NORI
217 East Palmetto Park Road
Boca Raton, Florida, 33432
Palm Beach County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/13/2025
High Priority
5
Intermediate
3
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 8 packages of raw tuna fully thawed out still inside packaging in reach in coolers at sushi bar.
- 08B-38-4:Basic - Food stored on floor. Ginger at sushi bar, employee corrected during inspection. Corrected On-Site
- 08B-25-4:Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Sushi chef used gloved hands to make sushi rolls with raw fish then used same gloved hands to make sushi rolls without any raw animal products on the same cutting board at sushi bar area.
- 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 ran multiple times reading 0ppm. Employee fixed machine and retest at 100ppm. Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Sushi chef used gloved hands to make sushi rolls with raw fish then used same gloved hands to make sushi rolls without any raw animal products on the same cutting board at sushi bar area.
- 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 salmon, removed from original packaging over shrimp in walk in freezer. Also raw fish in same with sealed package of cooked shrimp in walk in cooler Also raw beef over tofu and liquid eggs in walk in cooler. Also various raw seafood over garlic in walk in cooler. Employees began to rearrange all items during inspection. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 packages of raw tuna fully thawed out still inside packaging in reach in coolers at sushi bar. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (46F - Cold Holding) in standing reach in cooler by triple sink, per employee tofu has been consistently taken in and out of cooler for about 1 hour. Repeat Violation Admin Complaint
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 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. Pre cooked edamame on cart on cook line held on time control, but not on written procedures, manager corrected during inspection. Corrected On-Site Repeat Violation
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple certificates provided are photocopies. Repeat Violation Admin Complaint
Food safety inspection conducted on 1/13/2025 revealed 11 total violations (5 high priority, 3 intermediate, 3 basic).
Inspection on 3/19/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/18/2024
High Priority
5
Intermediate
3
Basic
0
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over fried chicken in reach in cooler on make line. Raw shrimp stored over french fries in reach in cooler on make line. Raw tuna stored over mushrooms and crab salad in reach in cooler at sushi bar. Raw tuna stored over bamboo leaves in reach in cooler at sushi bar. Also raw steak stored over raw calamari and raw shrimp in walk in cooler. Employees began to rearrange all items during inspection. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Establishment holding tempura batter, cut kale, cut romaine, and fried tofu on time control on table at end of cook line, all items from the previous day. bean sprouts (54F - Cold Holding) sitting out on table on cook line, per employee sprouts have been sitting out since last night.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (54F - Cold Holding) sitting out on table on cook line, per employee sprouts have been sitting out since last night.
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Establishment holding tempura batter, cut kale, cut romaine, and fried tofu on time control on table at end of cook line, all items from the previous day.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Both sanitation buckets in kitchen reading over 200ppm for chlorine, employee remade both at 100ppm. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. California roll,Fuji roll,Hurricane roll, and Dragon roll all have raw fish roe and are not marked on the menu as raw. Japanese Bagel and TNT roll with smoked salmon and smoked salmon is not identified as cooked on any invoice or packaging. On the build your own poke bowl section Masago is n to identified as raw. Warning
- 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. Establishment holding tempura batter, cut kale, cut romaine, noodles, and fried tofu on time, but they are not on any written procedures, manager corrected during inspection. Corrected On-Site
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 7 SafeStaff certifications are photocopies.
Food safety inspection conducted on 1/18/2024 revealed 8 total violations (5 high priority, 3 intermediate, 0 basic).
Inspection on 7/21/2023
High Priority
3
Intermediate
4
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the flip top reach in cooler behind the sushi bar, vacuum packaged fully thawed tuna sealed in reduced oxygen package. Operator cut open the vacuum packaged tuna. **Corrective Action Taken**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food on shelf in the reach in cooler in the prep area over cut lettuce. Operator relocated the employee food. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. On the main cook line, spoons stored in standing water at 108F. Operator adjusted the heat setting on the container of water. On the main cook line, tongs stored on the oven door handle. Operator relocated the tongs **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board. Operator relocated the wet wiping cloth. Corrected On-Site Repeat Violation
- 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. At time of inspection chlorine dish machine in use and sanitizer at 0ppm. Sanitizer solution bucket empty, per operator waiting on sanitizer to be delivered. Three compartment sink set up at 200ppm quaternary. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler on the main cook line opposite the fryers, raw kalbi over ready to eat Pad Thai noodles, operator switched the storage level of the reach in cooler. Corrected On-Site Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the char grill on the main cook line; cooked chicken (121F - Hot Holding) not held on time as public health control. Operator placed item back into heat to bring back to temperature range before being placed in time as public health control. **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Behind the bar counter open container of half and half opened the previous day with no product date marking. Employee placed date marker on the half and half. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple portable cutting boards with food res staining build up. Operator relocated the cutting boards to the three compartment sink to soak and be cleaned. **Corrective Action Taken** Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in the corner of the cook line used to store spatulas. Operator relocated the spatulas. Corrected On-Site
Food safety inspection conducted on 7/21/2023 revealed 13 total violations (3 high priority, 4 intermediate, 6 basic).