NORIKASE

9734 DEER LAKE CT STE 11

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

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Nearby Locations

9711 DEER LAKE CT

Jacksonville, FL

4453 SOUTHSIDE BLVD

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4409 SOUTHSIDE BOULEVARD

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2006 W REYNOLDS ST STE 1

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4375 SOUTHSIDE BLVD STE 3

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SUBWAY0.2mi

4375 SOUTHSIDE BLVD

Jacksonville, FL

9745 GATE PKWY

Jacksonville, FL

All Inspection Reports

Inspection on 3/27/2025

High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required

Inspection Details:

  • 01B-13-4:High Priority - - From initial inspection : High Priority - 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. Warning - From follow-up inspection 2025-03-27: 6 quarts container of cooked sushi rice under TPHC in walk in cooler not discarded from yesterday and left cooling in walk in cooler at 47-51F with lid and condensation under lid. Stop sale issued. Admin Complaint
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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 Repeat Violation Warning - From follow-up inspection 2025-03-27: Still the same. Operator has not submitted any paperwork Admin Complaint
Food Inspector #10759570
2025-03-27
★★★☆☆ 3.0/5
Food safety inspection conducted on 3/27/2025 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).

Inspection on 1/14/2025

High Priority
3
Intermediate
5
Basic
5
Total
13
Disposition: Follow-up Inspection Required

Inspection Details:

  • 40-06-5:Basic - 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. Corrected On-Site
  • 13-03-4:Basic - 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 Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. walk in Freezer with torn gasket
  • 38-07-4:Basic - 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
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in closet not inverted. Manager inverted Corrected On-Site
  • 02C-01-5:High Priority - 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. Warning
  • 01B-13-4:High Priority - 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. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Can of butane chemical spray stored under prep table next to oil jug. Moved by manager. Corrected On-Site Warning
  • 53A-04-6:Intermediate - 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 **Corrective Action Taken** Repeat Violation Admin Complaint
  • 53A-05-6:Intermediate - 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 Repeat Violation Admin Complaint
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At bar hand wash sink. Manager provided Corrected On-Site
  • 03G-50-1:Intermediate - 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 Repeat Violation Warning
  • 27-16-4:Intermediate - 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
Food Inspector #10707113
2025-01-14
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 1/14/2025 revealed 13 total violations (3 high priority, 5 intermediate, 5 basic).

Inspection on 1/14/2025

High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required

Inspection Details:

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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 Warning - From follow-up inspection 2025-01-14: still the same Admin Complaint
Food Inspector #10706916
2025-01-14
★★★★½ 5.0/5
Food safety inspection conducted on 1/14/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).

Inspection on 10/29/2024

High Priority
2
Intermediate
6
Basic
2
Total
10
Disposition: Follow-up Inspection Required

Inspection Details:

  • 13-03-4:Basic - 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 Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Several tongs stored on oven door on cook line. Employee removed Corrected On-Site
  • 09-01-4:High Priority - 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 Corrected On-Site Warning
  • 08B-01-4:High Priority - 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 Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. No last date marked on tags
  • 53A-04-6:Intermediate - 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
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Whole fruit stored in hand wash sink at bar area. Employee removed Corrected On-Site
  • 53A-05-6:Intermediate - 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
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on cook line
  • 03G-50-1:Intermediate - 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 Warning
Food Inspector #8781196
2024-10-29
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 10/29/2024 revealed 10 total violations (2 high priority, 6 intermediate, 2 basic).

Inspection on 4/10/2024

High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards

Inspection Details:

  • N/A:No Violations Were Observed
Food Inspector #8601877
2024-04-10
★★★★★ 5.0/5
Food safety inspection conducted on 4/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).

Inspection on 4/10/2024

High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Met Inspection Standards

Inspection Details:

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
  • 12A-16-4:High Priority - 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 Corrected On-Site
  • 02C-01-5:High Priority - 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
  • 01B-13-4:High Priority - 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
Food Inspector #8601967
2024-04-10
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 4/10/2024 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).

Inspection on 1/30/2024

High Priority
4
Intermediate
2
Basic
0
Total
6
Disposition: Follow-up Inspection Required

Inspection Details:

  • 22-49-4:High Priority - 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 Corrected On-Site Warning
  • 09-01-4:High Priority - 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 Corrected On-Site Warning
  • 22-45-4:High Priority - 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 Corrected On-Site Warning
  • 03B-01-6:High Priority - 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 Corrected On-Site Warning
  • 03G-46-1:Intermediate - 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 Warning
  • 03G-50-1:Intermediate - 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 Warning
Food Inspector #8390500
2024-01-30
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 1/30/2024 revealed 6 total violations (4 high priority, 2 intermediate, 0 basic).