KOI SUSHI LOUNGE & HIBACHI

Name: KOI SUSHI LOUNGE & HIBACHI
Address: 1841 CORDOVA RD, FORT LAUDERDALE, FL, 33316, US
Rating: 79.6

1841 CORDOVA RD, FORT LAUDERDALE, FL 33316

License #1621458

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KOI SUSHI LOUNGE & HIBACHI in FORT LAUDERDALE currently holds an InspectFL Health Score of 79.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, DBPR recorded 28 total findings; InspectFL has detailed violation rows for 23 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 18, 2025

The latest inspection on April 13, 2026 shows 6 observation rows: no critical rows, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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: Inspection Completed - No Further Action
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop inside mop sink, employee removed.
[08B-38-4] Food stored on floor. Container of cooking oil on floor in cook line, employee removed.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on prep table in cook line. Employee removed.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cook line- flip top-Metallic cup inside cut raw shrimps , employee removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi station, glass of coffee wit on prep table, employee removed.

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed cardboard lining top of low boy cooler and shelf above low boy cooler, located across the dish machine in kitchen.
[08B-38-4] Food stored on floor. 1. Observed bucket of sushi ginger stored floor in walk in freezer. Employee removed from floor. 2. Observed chicken stored in container on floor of walk in cooler. Employee removed from floor.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no time as a public health control procedures for establishment. Emailed time as public health control procedures to operator.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Créme brÃ»lée (51F - Cold Holding) inside Atosta cooler at server station. Per operator, food not prepped or portioned today; food stored in cooler overnight. Stop sale.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on walk in freezer door in kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust on kitchen wall above walk in cooler door.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed thermometer in kitchen staying at 37 F during calibration, not reaching correct temperature.
[35A-02-7] Live, small flying insects found. 1. Observed one live, small flying insect landing on display case at sushi bar. 2. Observed one live, small flying insect landing on sushi rolling mat, at sushi bar. 3.Observed one live, small flying insect not landing in dining room.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink in kitchen, at dish pit. Operator provided.
[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 employee take boxes out to discard and returned to kitchen and handled clean dishes without washing hands. Educated employee on proper hand washing procedures. Employee washed hands.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse