Nomi Sushi Hibachi & Sake Bar
Last inspected: Jan 13, 2026
35
Score
Nomi Sushi Hibachi & Sake Bar, located at 12189 E Colonial Dr #110 in Orlando, FL, had a high-risk inspection on January 13, 2026, with a score of 35. This inspection identified three critical, three major, and six minor violations. Previous inspections for this facility have also predominantly been high-risk.
4
Inspections
3
Critical latest
3
Major latest
6
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
35
Aug 4, 2025
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
30
Jul 31, 2025
Routine - Food
5 critical violations. 6 major violations. 8 minor violations.
17
Jun 10, 2025
Food-Licensing Inspection
No violations found.
100
Violations — Jan 13, 2026 Inspection
Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop bread crumbs removed Corrected On-Site** **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting boards
14-09-4
Basic - Employee eating while preparing food. Employee drink by salads on prep table. Removed **Corrected On-Site**
12B-01-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee covered hair. Corrected On-Site** **Corrected On-Site**
13-03-4
Basic - 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 **Corrected On-Site**
10-07-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Clean forks kept on sushi area
24-18-4
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. 0 ppm , rechecked after priming 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi area : escolar 47F, salmon 47F, yellow tail 47F , cream cheese 46F all items cold holding for 1 hr. All items checked after ice placed on them , temperatures of 40F to 42F **Repeat Violation**
03A-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. Per operator rice placed on time since 11:30 am. Operator wrote time Corrected On-Site** **Corrected On-Site**
03F-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. No date on the only oyster tag they have
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Restaurant not keeping tags for oysters **Repeat Violation**
01C-02-4
Intermediate - Identity of food or food product misrepresented. Restaurant serving tilapia but advertising red snapper. Manager started cover red snapper word on all menus . **Corrective Action Taken**
52-01-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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