DirtyFLRestaurant Inspection Data

FUJI SUSHI & SEAFOOD BUFFET

Health inspection records show FUJI SUSHI & SEAFOOD BUFFET in DESTIN has 7 inspections with a food safety rating of 2.2/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 7 reports on file

985 HWY 98 EAST UNIT B & C

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

12/17/2025· 2mo ago

Visit ID: 13598632

Met Inspection Standards
  • N/A:No Violations Were Observed

12/17/2025· 2mo ago

Visit ID: 10889508

Follow-up Inspection Required

3 high, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen ice machine deflector and walls. Repeat Violation
  • 36-24-5:Basic - Boxed wall at main electrical box next to triple sink in disrepair.
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cook line and walk in coolers and freezer.
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Multiple make bars and cold hold units on cook line. Shelving in walk in coolers and freezer. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. #1 Walk in cooler ( proteins ) under shelving and Walk in freezer.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 38-01-4:Basic - Light shield damaged/in disrepair. Kitchen fluorescent ceiling light.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Line Make bars ( interior food contact surfaces ) and walk-in cooler / freezer shelving .
  • 08B-12-5:Basic - Stored food not covered. Trays of frozen wantons in walk in freezer. Repeat Violation
  • 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. 0 ppm chlorine x2 attempts. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler #1 Unpasteurized shell eggs over ready to eat pasta salad.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Repackaged raw chicken over beef and shrimp and Ready to eat packaged fries.

5/13/2025· 10mo ago

Visit ID: 10755236

Met Inspection Standards

1 high, 2 int, 11 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines heavily soiled. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored in raw beef in kitchen at make bar.
  • 14-05-4:Basic - Cardboard used to line food-contact shelves in walk in cooler. Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee plate of fish stored in upright glass cooler.
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler interior door rusted and has exposed insulation toward bottom of door.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in multiple holding units and walk in coolers/ Freezer.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink stored in upright freezer.
  • 29-08-4:Basic - Plumbing system in disrepair. Hand wash sink faucet near hibachi station wrapped in plastic. Cook stated technician has been called. **Corrective Action Taken**
  • 21-10-4:Basic - Soiled dry wiping cloth in use in wait station near tea urn and hand wash sink, wok station, and hibachi station on food cart.
  • 08B-12-5:Basic - Stored food not covered. Raw shrimp, wontons and breaded chicken stored in upright freezer not covered. Noodles, crab meat and egg rolls stored in walk in cooler not covered. Breaded shrimp stored in walk in freezer not covered.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Glass Reach in freezer - dumplings, salmon, shrimp no labels.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Dumplings stored in Walmart plastic bag and stored in glass reach in freezer.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink near mop sink blocked with pallet, box and fan. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice stored in bottom of hand wash sink in wait station,

1/7/2025· 1y 2mo ago

Visit ID: 8786234

Met Inspection Standards

2 high, 1 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Walk in coolers and cook line shelves.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer Raw cut- shredded beef stored over wantons
  • 01B-12-4:High Priority - Ready to eat food cross contamination. See stop sale. Walk in cooler #2 Ready to eat leaf Greens Shredded lettuce/ cabbage stored in reused cardboard raw chicken box . Direct contact of leafy greens with stained cardboard observed

3/19/2024· 1y 11mo ago

Visit ID: 8635164

Met Inspection Standards

1 high, 1 int, 1 basic

  • 36-34-5:Basic - Ceiling vents soiled with accumulated of dust, or mold-like substance. Dining rooms Multiple AC vents and return registers. Addressed with operator Operator states vents will be cleaned at closing.
  • 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. 0 ppm chlorine Sanitizer container empty changed during the inspection. Corrected 100 ppm Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen cook line hand wash sink Cleared during the inspection Corrected On-Site

2/26/2024· 2y ago

Visit ID: 8565465

Met Inspection Standards

2 int, 6 basic

  • 22-20-5:Basic - Accumulation of black substance in the interior of the ice machine/bin. At deflector and side wall Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Ware wash area
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Ware wash floor
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Buffet line rice scoop in standing water 66F Repeat Violation
  • 22-16-4:Basic - Walk in cooler interior/shelves lined with soiled cardboard. Accumulated soil and residues observed. Walk in coolers 1 &2
  • 36-24-5:Basic - Wood / wall with water damage at wooden box containing electrical panels next to triple sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar hand wash sink . Restocked during the inspection. Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. National Registry Food Handlers Training not dated . Confirmed current training with operator / Cards to be dated. **Corrective Action Taken**

12/4/2023· 2y 3mo ago

Visit ID: 8384954

Met Inspection Standards

1 high, 2 int, 9 basic

  • 22-20-5:Basic - Accumulation of black substance in the interior of the ice machine/bin. Ice machine deflectors observed soiled
  • 14-08-4:Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Sushi bar One bamboo mat observed.
  • 14-45-4:Basic - Cardboard used to line walk in cooler shelves.
  • 32-12-5:Basic - Covered waste receptacle not provided in unisex kitchen bathroom.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen rice scoops water 73F
  • 14-17-4:Basic - Kitchen preparation table bottom shelves with rust that has pitted the surface.
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Construction drill ( RIDGID ) with attached mixing head observed in kitchen
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Make line preparation table
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef observed on speed rack stored in walk in freezer.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Hui Zhang 9/13/18 Second CFM on duty
  • 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. Walk in cooler #1 Seafood salad less than 7 days.