DirtyFLRestaurant Inspection Data

NOMI SUSHI HIBACHI & SAKE BAR

NOMI SUSHI HIBACHI & SAKE BAR has 4 health inspections on file for its ORLANDO location, with an overall rating of 2.0/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 4 reports on file

12189 E COLONIAL DR #110

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 13479534

Met Inspection Standards

3 high, 3 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop bread crumbs removed Corrected On-Site** Corrected On-Site Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting boards
  • 12B-01-4:Basic - Employee eating while preparing food. Employee drink by salads on prep table. Removed Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee covered hair. Corrected On-Site** Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on water with temperature of 82F, manager changed water and added hot water Corrected On-Site
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Clean forks kept on sushi area
  • 22-41-4:High Priority - 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 , rechecked after priming 100 ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi area : escolar 47F, salmon 47F, yellow tail 47F , cream cheese 46F all items cold holding for 1 hr. All items checked after ice placed on them , temperatures of 40F to 42F Repeat Violation
  • 03F-02-5:High Priority - 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 and the time removed from temperature control. Per operator rice placed on time since 11:30 am. Operator wrote time Corrected On-Site** Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. No date on the only oyster tag they have
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Restaurant not keeping tags for oysters Repeat Violation
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Restaurant serving tilapia but advertising red snapper. Manager started cover red snapper word on all menus . **Corrective Action Taken**

8/4/2025· 7mo ago

Visit ID: 13479049

Met Inspection Standards

2 high, 5 int, 8 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop ice no handle Bowl use to scoop flour from bulk container Bowl use to scoop tempura flour Bowl use to scoop sauce in walk in cooler - From follow-up inspection 2025-08-04: **Time Extended**
  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler with temperature of 50F - From follow-up inspection 2025-08-04: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelve over cook line . Removed Corrected On-Site - From follow-up inspection 2025-08-04: **Time Extended**
  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cutting sushi while wearing a ring - From follow-up inspection 2025-08-04: **Time Extended**
  • 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Soy sauce bucket in cook line floor. Corrected On-Site - From follow-up inspection 2025-08-04: **Time Extended**
  • 10-08-5:Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Corrected On-Site - From follow-up inspection 2025-08-04: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and ice cream spoons in water 78F . Operator added hot water. Corrected On-Site** Corrected On-Site - From follow-up inspection 2025-08-04: **Time Extended**
  • 21-38-4:Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site - From follow-up inspection 2025-08-04: **Time Extended**
  • 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container , lining tomatoes - From follow-up inspection 2025-08-04: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over noodles in walk in cooler Corrected On-Site - From follow-up inspection 2025-08-04: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2025-08-04: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee filled container in hand wash sink located at front counter . Sponge inside hand sink located at servers station. - From follow-up inspection 2025-08-04: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for for chlorine - From follow-up inspection 2025-08-04: **Time Extended**
  • 05-06-4:Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer shows 38F when calibrated - From follow-up inspection 2025-08-04: **Time Extended**
  • 02A-01-5:Intermediate - - From initial inspection : Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted sign that he received on licensing inspection and had on file . Corrected On-Site - From follow-up inspection 2025-08-04: **Time Extended**

7/31/2025· 7mo ago

Visit ID: 10871433

Follow-up Inspection Required

5 high, 6 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop ice no handle Bowl use to scoop flour from bulk container Bowl use to scoop tempura flour Bowl use to scoop sauce in walk in cooler
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler with temperature of 50F
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelve over cook line . Removed Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cutting sushi while wearing a ring
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Soy sauce bucket in cook line floor. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and ice cream spoons in water 78F . Operator added hot water. Corrected On-Site** Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container , lining tomatoes
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite distraction for yellow tail, madai, scallops Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over noodles in walk in cooler Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: , lettuce 47F, cooked rice 48F , chopped tuna 46F, krab mix 46F , tofu 47F , cream cheese 46F , shell eggs 45F . Al, items kept in walk in cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47F, raw shrimp 47F located on cooler in cook line for less than 4 hrs . Placed in other cooler for rapid cooling Cold holding sushi cold case : yellow tail 48F, tilapia 48F, tuna 50F, shrimp 52F , chopped tuna 45F, krab mix 45F kept on Sushi cold case for 45 minutes . Placed in bottom cooler for rapid cooling. Rechecked all items 43F Cold holding: , lettuce 47F, cooked rice 48F , chopped tuna 46F, krab mix 46F , tofu 47F , cream cheese 46F , ,oysters 46F Kept cold holding in walk in cooler overnight . **Corrective Action Taken** Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filled container in hand wash sink located at front counter . Sponge inside hand sink located at servers station.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for for chlorine
  • 11-26-1:Intermediate - 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. Operator sign copy that was provided to him during the licensing inspection.
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer shows 38F when calibrated
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted sign that he received on licensing inspection and had on file . Corrected On-Site

6/10/2025· 9mo ago

Visit ID: 10754410

Met Inspection Standards
  • N/A:No Violations Were Observed