KOI

Name: KOI
Address: 4120 LITTLE RD, NEW PORT RICHEY, FL, 34653, US
Rating: 54.4

4120 LITTLE RD, NEW PORT RICHEY, FL 34653

License #6113202

🍱 Japanese/Sushi ℹ️

54.4 Grade F / 100

Failing Health Score

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Latest inspection

April 17, 2026 · 6 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

KOI in NEW PORT RICHEY currently holds an InspectFL Health Score of 54.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 17, 2026. Across those visits, inspectors documented 62 total violations — 17 critical, 15 major, 30 minor.

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The latest inspection on April 17, 2026 shows 6 observation rows: 3 critical, 1 major, and 2 minor.

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Inspector notes

Coverage note

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[12B-12-5] 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
[08B-38-4] Food stored on floor. Fry oil, bucket of sauce on floor by walk in cooler , both moved to shelf
[14-86-1] Non-food grade paper/paper towel used as liner for food container. In plastic containers of roe. Operator will use tea filters
[03A-02-5] 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
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket with Chlorine sanitizer greater than 200ppm, corrected to 50 ppm
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, operator put towels in dispenser

Disposition: Met Inspection Standards
[08B-12-5] Stored food not covered. Cooked dumplings not covered in walk-in cooler.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-05-4] Cardboard used to line food-contact shelves in cooler at end of cooks line.
[21-05-5] Cloth stored in container of cooked rice at sushi station. Operator removed cloth. Voluntarily discarded rice.
[08B-38-4] Food stored on floor. Container of soy sauce stored on floor near walk-in cooler.
[14-69-4] Ice buildup on walk-in freezer door.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Used flashlight in walk-in cooler.
[06-01-5] 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.
[08B-54-4] Uncovered cut lemons stored near hand wash sink at wait station exposed to splash. Operator moved cut lemons to opposite side of soda machine.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[12A-13-4] 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.
[14-31-5] Nonfood-grade bags used in direct contact with vegetables in walk-in cooler.
[41-27-4] Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Reading exceeds 200 ppm. Operator replaced chlorine sanitizer. Reading 50ppm.
[31B-05-4] Paper towel dispenser at handwash sink near kitchen entrance not working/unable to dispense paper towels.
[41-17-4] Sriracha bottle at hand wash sink near kitchen entrance containing purple soap not labeled.

Disposition: Met Inspection Standards
[21-05-5] Cloth used as a food-contact surface. Observed yellow towel on cooked sushi rice
[06-09-1] 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
[08B-38-4] Food stored on floor. Observed buckets of sauces and raw chicken on floor in kitchen, walk in cooler and freezer
[25-32-4] 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
[08B-12-5] Stored food not covered. Observed containers of cooked potstickers and chicken and raw beef in walk in cooler not covered
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2024. Manager renewed and new expiration is 2-1-2025
[08A-05-6] Raw animal food stored over ready-to-eat food. Observed raw beef stored over cooked, potstickers in walk in cooler
[02C-04-5] 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-02-5] 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
[31A-11-4] Server Handwash sink in kitchen is used for purposes other than handwashing. Observed excessive food debris in hand sink not indicative of hand washing

Disposition: Met Inspection Standards
[12B-02-4] Employee eating in a food preparation or other restricted area. Employees eating in kitchen
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Beverage cups not dry before stacking
[14-11-5] Equipment in poor repair. Reach in cooler in sushi bar torn gaskets
[08B-38-4] Food stored on floor. Bucket of prepped onions on floor in kitchen, bucket of onions picked up off floor
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives in between reach in cooler and prep table, knives removed
[51-18-6] No copy of latest inspection report available.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish sitting in standing water in 3 compartment sink, water temperature is 69F
[03C-06-5] 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
[22-41-4] 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
[12A-29-4] 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-02-4] 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
[03A-02-5] 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
[11-27-4] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink in dish area blocked by garbage can, garbage can removed
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee rinsed cup out in hand sink in dish area
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-13-5] 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