NORIKASE

High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sushi bar lacking sneeze guard when customers are sitting at counter during food preparation. Also lacking sneeze guard at private bar area when customers are also sitting during food prep Warning - From follow-up inspection 2025-08-05: Still the same Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed in house ROP raw steaks with prep date over 48 hrs in cook line reach in cooler. Provided ROP questions hand out flyer Repeat Violation Warning - From follow-up inspection 2025-08-05: Still the same Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 4 pans of sushi rice and 2 pans of white rice (47-51F - Cooling), all stored covered with condensation under lid in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued. Warning

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sushi bar lacking sneeze guard when customers are sitting at counter during food preparation. Also lacking sneeze guard at private bar area when customers are also sitting during food prep Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 4 pans of sushi rice and 2 pans of white rice (47-51F - Cooling), all stored covered with condensation under lid in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk, stock, cut watermelon and butter (45-47F - Cold Holding), all stored in walk in cooler, operator hand food delivery today and unit door was left open but later closed. Ambient temperature of walk in cooler at 42F. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 4 pans of sushi rice and 2 pans of white rice (47-51F - Cooling), all stored covered with condensation under lid in walk in cooler from overnight with no additional preparation today as per manager. Stop sale issued.

Intermediate - Nonfood-grade basting brush used in food. Non food grade brush at sushi bar used for food prep. Manager removed Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed in house ROP raw steaks with prep date over 48 hrs in cook line reach in cooler. Provided ROP questions hand out flyer Repeat Violation Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on cook line with hot water valve turn off. Employee turn it on Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on kitchen prep table area

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint. Employee put on hat Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door with gap

Basic - Floor soiled/has accumulation of debris. Standing water on floor at bar area

Basic - Light shield damaged/in disrepair. Light shield in kitchen over reach in freezer Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Under bar sink area

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade kimchi butter stored in walk in cooler with prep date 5-13-24. Verified with manager and was correct date. Manager discarded. Kimchi stored on make table with prep date 12-10-24. Verified with manager and was correct date. Manager discarded. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Homemade kimchi butter stored in walk in cooler with prep date 5-13-24. Verified with manager and was correct date. Manager discarded. Kimchi stored on make table with prep date 12-10-24. Verified with manager and was correct date. Manager discarded. Warning

High Priority - Toxic substance/chemical improperly stored. Can of butane chemical spray stored under prep table next to oil jug. Moved by manager. Corrected On-Site Warning

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator has 2 managers hired over 30 days with no proof of training. Manager has upcoming class soon Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - 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/ Observed more than 4 food handler employees preparing food with no certified manager present Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. At bar hand wash sink. Manager provided Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is doing ROP for cooked meat and storing from more than 48 hours at time and / or freezing without removing from packaging. Provided Special Process Handout Repeat Violation Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to wait station with hot water turn off

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Bluetooth speaker stored above prep table next to food. Moved by manager. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint. Employee with facial beard preparing food with no beard guard Repeat Violation

Basic - Equipment in poor repair. walk in Freezer with torn gasket

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shield cover over oven and prep table in kitchen area

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in closet not inverted. Manager inverted Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at bar area with no glove on hand that is touching fresh cut fruit and storing in container to be used to make sangria drink. Discussed with employee and employee wash hands and put on gloves Corrected On-Site Warning

High Priority - Sushi bar lacking adequate sneezeguards or other proper protection from contamination. Sushi bar lacking sneeze guard when customers are sitting at counter during food preparation. Also lacking sneeze guard at private bar area when customers are also sitting during food prep Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. No last date marked on tags

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator has 2 managers hired over 30 days with no proof of training

Intermediate - Handwash sink used for purposes other than handwashing. Whole fruit stored in hand wash sink at bar area. Employee removed Corrected On-Site

Intermediate - 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/ Observed more than 4 food handler employees preparing food with no certified manager present

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on cook line

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is doing ROP for cooked meat and storing from more than 48 hours at time and / or freezing without removing from packaging. Provided Special Process Handout Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint. Employee with facial beard preparing food with no beard guard Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Several tongs stored on oven door on cook line. Employee removed Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine ran multiple times while being used to sanitize equipment's and observed at 0ppm. Manager called technician and found that needed sanitizer solution. Now working at 200ppm and equipments re-sanitize Corrected On-Site Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employees on cook line handling dry herbs for garnishes on plate to be served directly to customers with bare hands. Provided technical assistance and paper work for Alternative Operating Procedure. Employee put on gloves Corrected On-Site Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine ran multiple times while being used to sanitize equipment's and observed at 0ppm. Manager called technician and found that needed sanitizer solution. Now working at 200ppm and equipments re-sanitize Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice (102F - Hot Holding), at sushi bar area, place there around 5:15pm as per manager after cooking. Placing item on TIME. Paperwork completed Corrected On-Site Warning

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Operator is doing ROP for cooked meat and storing from more than 48 hours at time and / or freezing without removing from packaging. Provided Special Process Handout Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is doing ROP for cooked meat and storing from more than 48 hours at time and / or freezing without removing from packaging. Provided Special Process Handout Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Prep raw pan of shrimp stored over pan of prep cooked ribs in bottom raw meat reach in make table cooler on cook line. Employee properly stored Corrected On-Site Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Last date served not marked on oyster tags for past 90 days

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator online menu has no consumer advisory and menu items are identified with asterisk but not listed on menu. Operator was made aware of error and now in process of making changes to online menu to have warning Corrective Action Taken Admin Complaint

Basic - Equipment in poor repair. Raw meat reach in cooler on cook line with torn gasket Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler door with exposed insulation Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler

Basic - Standing water in bottom of reach-in-cooler. Raw fish reach in cooler with standing water in kitchen area