GOOD INFORMATION. BETTER PEACE OF MIND.Español · Always free. No signup required.

Restaurant · Minneapolis, MN

Nori & Co Sushi LLC

1316 4th St Se

Last inspected Sep 18, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Complete

Get the next inspection, free.

We'll email you when Nori & Co Sushi LLC has a new health inspection. No spam, one-click unsubscribe.

No account needed. Unsubscribe at any time.

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

2 inspections

Follow-Up

Sep 18, 2026

Complete

Official score: 98 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.0408AOther

Official wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s notes

Time as public health control for food safety found in use for the sushi rice. But written procedure still not provided on site. Only monitoring logs provided onsite. Note: For details, please see the copies of the template and the fact sheet sent with the report again

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

No state of Minnesota Health Department certified food protection manager for the facility's food operation. Note: The manager had a copy of the training certificate dated to April 11, 2023, but not registered with the state. At least one employee needs to be certified. Note: For details how to get certified, please see the following link: Initial and Renewal Process Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues
minorCode MCO 204.30BOther

Official wording

GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)

Inspector’s notes

Non-compliant Styrofoam, #6 cleaner plastics and black sushi to-go-boxes still found in use. The approved ones have already been purchased. But the owner wants to fish them from their stock. Note: Replace them with the packaging products that comply with the City's Ordinance such as reusable, recyclables, and compostable products. Note: For details, please see the Green-To-Go flyer sent with the report

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Minneapolis Health Department, Sep 18, 2026 · Original Source

Routine

Aug 13, 2026

Complete

Official score: 88 · Understand this area’s scale

8 recorded violations

majorCode MN Rule 4626.1440Handwashing

Official wording

Have hand soap at all handwashing sinks.

Inspector’s notes

Hand soap missing at hand sink in the back kitchen area. Note: Provide.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems
majorCode MN Rule 4626.0408AOther

Official wording

Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

Inspector’s notes

Time as public health control for food safety found in use for the sushi rice. But written procedure not provided on site. Note: For details, please see the copies of the template and the fact sheet sent with the report.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Wet wiping cloths found stored on the prep table between use. Note: Store all wet wiping cloths in chemical sanitizer solution bucket between use at all times.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
criticalCode MN Rule 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

Employees illness logs not maintained onsite. Note: Keep employees illness record onsite and make available for review.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

Inspector’s notes

No state of Minnesota Health Department certified food protection manager for the facility's food operation. At least one employee needs to be certified. Note: For details how to get certified, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues
minorCode MCO 204.30BOther

Official wording

GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)

Inspector’s notes

Non-compliant Styrofoam, #6 cleaner plastics and black sushi to go boxes found in use. Note: Replace them with the packaging products that comply with the City's Ordinance such as reusable, recyclables, and compostable products. Note: For details, please see the Green-To-Go flyer sent with the report

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
majorCode MN Rule 4626.0442BFood temperature

Official wording

The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

Inspector’s notes

Part of the consumer advisory (disclosure with asterisk and foot notice) missing from the menu for the raw fish sold in the facility. Note: For details, please see the consumer advisory fact sheet sent with the report.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Appropriate test strips (Quat) not provided on site. Note: Provide and use it to accurately measure sanitizer concentration.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Minneapolis Health Department, Aug 13, 2026 · Original Source

More restaurants nearby