Nomu
Last inspected: Feb 3, 2026
100
Score
Going back to 2025, Nomu has five inspections in the public record. The most recent visit was on Feb 3, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have been trending down, averaging around zero violations across recent inspections versus roughly 10 violations before.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded two times.
That puts the facility ahead of the local pack: the average Jacksonville restaurant scores 74. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 3, 2026
Complaint Full
No violations found.
100
Jan 29, 2026
Complaint Full
10 critical violations. 4 major violations. 7 minor violations.
View 21 violations
High Priority - Live, small flying insects found. Observed three flying insects in bar area.
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In stand up grill glass door reach in cooler raw beef stored over cut lemons. In sushi reach in cooler raw fish over ready to eat lettuce. In walk in cooler raw pork stored over ready to eat cheese, raw chicken cases stored over case of noodles. In reach in freezer raw beef no longer commercially packaged stored over raw sushi fish no longer commercially packaged. In walk in freezer raw chicken stored wrapped in same container as raw fish wrapped. Person in charge began moving to correct location. **Corrective Action Taken**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sweet potato puree dated 1/16 in pastry cooler. Matcha rice milk dated 1/19 in bar cooler.
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna thawed and in sealed package in walk in cooler with instructions to keep frozen and remove from packaging.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed curry with cooked vegetables made last night stored in large deep pot at 50F in walk in cooler. All other temperatures of time/temperature control for safety items 41F or below. Sushi rice held on time per person in charge still in rice warmer at front cook line overnight at 70F. Not discarded.
01B-02-5
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. Sushi rice held on time not discarded at end of shift last night.
03F-04-5
High Priority - Container of medicine improperly stored. Employee medicine stored on shelf above prep area. Also allergy medicine stored near sushi single service items. Person in charge moved to appropriate location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed curry with cooked vegetables made last night stored in large deep pot at 50F in walk in cooler. All other temperatures of time/temperature control for safety items 41F or below.
03D-02-5
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. Dishmachine testing at 0ppm, even after running and priming. Person in charge will utilize triple sink for sanitizing until unit can be serviced. **Warning**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels in direct contact with multiple food and fish products. Person in charge states are Bounty. Not food grade. **Repeat Violation** **Admin Complaint**
14-86-1
Intermediate - Handwash sink used for purposes other than handwashing. Bar mats stored on hand wash sink at sushi line far right side. Observed sushi prep taking place during inspection. Person in charge removed. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On happy hour menu, missing disclosure for salmon carpaccio and Yellowtail Jalapeño sushi bites served to customers raw. **Repeat Violation** **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towel dispenser not functioning in kitchen, in left side unisex restroom. No soap at right side sushi line hand wash sink. Person in charge provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on duty with training expired 6.2025.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. To go pints with no handle used as scoops in sauce and in dry bulk goods. Person in charge began removing. **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance buildup observed in back kitchen vents on disjoint line.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food items stored along side, with food to be served to customers. **Repeat Violation**
08B-49-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting avocados directly from box without washing. Person in charge had employee wash avocados. **Corrective Action Taken**
08B-39-4
Basic - Waste line missing at soda gun holster. Waste line missing from far left soda gun, observed standing water in holster.
29-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in mop sink, not hung to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth in use at sushi prep line not stored in sanitizer bucket in between uses, stored on cutting board.
21-12-4
11
Sep 30, 2025
Routine - Food
No violations found.
100
Aug 18, 2025
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. Observed employee medicine stored in shelf with food products in kitchen area above prep area. Person in charge moved to appropriate location. Also, butane stored on shelf above food products, person in charge moved to appropriate location. **Corrected On-Site**
41-07-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Establishment utilizing non food grade paper towels in direct contact with fish during inspection.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef and shrimp stored over cooked curry. Person in charge moved to appropriate location. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tag missing date last served.
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu missing disclosure for multiple raw items. On the food menu, missing raw disclosure on drinks that contain raw egg white on drink menu. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at bar hand wash sink. Person in charge provided. **Corrected On-Site**
31B-02-4
Intermediate - 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. Establishment serves raw oysters, no oyster advisory posted. Person in charge posted during inspection. **Corrected On-Site**
02A-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food items stored alongside/ above items to be served to customers. Person in charge began rearranging. **Corrective Action Taken**
08B-49-4
Basic - Food stored on floor. Bucket of sauce stored on floor in back kitchen.
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Multiple to go pints used as scoops in bulk dry and wet goods. Person in charge began removing. **Corrective Action Taken**
14-01-5
37
Apr 4, 2025
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - Covered waste receptacle not provided in women's bathroom. Missing covered women's receptacle.
32-12-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closing mechanism missing from men's restroom.
32-04-4
90
Frequently Asked Questions
When was Nomu last inspected?
The most recent health inspection at Nomu on file is from Feb 3, 2026. The public record contains five inspections in total.
What is the most common violation at Nomu?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Nomu.
How does Nomu compare to other restaurants in Jacksonville?
Nomu most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Nomu's inspection record improved over time?
Yes. Recent inspections at Nomu have averaged around zero violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Nomu means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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