DirtyFLRestaurant Inspection Data

FUJI 3

FUJI 3 maintains a 2.7/5 food safety rating based on 8 health department inspections in JACKSONVILLE. Recent inspections show improving food safety practices.

Fuji Drive
Titusville, Florida, 32796
Brevard County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/21/2025

Inspection #: Visit ID: 13552826

  • N/A:No Violations Were Observed

Inspection Date: 10/17/2025

Inspection #: Visit ID: 13499074

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen. Pink slime build up. Cleaned by manager. **Corrective Action Taken**
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing cell phone on prep table. Wait-station.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice. Wait-station ice bin. Moved by manager Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice machine ice scoop on soil3 surface at wait-station. Dusty rack. Moved by manager. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water 80°. Kitchen.
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn gasket insulation. Prep line coolers.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados not washed before prep.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in base of salad cooler. Wait-station.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make table at kitchen prep line: Over stacked cooked noodles at 50°. Over stacked raw chicken 50°. Items Moved by manager. Over stacked krab 48°. Over stacked tofu 48°. Items at wait-station krab 50°. Tofu 49°. Items Moved by manager Warning
  • 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 and the time removed from temperature control cannot be determined. No time mark on very large batch (about 3 gallons ) of sushi rice in corner of kitchen. Per Person In Charge item made at 1pm. Note: Establishment closes at 3pm and does not open until 5 pm. Establishment has more than ample supply of sushi rice (this batch made 10:30 am) at frontline that will last until 3 pm, which means the batch in the kitchen made at 1 pm would not be used until reopen time at 5 pm which is the time this batch needs to be discarded. Talked/explained to manager about the situation and emphasized the need to discard ANY remaining sushi rice at 5 pm. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. Degreaser.

Inspection Date: 8/20/2025

Inspection #: Visit ID: 10875444

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 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. 10 packets of ROP tuna thawing in walk in cooler. (Tunas still frozen. ). Person In Charge had tunas immediately removed from packets. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Moved by manager.
  • 14-11-5:Basic - Equipment in poor repair. Walk in freezer door in poor repair. Door does not close.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor by cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters.
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Odor by cook line grill area.
  • 08B-12-5:Basic - Stored food not covered. Uncovered rice container by dry goods.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leak from water faucet by cook line.

Inspection Date: 6/26/2025

Inspection #: Visit ID: 10718262

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled underside of wait-station ice bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in batter.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink containers on prep table. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Soiled walk in cooler floors. Excessive food debris.
  • 08B-38-4:Basic - Food stored on floor. Metal Container of food on floor in walk in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease buildup on hood filters.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen reach in cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen . wait-station.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food service employee out on gloves without washing hands. Manager intervened. Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found 2 flies in rear dry goods area kitchen.
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. No time mark on sushi rice made at 1 pm. Marked by manger. (2 extremely large batches of sushi rice in kitchen and frontline made at 1 pm per manager. Establishment closes at 3:30 pm and reopens at 5 pm. These batches made at 1 pm may NOT be used after 4 hour time held allowance and must be discarded at 5 pm. ) **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 and the time removed from temperature control cannot be determined.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing cloth in kitchen Hand Wash Sink.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. Degreaser. Repeat Violation

Inspection Date: 1/13/2025

Inspection #: Visit ID: 10756673

  • N/A:No Violations Were Observed

Inspection Date: 1/9/2025

Inspection #: Visit ID: 10754589

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. Repeat Violation
  • 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. Tuna thawed without packing being cut. Packages of ground , whole , loin tuna. Stop sale issued. (Some were still frozen which were in a separate tub/ container. Those were cut by manger. ) stop sale issued.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drinks containers. Prep line. Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Food service employee eating in kitchen area.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing over single service , utensils. Rear kitchen rack. Repeat Violation
  • 36-11-4:Basic - Floors not maintained smooth and durable. Some cracked floor tiles by walk in cooler. Prep line.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Containers of panko stored close to towel dispenser. kitchen. Moved by manager. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Kitchen.
  • 09-02-5:High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Wait-station staff handled lemons with bare hand contact. Manager intervened. **Corrective Action Taken** Warning
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut vegetables in non food grade containers. Walk in cooler. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Prepped raw chicken over seafood. Walk in cooler. Moved by manager. **Corrective Action Taken** Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna thawed without packing being cut. Stop sale issued. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab at wait-station at 51°. Placed about 45 mins ago. Iced down by manger. **Corrective Action Taken** Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. Degreaser.

Inspection Date: 11/13/2024

Inspection #: Visit ID: 10717549

  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person In Charge found papers later in inspection. . Corrected On-Site - From follow-up inspection 2024-11-13: At callback :time needed to obtain. **Time Extended**

Inspection Date: 11/12/2024

Inspection #: Visit ID: 8888248

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets and personal belongings by single service items on rear rack and prep line.
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler door not tight fitting. Does not fully close.
  • 08B-38-4:Basic - Food stored on floor. Boxed seafoods on floor in walk in freezer.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop in ice at wait-station.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in standing water 80 °. Kitchen.
  • 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.food service employee entered from outside did not wash hands. Inspector intervened. **Corrective Action Taken** Warning
  • 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Food service employee returned from bathroom then put on single service gloves without washing hands hands. Inspector intervened. **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice at frontline on Time Temperature Controlled for Safety , not discarded from last night . Stop sale issued. Warning
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at frontline on Time Temperature Controlled for Safety , not discarded from last night . Stop sale issued. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees onsite with no Certified Food Manager present. Certified Food Manager arrived later. **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person In Charge found papers later in inspection. . Corrected On-Site