Nana Noodle & Sushi Bar

5195 W Atlantic Ave Ste L, Delray Beach, FL 33484 · Permanent Food Service · License 6021112

Official report

out of 100

Grade F

Safety score 46 of 100

Latest visit: Aug 5, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.....fish eggs 53°F , tuna 52°F , California rolls 72°F in room temperature at sushi station to serve to customers, ....beef 54°F, noodles 65°F, cut cabbage 67°F, kale 65°F at cook line , food not prepped or portioned today food being held less than 4 hours .High priority, repeat · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 complaint inspection
7 high priority (5 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 2 basic (1 repeat)
-34
Administrative complaint on Aug 5
Counts in full until a follow-up finds the problems fixed
-20
Safety score46

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

Inspection history

1 inspection · 1 visit

Aug52026

Complaint inspection

10 violations found

First visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 7 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition....
  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. ...Tuna thawing in reduce oxygen packaging at walk in cooler and then room temperature at sushi station . Label states to remove before thawing.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.....fish eggs 53°F , tuna 52°F , California rolls 72°F in room temperature at sushi station to serve to customers, ....beef 54°F, noodles 65°F, cut cabbage 67°F, kale 65°F at cook line , food not prepped or portioned today food being held less than 4 hours .
  Employee time marked
  Repeat violationAdministrative complaint
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours....tuna 48°F, salmon 53°F in sushi case last one at north side .
  Took another temperature after about 45 minutes it was tuna 47°F, salmon 53°F . Employee covered food with ice .
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...sushi rice at sushi station .
  Employee time marked
  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....employee cleaned eye glass, use cell phone and then putting gloves to prep sushi.
  Employee washed hands after discussion.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container in all sea food , fish eggs , cut cucumber, chopped scallion, cut avocado at sushi station, chopped cilantro, basil at cook line .
  Employee properly removed paper towel
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored...windex spray bottle stored with to go food container at sushi station, employee removed.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime....heavy soiled building in can opener blade .
  Employee cleaned .
  Fixed on the spot
Basic2
- Code 06, Food properly thawed: 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. ...Tuna thawing in reduce oxygen packaging at walk in cooler and then room temperature at sushi station .
  Label states to remove before thawing. See stop sale.
  Repeat violationAdministrative complaint
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F...rice spoons in 111°F by the rice cooker .
  Employee provided 144°F water
  Fixed on the spot
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.