FUJI SUSHI
9542 Merchants Gate Drive
Jacksonville, Florida, 32222
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/3/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/3/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/31/2025
High Priority
4
Intermediate
4
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor around ice machine soiled with mold like substance. Repeat Violation
- 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. Observed handle for scoop for crispy pieces for sushi rolls in direct contact with product. Person in charge removed handle from scoop Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed back plates around soda nozzles soiled with mold like substance. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to multiple containers on drying rack above three compartment sink.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed; raw tuna stored on top of ready to eat imitation crab sticks in walk-in cooler. Raw fish items stored over ready to eat cheesecake in grey standing reach in cooler by sushi line entrance. Raw fish items stored over cooked rice in white standing reach in cooler at sushi line entrance. Person in charge rearranged food items to proper storage levels. Corrected On-Site Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw tuna in walk-in cooler. Person in charge rearranged food items to proper storage levels. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed; raw pork with temperatures of 55F stored in walk-in cooler on left hand wire rack. Person in charge voluntarily discarded pork. Raw scallops at temperatures of 57F stored in walk-in cooler on wire rack on left hand side. Person in charge stated scallops had been in walk-in cooler since night prior without leaving walk-in cooler. Raw tuna and raw salmon with temperatures of 52-56F in reach in cooler on sushi line. Person in charge stated raw fish items had been in reach in cooler since night prior and did not leave reach in cooler. Raw pork (55F - Cold Holding); Raw scallops (57F - Cold Holding); Raw tuna, raw salmon (52-56F - Cold Holding) **Corrective Action Taken** 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 and the time removed from temperature control cannot be determined. See stop sale. Observed; multiple rolls being held on time as a public health control with no time stamp on cook line next to flip top cooler. Chart with previous time stamps from previous days posted on wall next to food items held on time as a public health control. Cooked rice with no time stamp on sushi line person in charge stated was held on time as a public health control. Cooked rice had time stamps from previous days. Cooked rolls and cooked rice were cooked 2 hours prior per person in charge. Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed raw beef, raw chicken, raw shrimp from prep stage and cooked rolls stored in walk-in cooler to cool. Walk-in cooler ambient temperature for 30 mins did not drop below 55F. Person in charge added ice to food items. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple containers stored on drying rack above three compartment sink with mold like substance build up on old labels.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed frozen fish items used for sushi removed from commercial packaging and individually wrapped in plastic wrap stored in chest freezer in dry storage area.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with blue liquid person in charge stated was a chemical cleaner. Person in charge labeled spray bottle. Corrected On-Site
Food safety inspection conducted on 1/31/2025 revealed 12 total violations (4 high priority, 4 intermediate, 4 basic).
Inspection on 9/24/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/24/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/22/2024
High Priority
2
Intermediate
3
Basic
9
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cup in rice bucket with no handle. Person in charge removed and placed in three compartment sink. Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed no secure holding around CO2 tank in kitchen area.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboard on storage shelves with food items.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth and easily cleanable in dry storage area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf in prep area next to triple sink. Person in charge discarded cup. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in both reach in freezers. Repeat Violation
- 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. Observed tongs with handle touching cut lettuce on salad line. Person in charge removed tongs from cut lettuce. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on walk-in cooler door. Observed soiled handle to reach in freezer in kitchen area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food build up on wall in kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed frozen fish items stored above cooked eel items in freezer at bar entrance. Person in charge rearranged all items in freezer appropriately. 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. Observed raw pork wrapped in plastic wrap in walk-in cooler at 46F. Person in charge placed ice over wrapped raw pork. Final temperature after 30 minutes was 42F. Corrected On-Site Repeat Violation Admin Complaint
- 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed menu item labeled Izumi Dai (Red Snapper) item #101 on menu. Person in charge indicated per last invoice that the Izumi Dai is actually tilapia. Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slight mold like substance build up on drink machine tray and plate. Person in charge removed and cleaned soda machine. Corrected On-Site
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed fish eggs as ingredients in items on menu labeled as raw AND cooked. Person in charge indicated fish eggs were not cooked. Kani salad - contains raw fish eggs California roll - contains raw fish eggs Shrimp tempura roll- contains raw fish eggs Crazy roll - contains raw fish eggs Fuji Special roll - contains raw fish eggs Warning
Food safety inspection conducted on 7/22/2024 revealed 14 total violations (2 high priority, 3 intermediate, 9 basic).
Inspection on 2/19/2024
High Priority
6
Intermediate
3
Basic
9
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above ice machine in kitchen has hole in it.
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler next to prep table in kitchen has gaskets in disrepair. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In both reach in freezer in establishment has large build up of ice.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of oven. Operator removed from oven handle. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in kitchen has large amount of grease build up.
- 23-01-4:Basic - Vending machine exterior soiled. Grease build up on hood filter above fryer in kitchen. Handles of multiple reach in cooler and reach in freezer are soiled. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to ice machine is soiled. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wash clothes not stored in sanitizer solution. Wash clothes sitting on prep table in kitchen. Operator removed from table. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple containers of spices were not labeled. Operator added label. Corrected On-Site Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen area.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut lettuce and whole raw green beans stored in to go bags.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken was placed on shelf above ready to eat noodles. Operator removed chicken from upper shelf. Raw chicken was placed on top of cooked steak in walk in cooler of kitchen. Operator placed in correct order. Yellowfin tuna placed on shelf above ready to eat soup. Operator removed tuna from top shelf. 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. On counter of prep table in kitchen, (Butter 71F - Cold Holding) for 45 mins per manager.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At soup station in kitchen, clear soup (128F - Hot Holding). Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals on shelf in bathroom next to paper towels. Operator removed chemicals from shelf.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dirty dishes at hand wash station in sushi area. Operator removed dirty dish. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. At right hand wash station in sushi bar area, no soap.
- 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. Operator keeps tempera batter and vegetables on time with time markings but does not have written plan. Provided operator with written plan. Repeat Violation
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher in next to drink station in kitchen in red (recharging mode).
Food safety inspection conducted on 2/19/2024 revealed 19 total violations (6 high priority, 3 intermediate, 9 basic).
Inspection on 7/12/2023
High Priority
2
Intermediate
2
Basic
12
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At prep area in kitchen, plastic togo cups used in sushi vinegar and soy sauce. Operator removed cups. Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. In kitchen, walk-in freezer and reach-in freezer handles have build up.
- 14-11-5:Basic - Equipment in poor repair. Multiple reach-in cooler gaskets torn.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk-in cooler floor soiled.
- 08B-38-4:Basic - Food stored on floor. In walk-in cooler, container with krab sticks on floor. In back storage room, bag of sugar on floor. Operator moved items off floor. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle at cook line. Operator removed. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets soiled. Gap between fryer and stove has build up of grease and food debris. Hood filters over cook line have build up of grease. Lower shelf of prep table next to cook line, build up of residue. Exterior of bulk sugar container at sushi bar soiled. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. In back storage room, case of black plastic containers stored on floor. Operator moved to shelf. Corrected On-Site Repeat Violation
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Hood over cook line has grease build up. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table in kitchen. Operator discarded. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In prep area of kitchen, White container identified as vinegar for sushi rice not labeled. At sushi bar, bulk sugar container label worn off.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken stored over krab and carrots. 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. In kitchen, soup (127, 129F - Hot Holding). Soup out for 3 hours, reheated above 165f. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by pot and styrofoam. Operator removed. Corrected On-Site
- 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. Time as a Public Health Control form not filled out completely. Items held on time not listed. Inspector helped operator complete form. Corrected On-Site
Food safety inspection conducted on 7/12/2023 revealed 16 total violations (2 high priority, 2 intermediate, 12 basic).