NONA SUSHI
10743 NARCOOSSEE RD STE A27, Orlando FL 32832 · 407-381-7777
Last inspected Aug 3, 2026 · 7 visits since October 2023
SEP 24
MAY 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting cooked green beans with bare hands to portion and put in walk in cooler. Employee preparing sushi rolls with bare hands Operator explained process
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021030143 | Jun 11, 2021 | Aug 20, 2021 | $400 |
| 4--2020035601 | Jul 8, 2020 | Aug 18, 2020 | $160 |
Inspection history
7 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Salmon, tuna and octopus stored on top of paper towels at sushi station
Nonfood-grade containers used for food storage - direct contact with food. Frozen wontons stored in thank you bags at reach in freezer in dry storage area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork at reach in cooler by fryers on cooks line. Operator moved chicken to bottom shelf
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on make table at cooks line Beef stored
Show the remaining 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at triple sink.Operator put new roll towel in dispenser
Bowl or other container with no handle used to dispense food. Bowl in container of sauce at walk in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceilings throughout kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer at sushi station and at back of kitchen
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink at sushi station. Emailed operator sign
Standing water in bottom of reach-in-cooler. Reach in cooler at beginning of cooks line next to hot well
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Throughout facility paper towels are used to line sushi fish and cut vegetables
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over sushi tuna at reach in cooler on sushi bar Raw chicken stored over cooked pork at reach in cooler on cooks line
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line
Bowl or other container with no handle used to dispense food. Bowls in containers with rice and potato flour
Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler
Employee with no hair restraint while engaging in food preparation. Observed employee cutting fish without a hat or hair net
Equipment in poor repair. Reach in cooler to the left of entrance to cooks line has torn gaskets
Floor soiled/has accumulation of debris. Under dry storage rack by exit door
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at sushi bar
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at sushi bar
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
Non-food grade paper/paper towel used as liner for food container. Fish and vegetables stored in containers lined with paper towels throughout facility
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over noodles at reach in cooler by hot wells at cooks line Raw shrimp stored over cut vegetables at reach in cooler by hot wells at cooks line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Krab sticks (48F - Cold Holding); steak (47F - Cold Holding). Per operator was in low boy reach in cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab sticks (48F - Cold Holding); steak (47F - Cold Holding). Per operator was in low boy reach in cooler overnight
Toxic substance/chemical improperly stored. Glass cleaner stored with toasted sesame oil and vinegar at bottom shelf at sushi bar
Handwash sink used for purposes other than handwashing.observed employee wet and wring out towel at sushi bar Observed strainer at hand washing sink at cooks line
No soap provided at handwash sink. No soap at hand washing sink at dish wash area
Carbon dioxide/helium tanks not adequately secured. By boxed soda at end of cooks line and at dry storage by back door
Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food prep without a hat or hair net
Ice buildup in reach-in freezer and/or walk-in freezer. Two chest freezers in facility and walk in freezer
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle at cooks line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at sushi bar
No conspicuously located ambient air temperature thermometer in holding unit. At low boy reach in cooler located away from other low boys
No handwashing sign provided at a hand sink used by food employees. Hand washing sink at sushi bar and cooks line. Emailed operator hand washing sign
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line Small and large fans at cooks line
Working containers of food removed from original container not identified by common name. Sugar in white containers at cooks line
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken above raw salmon in reach in freezer.
Handwash sink used for purposes other than handwashing. -Employee wet cloth in hand wash sink in server area. Educated employee. -wet cloth stored in hand wash sink server area. -strainer stored in hand wash sink on cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles not date marked in walk in.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in dish area is heavily soiled with dust build up.
Current Hotel and Restaurant license not displayed. Verified old license number and ownership
Employee with no hair restraint while engaging in food preparation. One employee preparing sushi, and one employee in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line interior soiled
No handwashing sign provided at a hand sink used by food employees. Sink on cook line is a hand wash sink, not a prep sink. Verified on plans.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in kitchen on wall by door to dining room. Heavy dust build up on pole that holds prep table for cook line
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate14 Basic
Show 22 findings ▾
Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting cooked green beans with bare hands to portion and put in walk in cooler. Employee preparing sushi rolls with bare hands Operator explained process
Non-food grade paper/paper towel used as liner for food container. Employee used paper towels to dry off green beans before cutting. On hard boiled eggs in walk in cooler In several pans of cut vegetables throughout
Nonfood-grade bags used in direct contact with food. Observed frozen dumpling stored in plastic to go bag in white reach in freezer in kitchen
Raw animal food stored over/not properly separated from ready-to-eat food. RW beef, chicken and shrimp over sauces and cooked items in reach in cooler in kitchen Operator fixed
Toxic substance/chemical improperly stored. Bottle of winded hanging on shelf with to go boxes and clean dishes front counter area
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board cookline
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut limes and portioned sauce cups in glass door cooler Nothing in restaurant is date marked
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. In rice Operator removed
Buildup of food debris/soil residue on equipment door handles. Reach in cooler in kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in server area Operator turned over
Cloth used as a food-contact surface. Wiping cloth used in the pot of cooked rice front counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on counter with to go items front counter area
Equipment in poor repair. Gasket on reach in cooler front counter
Food stored on floor. Cases of oil in storage area Operator moved
Garbage can located outside has no lid or lid open/broken.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on top of make line in kitchen dusty
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen
Wet wiping cloth not stored in sanitizing solution between uses. On sushi table front counter area
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate8 Basic
Show 11 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water temperature of 77F, operator raised the heat.
Nonfood-grade bags used in direct contact with food. Observed frozen dumpling stored in plastic to go bag, operator changed them to ziplock bags
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over cooked shrimp in reach in cooler from sushi station. Operator placed the salmon below the shrimp. Observed raw chicken over bamboo shoots in reach in cooler from kitchen. Operator moved the bamboo shoots above the chicken.
Bowl or other container with no handle used to dispense food. Observed bowl in rice bin, operator removed it
Carbon dioxide/helium tanks not adequately secured. Operator secured it
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusty vents in kitchen.
Equipment in poor repair. Reach in cooler gaskets from soup and salad station.
In-use tongs stored on equipment door handle between uses. From oven door, operator removed them.
Light not functioning. 1 light out from hood
No handwashing sign provided at a hand sink used by food employees. From kitchen cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -observed hoods dusty and greasy
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate15 Basic
Show 22 findings ▾
Nonfood-grade bags used in direct contact with food. Observed to go thank you bags for crab rangoons in walk in freezer
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing gloves bringing a sanitizer bucket and then prepared sushi. Reviewed with employee change of gloves and hand washing needed to be done. Employee changed gloves but no hand washing happened.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 employees and no certified manager on site. Certified manager arrived
No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar and cook line area
No soap provided at handwash sink. Sushi bar and cook line area
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and completed with operator during inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ramen noodles cooked 10/4 morning without date mark. Operator added date marking label
Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside the rice container
Carbon dioxide/helium tanks not adequately secured. End of cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents dusty, throughout the kitchen
Cutting board has cut marks and is no longer cleanable. In front of Grill
Equipment in poor repair. Gaskets torn from reach in coolers
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice bowl
Exterior door has a gap at the threshold that opens to the outside. Back exit door, screen enclosure open at the bottom. Operator closed door
Food not stored at least 6 inches off of the floor. Frying oil, end of cook line Cases of water in dry storage area Buckets of soy sauce by the exit door Cases on the floor in walk in freezer
In-use tongs stored on equipment door handle between uses. From oven handle in cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled in cookline
Light not functioning. 1 light from hood and dry storage area
No conspicuously located ambient air temperature thermometer in holding unit. Sushi bar reach in coolers
No handwashing sign provided at a hand sink used by food employees. Sushi bar and cook line area
Wall soiled with accumulated grease, food debris, and/or dust. End of cook line and dish room area
Wet wiping cloth not stored in sanitizing solution between uses. In sushi bar
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.