Norikase
9734 Deer Lake Ct Ste 11, Jacksonville, FL 32246 · Permanent Food Service · License 2615020
What drove the grade
Required employee training expired for some employees.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection2 intermediate (1 fixed on the spot), 13 basic (1 repeat); basic violations cost 12 at most-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
In hand sink by fryer, employee placed a roll
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 2 expired in February and June
Basic13
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White powders in bulk containers at storage shelf, employee wrote sugar
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
No time, employee opened them, they were 2 hrs before the 24 hrs
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed berries on shelf above cut fruits in reach in cooler by cook line, rearranged by manager
Fixed on the spot
Food stored on floor.
Cooking oil in storage area, placed on shelf by employee
Employee personal food not properly identified and segregated from food to be served to the public.
Employee food on shelf above customer food in walk in cooler
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
On oven handle, employee moved them
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Shocking oysters, no hair restraint
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Prep reach in cooler shelves with rust
Hood filter missing from automatic fire suppression/exhaust system.
3 broken filters
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Black build up in reach in cooler by grill
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelves in walk in cooler with old build up
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
A few dusty in prep area
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
One not secured in storage area
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.