Nona Sushi
Last inspected: Jan 22, 2026
47
Score
Public records show eight inspections at Nona Sushi stretching back to 2022. On Jan 22, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving in the right direction, with the rolling count dropping from around 18 violations to closer to 12 violations per visit.
“Raw animal food stored over/not properly separated” comes up most often, recorded five times in the inspection record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
1
Major latest
7
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over sushi tuna at reach in cooler on sushi bar Raw chicken stored over cooked pork at reach in cooler on cooks line **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Throughout facility paper towels are used to line sushi fish and cut vegetables
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowls in containers with rice and potato flour
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cutting fish without a hat or hair net
13-03-4
Basic - Equipment in poor repair. Reach in cooler to the left of entrance to cooks line has torn gaskets
14-11-5
Basic - Floor soiled/has accumulation of debris. Under dry storage rack by exit door
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at sushi bar
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at sushi bar **Corrected On-Site**
21-12-4
47
Aug 4, 2025
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored with toasted sesame oil and vinegar at bottom shelf at sushi bar **Corrected On-Site**
41-10-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Fish and vegetables stored in containers lined with paper towels throughout facility
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over noodles at reach in cooler by hot wells at cooks line Raw shrimp stored over cut vegetables at reach in cooler by hot wells at cooks line
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Krab sticks (48F - Cold Holding); steak (47F - Cold Holding). Per operator was in low boy reach in cooler overnight
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab sticks (48F - Cold Holding); steak (47F - Cold Holding). Per operator was in low boy reach in cooler overnight
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing.observed employee wet and wring out towel at sushi bar Observed strainer at hand washing sink at cooks line
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at hand washing sink at dish wash area **Corrected On-Site**
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. By boxed soda at end of cooks line and at dry storage by back door
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food prep without a hat or hair net
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Two chest freezers in facility and walk in freezer
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle at cooks line
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at sushi bar
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At low boy reach in cooler located away from other low boys
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink at sushi bar and cooks line. Emailed operator hand washing sign **Corrective Action Taken**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line Small and large fans at cooks line
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in white containers at cooks line
02D-01-5
25
May 6, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken above raw salmon in reach in freezer.
08A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles not date marked in walk in. **Repeat Violation**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -Employee wet cloth in hand wash sink in server area. Educated employee. -wet cloth stored in hand wash sink server area. -strainer stored in hand wash sink on cook line **Corrected On-Site** **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in dish area is heavily soiled with dust build up. **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Verified old license number and ownership
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. One employee preparing sushi, and one employee in kitchen.
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line interior soiled **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink on cook line is a hand wash sink, not a prep sink. Verified on plans.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in kitchen on wall by door to dining room. Heavy dust build up on pole that holds prep table for cook line **Repeat Violation**
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
47
Sep 10, 2024
Routine - Food
5 critical violations. 3 major violations. 14 minor violations.
View 22 violations
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting cooked green beans with bare hands to portion and put in walk in cooler. Employee preparing sushi rolls with bare hands Operator explained process **Corrective Action Taken**
09-21-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Employee used paper towels to dry off green beans before cutting. On hard boiled eggs in walk in cooler In several pans of cut vegetables throughout **Corrected On-Site** **Repeat Violation**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen dumpling stored in plastic to go bag in white reach in freezer in kitchen **Corrected On-Site** **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. RW beef, chicken and shrimp over sauces and cooked items in reach in cooler in kitchen Operator fixed **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Bottle of winded hanging on shelf with to go boxes and clean dishes front counter area
41-10-4
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.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board cookline
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut limes and portioned sauce cups in glass door cooler Nothing in restaurant is date marked
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. In rice Operator removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler in kitchen
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in server area Operator turned over **Corrected On-Site**
24-05-4
Basic - Cloth used as a food-contact surface. Wiping cloth used in the pot of cooked rice front counter. **Corrected On-Site**
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on counter with to go items front counter area **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gasket on reach in cooler front counter **Repeat Violation**
14-11-5
Basic - Food stored on floor. Cases of oil in storage area Operator moved
08B-38-4
Basic - Garbage can located outside has no lid or lid open/broken.
33-15-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cookline
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on top of make line in kitchen dusty
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi table front counter area **Corrected On-Site**
21-12-4
17
Feb 19, 2024
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in water temperature of 77F, operator raised the heat. **Corrective Action Taken**
10-05-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen dumpling stored in plastic to go bag, operator changed them to ziplock bags **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over cooked shrimp in reach in cooler from sushi station. Operator placed the salmon below the shrimp. Observed raw chicken over bamboo shoots in reach in cooler from kitchen. Operator moved the bamboo shoots above the chicken.**Corrected On-Site** **Corrected On-Site**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in rice bin, operator removed it **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured it **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusty vents in kitchen. **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Reach in cooler gaskets from soup and salad station. **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. From oven door, operator removed them. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Light not functioning. 1 light out from hood **Repeat Violation**
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. From kitchen cookline **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -observed hoods dusty and greasy
23-03-4
43
Oct 5, 2023
Routine - Food
2 critical violations. 5 major violations. 15 minor violations.
View 22 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed to go thank you bags for crab rangoons in walk in freezer
14-31-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing gloves bringing a sanitizer bucket and then prepared sushi. Reviewed with employee change of gloves and hand washing needed to be done. Employee changed gloves but no hand washing happened.
12A-09-4
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 6 employees and no certified manager on site. Certified manager arrived **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar and cook line area
31B-02-4
Intermediate - No soap provided at handwash sink. Sushi bar and cook line area
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and completed with operator during inspection **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ramen noodles cooked 10/4 morning without date mark. Operator added date marking label **Corrected On-Site**
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled in cookline
22-08-4
Basic - Light not functioning. 1 light from hood and dry storage area
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi bar reach in coolers
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar and cook line area
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. End of cook line and dish room area
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In sushi bar **Corrected On-Site**
21-12-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door, screen enclosure open at the bottom. Operator closed door **Corrected On-Site**
35B-01-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside the rice container **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. End of cook line **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents dusty, throughout the kitchen
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. In front of Grill
14-09-4
Basic - Equipment in poor repair. Gaskets torn from reach in coolers
14-11-5
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice bowl
14-25-5
Basic - Food not stored at least 6 inches off of the floor. Frying oil, end of cook line Cases of water in dry storage area Buckets of soy sauce by the exit door Cases on the floor in walk in freezer **Repeat Violation**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. From oven handle in cook line **Repeat Violation**
10-20-4
21
May 31, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
50
Dec 5, 2022
Routine - Food
9 critical violations. 3 major violations. 13 minor violations.
View 25 violations
High Priority - Container of medicine improperly stored. Advil above sushi cooler **Corrected On-Site**
41-07-4
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 cl
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
12A-16-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and dried 1/2 with a towel without sanitizing
22-45-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 in waitstation
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw beef and fish over krab, cookline cooler corrected on site - raw fish over cream cheese, sushi area
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked garlic in oil 78F sitting out overnight in sushi area. See stop sale
03A-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 91F out from yesterday. More sushi rice being made per operator
03F-04-5
Intermediate - No soap provided at handwash sink. Waitstation **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Emailed to operator
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Under three compartment sink
41-17-4
Basic - Bowl or other container with no handle used to dispense food. 16 oz container floating in vinegar **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Shelving above bag in the box soda, cookline
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Cookline
51-11-4
Basic - Cardboard used to line food-contact shelves. - Cardboard box with mold like buildup used as walk in cooler shelving cover. - shelving next to cookline
14-05-4
Basic - Dead roaches on premises. Approximately 10 on the wall in old menu holder next to handsink in the waitstation **Corrected On-Site**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Under dry storage shelving
36-73-4
Basic - Food stored on floor. Box of batter, dry storage area **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Ice machine **Corrected On-Site**
10-08-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi display cooler **Corrected On-Site**
05-09-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Bug zapper and fly swatter on box of gloves in storage area **Corrected On-Site**
42-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water **Corrected On-Site**
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sushi area. Corrected to 100 ppm cl **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and salt on cookline
02D-01-5
10
Frequently Asked Questions
When was Nona Sushi last inspected?
The most recent health inspection at Nona Sushi on file is from Jan 22, 2026. The public record contains eight inspections in total.
What is the most common violation at Nona Sushi?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Nona Sushi.
How does Nona Sushi compare to other restaurants in Orlando?
Nona Sushi most recently scored 47 out of 100, which is lower than the Orlando average of 79.
Has Nona Sushi's inspection record improved over time?
Yes. Recent inspections at Nona Sushi have averaged around 12 violations per visit, down from roughly 18 earlier in the record.
What does a high risk rating mean?
A high risk rating at Nona Sushi 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.
How often is Nona Sushi inspected?
Based on the inspection history on file, Nona Sushi is inspected around three times per year on average.
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