.
4-601.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (pans and knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Outer openings not protected against pests
Inspector notes: The doors to the outside, located in the kitchen and near the stairwell, are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Food stored improperly or exposed to contamination
Inspector notes: Food was observed stored on the floor in the server's station area. Food must be stored at least 6 inches above the floor.
3-305.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single-service articles (disposable chopsticks) were observed stored on the floor in the server's station area. Single-service articles must be stored at least 6 inches off the ground.
4-903.11(A)
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards on the prep table and prep unit are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Equipment not in good repair or proper adjustment
Inspector notes: The low boy refrigeration unit gaskets, located in the sushi prep area, were observed in poor repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the shelves and ice scoop container have an accumulation of dust, dirt, food residue, and other debris. Shelves and ice scoop container must be cleaned.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
50
Feb 14, 2024
Re-Inspection
3 minor violations.
View 3 violations
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting board on the prep unit is very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Per person in charge, a new cutting board has been ordered.
4-501.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Cleaned equipment or utensils stored improperly
Inspector notes: Single-service articles (disposable lids and chopsticks) were observed stored on the floor. Single-service articles must be stored at least 6 inches off the ground.
4-903.11(A)
86
Jan 29, 2024
Routine
4 critical violations. 4 major violations. 8 minor violations. 10 corrected on site.
View 16 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chopped lettuce was observed held at 50-58 degrees Fahrenheit at the sushi counter. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been on the counter for about a half hour. Food was placed under refrigeration at time of inspection.
3-501.16(A)
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single-service articles (disposable lids and chopsticks) were observed stored on the floor. Single-service articles must be stored at least 6 inches off the ground.
4-903.11(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as beef) were observed stored above ready-to-eat foods (such as sauce) in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as sauce during storage.
3-302.11
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the dishwasher was 0 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. Dishwasher was taken out of service during time of inspection and must not be used until repaired. Establishment is to use the 3-bay sink.
4-501.114
Equipment or utensils not clean
(corrected on site)
Inspector notes: Staff failed to wash equipment. Dishwasher had no detergent. Per person in charge, establishment ran out of the detergent for the dishwasher. Establishment is to use the 3-bay sink until dishwasher gets repaired and detergent is replaced.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine and chopper) were observed with an accumulation of biofilm and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service and must not be used until it is cleaned. Ice was voluntarily disposed of (see attached disposal form). The chopper was cleaned during time of inspection.
4-601.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Shrimp was observed thawing in the 3-bay sink. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. Shrimp were relocated to a refrigeration unit.
3-501.13
Food thawed using improper method
(corrected on site)
Inspector notes: Beef was observed thawing on the counter. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. Beef was relocated to a refrigeration unit during time of inspection.
3-501.13
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area and an employee was observed eating in the kitchen. Employees shall not drink from open beverage containers and not eat in food preparation areas in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Outer openings not protected against pests
Inspector notes: The screen door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: Lettuce and shrimp were observed being prepped in the 3-bay sink and on the dishwasher loading table. During preparation, unpackaged food shall be protected from environmental sources of contamination.
3-305.14
Approved thawing methods used
Inspector notes: Wood is used in the construction of bottom shelf of the prep table in the kitchen. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting board on the prep unit is very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Equipment not in good repair or proper adjustment
Inspector notes: Dishwasher located in the kitchen area was not in good repair. Leak observed dripping into a container.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the knife storage container have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
25
Frequently Asked Questions
When was Koi Japanese Cuisine last inspected?
The most recent health inspection at Koi Japanese Cuisine on file is from Dec 29, 2025. The public record contains six inspections in total.
What is the most common violation at Koi Japanese Cuisine?
Across the inspection record, food-contact surfaces has been cited five times, more than any other issue at Koi Japanese Cuisine.
How does Koi Japanese Cuisine compare to other restaurants in Westerly?
Koi Japanese Cuisine most recently scored 67 out of 100, which is lower than the Westerly average of 88.
Has Koi Japanese Cuisine's inspection record improved over time?
Yes. Recent inspections at Koi Japanese Cuisine have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about 10 previously.
What does a medium risk rating mean?
A medium risk rating at Koi Japanese Cuisine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Koi Japanese Cuisine inspected?
Based on the inspection history on file, Koi Japanese Cuisine is inspected around three times per year on average.
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