NORI TORI SUSHI BUFFET
14838 PINES BLVD, Pembroke Pines FL 33029 · 954.538.9696
Last inspected Dec 11, 2025 · 8 visits since August 2023
DEC 23
AUG 24
DEC 24
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Hibachi station-; noodles (47F - Cold Holding), per employee food held less than 4 hours, ice added for a quick chill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024056992 | Aug 22, 2024 | Oct 16, 2024 | $200 |
| 2--2020027611 | Jun 5, 2020 | Sep 18, 2020 | $400 |
| 2--2020012629 | Mar 6, 2020 | May 15, 2020 | $400 |
Inspection history
8 visits, newest first
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Observed raw salmon stored above shredded mushrooms inside low boy cooler at end of cook line. Operator properly stored.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp, raw chicken, and raw beef stored above raw cut vegetables inside 4 door cooler at hot station. Operator properly stored.
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. Observed no time marking on fresh garlic in oil at cook line. Per operator, food stored on time for approximately 1.5 hours. Operator put time mark on food.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to dish machine. Operator provided.
Show the remaining 4 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. Emailed food employee reporting agreement form to operator.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed hand soap dispenser not working at hand wash sink next to dish machine. Operator replaced batteries.
Food stored on floor. Observed bin of cooked chicken stored on floor at cook line. Operator properly stored.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) next to ice machine. Operator added sanitizer to bucket and corrected to 50ppm.
Jul 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal cell phone, then went inside walk in freezer without washing hands. After manager ins, employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Hibachi station-; noodles (47F - Cold Holding), per employee food held less than 4 hours, ice added for a quick chill.
Spray bottle containing toxic substance not labeled. Sushi station, red bottle containing hand wash sink on counter, employee placed label.
Equipment in poor repair. Hibachi station-Second flip top/ lower cooler not keeping time temperature control food to cold holding temperatures of 41F and below.
Floor soiled/has accumulation of debris. Rear kitchen-WIF- soiled floor under storage racks.
Food stored on floor. Gallon of soy sauce, employee placed on shelf
Light not functioning. Inside 4 compartment cooler in hibachi station
No handwashing sign provided at a hand sink used by food employees. Prep station in kitchen area.
Open dumpster lid. Two dumper lids open
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Sushi station-/Two sponges inside sink. Observed food residues inside hand wash sink. Employee removed sponges and cleaned sink
Ice scoop handle in contact with ice. Service area, employee removed to be wash
Open dumpster lid. Two dumpster lids. Employee closed lids.
Aug 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - Side hibachi station-raw shell eggs (80F - Cold Holding) -Two sliding glass doors-; raw shell eggs (51F - Cold Holding). Per employee food held less than 4 hours, employee moved eggs to a walk in cooler for a quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Side Hibachi: beans sprouts (60F - Cold Holding); garlic and oil mix (62F - Cold Holding), -Two sliding glass doors-cut melon (46F - Cold Holding); shrimp (50F - Cold Holding); shell mussels (50F - Cold Holding) per employee food held less than 4 hours, ice added to all containers, advised operator to move time temperature control food to a working cold holding unit.
Toxic substance/chemical improperly stored. Lubricant 4D can, next to single service to go containers., employee removed.
Handwash sink not accessible for employee use at all times. Dishwasher area, hot water faucet completely shut off.
Handwash sink used for purposes other than handwashing. -Sushi station- two sponges and food debris inside sink, -Cook line-sponge inside Employee removed all sponges
No soap provided at handwash sink. Kitchen area, next to prep sink, employee provided
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Sushi station handle touching masago, employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon rice on standing water, employee removed.
Insect control device installed over food preparation area. Devices over microwave in small preparation area, employee removed
Opened employee beverage container in a cold holding unit with food to be served to customers. Several scans of energizer drinks inside two glass doors cooler- employee removed.
Stored food not covered. Containers of prep chips on top shelf of preparation area, employee covered.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cook line flip top- raw shell eggs (50F - Cold Holding), per operator food held less than 4 hours, observed eggs stored above the rim line. Employee removed and placed on lower.cooler for a quick chill.
Clam/mussel/oyster tags not marked with last date served.
Exterior door has a gap at the threshold that opens to the outside. Bottom right door, entrance next restrooms
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer-AC vents.
Aug 29, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate14 Basic
Show 20 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working on cook line, pull out his pants, then continue to make fried rice, without washing hands, after instructed employee discarded gloves, washed hands and put in new pair of gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. WIF- Container of raw shrimps over frozen corn, Employee placed raw shrimp under corn
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Lower cooler; mix cheese (50F - Cold Holding), per operator food held less than 4 hours, cheese moved to walk in freezer for a quick chill.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine sanitizer at 50 ppm
No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar, employee provided
No soap provided at handwash sink. Sushi bar, employee provided
Bowl or other container with no handle used to dispense food. -plastic cup inside container of rice -plastic cup inside tempura breaded flour Employee removed
Cleaned and sanitized equipment or utensils not properly stored. -Ice tea cups stored on same container with hose and gloves. Operator removed hose and gloves.
Current Hotel and Restaurant license not displayed. License not available on site.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Service area, purse on same shelf of tea cups, employee removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a gold bracelet, after instructed, employee removed
Equipment and utensils not properly air-dried - wet nesting. Hibachi station, under prep table shelf, pile of clear containers, stored wet, Employee removed
Exterior door has a gap at the threshold that opens to the outside. Exit doors by bathroom area, side of door
Food stored in a location that is exposed to splash/dust. Ice tea jars around hand wash sink in service station, employee removed jars.
Food stored on floor. Several containers of ginger and one box of watermelon, employee removed to shelves
No Heimlich maneuver/choking sign posted. Poster emailed to operator.
No handwashing sign provided at a hand sink used by food employees. Sign emailed to operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under sushi buffet hot holding drawers with build up of losses debris and soil.
Standing water in bottom of reach-in-cooler.Lowe cooler, in front of walk in cooler, in rear kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Two wiping cloths, nder sushi buffets inside drawers, employee removed
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Dented/rusted cans present. Observed one dented can of baby corn, stored on dry goods storage area. Per manager can will be return to vendor for refund. Manager placed on return area.
Food placed in soiled container/equipment. Observed employee washing by hand table saucers, on a prep sink, without soap or sanitizer, then refilled containers with soy sauce and placed on dinning room tables. Employee removed the saucers from dining room.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Cook line flip top-fresh garlic and oil mix (70F - Cold Holding), per manager food held less than 4 hours, observed food stored on double panned. Employee removed and stored on single panned, ice added for a quick chill.
Handwash sink used for purposes other than handwashing. Wait station, hose attached to faucet, employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips.
No soap provided at handwash sink. Cook line, in rear kitchen, employee provided
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Three employees working in food preparation, wearing watches and bracelet, after manager instructed, employee removed
Hood filter missing from automatic fire suppression/exhaust system. Cook line, right side, missing 3 filters.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Two plastic containers with no handle, used to dispense rice, Employee removed.
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.