Nori Authentic Korean & Sushi
7401 W Hwy 318, Reddick, FL 32686 · Mobile Food Dispensing Vehicle · License 5251255
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection5 high priority (2 fixed by the Oct 7 follow-up, 3 fixed on the spot), 3 intermediate (2 fixed on the spot), 2 basic-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Reach in cooler, in house kimchi date marked 8/10/26 and 9/16/26.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler oat the entrance, conch 51°F, shrimp 51°F, smoked salmon 52°F, cream cheese 55°F, per manager items were moved from bottom of refrigerator around 12:30, Manager moved to freezer.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Sushi rice 89°F (made at 12:30). Review time as a public health control form with operator. Rice will be discarded at 4:30pm.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Female employee started wearing gloves after handling soiled equipment and utensils no handwashing occurred
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Sanitizer tablets stored next to sugar container, manager moved.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Reach in cooler, cooked chicken, shrimp, rice, cream cheese, cut cabbage no date marked, per Manager most of the food were made or prepared two days ago.
Code 11, Employee health: 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.
For one employee, inspector provided a digital copy, employee sign electronically.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink blocked by garbage can, also items stored inside sink, manager moved all.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Bottles of water used to cook food and made drinks stored on floor, employee moved off the floor.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink next to customers food, employee moved.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.