NONA SUSHI
10743 Falcon Parc Boulevard
Orlando, Florida, 32832
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection on 9/10/2024
High Priority
5
Intermediate
3
Basic
14
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice Operator removed **Corrected On-Site** **Repeat Violation**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler in kitchen
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout **Repeat Violation**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in server area Operator turned over **Corrected On-Site**
- 21-05-5:Basic - Cloth used as a food-contact surface. Wiping cloth used in the pot of cooked rice front counter. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on counter with to go items front counter area **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Gasket on reach in cooler front counter **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Cases of oil in storage area Operator moved
- 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cookline
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on top of make line in kitchen dusty
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi table front counter area **Corrected On-Site**
- 09-21-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting cooked green beans with bare hands to portion and put in walk in cooler. Employee preparing sushi rolls with bare hands Operator explained process **Corrective Action Taken**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Employee used paper towels to dry off green beans before cutting. On hard boiled eggs in walk in cooler In several pans of cut vegetables throughout **Corrected On-Site** **Repeat Violation**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen dumpling stored in plastic to go bag in white reach in freezer in kitchen **Corrected On-Site** **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. RW beef, chicken and shrimp over sauces and cooked items in reach in cooler in kitchen Operator fixed **Corrected On-Site** **Repeat Violation**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of winded hanging on shelf with to go boxes and clean dishes front counter area
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board cookline
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut limes and portioned sauce cups in glass door cooler Nothing in restaurant is date marked
- 53B-14-5:Intermediate - 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.
Food safety inspection conducted on 9/10/2024 revealed 22 total violations (5 high priority, 3 intermediate, 14 basic).