Nomi Sushi Hibachi & Sake Bar
Last inspected: Jan 13, 2026
35
Score
Nomi Sushi Hibachi & Sake Bar appears in inspection records four times, starting in 2025. The latest inspection on file is from Jan 13, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have been trending down, averaging around 12 violations across recent inspections versus roughly 17 violations before.
The pattern that stands out is “clam/mussel/oyster tags not marked”, which has been cited three times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The pattern in the record is worth a careful look.
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.
View 12 violations
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
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 - 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
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
Basic - Silverware/utensils stored upright with the food-contact surface up. Clean forks kept on sushi area
24-18-4
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
35
Aug 4, 2025
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over noodles in walk in cooler **Corrected On-Site** - From follow-up inspection 2025-08-04: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container , lining tomatoes - From follow-up inspection 2025-08-04: **Time Extended**
14-86-1
Intermediate - - From initial inspection : 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. Operator posted sign that he received on licensing inspection and had on file . **Corrected On-Site** - From follow-up inspection 2025-08-04: **Time Extended**
02A-01-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2025-08-04: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee filled container in hand wash sink located at front counter . Sponge inside hand sink located at servers station. - From follow-up inspection 2025-08-04: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for for chlorine - From follow-up inspection 2025-08-04: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer shows 38F when calibrated - From follow-up inspection 2025-08-04: **Time Extended**
05-06-4
Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** - From follow-up inspection 2025-08-04: **Time Extended**
21-38-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop ice no handle Bowl use to scoop flour from bulk container Bowl use to scoop tempura flour Bowl use to scoop sauce in walk in cooler - From follow-up inspection 2025-08-04: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler with temperature of 50F - From follow-up inspection 2025-08-04: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelve over cook line . Removed **Corrected On-Site** - From follow-up inspection 2025-08-04: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cutting sushi while wearing a ring - From follow-up inspection 2025-08-04: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Soy sauce bucket in cook line floor. **Corrected On-Site** - From follow-up inspection 2025-08-04: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. **Corrected On-Site** - From follow-up inspection 2025-08-04: **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and ice cream spoons in water 78F . Operator added hot water. Corrected On-Site** **Corrected On-Site** - From follow-up inspection 2025-08-04: **Time Extended**
10-07-4
30
Jul 31, 2025
Routine - Food
5 critical violations. 6 major violations. 8 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over noodles in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47F, raw shrimp 47F located on cooler in cook line for less than 4 hrs . Placed in other cooler for rapid cooling Cold holding sushi cold case : yellow tail 48F, tilapia 48F, tuna 50F, shrimp 52F , chopped tuna 45F, krab mix 45F kept on Sushi cold case for 45 minutes . Placed in bottom cooler for rapid cooling. Rechecked all items 43F Cold holding: , lettuce 47F, cooked rice 48F , chopped tuna 46F, krab mix 46F , tofu 47F , cream cheese 46F , ,oysters 46F Kept cold holding in walk in cooler overnight . **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: , lettuce 47F, cooked rice 48F , chopped tuna 46F, krab mix 46F , tofu 47F , cream cheese 46F , shell eggs 45F . Al, items kept in walk in cooler overnight.
01B-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container , lining tomatoes
14-86-1
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite distraction for yellow tail, madai, scallops **Warning**
01D-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled container in hand wash sink located at front counter . Sponge inside hand sink located at servers station.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for for chlorine
16-37-1
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. Operator sign copy that was provided to him during the licensing inspection.
11-26-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer shows 38F when calibrated
05-06-4
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. Operator posted sign that he received on licensing inspection and had on file . **Corrected On-Site**
02A-01-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Food not stored at least 6 inches off of the floor. Soy sauce bucket in cook line floor. **Corrected On-Site**
08B-47-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cutting sushi while wearing a ring
13-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelve over cook line . Removed **Corrected On-Site**
12B-07-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler with temperature of 50F
14-74-7
Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop ice no handle Bowl use to scoop flour from bulk container Bowl use to scoop tempura flour Bowl use to scoop sauce in walk in cooler
14-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and ice cream spoons in water 78F . Operator added hot water. Corrected On-Site** **Corrected On-Site**
10-07-4
17
Jun 10, 2025
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Nomi Sushi Hibachi & Sake Bar last inspected?
The most recent health inspection at Nomi Sushi Hibachi & Sake Bar on file is from Jan 13, 2026. The public record contains four inspections in total.
What is the most common violation at Nomi Sushi Hibachi & Sake Bar?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited three times, more than any other issue at Nomi Sushi Hibachi & Sake Bar.
How does Nomi Sushi Hibachi & Sake Bar compare to other restaurants in Orlando?
Nomi Sushi Hibachi & Sake Bar most recently scored 35 out of 100, which is lower than the Orlando average of 79.
Has Nomi Sushi Hibachi & Sake Bar's inspection record improved over time?
Yes. Recent inspections at Nomi Sushi Hibachi & Sake Bar have averaged around 12 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Nomi Sushi Hibachi & Sake Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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