Nomi Sushi Hibachi & Sake Bar

12189 E Colonial Dr #110, Orlando, FL 32826 · Permanent Food Service · License 5816366

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Aug 3, 2026

What drove the grade

Live, small flying insects foundHigh priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 4 basic
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug32026

Routine inspection

9 violations found

First visitAug 3, 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.
9 violations found:
- 4 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  lettuce kept in front counter for 1.5 hr (60°F - Cold Holding) Sushi area : yellow retail 45°F, tilapia chopped yellow tail cold holding for 1. 5 hrs with temperature of 46°F Cooked elk kept in cooked line for 2hrs with temperature of 60°F m rechecked items after ice placed over them. 43°F
  Fixed on the spotRepeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  4 flies on dish area
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Home defender pesticide stored in dish area, operator removed
  Fixed on the spot
  Toxic substance/chemical improperly stored.
  WD 40 stored next to oil , removed Corrected On-Site Corrected On-Site
Intermediate1
- 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.
  No reporting for new employee. Employee signed .
  Fixed on the spot
Basic4
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Vinegar stored on floor in front counter , properly place.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Open drink stored over soda machine on server station Open drink stored on shelves over make table in cook line
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Manager wearing a watch and employee preparing. Watches , removed Corrected On-Site Corrected On-Site
- Code 25, Single-service items: Single-service articles improperly stored.
  Case of to go containers stored in floor. Picked up Corrected On-Site Corrected On-Site
Official report, on the Florida DBPR website

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.