DirtyFLRestaurant Inspection Data

FUJI SUSHI JAPANESE CUISINE

Food safety records indicate FUJI SUSHI JAPANESE CUISINE in ALTAMONTE SPRINGS has 5 inspections with a 2.0/5 overall rating. Recent inspections indicate some food safety concerns.

249 W STATE RD 436 UNIT 1061

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 8/13/2025

Inspection #: Visit ID: 10925715

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -sushi chef wearing beaded bracelet. Removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. -buckets of sauces on floor in walk-in cooler.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -on cook line. Employee removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -piece of raw salmon above unwashed avocados, portioned miso paste in walk-in cooler. -case of raw shell eggs above sauce in walk-in cooler. Operator relocated items. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned noodles in cook line cooler stacked above load line, bottom 42°, top portions 52° less than 4 hours. Operator moved top portions to lower cooler for temperature recovery. **Corrective Action Taken**
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - provided printed forms for operator to have all employees read and sign. **Corrective Action Taken**

Inspection Date: 2/26/2025

Inspection #: Visit ID: 10754836

  • 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels in contact with raw fish. No proof that towel is food grade. Warning - From follow-up inspection 2025-01-07: Operator researching food grade towels. **Time Extended** - From follow-up inspection 2025-02-26: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dumplings in cook line cooler 53 less than 4 hours. Product had been inside lid on top of pans. Product moved for temperature recovery. **Corrective Action Taken** Warning - From follow-up inspection 2025-01-07: **Time Extended** - From follow-up inspection 2025-02-26: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -facility using vinegar to prepare sushi rice and hold longer than 4 hour time plan. Provided information to person in charge to submit HACCP plan. Warning - From follow-up inspection 2025-01-07: **Time Extended** - From follow-up inspection 2025-02-26: Operator has requested via email information to create HACCP plan for sushi rice. Will verify plan submitted and approved at next unannounced inspection. **Time Extended**

Inspection Date: 1/7/2025

Inspection #: Visit ID: 10749844

  • 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels in contact with raw fish. No proof that towel is food grade. Warning - From follow-up inspection 2025-01-07: Operator researching food grade towels. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dumplings in cook line cooler 53 less than 4 hours. Product had been inside lid on top of pans. Product moved for temperature recovery. **Corrective Action Taken** Warning - From follow-up inspection 2025-01-07: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -facility using vinegar to prepare sushi rice and hold longer than 4 hour time plan. Provided information to person in charge to submit HACCP plan. Warning - From follow-up inspection 2025-01-07: **Time Extended**

Inspection Date: 12/26/2024

Inspection #: Visit ID: 8875915

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweatshirt on shelf with y goods, gloves. Corrected On-Site Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -oven. Corrected On-Site Warning
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour scoop handle in product. Operator removed. Corrected On-Site Warning
  • 22-41-4: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. -0ppm. Sanitizer container empty. Purveyor will deliver before end of day. Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels in contact with raw fish. No proof that towel is food grade. Warning
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. -raw fish products above bottled beer in walk in cooler. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dumplings in cook line cooler 53° less than 4 hours. Product had been inside lid on top of pans. Product moved for temperature recovery. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -rinsed towel in expo hand wash sink. Educated. Warning
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. -menu states "white tuna" on Trio Tiradito menu item, product served is escolar. All other escolar is correct on menu. Operator will reprint, cross of menu or change menu item. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -facility using vinegar to prepare sushi rice and hold longer than 4 hour time plan. Provided information to person in charge to submit HACCP plan. Warning

Inspection Date: 8/29/2024

Inspection #: Visit ID: 8686547

  • N/A:No Violations Were Observed