Fuji Sushi
Last inspected: Dec 30, 2025
61
Score
Across the available record, Fuji Sushi has 12 inspections on file, the first dated 2022. Fuji Sushi was last inspected on Dec 30, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
“Nonfood-contact surface soiled with grease” comes up most often, recorded six times in the inspection record.
Restaurants in Jacksonville average 74, so Fuji Sushi trails the local norm. On the whole, the file is mixed but not concerning.
12
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Dec 30, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish items stored over ready to eat krab sticks in silver reach in freezer by sushi station doorway. **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Equipment drain line draining into handwash sink. Observed drain line from sushi reach in cooler draining into hand wash sink.
31A-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table next to food items in kitchen. Employee removed beverage. **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable on sushi station.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a bracelet.
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on reach in cooler door gaskets. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken thawing at room temperature next to hand wash sink by three compartment sink.
06-01-5
61
Oct 30, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Observed all but 1 food handler certification expired. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-30: At callback observed no change. Operator needs more time to complete training for food handlers. **Admin Complaint**
53B-14-5
90
Oct 29, 2025
Routine - Food
9 critical violations. 4 major violations. 7 minor violations.
View 20 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed multiple food items at temperatures of 45-49F stored in reach in cooler and sushi display case. Person in charge stated all food items are originally thawed overnight in reach in cooler before being placed in sushi display case. Ambient temperature of reach in cooler was 45F and ambient temperature of sushi display case was 51F. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items at temperatures of 45-49F stored in reach in cooler and sushi display case. Person in charge stated all food items are originally thawed overnight in reach in cooler before being placed in sushi display case. Ambient temperature of reach in cooler was 45F and ambient temperature of sushi display case was 51F. Multiple raw fish items, cooked fish items, cooked egg, cooked shrimp, cream cheese, krab sticks, spicy tuna mixture (45-49F - Cold Holding) **Warning**
03A-02-5
High Priority - Establishment operating after issuance of an Emergency Order of Suspension of license. Observed a new customer came into the establishment and placed a new order for a to-go container of soup, after the establishment had been issued an Emergency Order Suspension of License. The operator was told that he could fill the existing orders already placed, which were only online orders as there were no customers in the restaurant, but not serve any new customers. The establishment took the new order and provided the customer with food to-go. **Admin Complaint**
50-10-4
High Priority - Food placed in soiled container/equipment. Observed food items stored in containers with visible mold like substance build up in walk-in cooler. **Warning**
08B-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over ready to eat krab sticks in silver standing reach in freezer by sushi bar. Person in charge rearranged food items to proper storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over ready to eat sauces in walk-in cooler. Person in charge rearranged food items to proper storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. Observed; 1 live roach behind paper towel roller next to hand wash sink. 2 live roaches behind small metal piping between hand wash sink and prep shelf. 5 live roaches in soiled cardboard lining top shelf of prep station next to hand wash sink. 2 live roaches near top corner of metal back plate attaching shelf to wall next to hand wash sink. 7 live roaches behind microwave on cook line. 3 live roaches on wall by cardboard box with pots and pans inside next to grill top. **Warning**
35A-05-4
High Priority - Roach excrement and/or droppings present. Observed; approximately 50 roach droppings under cardboard on shelf above prep table next to hand wash sink. Approximately 50 roach droppings between metal piping and wall next to hand wash sink. **Warning**
35A-23-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed multiple packs of raw tuna thawed in their original vacuum packaging stored in walk-in cooler. Packaging has instruction to remove from packaging before thawing. **Warning**
01B-13-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Observed probe thermometer with temperature dial below 30F in reach in cooler on sushi line. Ambient temperature of reach in cooler was 47F.
05-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed white styrofoam lid stored directly on top of hand wash sink next to three compartment sink. Person in charge removed lid. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed multiple fish items for sushi originally frozen then thawed more than 24 hours prior with no date marking.
02C-08-5
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. Observed all but 1 food handler certification expired. **Repeat Violation** **Admin Complaint**
53B-14-5
Basic - Cardboard used to line food-contact shelves. Observed soiled cardboard lining multiple food contact shelves throughout kitchen area. **Repeat Violation**
14-05-4
Basic - 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. Observed multiple packs of raw tuna thawed in their original vacuum packaging stored in walk-in cooler. Packaging has instruction to remove from packaging before thawing. **Repeat Violation** **Warning**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Observed; 1 employee behind sushi line engaging in food preparation with no hair restraint. Employee added hat. 2 employees engaging in food preparation in kitchen with no hair restraint. **Corrected On-Site**
13-03-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease build up on hood lining around cook line and dripping on floor.
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets on walk-in cooler door. Excess grease build up on sides and corners of fryer station. **Repeat Violation**
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth solution stored on floor by three compartment sink.
21-38-4
Basic - Wood food-contact surface not properly sealed. Observed unsealed wood under soda tower in kitchen and cutting board on chest freezer.
14-06-4
12
Jul 15, 2025
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over washed produce in walk-in cooler. Person in charge rearranged food items to proper storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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 and the time removed from temperature control cannot be determined. See stop sale. Observed multiple food items with no time marking next to fryer station. Person in charge stated items were put out 2 hours prior and added time markers. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting washed cucumber for sushi rolls with bare hands. Inspector educated employee and person in charge proper glove wearing procedures. **Corrective Action Taken**
09-01-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee rinse hands in prep sink after handling raw chicken.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice scoop stored in soiled container. Person in charge removed scoop from container. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in hand wash sink at end of sushi line.
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple fish items prepared on site in reach in freezer with no date marking date prepared. **Repeat Violation**
02C-04-5
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. Observed one expired food handler certification.
53B-14-5
Basic - Cardboard used to line food-contact shelves. Observed soiled cardboard lining shelves with food items on top.
14-05-4
Basic - 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. Observed thawed white fish still in its sealed reduced oxygen packaging stored in reach in cooler under sushi display cooler. Outside of package has indicator to remove fish from packaging before thawing.
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed one employee engaging in food preparation while wearing a watch.
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs hanging from oven door handle in direct walkway.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; excess grease build up on hood filters above fryer station. Soiled fan guard on fan above three compartment sink. Soiled gaskets on all reach in cooler doors. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers stored above three compartment sink. **Repeat Violation**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored above three compartment sink person in charge stated was sugar and labeled accordingly. **Corrected On-Site**
02D-01-5
27
Feb 3, 2025
Routine - Food
No violations found.
100
Jan 31, 2025
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed; raw tuna stored on top of ready to eat imitation crab sticks in walk-in cooler. Raw fish items stored over ready to eat cheesecake in grey standing reach in cooler by sushi line entrance. Raw fish items stored over cooked rice in white standing reach in cooler at sushi line entrance. Person in charge rearranged food items to proper storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw tuna in walk-in cooler. Person in charge rearranged food items to proper storage levels. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; raw pork with temperatures of 55F stored in walk-in cooler on left hand wire rack. Person in charge voluntarily discarded pork. Raw scallops at temperatures of 57F stored in walk-in cooler on wire rack on left hand side. Person in charge stated scallops had been in walk-in cooler since night prior without leaving walk-in cooler. Raw tuna and raw salmon with temperatures of 52-56F in reach in cooler on sushi line. Person in charge stated raw fish items had been in reach in cooler since night prior and did not leave reach in cooler. Raw pork (55F - Cold Holding); Raw scallops (57F - Cold Holding); Raw tuna, raw salmon (52-56F - Cold Holding) **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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 and the time removed from temperature control cannot be determined. See stop sale. Observed; multiple rolls being held on time as a public health control with no time stamp on cook line next to flip top cooler. Chart with previous time stamps from previous days posted on wall next to food items held on time as a public health control. Cooked rice with no time stamp on sushi line person in charge stated was held on time as a public health control. Cooked rice had time stamps from previous days. Cooked rolls and cooked rice were cooked 2 hours prior per person in charge. **Warning**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed raw beef, raw chicken, raw shrimp from prep stage and cooked rolls stored in walk-in cooler to cool. Walk-in cooler ambient temperature for 30 mins did not drop below 55F. Person in charge added ice to food items. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple containers stored on drying rack above three compartment sink with mold like substance build up on old labels.
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed frozen fish items used for sushi removed from commercial packaging and individually wrapped in plastic wrap stored in chest freezer in dry storage area.
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with blue liquid person in charge stated was a chemical cleaner. Person in charge labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Floor soiled/has accumulation of debris. Observed floor around ice machine soiled with mold like substance. **Repeat Violation**
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle for scoop for crispy pieces for sushi rolls in direct contact with product. Person in charge removed handle from scoop **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed back plates around soda nozzles soiled with mold like substance. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to multiple containers on drying rack above three compartment sink.
16-46-4
30
Sep 24, 2024
Routine - Food
No violations found.
100
Jul 22, 2024
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed frozen fish items stored above cooked eel items in freezer at bar entrance. Person in charge rearranged all items in freezer appropriately. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork wrapped in plastic wrap in walk-in cooler at 46F. Person in charge placed ice over wrapped raw pork. Final temperature after 30 minutes was 42F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed fish eggs as ingredients in items on menu labeled as raw AND cooked. Person in charge indicated fish eggs were not cooked. Kani salad - contains raw fish eggs California roll - contains raw fish eggs Shrimp tempura roll- contains raw fish eggs Crazy roll - contains raw fish eggs Fuji Special roll - contains raw fish eggs **Warning**
02B-04-5
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed menu item labeled Izumi Dai (Red Snapper) item #101 on menu. Person in charge indicated per last invoice that the Izumi Dai is actually tilapia. **Admin Complaint**
52-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slight mold like substance build up on drink machine tray and plate. Person in charge removed and cleaned soda machine. **Corrected On-Site**
22-02-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard on storage shelves with food items.
14-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth and easily cleanable in dry storage area.
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf in prep area next to triple sink. Person in charge discarded cup. **Corrected On-Site**
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in both reach in freezers. **Repeat Violation**
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. Observed tongs with handle touching cut lettuce on salad line. Person in charge removed tongs from cut lettuce. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on walk-in cooler door. Observed soiled handle to reach in freezer in kitchen area.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food build up on wall in kitchen.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Observed cup in rice bucket with no handle. Person in charge removed and placed in three compartment sink. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed no secure holding around CO2 tank in kitchen area.
51-11-4
35
Feb 19, 2024
Routine - Food
6 critical violations. 3 major violations. 9 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At soup station in kitchen, clear soup (128F - Hot Holding). **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals on shelf in bathroom next to paper towels. Operator removed chemicals from shelf.
41-10-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen area.
35A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut lettuce and whole raw green beans stored in to go bags.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken was placed on shelf above ready to eat noodles. Operator removed chicken from upper shelf. Raw chicken was placed on top of cooked steak in walk in cooler of kitchen. Operator placed in correct order. Yellowfin tuna placed on shelf above ready to eat soup. Operator removed tuna from top shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter of prep table in kitchen, (Butter 71F - Cold Holding) for 45 mins per manager.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Dirty dishes at hand wash station in sushi area. Operator removed dirty dish. **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. At right hand wash station in sushi bar area, no soap.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator keeps tempera batter and vegetables on time with time markings but does not have written plan. Provided operator with written plan. **Repeat Violation**
03F-10-5
Basic - Equipment in poor repair. Reach in cooler next to prep table in kitchen has gaskets in disrepair. **Repeat Violation**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In both reach in freezer in establishment has large build up of ice.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of oven. Operator removed from oven handle. **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in kitchen has large amount of grease build up.
22-08-4
Basic - Vending machine exterior soiled. Grease build up on hood filter above fryer in kitchen. Handles of multiple reach in cooler and reach in freezer are soiled. **Repeat Violation**
23-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to ice machine is soiled. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wash clothes not stored in sanitizer solution. Wash clothes sitting on prep table in kitchen. Operator removed from table. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Multiple containers of spices were not labeled. Operator added label. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above ice machine in kitchen has hole in it.
36-32-5
19
Jul 12, 2023
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored over krab and carrots. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen, soup (127, 129F - Hot Holding). Soup out for 3 hours, reheated above 165f. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by pot and styrofoam. Operator 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. Time as a Public Health Control form not filled out completely. Items held on time not listed. Inspector helped operator complete form. **Corrected On-Site**
03F-10-5
Basic - Unclean building components, attachments or fixtures. Hood over cook line has grease build up. **Repeat Violation**
36-50-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. At prep area in kitchen, plastic togo cups used in sushi vinegar and soy sauce. Operator removed cups. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. In kitchen, walk-in freezer and reach-in freezer handles have build up.
23-24-4
Basic - Equipment in poor repair. Multiple reach-in cooler gaskets torn.
14-11-5
Basic - Floor soiled/has accumulation of debris. Walk-in cooler floor soiled.
36-73-4
Basic - Food stored on floor. In walk-in cooler, container with krab sticks on floor. In back storage room, bag of sugar on floor. Operator moved items off floor. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle at cook line. Operator removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets soiled. Gap between fryer and stove has build up of grease and food debris. Hood filters over cook line have build up of grease. Lower shelf of prep table next to cook line, build up of residue. Exterior of bulk sugar container at sushi bar soiled. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. In back storage room, case of black plastic containers stored on floor. Operator moved to shelf. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table in kitchen. Operator discarded. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. In prep area of kitchen, White container identified as vinegar for sushi rice not labeled. At sushi bar, bulk sugar container label worn off.
02D-01-5
33
Oct 18, 2022
Food-Licensing Inspection
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
52
Sep 21, 2022
Routine - Food
1 critical violation.
View 1 violation
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
86
Frequently Asked Questions
When was Fuji Sushi last inspected?
The most recent health inspection at Fuji Sushi on file is from Dec 30, 2025. The public record contains 12 inspections in total.
What is the most common violation at Fuji Sushi?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Fuji Sushi.
How does Fuji Sushi compare to other restaurants in Jacksonville?
Fuji Sushi most recently scored 61 out of 100, which is lower than the Jacksonville average of 74.
Has Fuji Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Fuji Sushi have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Fuji Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Fuji Sushi inspected?
Based on the inspection history on file, Fuji Sushi is inspected around four times per year on average.
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