NANA NOODLE & SUSHI BAR
5195 W ATLANTIC AVE STE L, Delray Beach FL 33484 · 561-450-6912
Last inspected Aug 5, 2026 · 10 visits since August 2023
SEP 24
JUN 25
OCT 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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...sushi rice at sushi station. Employee time marked
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026028405 | Feb 23, 2026 | May 19, 2026 | $800 |
| 2--2025051423 | Jun 24, 2025 | Jul 29, 2025 | $200 |
| 2--2022005343 | Dec 27, 2021 | Feb 18, 2022 | $200 |
Inspection history
10 visits, newest first
Aug 5, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority1 Intermediate2 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food....employee cleaned eye glass, use cell phone and then putting gloves to prep sushi. Employee washed hands after discussion.
Non-food grade paper/paper towel used as liner for food container in all sea food, fish eggs, cut cucumber, chopped scallion, cut avocado at sushi station, chopped cilantro, basil at cook line. Employee properly removed paper towel
Stop Sale issued due to food not being in a wholesome, sound condition.... 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....Tuna thawing in reduce oxygen packaging at walk in cooler and then room temperature at sushi station. Label states to remove before thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....fish eggs 53F, tuna 52F, California rolls 72F in room temperature at sushi station to serve to customers,....beef 54F, noodles 65F, cut cabbage 67F, kale 65F at cook line, food not prepped or portioned today food being held less than 4 hours. Employee time marked
Show the remaining 6 findings ▾
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...sushi rice at sushi station. Employee time marked
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....tuna 48F, salmon 53F in sushi case last one at north side. Took another temperature after about 45 minutes it was tuna 47F, salmon 53F. Employee covered food with ice.
Toxic substance/chemical improperly stored...windex spray bottle stored with to go food container at sushi station, employee removed.
Food-contact surface soiled with food debris, mold-like substance or slime....heavy soiled building in can opener blade. Employee cleaned.
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....Tuna thawing in reduce oxygen packaging at walk in cooler and then room temperature at sushi station. Label states to remove before thawing. See stop sale.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...rice spoons in 111F by the rice cooker. Employee provided 144F water
Feb 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with gloves on and then proceeded to touch utensils without changing gloves or washing hands. Discussed with operator. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over tofu below in flip top cooler at cook line. Operator stored raw shell eggs properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed, raw shell eggs 70F stored on counter with no temperature control. Per operator food not prepared or portioned today. Operator elected to place on Time as a Public Health Control.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beansprouts 52F per operator food not prepared or portioned today. Observed product in ice bath. Observed ice level low. Operator added more ice.
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. Operator removed tuna from packaging.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at cook line with cut marks and no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and food debris at cook line.
Oct 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over noodles in walk in cooler. Operator stored raw pork properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs 74F stored on table under no temperature control. Per operator food not prepared or portioned today. Per operator food held out of temperature for less than four hours. Discussed with operator to place under TPHC.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beansprouts 52F stored on table under no temperature control. Per operator not prepared or portioned today. Food held out of temperature for less than four hours. Operator moved to cooler to quick chill. Observed in sliding door cooler half and half (51F),. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed into walk in cooler to quick chill faster.
Jun 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw pork stored over asparagus. Operator stored raw pork properly.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hanging over rice cookers with rice inside. Operator removed rice cookers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease and food debris.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Sep 12, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood, hood filters soiled
Sep 11, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored hove ready to eat vegetables in cook line cooler. Operator reorganized
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm chlorine, operator remade solution and retested at 50ppm
Dead roaches on premises. Observed 3 dead roaches inside of control device on cook line in kitchen. Operator removed, discarded and sanitized area
Floor soiled/has accumulation of debris. Observed under cook line equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood, hood filters soiled
Ripped/worn tin foil used as shelf cover.
Wall soiled with accumulated grease, food debris, and/or dust. Observed on cook line
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to back door
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 8 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee enter building with gloved hands then proceed to handle cutting board without removing gloves and washing hands, operator instructed employee to wash hands and clean and sanitize cutting board
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator moved to ware washing area
Handwash sink used for purposes other than handwashing. Observed employee using hand wash sink to rinse wiping cloth. Discussed with operator
Buildup of food debris/soil residue on equipment door handles.
Floor soiled/has accumulation of debris. Observed under cook line equipment
Wall soiled with accumulated grease, food debris, and/or dust. Observed on cook line
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths not stored in sanitizer. Operator set up sanitizer buckets and placed wiping cloths in buckets
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to back door
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food and unwashed produce. Raw chicken stored above cut cabbage/unwashed vegetables. Operator reorganized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried tofu (64F - Cold Holding) being held at room temperature on cook line. Operator states item has been out for 1 hour. Operator moved to reach in cooler. Discussed TPHC
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line has cut marks, no longer cleanable
Buildup of food debris/soil residue on equipment door handles. Observed at cook line flip top
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. Item was thawed under cold running water approximately 30 minutes ago. Operator opened up packaging
Food stored on floor. Observed in walk in cooler. Operator moved to shelf
Aug 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Nonfood-grade bags used in direct contact with food. Bag used to store dumplings in Walk In Cooler
Aug 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.