FUJIYAMA SUSHI AND GRILL
West Seminole Avenue
Florida, 33513
Sumter County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. One under cutting board. One wet towel on cook line. - From follow-up inspection 2025-03-04: Wet towel on cutting board **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Shelves on cook line soiled with grease and food debris. - From follow-up inspection 2025-03-04: **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. Pan of rice 76-82F near back door. Employee stated rice is cold and has been out for thirty minutes and moved it to the walk in cooler. **Corrective Action Taken** - From follow-up inspection 2025-03-04: Bus tub of rice by back door, 63F, moved back to walk in cooler **Time Extended** **Corrective Action Taken**
- 11-26-1:Intermediate - - From initial inspection : 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 for four employees. Currently six employees working. - From follow-up inspection 2025-03-04: Has 2 new employees, form not signed **Time Extended**
Food safety inspection conducted on 3/4/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 12/27/2024
High Priority
6
Intermediate
6
Basic
13
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Several bulk food containers have bowls inside.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over make table. Moved. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of ginger bucket at sushi bar. Removed. **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Four employees with no hair restraints.
- 08B-37-4:Basic - Food stored in a prohibited area. Jugs of oil stored in shelf behind establishment that is not able to be fully sealed. Also, Food stored in a location that is exposed to splash/dust and/or on floor. Tempura fried batter stored uncovered in front of hand sink. Batter was moved. Several sauce buckets and containers on floor throughout kitchen. Oil jugs on floor in shed. Rice buckets stored on floor in kitchen. **Corrective Action Taken** **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door at cook line. Removed. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water at 76F
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. One under cutting board. One wet towel on cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Shelves on cook line soiled with grease and food debris.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Single use broccoli boxes being reused to store cut broccoli.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. White trays not inverted in server area. Flipped over. **Corrected On-Site**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Several cases of unwashed produce on shelves over chopped vegetables, sauce and raw proteins.
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Wood shelf near back door is not smooth and easily cleanable. Also, cardboard lining top of reach in cooler.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen from putting menus away and scooped broth without washing hands.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee cooking touched soiled apron with soiled hands and continued to cook without washing hands.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Wiping cloth wrapped around large portion of beef in make table. Also, several thank you style bags being used to stored raw chicken.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near server station: pan of raw shrimp over drink bottles. Also, raw animal products not separated properly by cooking temperature requirements. In walk in cooler: pan of raw chicken stored on shelf over raw shell eggs and raw fish.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of rice 76-82F near back door. Employee stated rice is cold and has been out for thirty minutes and moved it to the walk in cooler. **Corrective Action Taken**
- 03F-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. Sushi rice has no time mark. Sushi chef added time of 11:30. **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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of upright reach in cooler soiled with food debris.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in sink in server station.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at sink in ware wash area. Replaced. **Corrected On-Site**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two safe staff certificates provided expired 5/14/24 and 5/10/24. **Warning**
- 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 for four employees. Currently six employees working.
Food safety inspection conducted on 12/27/2024 revealed 25 total violations (6 high priority, 6 intermediate, 13 basic).