NORIKASE
9734 DEER LAKE CT STE 11, Jacksonville FL 32246 · 904-683-3380
Last inspected Aug 13, 2026 · 12 visits since January 2024
OCT 24
JAN 25
JUL 25
NOV 25
AUG 26
▼ IMPROVING
5 inspections trending up, 22 points better than where it started.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade kimchi with prep date of 3-8-24. Manager verified with employee that date is incorrect but instead 4-2-24 which is still more than 7 days. Stop sale issued
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate13 Basic
What the inspector wrote — 15 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink. In hand sink by fryer, employee placed a roll
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. 2 expired in February and June
Carbon dioxide/helium tanks not adequately secured. One not secured in storage area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A few dusty in prep area
Show the remaining 11 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf above customer food in walk in cooler
Employee with no hair restraint while engaging in food preparation. Shocking oysters, no hair restraint
Food stored on floor. Cooking oil in storage area, placed on shelf by employee
Hood filter missing from automatic fire suppression/exhaust system. 3 broken filters
In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler with old build up
Reach-in cooler interior/shelves have accumulation of soil residues. Black build up in reach in cooler by grill
Reach-in cooler shelves with rust that has pitted the surface. Prep reach in cooler shelves with rust
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. No time, employee opened them, they were 2 hrs before the 24 hrs
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries on shelf above cut fruits in reach in cooler by cook line, rearranged by manager
Working containers of food removed from original container not identified by common name. White powders in bulk containers at storage shelf, employee wrote sugar
Nov 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee with no hair restraint while engaging in food preparation. Cook employee preparing food with no hair restraint
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield cover missing in kitchen area
Oct 29, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sushi bar lacking sneeze guard when customers are sitting at counter during food preparation. Also lacking sneeze guard at private bar area when customers are also sitting during food prep
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed in house ROP raw steaks with prep date over 48 hrs in cook line reach in cooler. Provided ROP questions hand out flyer
Aug 5, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sushi bar lacking sneeze guard when customers are sitting at counter during food preparation. Also lacking sneeze guard at private bar area when customers are also sitting during food prep
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed in house ROP raw steaks with prep date over 48 hrs in cook line reach in cooler. Provided ROP questions hand out flyer
Jul 31, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 4 pans of sushi rice and 2 pans of white rice (47-51F - Cooling), all stored covered with condensation under lid in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sushi bar lacking sneeze guard when customers are sitting at counter during food preparation. Also lacking sneeze guard at private bar area when customers are also sitting during food prep
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 4 pans of sushi rice and 2 pans of white rice (47-51F - Cooling), all stored covered with condensation under lid in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk, stock, cut watermelon and butter (45-47F - Cold Holding), all stored in walk in cooler, operator hand food delivery today and unit door was left open but later closed. Ambient temperature of walk in cooler at 42F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 4 pans of sushi rice and 2 pans of white rice (47-51F - Cooling), all stored covered with condensation under lid in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued.
Nonfood-grade basting brush used in food. Non food grade brush at sushi bar used for food prep. Manager removed
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed in house ROP raw steaks with prep date over 48 hrs in cook line reach in cooler. Provided ROP questions hand out flyer
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on cook line with hot water valve turn off. Employee turn it on
Cutting board has cut marks and is no longer cleanable. Cutting board on kitchen prep table area
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint. Employee put on hat
Exterior door has a gap at the threshold that opens to the outside. Back kitchen door with gap
Floor soiled/has accumulation of debris. Standing water on floor at bar area
Light shield damaged/in disrepair. Light shield in kitchen over reach in freezer
Water leaking from pipe and/or faucet/handle. Under bar sink area
Mar 27, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Homemade kimchi butter stored in walk in cooler with prep date 5-13-24. Verified with manager and was correct date. Manager discarded. Kimchi stored on make table with prep date 12-10-24. Verified with manager and was correct date. Manager discarded.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is doing ROP for cooked meat and storing from more than 48 hours at time and / or freezing without removing from packaging. Provided Special Process Handout
Jan 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade kimchi butter stored in walk in cooler with prep date 5-13-24. Verified with manager and was correct date. Manager discarded. Kimchi stored on make table with prep date 12-10-24. Verified with manager and was correct date. Manager discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. Homemade kimchi butter stored in walk in cooler with prep date 5-13-24. Verified with manager and was correct date. Manager discarded. Kimchi stored on make table with prep date 12-10-24. Verified with manager and was correct date. Manager discarded.
Toxic substance/chemical improperly stored. Can of butane chemical spray stored under prep table next to oil jug. Moved by manager.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator has 2 managers hired over 30 days with no proof of training. Manager has upcoming class soon
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 more than 4 food handler employees preparing food with no certified manager present
No soap provided at handwash sink. At bar hand wash sink. Manager provided
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is doing ROP for cooked meat and storing from more than 48 hours at time and / or freezing without removing from packaging. Provided Special Process Handout
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to wait station with hot water turn off
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Bluetooth speaker stored above prep table next to food. Moved by manager.
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint. Employee with facial beard preparing food with no beard guard
Equipment in poor repair. walk in Freezer with torn gasket
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shield cover over oven and prep table in kitchen area
Single-service articles not stored inverted or protected from contamination. To go containers stored in closet not inverted. Manager inverted
Jan 14, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is doing ROP for cooked meat and storing from more than 48 hours at time and / or freezing without removing from packaging. Provided Special Process Handout
Oct 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority6 Intermediate2 Basic
Show 10 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at bar area with no glove on hand that is touching fresh cut fruit and storing in container to be used to make sangria drink. Discussed with employee and employee wash hands and put on gloves
Sushi bar lacking adequate sneezeguards or other proper protection from contamination. Sushi bar lacking sneeze guard when customers are sitting at counter during food preparation. Also lacking sneeze guard at private bar area when customers are also sitting during food prep
Clam/mussel/oyster tags not marked with last date served. No last date marked on tags
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator has 2 managers hired over 30 days with no proof of training
Handwash sink used for purposes other than handwashing. Whole fruit stored in hand wash sink at bar area. Employee 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/ Observed more than 4 food handler employees preparing food with no certified manager present
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on cook line
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is doing ROP for cooked meat and storing from more than 48 hours at time and / or freezing without removing from packaging. Provided Special Process Handout
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint. Employee with facial beard preparing food with no beard guard
In-use tongs stored on equipment door handle between uses. Several tongs stored on oven door on cook line. Employee removed
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees enter kitchen back door form outside and then went to prepare food and handle clean equipments without washing hands. Employee wash hands
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade kimchi with prep date of 3-8-24. Manager verified with employee that date is incorrect but instead 4-2-24 which is still more than 7 days. Stop sale issued
Stop Sale issued due to food not being in a wholesome, sound condition. Homemade kimchi with prep date of 3-8-24. Manager verified with employee that date is incorrect but instead 4-2-24 which is still more than 7 days. Stop sale issued
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
Apr 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine ran multiple times while being used to sanitize equipment's and observed at 0ppm. Manager called technician and found that needed sanitizer solution. Now working at 200ppm and equipments re-sanitize
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employees on cook line handling dry herbs for garnishes on plate to be served directly to customers with bare hands. Provided technical assistance and paper work for Alternative Operating Procedure. Employee put on gloves
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine ran multiple times while being used to sanitize equipment's and observed at 0ppm. Manager called technician and found that needed sanitizer solution. Now working at 200ppm and equipments re-sanitize
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice (102F - Hot Holding), at sushi bar area, place there around 5:15pm as per manager after cooking. Placing item on TIME. Paperwork completed
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Operator is doing ROP for cooked meat and storing from more than 48 hours at time and / or freezing without removing from packaging. Provided Special Process Handout
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is doing ROP for cooked meat and storing from more than 48 hours at time and / or freezing without removing from packaging. Provided Special Process Handout
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.