RED KOI

Name: RED KOI
Address: 101 PALM HARBOR PKWY, UNIT B-118, PALM COAST, FL, 32137, US
Rating: 37.3

101 PALM HARBOR PKWY, UNIT B-118, PALM COAST, FL 32137

License #2800879

🍱 Japanese/Sushi ℹ️

37.3 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 9 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

RED KOI in PALM COAST currently holds an InspectFL Health Score of 37.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 76 total violations — 16 critical, 14 major, 46 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 15, 2023

The latest inspection on October 30, 2026 shows 9 observation rows: 2 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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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: Inspection Completed - No Further Action
[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 bulk container of cooked rice in reach in cooler from previous day not date marked. Operator dated.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets on sushi line soiled with dark mold like substance.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on reach in cooler flip top. Employee removed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled with dark mold like substance.
[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. Observed dishwasher sanitizer 0 ppm. Operator primed 100ppm.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed CO2 container not secured. Operator secured with chain.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna over avocados in reach in cooler. Operator move raw tuna to bottom of cooler.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed floors on cookline soiled with grease buildup. Observed floors around kitchen and storage areas soiled with old debris. Observed walls around kitchen soiled with food splash.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with clear and purple liquid substance not labeled. Operator labeled bleach and sanitizer.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has black mold like substance on inside back.
[32-07-5] Bathroom facility not clean. Bathroom has trash that is overflowing.
[14-01-5] Bowl or other container with no handle used to dispense food. To go cups used as scoop in rice. Person in charge removed.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 3 co2 tanks not secured.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding is missing along wall where reach in freezer and hand washing sink are located.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Grease on floor behind cookline.
[08B-38-4] Food stored on floor. 5 gallon containers of Vinegar and soy sauce on floor. Person in charge picked up and stored correctly.
[14-13-4] Food-contact surface not smooth and easily cleanable. Establishment used duct tape on bottles by fry station. Person in charge had all tape removed.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Both chest freezers by hand washing sink have ice buildup.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle is in ice.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water. Person in charge emptied water.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employees placed raw ahi tuna on non food grade paper towel.
[01B-07-4] Food with mold-like growth. See stop sale. 3 lemons in back reach in cooler have black/mold like substance on them.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Raw Ahi tuna laying on top of non food grade paper towels.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked rice. Raw tuna over lemons. Person in charge moved all items to store correctly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in freezer. Person in charge moved chicken to bottom shelf.
[03F-02-5] 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 and the time removed from temperature control cannot be determined. Missing on sushi rice and tempura. Person in charge time stamped.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at mop sink.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Establishment does not have any test strips to test dish washer.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink has dry clothes stored in it. Person in charge removed clothes.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does not have and sanitizer strips to test chemicals with.
[41-17-4] Spray bottle containing toxic substance not labeled. By 3 compartment sink. Person in charge labeled.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. By empty boxes at back door.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Both cutting boards are grooved and have dark spots on them.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Oil on floor behind fryers.
[08B-38-4] Food stored on floor. Tub of chicken on floor. Person in charge picked up and stored properly.
[10-08-5] Ice scoop handle in contact with ice. Person in charge moved ice handle.
[21-04-4] 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.
[02D-01-5] Working containers of food removed from original container not identified by common name. Rice not labeled. Person in charge labeled.
[22-39-4] Chlorine sanitizer in spray bottle/sanitizer bucket not at proper minimum strength. Sanitizer bucket at sushi 200+. Remade and it tested at 75ppm.
[08A-20-5] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[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. Some employees certificates expired 6.1.23.
[02C-02-5] 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.