FUJIYAMA JAPANESE STEAKHOUSE
12070 Cortez Boulevard
Florida, 34613
Hernando County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 11/20/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53B-14-5: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. Ji Z. Warning - From follow-up inspection 2024-11-20: **Time Extended**
Food safety inspection conducted on 11/20/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/18/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Deli container in said on cook line. Operator removed. Corrected On-Site Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in beverage station. Operator removed cups to properly air dry. **Corrective Action Taken** Warning
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. In server station. Operator moved to shelf. Corrected On-Site Warning
- 52-01-4:Intermediate - Identity of food or food product misrepresented. Fujiyama super roll states lobster salad used as an ingredient in the roll. Invoices state no lobster product has been purchased, operator states a crawfish salad is used to prepare the sushi roll. Verified ingredients of crawfish salad. Operator states they do not add lobster to the crawfish salad. Admin Complaint
- 53B-14-5: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. Ji Z. Warning
Food safety inspection conducted on 11/18/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 5/15/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of food debris and grease underneath several hibachi tables. Discussed cleaning frequency with operator. Warning - From follow-up inspection 2024-05-15: **Time Extended**
Food safety inspection conducted on 5/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 5/6/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. Observed 5 dead roaches in sticky traps underneath hibachi grill tables in lower cabinet. Operator started to remove and switch out traps. **Corrective Action Taken** Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of food debris and grease underneath several hibachi tables. Discussed cleaning frequency with operator. 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. Observed dishmachine at 0 ppm. Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed container of dairy in bar without a date on container. Operator placed date on container. Corrected On-Site Repeat Violation Warning
Food safety inspection conducted on 5/6/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 3/5/2024
High Priority
0
Intermediate
3
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter in sushi area. Operator removed Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Soy sauce buckets in dry storage on floor. Multiple cases of food in freezer on floor
- 08B-12-5:Basic - Stored food not covered. Bins of rice in dry storage uncovered. Operator covered Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in server area opened previous day, not dated. Operator dated Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with DBPR HR Form 5030-104. Operator hung during inspection Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in sushi bar hand sink. Operator removed Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/5/2024 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).
Inspection on 1/25/2024
High Priority
1
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Small oven in sushi area soiled - From follow-up inspection 2024-01-05: **Time Extended** - From follow-up inspection 2024-01-25: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk-in-Cooler shelves soiled -hibachi cart - From follow-up inspection 2024-01-05: **Time Extended** - From follow-up inspection 2024-01-25: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler in bar with kegs interior/shelves have accumulation of soil residues. Ice machine has mold like growth in interior guard - From follow-up inspection 2024-01-05: **Time Extended** - From follow-up inspection 2024-01-25: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-01-05: **Time Extended** - From follow-up inspection 2024-01-25: **Time Extended**
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm reading. No sanitizer coming through line of sanitizer bucket. - From follow-up inspection 2024-01-05: Dish machine is not being used at this visit. The three compartment sink is set up. **Time Extended** - From follow-up inspection 2024-01-25: Operator is sanitizing dishes in three compartment sink. A part has been ordered for the dish machine. **Time Extended**
- 53B-14-5: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. Haiyan Li, Sheng Hoi He, Ji Zhou - From follow-up inspection 2024-01-05: **Time Extended** - From follow-up inspection 2024-01-25: **Time Extended**
- 45-02-4:- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. In server area near hand sink between hibachi tables - From follow-up inspection 2024-01-05: **Time Extended** - From follow-up inspection 2024-01-25: **Time Extended**
Food safety inspection conducted on 1/25/2024 revealed 7 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 1/5/2024
High Priority
6
Intermediate
4
Basic
13
Total
24
Disposition: Facility Temporarily Closed
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled in kitchen area Repeat Violation
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pots in dish area with raw shrimp in strainer. Raw shrimp liquid dripping onto pots. Operator removed pots and washed. **Corrective Action Taken**
- 35A-03-4:Basic - Dead roaches on premises. 6 dead in traps under hibachi tables
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door has gap
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Small oven in sushi area soiled
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk-in-Cooler shelves soiled -hibachi cart
- 33-16-4:Basic - Open dumpster lid.
- 22-16-4:Basic - Reach-in cooler in bar with kegs interior/shelves have accumulation of soil residues. Ice machine has mold like growth in interior guard
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Wonton spoons not stored so only handle is touched in server area
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator removed Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large bins of rice in storage area not labeled
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm reading. No sanitizer coming through line of sanitizer bucket.
- 14-86-1:High Priority - Non-food grade towel used as liner for food container in vegetables in walk in. Operator removed Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over juice, raw beef over noodles in Walk-in-Cooler. Operator removed Corrected On-Site
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 41 in dry storage room under racks 4 under prep tables on cooks line 11 under dish machine drying table 2 on floor in sushi bar area 4 under bar in dining area in corner Operator cleaned and sanitized area **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Curbed mop area in rear of restaurant by dumpster no vacuum breaker
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200ppm, operator corrected to 100ppm. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dropped utensil on floor then rinsed in hand sink, the returned to cart. Discussed proper utensil washing with employee. Employee removed utensil and took to dish area to be washed. **Corrective Action Taken**
- 53B-14-5: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. Haiyan Li, Sheng Hoi He, Ji Zhou
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in server area with yellow liquid not labeled
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line he sink hot water not working
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. In server area near hand sink between hibachi tables
Food safety inspection conducted on 1/5/2024 revealed 24 total violations (6 high priority, 4 intermediate, 13 basic).
Inspection on 1/5/2024
High Priority
2
Intermediate
2
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled in kitchen area Repeat Violation - From follow-up inspection 2024-01-05: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Small oven in sushi area soiled - From follow-up inspection 2024-01-05: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk-in-Cooler shelves soiled -hibachi cart - From follow-up inspection 2024-01-05: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler in bar with kegs interior/shelves have accumulation of soil residues. Ice machine has mold like growth in interior guard - From follow-up inspection 2024-01-05: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-01-05: **Time Extended**
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm reading. No sanitizer coming through line of sanitizer bucket. - From follow-up inspection 2024-01-05: Dish machine is not being used at this visit. The three compartment sink is set up. **Time Extended**
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Curbed mop area in rear of restaurant by dumpster no vacuum breaker - From follow-up inspection 2024-01-05: **Time Extended**
- 53B-14-5: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. Haiyan Li, Sheng Hoi He, Ji Zhou - From follow-up inspection 2024-01-05: **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line he sink hot water not working - From follow-up inspection 2024-01-05: **Time Extended**
- 45-02-4:- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. In server area near hand sink between hibachi tables - From follow-up inspection 2024-01-05: **Time Extended**
Food safety inspection conducted on 1/5/2024 revealed 10 total violations (2 high priority, 2 intermediate, 5 basic).