Fuji Buffet
Last inspected: Oct 14, 2025
100
Score
Fuji Buffet, located at 1038 Dunn Ave Ste 3 in Jacksonville, FL, had a low-risk inspection on 2025-10-14 with a score of 100 and no violations recorded. This most recent inspection contrasts with the historical pattern of mostly high-risk findings across the ten scored inspections on record. The facility's inspection history shows a varied pattern of risk levels.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 14, 2025
Routine - Food
No violations found.
100
Oct 8, 2025
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At cook line, reach-in cooler next to rice warmer has ice build up on condenser unit, all foods above 43f. Operator called for service. **Corrective Action Taken**
14-74-7
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line rice station, rice scoop in standing water at 84f. Operator removed from water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. Multiple plastic containers have stained bottom. At wait station, bottom of soda heads have build up. At sushi bar, gaskets and exterior of reach-in cooler soiled, currently not in use. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. At cook line, cut jug used as scoop. Operator discarded. **Corrected On-Site** **Repeat Violation**
25-32-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025, Establishment observed preparing, serving, or selling food to customers with an expired license. Operator renewed during inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar in glass door reach-in cooler, raw salmon and ready to eat krab sticks stored in same container. In walk-in cooler, pan of raw pork stored on cooked pork. In walk-in freezer, pans of raw chicken and raw beef stored over cases of krab and cooked mussels. In triple sinks, thawing ready to eat krab, commercially sealed, sitting on raw shrimp. Operator moved all,items to correct storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler next to race warmers, cut cabbage (50F - Cold Holding); peas/carrots (48F - Cold Holding); noodles (49F - Cold Holding); shell eggs (50F - Cold Holding); noodles (50F - Cold Holding); wontons (49F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (48F - Cold Holding). Operator stated items in cooler overnight. Ice build up on condenser unit in bottom of unit. Operator called for service. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler next to race warmers, cut cabbage (50F - Cold Holding); peas/carrots (48F - Cold Holding); noodles (49F - Cold Holding); shell eggs (50F - Cold Holding); noodles (50F - Cold Holding); wontons (49F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (48F - Cold Holding). Operator stated items in cooler overnight. Ice build up on condenser unit in bottom of unit. Operator called for service. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet, fish (112F - Hot Holding); chicken (106, 101F - Hot Holding); potato (117F - Hot Holding). All items on far end unit. Manager moved to reheat. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager certification for S. Lin expired 8/11/2025
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At sushi bar, cutting board has black stains.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At dish area and prep area, plastic gloves stored on sink. Operated removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
29
Apr 30, 2025
Routine - Food
3 critical violations. 3 major violations. 12 minor violations.
View 18 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At wait station ice machine, door frame rim stained.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. At cook line, reach-in cooler handles have bio,d up on back side.
23-24-4
Basic - Damaged/spoiled/recalled food not properly segregated. At dish area on can rack, one can of ketchup dented at rim.
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, open bottle water on prep table with rice. Operator moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At cook line on prep table, metal pans stacked before air drying. **Repeat Violation**
24-08-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At wait station, ceiling vent has dust build up.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At end of cook line, slide top reach-in freezer has ice build up.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In prep area, multiple bulk containers have scoop/cup handles touching products. Operator moved all scoops to container tops. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on left reach-in cooler have black stains. At cook line, gap between fryers has build up of grease and food debris. In slash's door reach-in cooler, exterior of chicken containers soiled. At wait station soda dispenser, bottom of soda heads have build up. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. At cook line, cut jug used as scoop. Operator discarded. **Corrected On-Site**
25-32-4
Basic - Uncleanable sleeve in use to store knives. At prep area, knife stored in cardboard sleeve. Operator removed knife from cardboard. **Corrected On-Site**
14-55-4
Basic - Working containers of food removed from original container not identified by common name. In prep area, bulk vinegar and salt containers not labeled. **Repeat Violation**
02D-01-5
High Priority - Container of medicine improperly stored. At cook line, bottle of vitamins stored on shelf above flip top reach-in cooler. Operator moved vitamins. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
High Priority - Dented/rusted cans present. See stop sale. At dish area on can rack, one can of ketchup dented at rim.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar, raw fish stored with krab and pickled radish. Operator moved raw fish to lower shelf. Also, in walk-in freezer, multiple pans of prepped chicken stored over sauces of krab and pork. Operator monied chicken to proper levels. Also, in walk-in cooler, raw shrimp stored over ready to eat krab and spinach mix. Operator rearranged items to correct levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener blade had build up.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink next to two bay sink, gloves stored on sink. Operator moved gloves. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. At dish area, pump sprayer with red degreaser not labeled. **Repeat Violation**
41-17-4
26
Dec 4, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
23
Feb 23, 2024
Complaint Full
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on counter above flip top reach-in cooler. Operator removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, cell,phone on shelf above flip top reach-in cooler. Operator removed. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. In walk-in cooler, shelves have rust.
14-11-5
Basic - Food stored on floor. At fry station, open case of oil stored on floor. Employee moved to proper storage. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice warmers, scoop in standing water 72f.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. N walk-in cooler, exterior of multiple sauce containers have build up. **Repeat Violation**
23-03-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. In walk-in cooler, sealed wood on shelves soiled.
22-16-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. In prep area, tough tote used to store rice.
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, bowls of raw pork stored on top shelf over multiple ready to eat items. Operator moved pork. **Corrected On-Site**
08A-02-6
High Priority - Toxic substance/chemical improperly stored. In storage closet by restrooms, two chemical spray bottles stored with toilet tissue. Operator moved chemicals. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Fan in front of handwash sink by dish area. Operator moved. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by double prep sinks, metal scrub pad in sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 food handlers present at start of inspection, no Certified Food Manager onsite. Certified Food Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, cooked chicken prepared 2 days prior per operator , not dated. Operator dated. **Corrected On-Site**
02C-02-5
30
Oct 12, 2023
Complaint Full
7 critical violations. 3 major violations. 11 minor violations.
View 21 violations
Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on shelf above flip top cooler on cook line. Drinks moved and stored correctly. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating peanuts and oranges at sushi bar. Employee food discarded. **Corrected On-Site**
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Two employees in kitchen. Both placed hats on. **Corrected On-Site**
13-03-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in server area. Floor in dry storage area. Floor drains in dish area. **Repeat Violation**
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At ice cream buffet, scoop in standing water 87F. Manager turned faucet on to run water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets for reach in coolers in kitchen. Hood filters above cooking equipment. **Repeat Violation**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Small area by mop sink in kitchen. **Repeat Violation**
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Blue wiping cloth on counter by drink dispenser in server area. Cloth moved and stored correctly. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. White sanitizer bucket by fryers in kitchen. Bucket placed inside another bucket. **Corrected On-Site**
21-38-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0ppm. **Warning**
22-41-4
High Priority - Displayed food not properly protected from contamination. At buffet, guest scooping ice cream for self service contacted chocolate ice cream with arm and back of hand while scooping. Container of ice cream was near bottom on container with some ice cream still on sides where contact occurred. See stop sale.
08B-02-4
High Priority - Nonfood-grade bags used in direct contact with food. In flip top cooler on cook line, wontons stored inside to go bags. Wontons transferred to pan. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw fish stored over ready to eat spinach. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to adulteration of food product. Displayed food not properly protected from contamination. At buffet, guest scooping ice cream for self service contacted chocolate ice cream with arm and back of hand while scooping. Container of ice cream was near bottom on container with some ice cream still on sides where contact occurred. See stop sale. Handwash sink used for purposes other than handwashing. Hand washing sink at sushi bar had cucumbers stored inside - sink was soiled. Cucumbers removed and discarded. See stop sale.
01B-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On hot buffet, chicken wings 110F. Chicken prepared approximately 30 minutes prior. Chicken reheated to 190F. **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing bleach chemical cleaner stored on top of sushi bar next to to go containers. Bottle moved and stored correctly. **Corrected On-Site**
41-10-4
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee cutting potatoes in prep area of kitchen with bare hands. Employee stopped, washed hands and placed gloves on. **Corrected On-Site**
09-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at sushi bar had cucumbers stored inside - sink was soiled. Cucumbers removed. See stop sale. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by prep sink in kitchen. Towels provided. **Corrected On-Site**
31B-02-4
15
Jul 6, 2023
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice deflector in ice machine in kitchen.
22-20-5
Basic - Accumulation of debris inside warewashing machine. Heavy lime buildup in dish machine in kitchen.
16-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Beige cutting board by sushi bar.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle and drink cups on counter in wait station where drinks are prepared. All drinks moved and stored correctly. **Corrected On-Site**
12B-07-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Wall by prep sink in kitchen. Employees began cleaning wall. **Corrective Action Taken**
36-73-4
Basic - Food stored on floor. Container of oil on floor in kitchen near fryers. Oil moved and stored correctly. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop inside bulk container of cornstarch. Scoop moved and stored correctly. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf below prep table in wait station is rusted.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack in walk in cooler.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at sushi bar.
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Small patch of concrete floor under prep sink in kitchen.
36-02-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons at buffet. Manager removed boxes to be sorted. **Corrected On-Site**
25-02-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2023. License paid for and posted during inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, raw fish stored over heads of cabbage. Items moved and stored correctly. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White food containers near can rack in kitchen.
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no written plan to control sushi on buffet. Inspector emailed paperwork. **Corrective Action Taken**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach chemical cleaner stored in wait station area. Manager labeled. **Corrected On-Site**
41-17-4
30
Feb 10, 2023
Complaint Partial
No violations found.
100
Feb 6, 2023
Routine - Food
No violations found.
100
Jul 11, 2022
Routine - Food
5 critical violations. 5 major violations. 9 minor violations.
View 19 violations
Basic - Cardboard used to line nonfood-contact shelves. Multiple dry storage shelves by cook line. Cardboard removed. **Corrected On-Site**
14-45-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted. **Repeat Violation**
36-37-5
Basic - Dead roaches on premises. One dead roach observed in chemical room by restrooms. Dead roach discarded. **Corrected On-Site**
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door does not fully cover outer back door opening.
35B-01-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in kitchen near hot water heater. Floor under rack in dry storage area near dish machine. **Repeat Violation**
36-73-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell near ice cream in buffet area. Manager increased velocity. **Corrected On-Site**
10-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles for drink dispenser in server station. Hood filters above cooking equipment in kitchen. **Repeat Violation**
23-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons by ice cream in buffet area.
25-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet blue cloth in server station near dining room. Cloth moved to sanitizer bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
High Priority - Container of medicine improperly stored. Multiple medications stored on shelf next to to go items and food in server station near dining room. Medications moved and stored correctly. **Corrected On-Site**
41-07-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Alternate company used for sushi does not have parasite advisory. Manager called company and obtained letter. **Corrected On-Site**
01D-01-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2022.
50-17-2
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two containers of tempura fried chicken stored in glass door reach in cooler by cook line 52F. Chicken placed in cooler approximately two hours prior. Chicken moved to walk in cooler to cool. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Container of green soap stored on shelf near cook line next to oil and water bottles. Soap moved and stored correctly. **Corrected On-Site**
41-10-4
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Only one invoice could be provided from 06/2022.
01D-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by ice machine has scrubber inside. Scrubber removed. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi bar items. Inspector emailed paperwork. **Corrective Action Taken**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, beef ribs made yesterday morning not dated. Manager dated. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee record expired.
53B-14-5
18
Violations — Oct 14, 2025 Inspection
No violations recorded for this inspection.
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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