Norikase
Last inspected: Nov 21, 2025
90
Score
Norikase, located at 9734 Deer Lake Ct Ste 11 in Jacksonville, FL, had its most recent inspection on 2025-11-21, which was categorized as low risk with a score of 90. This inspection identified two minor violations. Historically, Norikase has mostly received medium-risk classifications across its ten recorded inspections.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 21, 2025
Routine - Food
2 minor violations.
View 2 violations
Insects, Rodents, and Animals Not Present
FL-38
Food in Good Condition, Safe, and Unadulterated
FL-13
90
Oct 29, 2025
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
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** - From follow-up inspection 2025-10-29: Still the same. Person in charge stated they have contractor to come out and give quote but no work has been started and no time frame when work will began, **Admin Complaint**
08B-01-4
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** - From follow-up inspection 2025-10-29: Still the same. Operator vacuum sealing raw frozen fish in house and storing frozen in walk in freezer and have not yet submitted HACCP or variance **Admin Complaint**
03G-50-1
78
Aug 5, 2025
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
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**
08B-01-4
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**
03G-50-1
78
Jul 31, 2025
Complaint Full
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Insects, Rodents, and Animals Not Present
FL-38
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
27
Mar 27, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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** - From follow-up inspection 2025-03-27: 6 quarts container of cooked sushi rice under TPHC in walk in cooler not discarded from yesterday and left cooling in walk in cooler at 47-51F with lid and condensation under lid. Stop sale issued. **Admin Complaint**
01B-13-4
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. 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** - From follow-up inspection 2025-03-27: Still the same. Operator has not submitted any paperwork **Admin Complaint**
03G-50-1
78
Jan 14, 2025
Routine - Food
1 major violation.
View 1 violation
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. 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** - From follow-up inspection 2025-01-14: still the same **Admin Complaint**
03G-50-1
90
Oct 29, 2024
Routine - Food
2 critical violations. 6 major violations. 2 minor violations.
View 10 violations
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**
08B-01-4
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**
09-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. No last date marked on tags
01C-03-4
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
53A-04-6
Intermediate - Handwash sink used for purposes other than handwashing. Whole fruit stored in hand wash sink at bar area. Employee removed **Corrected On-Site**
31A-11-4
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
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on cook line
31B-02-4
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**
03G-50-1
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**
13-03-4
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**
10-20-4
37
Apr 10, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Homemade kimchi with prep date of 3-8-24. Manager verified with employee that date is incorrect but instead 4-2-24 which is still more than 7 days. Stop sale issued
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade kimchi with prep date of 3-8-24. Manager verified with employee that date is incorrect but instead 4-2-24 which is still more than 7 days. Stop sale issued
02C-01-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees enter kitchen back door form outside and then went to prepare food and handle clean equipments without washing hands. Employee wash hands **Corrected On-Site**
12A-16-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
13-03-4
61
Jan 30, 2024
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
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**
03B-01-6
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**
22-45-4
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**
09-01-4
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**
22-49-4
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**
03G-50-1
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**
03G-46-1
45
Feb 22, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - 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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink next to dry storage area with stored aprons. Employee removed
31A-11-4
Intermediate - 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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken**
11-26-1
Basic - Floor soiled/has accumulation of debris. Behind cooking equipments on cook line
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door and floor with ice build up
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer soiled with grease build up
23-03-4
Basic - Shells of oysters/clams/mussels/crabs shucked onsite used to serve food more than once. Observed container of cleaned shucked clam shells stored on dry storage equipment rack. Manager stated that they were shucked in house and then wash, rinse and sanitize to be used to plate up cooked foods inside. Reviewed with manager that The re- use of any type of natural shell is not allowed a¿¿ even if bought from a company who indicates the shells have been "sanitized" for re-use. The prohibition includes the re-use of all types of natural shells including egg, oyster, snail and clam. And also, If the shells shucked onsite are saved for later use, they must be held at 41°F or below. (The operator must avoid cross contamination from raw to RTE a¿¿ even with the shells.)
25-39-4
Basic - Equipment in poor repair. Walk in cooler door on interior in disrepair **Repeat Violation**
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
13-03-4
55
Nov 4, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
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**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Last date served not marked on oyster tags for past 90 days
01C-03-4
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**
02B-02-5
Basic - Standing water in bottom of reach-in-cooler. Raw fish reach in cooler with standing water in kitchen area
29-49-6
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler
05-09-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler door with exposed insulation **Repeat Violation**
14-36-5
Basic - Equipment in poor repair. Raw meat reach in cooler on cook line with torn gasket **Repeat Violation**
14-11-5
58
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