FUJI
9542 Merchants Gate Drive
Jacksonville, Florida, 32222
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/17/2025
High Priority
3
Intermediate
3
Basic
14
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 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. Punctured by employee, explained that in January it has to be removed from the bag when it's taken out of freezer Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On prep table in kitchen Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, sushi area, placed on bottom shelf 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. Employee food on shelf above customer food, employee rearranged Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Box with avocados, employee placed them on shelf Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Crack inside box freezer
- 14-33-4:Basic - Microwave with rust that has pitted the surface.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cook line hand sink, employee placed one Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler and shelf for dry storage next to mop sink Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Several in dry storage shelf, employee labeled them all Corrected On-Site
- 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. Employee grabbed dirty dishes to load dish machine and then grabbed clean dishes, explained to him and he washed hands Corrected On-Site
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee had his cellphone on hand watching a video then started cutting washed ginger, explained to him and he washed hands Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 119f chicken on grill off, employee reheated it to 165f Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of lid in box freezer
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink at sushi area, employee moved it Corrected On-Site Repeat Violation
- 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. For a couple of new employees Repeat Violation
Food safety inspection conducted on 4/17/2025 revealed 20 total violations (3 high priority, 3 intermediate, 14 basic).
Inspection on 11/18/2024
High Priority
3
Intermediate
8
Basic
11
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old one
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink by ice bin, employee discarded it Corrected On-Site 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. Employees food above customer food, employee rearranged Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Vinegar bag, employee placed it on shelf Corrected On-Site Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Not posted, posted it by manager Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves and vent in walk in cooler Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in hand sink at sushi bar
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar Repeat Violation
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw salmon then removed gloves grabbed plate and placed salmon on it, explained to him and he washed hands, employee grabbed raw shrimp then grabbed wonton to fry explained to him and he washed hands, wonton got to 158f Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above sauce, read in cooler at sushi bar, explained to her and she rearranged Corrected On-Site Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200ppm chl in bucket, test strip almost black, sushi area, explained to employee and she diluted it to 100 ppm Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. In prep sink between dirty dishes and cooked rice, explained to him and he washed again in hand sink Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. With boxes, hand sink by dish machine, employee moved them Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink at sushi area, employee removed it Corrected On-Site
- 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. For new employee here Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink by dish machine, employee placed some Corrected On-Site
- 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. One expired in June 2024 and one employee here fir 3 months hasn't done the training Repeat Violation Admin Complaint
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Or cold, both closed in hand sink at sushi area, employee turned them on Corrected On-Site Repeat Violation
Food safety inspection conducted on 11/18/2024 revealed 22 total violations (3 high priority, 8 intermediate, 11 basic).
Inspection on 5/23/2024
High Priority
5
Intermediate
4
Basic
13
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. For crunchy at cook line Repeat Violation
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In kitchen
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it to bottom shelf Corrected On-Site
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Eating and drinking on prep table, he moved to dining area 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. Personal food on shelf above customer food in upright freezer, sushi area, employee rearranged Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket in prep coller by cook line is torn
- 08B-38-4:Basic - Food stored on floor. Bucket with cut lettuce and some boxes with food in freezer
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sushi rice liquid mix, employee moved handle up Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line, employee placed one Corrected On-Site Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go trays in storage, employees inverted them Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in hand sink at front counter
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi area Repeat Violation
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw salmon then grabbed noddles to be cooked, explained to him and he heated them up to 160f, employee grabbed raw shrimp then scooped cooked shrimp, explained to him, both cooks washed hands Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna fell over avocado in sushi prep, employee separated contaminated avocado Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 54f krab above fill line, employee rearranged **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. Tempura batter, employee wrote time on **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 88-123f cooked chicken on grill, employee reheated it to 165f Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon and container in it, handsink by dish washing area, employee moved them Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employee placed some Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee turned it on, hand sink, at front counter Corrected On-Site Repeat Violation
Food safety inspection conducted on 5/23/2024 revealed 22 total violations (5 high priority, 4 intermediate, 13 basic).
Inspection on 5/1/2024
High Priority
5
Intermediate
5
Basic
14
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On soup in upright cooler Repeat Violation
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. A couple of open drinks above rotes bags, from counter area employee rearranged Corrected On-Site 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 food on shelf above customer food, employee rearranged front counter cooler Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cutting fish, put on hat Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Cut lettuce in bucket, walk inc poker, employee placed it on shelf Corrected On-Site Repeat Violation
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Employees placed them by dish machine to be washed **Corrective Action Taken**
- 51-18-6:Basic - No copy of latest inspection report available.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Men restroom Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by dish machine Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Sugar in storage area, employee covered it Corrected On-Site
- 14-12-4:Basic - Utensils in poor condition. Gasket torn in prep cooler by cook line
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container, labeled sugar, storage shelf Corrected On-Site Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed hat on then he put on gloves to cut sushi fish, explained to him and he washed hands Corrected On-Site
- 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. Cutting fish for sushi, and cutting cucumber for sushi, he put on gloves Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above krab, reac in cooler at sushi area, raw sushi rolls on shelf above edamame, prep cooler by cook line, employee rearranged Corrected On-Site Repeat Violation Admin Complaint
- 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. For sushi rice, finished cooking at 9:40am, employee wrote time on **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by shelf next to dish machine Corrected On-Site Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cutting board on top of hand sink, sushi area, also plastic wrap box on top of hand sink at cook line, employee removed it Corrected On-Site
- 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. For one employee that has no certificate Repeat Violation
- 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. Cooked shrimp not in procedure, manager wrote it down Corrected On-Site
- 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. One in 2022, and one doesn't have certificate, more than 2 months here
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at sushi area, employee turned it on from bottom, Corrected On-Site Repeat Violation
Food safety inspection conducted on 5/1/2024 revealed 24 total violations (5 high priority, 5 intermediate, 14 basic).
Inspection on 12/11/2023
High Priority
4
Intermediate
6
Basic
13
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On sugar and on spice, employee moved it Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old one
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open on counter, sushi area, employee discarded it 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. Jackets on top of boxes with food, employee moved it Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Bucket with soy at sushi area, employee placed it on shelf Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Vinegar mix, employee moved handle out Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by prep area and by cook line, kitchen Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in sushi reach in cooler Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet in hand sink at sushi area, mgr placed one Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powdery, sugar per employee, labeled Corrected On-Site
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon farm raised, called provider and he sent letter Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna on shelf above cut cucumber, sushi reach in cooler, raw steak on shelf above noodles, upright cooler, kitchen, raw sushi rolls on shelf above egg rolls, employee rearranged Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55 krab on top of pre unit, explained time as public health control, mgr placed it in cooler **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet net to mop sin, mgr placed it Corrected On-Site Repeat Violation Admin Complaint
- 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/ Huaping Liu took test on 8/17/18,
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Wife of owner has been a mgr for long time, she stated
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink, sushi area, employee removed it Corrected On-Site
- 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. For one new employee at cook line
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 cooks and 4 sushi cooks and a couple of servers
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Mgr opens both, hand sink at sushi area Corrected On-Site
Food safety inspection conducted on 12/11/2023 revealed 23 total violations (4 high priority, 6 intermediate, 13 basic).