Fujiyama Sushi & Hibachi
Last inspected: Feb 17, 2026
74
Score
The health department has logged 10 inspections at Fujiyama Sushi & Hibachi, the earliest from 2022. The most recent report on file is from Feb 17, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Across the inspection history, “water with a temperature” is the issue that surfaces most often, recorded three times.
Fujiyama Sushi & Hibachi's latest score is in line with the Jacksonville average of 74. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets soiled on sushi bar cooler - From follow-up inspection 2026-02-17: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hands blocked by rice cooker, moved **Corrected On-Site** - From follow-up inspection 2026-02-17: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cup used as scooper in flour and in ginger sauce. Removed **Corrected On-Site** - From follow-up inspection 2026-02-17: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour stored in soy sauce bucket unlabeled - From follow-up inspection 2026-02-17: **Time Extended**
02D-01-5
74
Dec 17, 2025
Routine - Food
1 critical violation. 4 major violations. 2 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. Bagged wings in reach in freezer in back kitchen
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets soiled on sushi bar cooler
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hands blocked by rice cooker, moved **Corrected On-Site**
31A-09-4
Intermediate - Identity of food or food product misrepresented. Buri used as yellowtail,provided establishments fda seafood list. Explained to operator. Operator states will change her menu if can't provide yellowtail **Warning**
52-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. crab mix
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Cup used as scooper in flour and in ginger sauce. Removed **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Flour stored in soy sauce bucket unlabeled
02D-01-5
52
Aug 20, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Handsink blocked by rice cooker in kitchen, moved **Corrected On-Site**
31A-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on flip coolers doors
23-03-4
Basic - Plumbing system in disrepair. Hot water knob on handsink in kitchen not spinning.
29-08-4
Basic - Working containers of food removed from original container not identified by common name. White substances in soy sauce container, manager states it's flour
02D-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bags of rice in thank you bags, manager states it's employee food
08B-49-4
Basic - Bowl or other container with no handle used to dispense food. Cup used as a scooper in flour
14-01-5
67
Jan 16, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cucumbers in walk in cooler
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by rice warmer and blocked with dishes p, moved **Corrected On-Site**
31A-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Both handwash sink no hot water, turned on hot water from bottom knob under sink **Corrective Action Taken**
27-16-4
Basic - Faucet/handle missing at plumbing fixture. Broken at handsink in kitchen
29-09-4
58
Jul 30, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
52
Apr 17, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Sewage and Wastewater Properly Disposed
FL-27
55
Nov 1, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Tape on rice cooker handle. Duct tape on food container in reach in freezer. **Warning** - From follow-up inspection 2023-11-01: At callback : Time needed to fix. **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple. **Warning** - From follow-up inspection 2023-11-01: At callback : Time needed to clean. **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple personnel items in frontline and rear kitchen. ( excessive clutter) **Warning** - From follow-up inspection 2023-11-01: At callback : Time needed to clean. **Time Extended**
40-06-5
86
Oct 25, 2023
Routine - Food
5 critical violations. 2 major violations. 16 minor violations.
View 23 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food service employee handled soiled cooler handles then handled foods without washing hands. Inspector intervened. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee put on used gloves to handle foods . Also handled came in from outside without washing hands. Observed multiple times. Inspector intervened. **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food prep employee went outside, handled garbage , then returned to kitchen and handled food service equipment without washing hands. Observed multiple times. Inspector intervened. **Corrective Action Taken** **Warning**
12A-16-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade bulk food containers. For Flour. **Warning**
14-15-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food service employee handled soiled cooler handles then handled foods without washing hands. Inspector intervened. **Corrective Action Taken** **Warning**
12A-29-4
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen Hand wash sink blocked by utensils. Moved by manager **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen Hand wash sink no hot water. Loose spinning faucet. **Warning**
27-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. **Warning**
21-12-4
Basic - Buildup of food debris/soil residue on equipment door handles. Heavily soiled exterior of equipment including handles to coolers. Multiple throughout kitchen and frontline. **Warning**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in prep areas are cardboard/acoustic style. Not smooth and easily cleanable. (Note : if ceiling tiles are observed to be soiled of not cleanable in future inspections, division will require tiles to be changed ). Frontline by sushi line. **Warning**
36-37-5
Basic - Duct tape used to repair nonfood-contact surface. Tape on rice cooker handle. Duct tape on food container in reach in freezer. **Warning**
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple personnel items in frontline and rear kitchen. ( excessive clutter) **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. Soiled floors kitchen, behind equipment , behind cookline equipment. **Warning**
36-73-4
Basic - Food stored on floor. Oil containers on floor frontline. **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of microwave. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves in kitchen and frontline. Soiled exterior of microwave. Frontline. Soiled cooler gaskets. Kitchen and frontline. **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple. **Warning**
16-46-4
Basic - Outer openings not protected with self-closing doors. No self closing mechanism on rear door. **Warning**
35B-03-4
Basic - Plumbing system in disrepair. Loose water faucets at kitchen Hand wash sink. **Warning**
29-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado not adequately washed before prep. Old labels still on. **Warning**
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of Reach in cooler . Kitchen. **Warning**
22-16-4
Basic - Stored food not covered. Uncovered raw fish , raw beef In walk in cooler. **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in rear kitchen. **Warning**
06-01-5
17
Apr 5, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken in bus tub stored on shelf in walk in cooler over a lower shelf with unwashed lettuce. Operator properly stored **Corrected On-Site** **Repeat Violation**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with large cellophane plastic wrap in a manner that one cannot wash hands without moving the cellophane. Discussed and employee moved plastic wrap. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Single-service articles improperly stored. Full unopened cases of Togo boxes stacked floor to ceiling in main hall area in makeshift dry storage area. Discussed elevating the bottom boxes 6 inches off the floor.
25-05-4
Basic - Cardboard used to line food-contact shelves. Cardboard lining multiple shelves in walk in cooler and shelves in kitchen. Discussed problems with using absorbent shelf liners . **Repeat Violation**
14-05-4
70
Sep 6, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Displayed food not properly protected from contamination. Raw chicken in bus tub stored in walk in cooler uncovered. Operator properly covered **Corrected On-Site**
08B-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored in bus tub over cut ready to eat lettuce in walk in cooler. Raw beef in pan stored over raw ready to eat broccoli Operator properly stored **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at sushi bar does not have hot water. Hot water Knob spins freely.
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Items stored in kitchen hand wash sink in a manner that rendered the sink inaccessible. Operator cleared items from sink upon inspectors arrival **Corrected On-Site**
31A-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils next to cook line stored in standing water 84f.
10-07-4
Basic - Cardboard used to line nonfood-contact shelves. Multiple instances of cardboard used as a liner under lower shelving and in walk In cooler **Repeat Violation**
14-45-4
55
Frequently Asked Questions
When was Fujiyama Sushi & Hibachi last inspected?
The most recent health inspection at Fujiyama Sushi & Hibachi on file is from Feb 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fujiyama Sushi & Hibachi?
Across the inspection record, “water with a temperature” has been cited three times, more than any other issue at Fujiyama Sushi & Hibachi.
How does Fujiyama Sushi & Hibachi compare to other restaurants in Jacksonville?
Fujiyama Sushi & Hibachi most recently scored 74 out of 100, which is about the same as the Jacksonville average of 74.
Has Fujiyama Sushi & Hibachi's inspection record improved over time?
Results have been roughly steady. Inspections at Fujiyama Sushi & Hibachi have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Fujiyama Sushi & Hibachi 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 Fujiyama Sushi & Hibachi inspected?
Based on the inspection history on file, Fujiyama Sushi & Hibachi is inspected around three times per year on average.
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