DirtyFLRestaurant Inspection Data

NOMI SUSHI HIBACHI & SAKE BAR

NOMI SUSHI HIBACHI & SAKE BAR has 3 health inspections on file for its ORLANDO location, with an overall rating of 2.3/5. Food safety practices have remained consistent.

12189 E COLONIAL DR #110

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 8/4/2025

Inspection #: Visit ID: 13479049

  • 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**

Inspection Date: 7/31/2025

Inspection #: Visit ID: 10871433

  • 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

Inspection Date: 6/10/2025

Inspection #: Visit ID: 10754410

  • N/A:No Violations Were Observed