Nona Sushi
10743 Narcoossee Rd Ste A27, Orlando, FL 32832 · Permanent Food Service · License 5812001
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic-19
- Safety score81
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 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored over cooked pork at reach in cooler by fryers on cooks line. Operator moved chicken to bottom shelf
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Frozen wontons stored in thank you bags at reach in freezer in dry storage area
Non-food grade paper/paper towel used as liner for food container.
Salmon, tuna and octopus stored on top of paper towels at sushi station
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained cutting board on make table at cooks line Beef stored
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Hand washing sink at triple sink.Operator put new roll towel in dispenser
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl in container of sauce at walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer.
Chest freezer at sushi station and at back of kitchen
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Reach in cooler at beginning of cooks line next to hot well
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No hand washing sign at hand washing sink at sushi station. Emailed operator sign
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dust on ceilings throughout kitchen
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.