FUJIYAMA JAPANESE STEAKHOUSE
12070 Cortez Boulevard
Florida, 34613
Hernando County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 3/24/2025
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 3/24/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/20/2025
High Priority
6
Intermediate
2
Basic
10
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At cook line area, plastic togo cup used in bulk rice container.
- 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. At sushi bar reach-in cooler, 2 packs of thawed reduced oxygen packaged tuna not removed from packaging or opened.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area, employee drink on shelf above employee cutting raw salmon. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. At cook line, 2 employees with no hair restraints. Employees put on hats. Corrected On-Site
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under and behind equipment soiled. In walk-in cooler floor soiled.
- 08B-38-4:Basic - Food stored on floor. At end of cook line, liquid margarine stored on floor. In walk-in freezer, case of fish cakes stored on floor. In walk-in cooler, container of cut lettuce stored on floor. In hallway storage area, containers of mayonnaise, ginger and soy sauce stored on floor.
- 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. At cook line, scoop in cornstarch has handle touching product.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout kitchen, multiple bulk containers have soiled exteriors. Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. In walk-in cooler, plastic jugs with hollow handles cut to use as scoops in bulk sauce containers. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At cook line, bulk container of cornstarch not labeled. Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. At cook line, boxes of mucinex stored on shelf above flip,top reach-in cooler. Employee moved. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, metal bowl of raw salmon stored over bags of dumplings. Also, in walk-in cooler, trays of raw shrimp stored on shelf above containers of ready to eat broccoli. Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar reach-in cooler, 2 packs of thawed reduced oxygen packaged tuna not removed from packaging or opened.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Sushi Bar middle reach-in cooler ; octopus salad (47F - Cold Holding); blue crab (47-50F - Cold Holding); spicy tuna (51F - Cold Holding); eel (54F - Cold Holding); octopus (47F - Cold Holding). Operator stated all items placed in cooler yesterday. Ice build up visible on back panel. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi Bar middle reach-in cooler ; octopus salad (47F - Cold Holding); blue crab (47-50F - Cold Holding); spicy tuna (51F - Cold Holding); eel (54F - Cold Holding); octopus (47F - Cold Holding). Operator stated all items placed in cooler yesterday. Ice build up visible on back panel. At cook line, dumplings (48F - Cold Holding). Dumplings in bag on top of pans above chill line. Employee stated item just placed in service. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. At dish area, cases of dawn dish detergent stored on top shelf over clean dishes/pans,
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by ice machine, scoop stored in sink. Employee removed. At sushi bar, green scrub pad in handwash sink. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At prep area, squeeze bottle of blue soap not labeled. At bar, spray bottle of window cleaner not labeled. Spray bottle labeled. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 3/20/2025 revealed 18 total violations (6 high priority, 2 intermediate, 10 basic).
Inspection on 10/30/2024
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 10/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/21/2024
High Priority
2
Intermediate
2
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. At front host stand, expired license posted.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf above flip top reach-in cooler. In prep area, open bottle water over prep table. Drinks moved. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, plastic cups stacked before air drying. Operator moved cups to dry. **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor. At cook line, open liquid margarine on floor. At walkway, salt container on floor. At sushi bar, sauce and ginger on floor. All,items moved to proper storage. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bulk containers soiled. Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. In walk-in cooler, liquid margarine containers with hollow handle reused for sauces.
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. At wait station area, battery and battery charger stored on container of mayonnaise. Operator moved. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At walkway, bulk salt container not labeled.
- 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. Dishwasher (Chlorine 0ppm) after running twice, no sanitizer dispensed from tube. 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. In walk-in freezer, lobster stored on wonton wrappers. Both items no longer commercially packaged. Operator moved lobster. Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At sushi bar in reach-in cooler, open can of blue crab meat not dated. Operator stated it was probably opened yesterday.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dish area, spray bottle identified as cleaner not labeled.
Food safety inspection conducted on 10/21/2024 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).
Inspection on 4/30/2024
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 4/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/29/2024
High Priority
2
Intermediate
4
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bulk rice container at cook line, plastic togo cup used as scoop. Operator discarded. Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At soda storage rack, tanks not secured. Operator placed chain around tank.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, wallet and keys on shelf above flip top reach-in cooler. Operator moved. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. At sushi bar, reach-in cooler gasket torn.
- 08B-38-4:Basic - Food stored on floor. At cook line, 2 containers of liquid margarine stored on floor. Operator moved to shelf. Corrected On-Site 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. In ice bin at sushi bar, scoop handle touching ice. Operator removed scoop. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over flattop have build up of grease. Exterior of bulk containers soiled. In prep area, reach-in cooler gasket soiled. Repeat Violation
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. At sushi bar, bowls of lemons and limes stored in ice bin.
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. At sushi bar, bowls of lemons and limes stored in ice bin.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At hibachi area wait station, handwash sink blocked by chair. Operator moved chair. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple raw items not identified on lunch menu. Repeat Violation Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at kitchen handwash sink. Operator supplied. Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hibachi area wait station, towels not dispensing. Operator stated batteries need changed.
Food safety inspection conducted on 2/29/2024 revealed 13 total violations (2 high priority, 4 intermediate, 7 basic).
Inspection on 9/22/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2023. Admin Complaint - From follow-up inspection 2023-09-22: License is still expired. Operator states that they tried to pay the renewal, but the payment would not go through. Operator applied and paid for a new license. Inspector contacted DDM about issue. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 9/22/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 9/21/2023
High Priority
9
Intermediate
4
Basic
10
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White ice deflector in ice machine in kitchen.
- 21-17-4:Basic - Clean linens stored on floor. Clean linens in back hallway area on floor. Linens moved and stored correctly. Corrected On-Site
- 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. Multiple employee drink cups in sushi bar have no lids. Lids placed on. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee food items in sushi bar.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee bags and jacket stored in sushi bar/bar area. Items moved and stored correctly. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic cup stored in back server station by hibachi area.
- 08B-38-4:Basic - Food stored on floor. Bucket of ginger on floor in sushi bar. Containers of mayonnaise on floor in kitchen. Containers of oil on floor in kitchen. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in middle of bar. Inspector emailed sign. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill in kitchen. Filters for ice machine in kitchen. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go sushi containers in sushi bar. Containers inverted. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked broccoli prepared yesterday evening and stored overnight 50F. See stop sale.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked broccoli stored in walk in cooler 101F. Broccoli began cooling more than two hours prior. Broccoli discarded. See stop sale. **Corrective Action Taken**
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked broccoli stored in walk in cooler 101F. Broccoli began cooling more than two hours prior. Broccoli discarded. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked broccoli prepared yesterday evening and stored overnight 50F. See stop sale.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler, ranch dressing stored in gray trash can. Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2023. Admin Complaint
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In standup reach in freezer near fryer, raw sushi salmon and tuna stored over ready to eat egg rolls. Items moved and stored correctly. 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 cook line in flip top cooler, scallops, beef, chicken, shrimp and cooked broccoli 48F. Items placed into service 1.5 hours prior. Lid for cooler kept open during lunch rush. Lid closed to cool items. **Corrective Action Taken** 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. Sushi rice in sushi bar prepared two hours prior. Sushi rice in back hallway prepared one hour prior. Both items time marked. Corrected On-Site Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. In server station in back of hibachi area, bleach and glass cleaner stored with drinks and to go cups. Items moved and stored correctly. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in bar area has two white bus tubs stored inside. Tubs removed. Corrected On-Site Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple raw sushi items not identified as raw on to go menus.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in middle of bar area. Towels provided. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical cleaner stored in bar area. Repeat Violation
Food safety inspection conducted on 9/21/2023 revealed 23 total violations (9 high priority, 4 intermediate, 10 basic).