NAGOYA SUSHI
1925 North Monroe Street
Tallahassee, Florida, 32303
Leon County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 4/2/2025
Inspection #: Visit ID: 10701492
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Rice container Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Dish rack
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in spice container touching product. Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper towel used as liner for food container in reach in freezer.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours fried sweet potatoes (62F - Cold Holding) 40 minutes later 42F) Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored by vinegar across from three compartment sink
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in by three compartment sink.
Inspection Date: 10/22/2024
Inspection #: Visit ID: 8739553
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. No handle container used as scoop in brown rice container. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers not air dried by 3 compartment sink
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven on front line has buildup
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket placed on top of serving trays by cook line Corrected On-Site
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Food picks at cook line not inverted.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and salt not labeled on cook line. Cornstarch not labeled at front counter, salt container in kitchen Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips for 3 comp sink and sanitizer bucket. Repeat Violation
Inspection Date: 4/18/2024
Inspection #: Visit ID: 8579335
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -bowl in brown rice Corrected On-Site
- 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 cell phone stored on top of clean food containers Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee working in sushi bar with watch, employee removed Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in contact with potato starch, employee removed Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in standing water 66F, operator removed utensils from water Corrected On-Site Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -sushi cases, operator installed thermometers. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in sushi bar area, provided handwash signs, operator posted Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage 58F, per operator stored less than 3 hours, operator placed under time as public health control -raw shrimp 66F, per operator less than 1 hour in top of reach-in cooler, operator relocated to reach-in freezer to rapidly cool **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tempura shrimp 82-117F, per operator stored on tray in sushi bar area less than 30 minutes, operator relocated to table top oven to reheat **Corrective Action Taken**
- 41-15-5:High Priority - 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. -chlorine sanitizer exceeding 200ppm, operator diluted with water, retested 100ppm Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employees washed hands in food prep sink
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIA
Inspection Date: 12/20/2023
Inspection #: Visit ID: 8360930
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Tooth picks not properly stored in kitchen above reach in cooler.
- 24-05-4:Basic - Spoons not properly inverted in a protective manner in the sushi bar. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon store over ready to eat sauces in reach in cooler in sushi bar. Corrected On-Site Repeat Violation