NOMI SUSHI HIBACHI & SAKE BAR

Name: NOMI SUSHI HIBACHI & SAKE BAR
Address: 12189 E COLONIAL DR #110, ORLANDO, FL, 32826, US
Rating: 79.7

12189 E COLONIAL DR #110, ORLANDO, FL 32826

License #5816366

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

NOMI SUSHI HIBACHI & SAKE BAR in ORLANDO currently holds an InspectFL Health Score of 79.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 13, 2026. Across those visits, DBPR recorded 46 total findings; InspectFL has detailed violation rows for 36 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 13, 2026 shows 9 observation rows: 2 critical, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[03F-02-5] 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. Per operator rice placed on time since 11:30 am. Operator wrote time
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on water with temperature of 82F, manager changed water and added hot water
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee covered hair.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Clean forks kept on sushi area
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Restaurant not keeping tags for oysters
[12B-01-4] Employee eating while preparing food. Employee drink by salads on prep table. Removed
[52-01-4] Identity of food or food product misrepresented. Restaurant serving tilapia but advertising red snapper. Manager started cover red snapper word on all menus .
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl use to scoop bread crumbs removed
[22-41-4] 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. 0 ppm , rechecked after priming 100 ppm.

Disposition: Warning Issued
[08B-47-4] Food not stored at least 6 inches off of the floor. Soy sauce bucket in cook line floor.
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted sign that he received on licensing inspection and had on file .
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer shows 38F when calibrated
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cutting sushi while wearing a ring
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for for chlorine
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelve over cook line . Removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over noodles in walk in cooler
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and ice cream spoons in water 78F . Operator added hot water.
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: , lettuce 47F, cooked rice 48F , chopped tuna 46F, krab mix 46F , tofu 47F , cream cheese 46F , shell eggs 45F . Al, items kept in walk in cooler overnight.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite distraction for yellow tail, madai, scallops
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[14-86-1] Non-food grade paper/paper towel used as liner for food container , lining tomatoes
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47F, raw shrimp 47F located on cooler in cook line for less than 4 hrs . Placed in other cooler for rapid cooling Cold holding sushi cold case : yellow tail 48F, tilapia 48F, tuna 50F, shrimp 52F , chopped tuna 45F, krab mix 45F kept on Sushi cold case for 45 minutes . Placed in bottom cooler for rapid cooling. Rechecked all items 43F Cold holding: , lettuce 47F, cooked rice 48F , chopped tuna 46F, krab mix 46F , tofu 47F , cream cheese 46F , ,oysters 46F Kept cold holding in walk in cooler overnight .
[11-26-1] 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. Operator sign copy that was provided to him during the licensing inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee filled container in hand wash sink located at front counter . Sponge inside hand sink located at servers station.

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