DirtyFLRestaurant Inspection Data

NONA SUSHI

10743 Falcon Parc Boulevard
Orlando, Florida, 32832
Orange County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/6/2025

Inspection #: Visit ID: 8885610

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in dish area is heavily soiled with dust build up. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Verified old license number and ownership
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One employee preparing sushi, and one employee in kitchen.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line interior soiled Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sink on cook line is a hand wash sink, not a prep sink. Verified on plans.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in kitchen on wall by door to dining room. Heavy dust build up on pole that holds prep table for cook line Repeat Violation
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken above raw salmon in reach in freezer.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Employee wet cloth in hand wash sink in server area. Educated employee. -wet cloth stored in hand wash sink server area. -strainer stored in hand wash sink on cook line Corrected On-Site Corrected On-Site
  • 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. Noodles not date marked in walk in. Repeat Violation

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8790660

  • 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.

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8518803

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl in rice bin, operator removed it Corrected On-Site Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured it Corrected On-Site Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusty vents in kitchen. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler gaskets from soup and salad station. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. From oven door, operator removed them. Corrected On-Site Repeat Violation
  • 36-62-4:Basic - Light not functioning. 1 light out from hood Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. From kitchen cookline Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -observed hoods dusty and greasy
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water temperature of 77F, operator raised the heat. **Corrective Action Taken**
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen dumpling stored in plastic to go bag, operator changed them to ziplock bags Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over cooked shrimp in reach in cooler from sushi station. Operator placed the salmon below the shrimp. Observed raw chicken over bamboo shoots in reach in cooler from kitchen. Operator moved the bamboo shoots above the chicken.Corrected On-Site Corrected On-Site

Inspection Date: 10/5/2023

Inspection #: Visit ID: 8362607

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside the rice container Corrected On-Site Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. End of cook line Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents dusty, throughout the kitchen
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In front of Grill
  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn from reach in coolers
  • 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice bowl
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door, screen enclosure open at the bottom. Operator closed door Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Frying oil, end of cook line Cases of water in dry storage area Buckets of soy sauce by the exit door Cases on the floor in walk in freezer Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. From oven handle in cook line Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled in cookline
  • 36-62-4:Basic - Light not functioning. 1 light from hood and dry storage area
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi bar reach in coolers
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar and cook line area
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. End of cook line and dish room area
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. In sushi bar Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed to go thank you bags for crab rangoons in walk in freezer
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing gloves bringing a sanitizer bucket and then prepared sushi. Reviewed with employee change of gloves and hand washing needed to be done. Employee changed gloves but no hand washing happened.
  • 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 6 employees and no certified manager on site. Certified manager arrived Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar and cook line area
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sushi bar and cook line area
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and completed with operator during inspection Corrected On-Site
  • 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. Observed ramen noodles cooked 10/4 morning without date mark. Operator added date marking label Corrected On-Site