NOMI SUSHI HIBACHI & SAKE BAR
12189 E COLONIAL DR #110, Orlando FL 32826 · 321-498-6234
Last inspected Aug 3, 2026 · 5 visits since June 2025
JUN 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 4 flies on dish area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Live, small flying insects found 4 flies on dish area
Pesticide/insecticide labeled for household use only present in establishment. Home defender pesticide stored in dish area, operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce kept in front counter for 1.5 hr (60F - Cold Holding) Sushi area : yellow retail 45F, tilapia chopped yellow tail cold holding for 1. 5 hrs with temperature of 46F Cooked elk kept in cooked line for 2hrs with temperature of 60F m rechecked items after ice placed over them. 43F
Toxic substance/chemical improperly stored. WD 40 stored next to oil, removed Corrected On-SiteCorrected On-Site**
Show the remaining 5 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No reporting for new employee. Employee signed.
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. Open drink stored over soda machine on server station Open drink stored on shelves over make table in cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Manager wearing a watch and employee preparing. Watches, removed Corrected On-SiteCorrected On-Site**
Food not stored at least 6 inches off of the floor. Vinegar stored on floor in front counter, properly place.
Single-service articles improperly stored. Case of to go containers stored in floor. Picked up Corrected On-SiteCorrected On-Site**
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
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. 0 ppm, rechecked after priming 100 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi area : escolar 47F, salmon 47F, yellow tail 47F, cream cheese 46F all items cold holding for 1 hr. All items checked after ice placed on them, temperatures of 40F to 42F
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. Per operator rice placed on time since 11:30 am. Operator wrote time Corrected On-SiteCorrected On-Site**
Clam/mussel/oyster tags not marked with last date served. No date on the only oyster tag they have
Establishment not maintaining clam/mussel/oyster tags for 90 days. Restaurant not keeping tags for oysters
Identity of food or food product misrepresented. Restaurant serving tilapia but advertising red snapper. Manager started cover red snapper word on all menus.
Bowl or other container with no handle used to dispense food. Bowl use to scoop bread crumbs removed Corrected On-SiteCorrected On-SiteRepeat Violation**
Cutting board has cut marks and is no longer cleanable. Blue cutting boards
Employee eating while preparing food. Employee drink by salads on prep table. Removed
Employee with no hair restraint while engaging in food preparation. Employee covered hair. Corrected On-SiteCorrected On-Site**
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on water with temperature of 82F, manager changed water and added hot water
Silverware/utensils stored upright with the food-contact surface up. Clean forks kept on sushi area
Aug 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Non-food grade paper/paper towel used as liner for food container, lining tomatoes
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over noodles in walk in cooler
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Employee filled container in hand wash sink located at front counter. Sponge inside hand sink located at servers station.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for for chlorine
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer shows 38F when calibrated
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted sign that he received on licensing inspection and had on file.
Bowl or other container with no handle used to dispense food. Bowl use to scoop ice no handle Bowl use to scoop flour from bulk container Bowl use to scoop tempura flour Bowl use to scoop sauce in walk in cooler
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler with temperature of 50F
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelve over cook line. Removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cutting sushi while wearing a ring
Food not stored at least 6 inches off of the floor. Soy sauce bucket in cook line floor.
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and ice cream spoons in water 78F. Operator added hot water. Corrected On-SiteCorrected On-Site**
Wiping cloth sanitizing solution stored on the floor.
Jul 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority6 Intermediate8 Basic
Show 19 findings ▾
Non-food grade paper/paper towel used as liner for food container, lining tomatoes
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite distraction for yellow tail, madai, scallops
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over noodles in walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding:, lettuce 47F, cooked rice 48F, chopped tuna 46F, krab mix 46F, tofu 47F, cream cheese 46F, shell eggs 45F. Al, items kept in walk in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47F, raw shrimp 47F located on cooler in cook line for less than 4 hrs. Placed in other cooler for rapid cooling Cold holding sushi cold case : yellow tail 48F, tilapia 48F, tuna 50F, shrimp 52F, chopped tuna 45F, krab mix 45F kept on Sushi cold case for 45 minutes. Placed in bottom cooler for rapid cooling. Rechecked all items 43F Cold holding:, lettuce 47F, cooked rice 48F, chopped tuna 46F, krab mix 46F, tofu 47F, cream cheese 46F,,oysters 46F Kept cold holding in walk in cooler overnight.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Employee filled container in hand wash sink located at front counter. Sponge inside hand sink located at servers station.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for for chlorine
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator sign copy that was provided to him during the licensing inspection.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer shows 38F when calibrated
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted sign that he received on licensing inspection and had on file.
Bowl or other container with no handle used to dispense food. Bowl use to scoop ice no handle Bowl use to scoop flour from bulk container Bowl use to scoop tempura flour Bowl use to scoop sauce in walk in cooler
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler with temperature of 50F
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelve over cook line. Removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cutting sushi while wearing a ring
Food not stored at least 6 inches off of the floor. Soy sauce bucket in cook line floor.
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and ice cream spoons in water 78F. Operator added hot water. Corrected On-SiteCorrected On-Site**
Wiping cloth sanitizing solution stored on the floor.
Jun 10, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
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.