Nori
Last inspected: Feb 10, 2026
100
Score
Across the available record, Nori has 11 inspections on file, the first dated 2022. Inspectors last stopped by on Feb 10, 2026. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to four violations per visit.
“Food stored on floor” accounts for the largest share of issues, appearing four times across the record.
Restaurants in St. Augustine average 81, so Nori is doing better than most peers. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
No violations found.
100
Dec 10, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed. **Repeat Violation** **Admin Complaint**
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Far right corner hand wash sink has cooking utensils inside. Operator 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/ 5 employees currently on staff time of inspection none certified in food management. Manager arrives this afternoon per employee.
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee imade, and Thuvo over 60 days of hire no proof of training observed engaging in food production. **Repeat Violation** **Admin Complaint**
53B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle behind bar area with clear liquid substance not labeled. Operator labeled sanitizer. **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher have build up of debris.
16-21-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed.
06-09-1
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen full of food splash. Operator cleaned during inspection. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small reach in cooler on cookline gaskets has mold like substance.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in small reach in cooler on cookline.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet rag on sushi bar prep station. Operator put in sanitizer bucket. **Corrected On-Site**
21-12-4
43
Jun 24, 2025
Routine - Food
No violations found.
100
Jun 23, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 10 live flying insects around drain at bar in front of keg cooler. Approximately 2 live flying insects around sushi bar, 1 of which landed on cutting board, employee removed cutting board to be cleaned. 1 live flying insect in women's restroom. **Warning** - From follow-up inspection 2025-06-23: Approximately 6 live flying insects around and inside drain at bar in front of keg cooler. **Time Extended**
35A-02-7
86
Jun 20, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Live, small flying insects found Approximately 10 live flying insects around drain at bar in front of keg cooler. Approximately 2 live flying insects around sushi bar, 1 of which landed on cutting board, employee removed cutting board to be cleaned. 1 live flying insect in women's restroom. **Warning**
35A-02-7
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee handled dripping tray of raw chicken then washed hands in hand wash station on cook line and rubbed hands together less than 10 seconds, then continued to make food orders on cook line. **Repeat Violation** **Admin Complaint**
12A-17-4
High Priority - Dented/rusted cans present. See stop sale. On rack in back prep area by walk in cooler: 4 dented cans of oyster sauce 4 dented cans of tomato sauce **Repeat Violation** **Admin Complaint**
01B-01-4
Intermediate - Handwash sink not accessible for employee use at all times. All hand wash sinks in establishment are blocked by trays, bowls, and pans except for hand wash sink at sushi bar.
31A-09-4
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. 6 expired in May of 2025 and all of those appear to be photocopies of 1 original certificate. **Repeat Violation** **Admin Complaint**
53B-14-5
Basic - Employee with no hair restraint while engaging in food preparation. 1 employee making food on cook line, employee put on hat. 1 employee in prep area chopping chicken. **Corrective Action Taken**
13-03-4
Basic - Food stored on floor. Bucket of ginger at sushi bar. **Repeat Violation**
08B-38-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Around drain at bar in front of keg cooler.
36-64-5
Basic - Stored food not covered. 1 bus tub of cheese wontons in walk in freezer. Containers of raw beef, raw shrimp, and raw chicken in walk in cooler. Employee corrected during inspection. **Corrected On-Site**
08B-12-5
43
Jan 13, 2025
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Sushi chef used gloved hands to make sushi rolls with raw fish then used same gloved hands to make sushi rolls without any raw animal products on the same cutting board at sushi bar area.
12A-12-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon, removed from original packaging over shrimp in walk in freezer. Also raw fish in same with sealed package of cooked shrimp in walk in cooler Also raw beef over tofu and liquid eggs in walk in cooler. Also various raw seafood over garlic in walk in cooler. Employees began to rearrange all items during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 packages of raw tuna fully thawed out still inside packaging in reach in coolers at sushi bar. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (46F - Cold Holding) in standing reach in cooler by triple sink, per employee tofu has been consistently taken in and out of cooler for about 1 hour. **Repeat Violation** **Admin Complaint**
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. Dish machine ran multiple times reading 0ppm. Employee fixed machine and retest at 100ppm. **Corrected On-Site**
22-41-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pre cooked edamame on cart on cook line held on time control, but not on written procedures, manager corrected during inspection. **Corrected On-Site** **Repeat Violation**
03F-10-5
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.
11-27-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple certificates provided are photocopies. **Repeat Violation** **Admin Complaint**
53B-09-4
Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Sushi chef used gloved hands to make sushi rolls with raw fish then used same gloved hands to make sushi rolls without any raw animal products on the same cutting board at sushi bar area.
08B-25-4
Basic - Food stored on floor. Ginger at sushi bar, employee corrected during inspection. **Corrected On-Site**
08B-38-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 8 packages of raw tuna fully thawed out still inside packaging in reach in coolers at sushi bar.
06-09-1
30
Mar 19, 2024
Routine - Food
No violations found.
100
Jan 18, 2024
Routine - Food
5 critical violations. 3 major violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Both sanitation buckets in kitchen reading over 200ppm for chlorine, employee remade both at 100ppm. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (54F - Cold Holding) sitting out on table on cook line, per employee sprouts have been sitting out since last night.
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. Establishment holding tempura batter, cut kale, cut romaine, and fried tofu on time control on table at end of cook line, all items from the previous day.
03F-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Establishment holding tempura batter, cut kale, cut romaine, and fried tofu on time control on table at end of cook line, all items from the previous day. bean sprouts (54F - Cold Holding) sitting out on table on cook line, per employee sprouts have been sitting out since last night.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over fried chicken in reach in cooler on make line. Raw shrimp stored over french fries in reach in cooler on make line. Raw tuna stored over mushrooms and crab salad in reach in cooler at sushi bar. Raw tuna stored over bamboo leaves in reach in cooler at sushi bar. Also raw steak stored over raw calamari and raw shrimp in walk in cooler. Employees began to rearrange all items during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. California roll,Fuji roll,Hurricane roll, and Dragon roll all have raw fish roe and are not marked on the menu as raw. Japanese Bagel and TNT roll with smoked salmon and smoked salmon is not identified as cooked on any invoice or packaging. On the build your own poke bowl section Masago is n to identified as raw. **Warning**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding tempura batter, cut kale, cut romaine, noodles, and fried tofu on time, but they are not on any written procedures, manager corrected during inspection. **Corrected On-Site**
03F-10-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 7 SafeStaff certifications are photocopies.
53B-09-4
35
Jul 21, 2023
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
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. At time of inspection chlorine dish machine in use and sanitizer at 0ppm. Sanitizer solution bucket empty, per operator waiting on sanitizer to be delivered. Three compartment sink set up at 200ppm quaternary. **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler on the main cook line opposite the fryers, raw kalbi over ready to eat Pad Thai noodles, operator switched the storage level of the reach in cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the char grill on the main cook line; cooked chicken (121F - Hot Holding) not held on time as public health control. Operator placed item back into heat to bring back to temperature range before being placed in time as public health control. **Corrective Action Taken**
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Behind the bar counter open container of half and half opened the previous day with no product date marking. Employee placed date marker on the half and half. **Corrected On-Site**
02C-03-5
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple portable cutting boards with food res staining build up. Operator relocated the cutting boards to the three compartment sink to soak and be cleaned. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in the corner of the cook line used to store spatulas. Operator relocated the spatulas. **Corrected On-Site**
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.
24-08-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food on shelf in the reach in cooler in the prep area over cut lettuce. Operator relocated the employee food. **Corrected On-Site**
08B-49-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the flip top reach in cooler behind the sushi bar, vacuum packaged fully thawed tuna sealed in reduced oxygen package. Operator cut open the vacuum packaged tuna. **Corrective Action Taken**
06-09-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board. Operator relocated the wet wiping cloth. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.
23-03-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. On the main cook line, spoons stored in standing water at 108F. Operator adjusted the heat setting on the container of water. On the main cook line, tongs stored on the oven door handle. Operator relocated the tongs **Corrective Action Taken**
10-02-4
32
Nov 18, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on the main cook line wash hands with gloves on and continue to work.
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler on the main cook line, raw steak stored over cooked noodles. And calamari over cooked chicken wings. Operator rearranged the storage levels in the reach in cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Main sushi bar line reach in cooler has mold like substance on the door gaskets. Operator instructed employees to sanitize the door gaskets. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink behind the bar counter blocked by tip jar. Operator relocated the tip jar to make the hand wash sink accessible. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. In the teriyaki sauce on the main cook line, plastic portion cup used as a scoop. **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On the main prep line, employee phone and speaker stored on soda syrup boxes. Operator relocated the employee personal belongings. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. In the walk in cooler, container of ginger dressing stored on the floor. Operator relocated the Ginger dressing. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the main cook line, utensils stored in ambient air water of 70F. Operator turned on the heater to raise the water temperature. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Single-service articles improperly stored. On the storage shelf closest to the rear exterior door, single service carry out containers not inverted or covered for protection. Operator inverted the containers. **Corrected On-Site**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the main cook line wok station not stored in sanitizer solution. Operator relocated the wiping cloth to the correct storage location. **Corrected On-Site**
21-12-4
45
Jul 14, 2022
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw chicken stored over beef and raw beef stored over container of cut vegetables. Operator relocated all items to the proper storage levels. It the wif raw fish wrapped in plastic wrap stored over bags of frozen French fries. **Corrective Action Taken**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on main cook line had spatulas and utensils in this hand wash sink at time of inspection. Operator removed all utensils from the hand wash sink. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle stored hanging under three compartment sink behind the bar area with no product label. Operator labeled the chemical spray bottle. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. In walk in freezer, multiple food products stored in boxes on the floor. **Repeat Violation**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Plastic portion bowl used as scoop in bulk container of rice vinegar by the walk in cooler. Operator removed the plastic container. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On top shelf of main kitchen line over the reach in cooler, interior of the microwave with old food debris. Employee cleaned out the microwave. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink at prep side of main kitchen line has mold like substance in the cracks of the splash guard and hand wash sink. Operator cleaned the hand wash sink. **Corrected On-Site**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of rice vinegar by walk in cooler door with no product labeling. Operator labeled the container of rice vinegar. **Corrected On-Site**
02D-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the main cook line prep table next to the rice cooker, utensils stored in metal container with water at 86F. Operator replaced the water with water over 135F. **Corrected On-Site**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored hanging on oven door handles. Operator removed the tongs to the proper storage location. **Corrected On-Site** **Repeat Violation**
10-20-4
50
Frequently Asked Questions
When was Nori last inspected?
The most recent health inspection at Nori on file is from Feb 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Nori?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Nori.
How does Nori compare to other restaurants in St. Augustine?
Nori most recently scored 100 out of 100, which is higher than the St. Augustine average of 81.
Has Nori's inspection record improved over time?
Yes. Recent inspections at Nori have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Nori means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Nori inspected?
Based on the inspection history on file, Nori is inspected around three times per year on average.
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