FUJI SUSHI
9542 Merchants Gate Drive
Jacksonville, Florida, 32222
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/5/2025
High Priority
1
Intermediate
2
Basic
11
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in bag of sugar used as scooper also in potato starch
- 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Sushi chef at sushi bar chewing gum while prepping
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and earphones stored on top of flip top cooler. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cooks in kitchen near fryer no hair restraint Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Beef thawing in bucket on floor of kitchen near walk in cooler
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer door frozen shut, once opened ice frozen behind unit, ceiling with thick ice frozen across
- 10-08-5:Basic - Ice scoop handle in contact with ice. Drink station at sushi area, manager moved and placed in container Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on gas line for hot water heater
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Sushi chef sliced up a avocado sticker still attached to it, it washed yet
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in bucket on floor of kitchen near walk in cooler
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths stored on sushi station
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef made raw rolls walked from sushi bar to kitchen throw a hallway, back out wiped down cutting board with wet cloth, reached in sushi rice and made a veggie roll after, no hand wash or glove change
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Salmon stored in handsink at sushi station. Moved Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handsink at sushi bar. Provided Corrected On-Site
Food safety inspection conducted on 3/5/2025 revealed 14 total violations (1 high priority, 2 intermediate, 11 basic).
Inspection on 10/16/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones and air pods on flip top reach in cooler in kitchen
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Both sushi chefs wearing watches
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Both sushi chefs no hats, placed on hats at I walked to kitchen Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor of walk in freezer
- 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 10:45-2:45 and at 3pm sushi chef state rice was out since this morning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bowl with raw fish in handsink at sushi bar area . Moved from sink
- 52-01-4:Intermediate - Identity of food or food product misrepresented. Established using Bury as hamachi. Previously explained to operator that it's not the same and operator still chooses to use it. The Vernacular Names are for CROSS REFERENCE ONLY, and generally not acceptable for product labeling in interstate commerce. Their use may result in seafood misbranding. Vernacular Name(s) (See note below.*): Hamachi | Yellowtail | Racing Tuna Repeat Violation Admin Complaint
Food safety inspection conducted on 10/16/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 6/14/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks in kitchen on prep areas, moved Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi chef wearing watch
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Sauce contains stored on floor of walk In cooler, moved to shelf Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer under unit.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of Raw beef over pan of green left Cilantro, moved to store correctly Corrected On-Site
- 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. Fried Shrimp, crab and sushi roll. No time marking,
- 52-01-4:Intermediate - Identity of food or food product misrepresented. Establishment selling Buri and yellowtail, per us seafood list Buri can't be sold as market name yellowtail or hamachi. Establishment orders from true world foods Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handsink in kitchen, provided Corrected On-Site
Food safety inspection conducted on 6/14/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 4/9/2024
High Priority
5
Intermediate
2
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen area and at sushi bar
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table reach in cooler cut board with excessive cut marks
- 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 phone stored on make table prep table. Employee clothing stored on shelf with restaurant dry foods. Moved by manager. Corrected On-Site Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food with bracelet on wrist
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food with no hair restraint Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Walk in Freezer with torn gasket
- 25-32-4:Basic - Reuse of single-service or single-use articles. Raw commercially wax chicken box in walk in cooler being reused with produce stored directly in contact. Manager removed produce Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer solution on cart over 200ppm and made with soap. Manager remade at 200ppm Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Employees Medicine stored next to restaurant food on shelf on prep area. Moved by manager. 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. Observed employee washing and rinse equipment and place away on shelf without sanitizing. Reviewed with manager
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Produce stored in direct contact of non-food grade bag in walk in cooler. Employee removing from bag **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep pans of shrimp stored on shelf above prep pan of cut cucumbers in walk in cooler. Moved by manager. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution on cart over 200ppm and made with soap. Manager remade at 200ppm Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board with stain
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Chop sticks utensils stored in kitchen hand wash sink. Moved by manager. Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/9/2024 revealed 16 total violations (5 high priority, 2 intermediate, 9 basic).