NORI

Name: NORI
Address: 304 ASHOURIAN AVENUE, UNIT 101, SAINT AUGUSTINE, FL, 32092, US
Rating: 72.5

304 ASHOURIAN AVENUE, UNIT 101, SAINT AUGUSTINE, FL 32092

License #6502412

🍱 Japanese/Sushi ℹ️

72.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

May 4, 2026 · 9 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NORI in SAINT AUGUSTINE currently holds an InspectFL Health Score of 72.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 49 total violations — 17 critical, 12 major, 20 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 10, 2026

The latest inspection on May 4, 2026 shows 9 observation rows: 2 critical, 0 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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NORI has some meaningful issues on record. Would you still eat here?

C record

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*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: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table, employee discarded beverage.
[36-73-4] Floor soiled/has accumulation of debris. Grease under cooking equipment
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water 71F at sushi prep area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled with food debris. Employee cleaned microwave.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold like substance on gaskets of small reach in cooler under rice cookers.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. White napkin used to line Food pans.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over fully cooked imitation krab meat. Employee properly stored food items.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher is in the recharge zone.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher have build up of debris.
[06-09-1] 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. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen full of food splash. Operator cleaned during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small reach in cooler on cookline gaskets has mold like substance.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in small reach in cooler on cookline.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet rag on sushi bar prep station. Operator put in sanitizer bucket.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Far right corner hand wash sink has cooking utensils inside. Operator removed.
[53A-05-6] 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/ 5 employees currently on staff time of inspection none certified in food management. Manager arrives this afternoon per employee.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee imade, and Thuvo over 60 days of hire no proof of training observed engaging in food production.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle behind bar area with clear liquid substance not labeled. Operator labeled sanitizer.

Disposition: Warning Issued
[06-09-1] 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] Food stored on floor. Ginger at sushi bar, employee corrected during inspection.
[08B-25-4] 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] 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.
[12A-12-4] 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] 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.
[01B-13-4] 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.
[03A-02-5] 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.
[11-27-4] 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] 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.
[53B-09-4] 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.

Disposition: Warning Issued
[08A-05-6] 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.
[01B-02-5] 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] 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] 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] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Both sanitation buckets in kitchen reading over 200ppm for chlorine, employee remade both at 100ppm.
[02B-01-5] 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.
[03F-10-5] 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.
[53B-09-4] 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.