DirtyFLRestaurant Inspection Data

NORI TORI SUSHI BUFFET

NORI TORI SUSHI BUFFET in PEMBROKE PINES has 8 health inspections on record with an overall food safety rating of 2.1/5. Food safety practices have remained consistent.

Last inspection: 3 months ago · 8 reports on file

14838 Pines Boulevard
Pembroke Pines, Florida, 33027
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 8 health inspection reports

All Inspection Reports

12/11/2025· 3mo ago

Visit ID: 10887333

Met Inspection Standards

3 high, 3 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Observed bin of cooked chicken stored on floor at cook line. Operator properly stored. Corrected On-Site Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) next to ice machine. Operator added sanitizer to bucket and corrected to 50ppm. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw salmon stored above shredded mushrooms inside low boy cooler at end of cook line. Operator properly stored. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp, raw chicken, and raw beef stored above raw cut vegetables inside 4 door cooler at hot station. Operator properly stored. Corrected On-Site
  • 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. Observed no time marking on fresh garlic in oil at cook line. Per operator, food stored on time for approximately 1.5 hours. Operator put time mark on food. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to dish machine. Operator provided. Corrected On-Site
  • 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. Emailed food employee reporting agreement form to operator.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed hand soap dispenser not working at hand wash sink next to dish machine. Operator replaced batteries. Corrected On-Site

7/22/2025· 7mo ago

Visit ID: 13466615

Met Inspection Standards

2 high, 1 int, 6 basic

  • 14-11-5:Basic - Equipment in poor repair. Hibachi station-Second flip top/ lower cooler not keeping time temperature control food to cold holding temperatures of 41F and below.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Rear kitchen-WIF- soiled floor under storage racks.
  • 08B-38-4:Basic - Food stored on floor. Gallon of soy sauce, employee placed on shelf Corrected On-Site
  • 36-62-4:Basic - Light not functioning. Inside 4 compartment cooler in hibachi station
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Prep station in kitchen area.
  • 33-16-4:Basic - Open dumpster lid. Two dumper lids open
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal cell phone, then went inside walk in freezer without washing hands. After manager ins, employee washed hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Hibachi station-; noodles (47F - Cold Holding), per employee food held less than 4 hours, ice added for a quick chill. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sushi station, red bottle containing hand wash sink on counter, employee placed label. Corrected On-Site

12/11/2024· 1y 3mo ago

1 int, 2 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice. Service area, employee removed to be wash Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Two dumpster lids. Employee closed lids. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sushi station-/Two sponges inside sink. Observed food residues inside hand wash sink. Employee removed sponges and cleaned sink Corrected On-Site Repeat Violation

8/23/2024· 1y 6mo ago

  • N/A:No Violations Were Observed

8/22/2024· 1y 6mo ago

3 high, 3 int, 5 basic

  • 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. Sushi station handle touching masago, employee removed. Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon rice on standing water, employee removed. Corrected On-Site Warning
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Devices over microwave in small preparation area, employee removed Corrected On-Site Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Several scans of energizer drinks inside two glass doors cooler- employee removed. Corrected On-Site Warning
  • 08B-12-5:Basic - Stored food not covered. Containers of prep chips on top shelf of preparation area, employee covered. Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - Side hibachi station-raw shell eggs (80F - Cold Holding) -Two sliding glass doors-; raw shell eggs (51F - Cold Holding). Per employee food held less than 4 hours, employee moved eggs to a walk in cooler for a quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Side Hibachi: beans sprouts (60F - Cold Holding); garlic and oil mix (62F - Cold Holding), -Two sliding glass doors-cut melon (46F - Cold Holding); shrimp (50F - Cold Holding); shell mussels (50F - Cold Holding) per employee food held less than 4 hours, ice added to all containers, advised operator to move time temperature control food to a working cold holding unit. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Lubricant 4D can, next to single service to go containers. , employee removed. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dishwasher area, hot water faucet completely shut off. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Sushi station- two sponges and food debris inside sink, -Cook line-sponge inside Employee removed all sponges Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Kitchen area, next to prep sink, employee provided Corrected On-Site Warning

12/13/2023· 2y 3mo ago

Visit ID: 8482493

Met Inspection Standards

1 high, 1 int, 2 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom right door , entrance next restrooms
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer-AC vents.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cook line flip top- raw shell eggs (50F - Cold Holding), per operator food held less than 4 hours, observed eggs stored above the rim line. Employee removed and placed on lower.cooler for a quick chill. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.

8/29/2023· 2y 6mo ago

Visit ID: 8484885

Met Inspection Standards

4 high, 2 int, 14 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -plastic cup inside container of rice -plastic cup inside tempura breaded flour Employee removed Corrected On-Site
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. -Ice tea cups stored on same container with hose and gloves. Operator removed hose and gloves. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License not available 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. Service area, purse on same shelf of tea cups, employee removed. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a gold bracelet, after instructed, employee removed Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Hibachi station, under prep table shelf, pile of clear containers, stored wet, Employee removed Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit doors by bathroom area, side of door
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Ice tea jars around hand wash sink in service station , employee removed jars. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Several containers of ginger and one box of watermelon, employee removed to shelves Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Poster emailed to operator. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sign emailed to operator **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under sushi buffet hot holding drawers with build up of losses debris and soil.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.Lowe cooler, in front of walk in cooler, in rear kitchen.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wiping cloths, nder sushi buffets inside drawers, employee removed Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working on cook line, pull out his pants, then continue to make fried rice, without washing hands, after instructed employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. WIF- Container of raw shrimps over frozen corn, Employee placed raw shrimp under corn Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Lower cooler; mix cheese (50F - Cold Holding), per operator food held less than 4 hours, cheese moved to walk in freezer for a quick chill. **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. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine sanitizer at 50 ppm Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar, employee provided Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sushi bar, employee provided Corrected On-Site

8/24/2023· 2y 6mo ago

Visit ID: 8357974

Met Inspection Standards

3 high, 3 int, 3 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Three employees working in food preparation, wearing watches and bracelet, after manager instructed, employee removed Corrected On-Site
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Cook line, right side, missing 3 filters.
  • 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. Two plastic containers with no handle, used to dispense rice, Employee removed. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. Observed one dented can of baby corn, stored on dry goods storage area. Per manager can will be return to vendor for refund. Manager placed on return area. **Corrective Action Taken**
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Observed employee washing by hand table saucers, on a prep sink, without soap or sanitizer, then refilled containers with soy sauce and placed on dinning room tables. Employee removed the saucers from dining room. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Cook line flip top-fresh garlic and oil mix (70F - Cold Holding), per manager food held less than 4 hours, observed food stored on double panned. Employee removed and stored on single panned, ice added for a quick chill. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wait station, hose attached to faucet, employee removed. Corrected On-Site Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Cook line, in rear kitchen, employee provided Corrected On-Site