FUJI EXPRESS HIBACHI AND SUSHI
101 East Plymouth Avenue
DeLand, Florida, 32720
Volusia County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/22/2025
High Priority
6
Intermediate
1
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic container used to dispense corn starch.
- 06-09-1: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. 4- mahi mahi in vacuum packaging fully thawed, in kitchen make table unit . Operator instructed to discard, **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor. Bag of onions on walk in cooler cooler floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Flour and corn starch lids, soiled with food debris. -sides of cooking equipment spiked with grease.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Plastic container jug , cut to be used as rice dispenser, Repeat Violation
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 09-01-4: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. Operator handled mushroom with bare hands and then added soup to container, without having washed hands previously. Educated operator. **Corrective Action Taken** Repeat Violation
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food bin, not sanitized , operator washed , rinsed but did not sanitized in three compartment sink. Employee stored on drain board. Educated operator . **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in kitchen make table unit. Operator relocated . Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler rice (52F - Cold Holding)/1 hour. Kitchen table top Rice (51F-Cold holding) 1 hour l operator relocated into walk in cooler **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Drain unclogging chemical container , stored under cooking equipment. Operator relocated . Corrected On-Site
- 16-36-4:Intermediate - No color/concentration comparison chart available for chlorine chemical test kit used to check sanitizer.
Food safety inspection conducted on 1/22/2025 revealed 13 total violations (6 high priority, 1 intermediate, 6 basic).
Inspection on 7/23/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
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. Opened water bottle on food preparation table.
- 14-69-4:Basic - Ice buildup in reach-in freezer chest,
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour lids soiled with food debris.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice stored over grill . (125F - Hot Holding)/15 minutes . Operator I so trusted to reheat. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Drain cieaner stored on shelf under flat top in kitchen Corrected On-Site
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food safety inspection conducted on 7/23/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 2/21/2024
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container used to scoop sugar..
- 06-09-1: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. In sushi bar low boy unit , three packages of tuna thawed . Operator instructed to discard. **Corrective Action Taken**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lactaid drink stored in cookline with customer food , not segregated nor identified l
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour and sugar container lids, soiled with food debris
- 36-64-5:Basic - Objectionable odors in men's bathroom or other areas of the establishment.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Nwashed lemns and zucchini stored over cut vegetables , in walk in cooler .
- 09-01-4: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. Food worker handling noodies with bare hands in kitchen . Educated operator. **Corrective Action Taken**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Vacuum sealed , tuna thawed in package, at sushi bar.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In Cookline hand sink, spoon is stored, Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at cookline handwash sink. Corrected On-Site
Food safety inspection conducted on 2/21/2024 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 8/16/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. - walk in cooler shelves rusted - exterior of chest freezer rusted - From follow-up inspection 2023-08-16: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers - back side of flat grill - From follow-up inspection 2023-08-16: **Time Extended**
Food safety inspection conducted on 8/16/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/15/2023
High Priority
7
Intermediate
4
Basic
14
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - bowl used to scoop chicken condiment bucket in kitchen. - bowl provided for flour, starch
- 51-11-4:Basic - Carbon dioxide tank not adequately secured. Sushi prep area Corrected On-Site
- 35A-03-4:Basic - Dead roaches on premises. - 1 on the floor beside pallet where bagged rice is stored - 1 dead on the floor below drying side of three compartment sink
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. - box of cornflakes and container of oatmeal stored on shelf by microwave
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on duck sauce packets at sushi prep area - backpack on bagged rice be back door Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. - walk in cooler shelves rusted - exterior of chest freezer rusted
- 36-73-4:Basic - Floor soiled/has accumulation of debris. - rice on the floor below bagged rice - floor drain soiled at three compartment sink - debris and grease in the floor below fryers
- 08B-38-4:Basic - Food stored on floor. - buckets of ginger
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers - back side of flat grill
- 25-32-4:Basic - Reuse of single-service or single-use articles. - oil jug cut and reused for food scoop - ridged can reused to store oil
- 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. - unwrapped utensils stored in open tray at front counter
- 14-45-4:Basic - Soiled Cardboard used to line nonfood-contact shelves. - below tables in kitchen
- 08B-12-5:Basic - Stored food not covered. - rice, cut and washed vegetables in walk in cooler
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - containers of flour, starch
- 12A-13-4: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. - prep cook moved garbage can with gloved hand, then continued handling pasta without changing gloves and washing hands.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - cooked cracked raw shell eggs, then handled clean equipment without washing hands. Educated employee and operator.
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. - 101 Bleach not rated for sanitizing in use as a sanitizer Corrective action taken: operator went to store and purchased correct sanitizer Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - cook washed, rinsed colander and bun and placed to air dry without sanitizing
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - bin of raw shrimp on buckets of sauce, walk in cooler
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. - 1 on the floor below three compartment sink
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tofu, 52F, less than 30 minutes in prep cooler that had been turned off until opening; corrective action taken: product return to walk in cooler for temperature recovery
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or residue - bamboo sushi mat in kitchen - ice chute at beverage dispenser
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - large spoon stored in basin of cookline handsink Corrected On-Site
- 14-14-4:Intermediate - Nonfood-grade basting brush provided for use with food. Metal banded brush - non food-grade drill and stirring stick provided for use with food. Bostitch drill
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked rice, 2 days
Food safety inspection conducted on 8/15/2023 revealed 25 total violations (7 high priority, 4 intermediate, 14 basic).