NORI JAPANESE SUSHI AND GRILL

1741 East Nine Mile Road

Pensacola, Florida, 32514

Escambia County County

★★★☆☆ (3.1/5)

Based on 7 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8849903

08B-38-4:Basic - Food stored on floor. Buckets of sauces stored on floor in walk-in-in cooler. Operator corrected storage during inspection. Corrected On-Site
08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork in walk-in freezer. Operator corrected storage during inspection. Corrected On-Site Repeat Violation

Inspection #: Visit ID: 8776160

13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook began handling food without hair restraint.
08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken sitting on shelf over raw beef, both items removed from original packaging. Operator corrected storage during inspection. Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wooden sushi rice mixing bowl soiled with mold-like substance.

Inspection #: Visit ID: 8616876

Inspection #: Visit ID: 8451657

14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Wooden sushi rice mixing bowl soiled with mold-like substance.
01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Raw salmon offered with no proof of aquacultured with pellet fed diet. Warning
08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken over beef walk-in freezer.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar: snapper 48f for 1 hour, cream cheese 50f for 1 hour, krab salad 49f for 30 minutes, salmon 47f for 1 hour Operator moved cream cheese and krab salad to reach in cooler. **Corrective Action Taken** Repeat Violation Warning
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 cannot be determined. Sushi rice held on time, no time marking.

Inspection #: Visit ID: 8517382

22-41-4:High Priority - - From initial inspection : 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. Dish machine chlorine sanitizer at 10ppm. Recommended sanitizing with sink, reading at 100ppm. **Corrective Action Taken** Warning - From follow-up inspection 2023-10-05: Asked to test upon operator's request, dish machine still reading 10ppm. Repair person contacted. **Time Extended**

Inspection #: Visit ID: 8518499

Inspection #: Visit ID: 8514649

51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks by sushi bar not secured.
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. Dish machine chlorine sanitizer at 10ppm. Recommended sanitizing with sink, reading at 100ppm. **Corrective Action Taken** Warning
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 proof of parasite destruction for mackerel. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at 50f less than 4 hours. Manager moved garlic in oil to metal container for faster cooling. **Corrective Action Taken**
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fully cooked fried shrimp and krab sticks held at ambient 79f. Less than 2 hours.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels out at hand wash sink by sushi bar. Manager replaced paper towels during inspection. Corrected On-Site