NORI THAI RESTAURANT
7612 BLIND PASS RD, St.Pete Beach FL 33706 · 727.367.6535
Last inspected Apr 17, 2026 · 9 visits since November 2023
JUN 24
JAN 25
JUN 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Live, small flying insects found (1) live fly in kitchen area / cookline
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021000694 | Dec 22, 2020 | Jan 22, 2021 | $800 |
| 3--2019007972 | Jan 3, 2019 | Mar 26, 2019 | $120 |
Inspection history
9 visits, newest first
Apr 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate9 Basic
What the inspector wrote — 10 findingsThe state's own report →
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. 0ppm, staff refilled chemical container and primed system, 50ppm
Buildup of food debris/soil residue on equipment door handles. Cooler and dish machine handles soiled
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Food stored on floor. Bag of carrots and container of cabbage on floor in walk in cooler
Show the remaining 6 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 78F water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Open dumpster lid.
Standing water in bottom of reach-in-cooler. Cook line
Unprotected ice machine in a customer/nonsecure area. Unsecured ice machine next to women's restroom
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line fish in sushi reach-in cooler. Discussed with operator to utilize sushi grade paper for future use.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of half and half in front reach-in cooler opened over 24 hours ago not date marked. Operator date marked item.
Buildup of food debris/soil residue on equipment door handles. Equipment door handle on reach-in cooler across from cook line soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler across from cook Line
Open dumpster lid. Discussed with manager to close lid. Complied during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of white standing reach-in freezer with accumulation of debris in kitchen
Aug 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at prep cooler behind cookline soiled.
Buildup of food debris/soil residue on equipment door handles. Door handles to reach in freezer soiled and sticky to the touch in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen soiled.
Equipment in poor repair. Torn gasket in reach in cooler at front sushi counter
Jun 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine is not dispensing sanitizer. Manager informed to cease using the machine until repaired and to utilize the three compartment sink.
Live, small flying insects found (1) live fly in kitchen area / cookline
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at prep cooler behind cookline soiled.
Warewashing machine not automatically dispensing the sanitizer. Advised to use the three compartment sink for ware washing.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice bin. Employee removed bowl.
Buildup of food debris/soil residue on equipment door handles. Door handles to reach in freezer soiled and sticky to the touch in kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage observed at food pass.
Equipment in poor repair. Torn gasket in reach in cooler at front sushi counter
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in the ice machine and tempura batter.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave behind cookline soiled with food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.. gaskets in reach in cooler soiled with food debris. Sides of fryers at cookline soiled with stuck on food debris. Bottom of prep table next to reach in cooler at cookline rusted and soiled.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on the floor in front counter area. Employee moved bucket to shelf.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained,
Spray bottle containing toxic substance not labeled. Spray bottle in service area no label. Employee labeled disinfectant.
Equipment in poor repair. Gaskets torn on reach in cooler on sushi bar reach in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching dry rice in bulk container. Employee removed scoop.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in sushi bar soiled with burnt on food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in cooler in sushi bar.
Working containers of food removed from original container not identified by common name. Multiple foods in walk in cooler not labeled. Employee labeling foods during inspection.
Jun 25, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in sushi bar. Employee refilled paper towels.
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves with no hands washed. Educated. Employee washed hands and changed gloves.
Operating with an expired Division of Hotels and Restaurants license. Employee renewed license during inspection. Was 2-1-24 now 2- 1- 25
Sanitizer not used in accordance with the manufacturer's recommendations. During inspection observed Sanitizer bucket with Sanitizer and hand soap mixed together. Educated. Was 0 ppm now 50 ppm. Chlorine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Location: white bin at cook line Initial temp at time 1:00pm a. Noodles 49F (cold holding) manger put ice in container Re-temp at 1:23pm a. Noodles 43F (cold holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled cook line. During routine inspection observed small potato slicer hanging from clean dishes at cook line. Employee cleaned and sanitized.
Handwash sink not accessible for employee use at all times. Sushi kitchen rice board and bowl in sushi bar Hand washing sink. Employee moved.
No paper towels or mechanical hand drying device provided at handwash sink at sushi station Hand washing sink. Employee refilled paper towels
Spray bottle containing toxic substance not labeled. Spray bottle containing disinfectant not labeled. Employee put label on bottle during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top shelf of walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and phone on sushi station prep. Employee moved.
Food stored on floor. Container of rice on floor in walk in cooler. Employee removed rice from floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 81F next to sushi rice. Employee replaced
Interior of microwave has accumulation of black substance/grease/food debris.
Nov 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor soiled/has accumulation of debris. Floor soiled under fryer in kitchen.
Open dumpster lid.
Nov 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority3 Intermediate9 Basic
Show 14 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 chlorine sanitizer in dish machine. Employee set up 3 compartment sink 50ppm chlorine and is calling for repair.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal drink and took drink then back to working with shrimp. Educated employee and employee washed hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line reach in coolers.
Handwash sink used for purposes other than handwashing. Washing knife block in hand sink in sushi area. Employee educated.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Seared tuna made 11-5 no date mark. Employee dated tuna. Educated on date marking requirements.
Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with debris. Employee cleaned top during inspection.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish washer not sanitizing while actively washing dishes. Employee set up 3 compartment sink to wash rinse and sanitize.
Employee eating in a food preparation or other restricted area. Employee drink on counter next to clean single service and sauces. Employee removed drink.
Floor soiled/has accumulation of debris. Floor soiled under fryer in kitchen.
In-use scraper stored in cracks between pieces of equipment. Scraper in between fryer and table in kitchen. Employee removed to dish area.
Insect control device installed over food preparation area. Bug zapper in kitchen over microwave. Employee removed bug zapper.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer soiled with build up of oil and food debris.
Open dumpster lid.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths on prep table in kitchen. Employee moved wet cloths to sanitizer bucket.
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.