NORI
304 ASHOURIAN AVENUE, UNIT 101, Saint Augustine FL 32092 · 904.625.7096
Last inspected May 4, 2026 · 10 visits since July 2023
JAN 24
JAN 25
JUN 25
DEC 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found Approximately 10 live flying insects around drain at bar in front of keg cooler. Approximately 2 live flying insects around sushi bar, 1 of which landed on cutting board, employee removed cutting board to be cleaned. 1 live flying insect in women's restroom.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. White napkin used to line Food pans.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over fully cooked imitation krab meat. Employee properly stored food items.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table, employee discarded beverage.
Floor soiled/has accumulation of debris. Grease under cooking equipment
Show the remaining 5 findings ▾
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water 71F at sushi prep area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled with food debris. Employee cleaned microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold like substance on gaskets of small reach in cooler under rice cookers.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher is in the recharge zone.
Feb 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed.
Handwash sink used for purposes other than handwashing. Far right corner hand wash sink has cooking utensils inside. Operator removed.
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/ 5 employees currently on staff time of inspection none certified in food management. Manager arrives this afternoon per employee.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee imade, and Thuvo over 60 days of hire no proof of training observed engaging in food production.
Spray bottle containing toxic substance not labeled. Spray bottle behind bar area with clear liquid substance not labeled. Operator labeled sanitizer.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher have build up of debris.
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. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen full of food splash. Operator cleaned during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small reach in cooler on cookline gaskets has mold like substance.
Standing water in bottom of reach-in-cooler. Standing water in small reach in cooler on cookline.
Wet wiping cloth not stored in sanitizing solution between uses. Wet rag on sushi bar prep station. Operator put in sanitizer bucket.
Jun 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 23, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found Approximately 10 live flying insects around drain at bar in front of keg cooler. Approximately 2 live flying insects around sushi bar, 1 of which landed on cutting board, employee removed cutting board to be cleaned. 1 live flying insect in women's restroom.
Jun 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. On rack in back prep area by walk in cooler: 4 dented cans of oyster sauce 4 dented cans of tomato sauce
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee handled dripping tray of raw chicken then washed hands in hand wash station on cook line and rubbed hands together less than 10 seconds, then continued to make food orders on cook line.
Live, small flying insects found Approximately 10 live flying insects around drain at bar in front of keg cooler. Approximately 2 live flying insects around sushi bar, 1 of which landed on cutting board, employee removed cutting board to be cleaned. 1 live flying insect in women's restroom.
Handwash sink not accessible for employee use at all times. All hand wash sinks in establishment are blocked by trays, bowls, and pans except for hand wash sink at sushi bar.
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. 6 expired in May of 2025 and all of those appear to be photocopies of 1 original certificate.
Employee with no hair restraint while engaging in food preparation. 1 employee making food on cook line, employee put on hat. 1 employee in prep area chopping chicken.
Food stored on floor. Bucket of ginger at sushi bar.
Objectionable odors in bathroom or other areas of the establishment. Around drain at bar in front of keg cooler.
Stored food not covered. 1 bus tub of cheese wontons in walk in freezer. Containers of raw beef, raw shrimp, and raw chicken in walk in cooler. Employee corrected during inspection.
Jan 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 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. Dish machine ran multiple times reading 0ppm. Employee fixed machine and retest at 100ppm.
Employee switched from working with raw food to ready-to-eat food without washing hands. Sushi chef used gloved hands to make sushi rolls with raw fish then used same gloved hands to make sushi rolls without any raw animal products on the same cutting board at sushi bar area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon, removed from original packaging over shrimp in walk in freezer. Also raw fish in same with sealed package of cooked shrimp in walk in cooler Also raw beef over tofu and liquid eggs in walk in cooler. Also various raw seafood over garlic in walk in cooler. Employees began to rearrange all items during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. 8 packages of raw tuna fully thawed out still inside packaging in reach in coolers at sushi bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (46F - Cold Holding) in standing reach in cooler by triple sink, per employee tofu has been consistently taken in and out of cooler for about 1 hour.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pre cooked edamame on cart on cook line held on time control, but not on written procedures, manager corrected during inspection.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple certificates provided are photocopies.
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. 8 packages of raw tuna fully thawed out still inside packaging in reach in coolers at sushi bar.
Food stored on floor. Ginger at sushi bar, employee corrected during inspection.
Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Sushi chef used gloved hands to make sushi rolls with raw fish then used same gloved hands to make sushi rolls without any raw animal products on the same cutting board at sushi bar area.
Mar 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over fried chicken in reach in cooler on make line. Raw shrimp stored over french fries in reach in cooler on make line. Raw tuna stored over mushrooms and crab salad in reach in cooler at sushi bar. Raw tuna stored over bamboo leaves in reach in cooler at sushi bar. Also raw steak stored over raw calamari and raw shrimp in walk in cooler. Employees began to rearrange all items during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Establishment holding tempura batter, cut kale, cut romaine, and fried tofu on time control on table at end of cook line, all items from the previous day. bean sprouts (54F - Cold Holding) sitting out on table on cook line, per employee sprouts have been sitting out since last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (54F - Cold Holding) sitting out on table on cook line, per employee sprouts have been sitting out since last night.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Establishment holding tempura batter, cut kale, cut romaine, and fried tofu on time control on table at end of cook line, all items from the previous day.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Both sanitation buckets in kitchen reading over 200ppm for chlorine, employee remade both at 100ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. California roll,Fuji roll,Hurricane roll, and Dragon roll all have raw fish roe and are not marked on the menu as raw. Japanese Bagel and TNT roll with smoked salmon and smoked salmon is not identified as cooked on any invoice or packaging. On the build your own poke bowl section Masago is n to identified as raw.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding tempura batter, cut kale, cut romaine, noodles, and fried tofu on time, but they are not on any written procedures, manager corrected during inspection.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 7 SafeStaff certifications are photocopies.
Jul 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority4 Intermediate6 Basic
Show 13 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. At time of inspection chlorine dish machine in use and sanitizer at 0ppm. Sanitizer solution bucket empty, per operator waiting on sanitizer to be delivered. Three compartment sink set up at 200ppm quaternary.
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler on the main cook line opposite the fryers, raw kalbi over ready to eat Pad Thai noodles, operator switched the storage level of the reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the char grill on the main cook line; cooked chicken (121F - Hot Holding) not held on time as public health control. Operator placed item back into heat to bring back to temperature range before being placed in time as public health control.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Behind the bar counter open container of half and half opened the previous day with no product date marking. Employee placed date marker on the half and half.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple portable cutting boards with food res staining build up. Operator relocated the cutting boards to the three compartment sink to soak and be cleaned.
Handwash sink used for purposes other than handwashing. Hand wash sink in the corner of the cook line used to store spatulas. Operator relocated the spatulas.
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. In the flip top reach in cooler behind the sushi bar, vacuum packaged fully thawed tuna sealed in reduced oxygen package. Operator cut open the vacuum packaged tuna.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food on shelf in the reach in cooler in the prep area over cut lettuce. Operator relocated the employee food.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. On the main cook line, spoons stored in standing water at 108F. Operator adjusted the heat setting on the container of water. On the main cook line, tongs stored on the oven door handle. Operator relocated the tongs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board. Operator relocated the wet wiping cloth.
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.