FUJIYAMA SUSHI & HIBACHI
8011- 19 MERRILL RD, JACKSONVILLE 32277
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/16/2025
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Broken at handsink in kitchen
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cucumbers in walk in cooler
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by rice warmer and blocked with dishes p, moved Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Both handwash sink no hot water, turned on hot water from bottom knob under sink **Corrective Action Taken**
Food safety inspection conducted on 1/16/2025 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 7/30/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in soy sauce in walk in cooler Cup in white substance in old soy sauce bucket
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Stored on top sushi bar. Moved Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bucket with white substance inside manager states salt
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen chicken over shrimp in reach in freezer
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bucket of raw shrimp inside container of cooked broccoli, employee moved Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handsink at bar with dishes inside Handsink in kitchen with spoons inside Items moved from handsink Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink in kitchen handle broken and water turned off at knob under sink
Food safety inspection conducted on 7/30/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 4/17/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef, placed on hat Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of chicken on floor of walk in cooler
- 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. On sushi rice, placed time on rice 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. Shrimp stored on cook line 80f, moved to cooler **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed over to operator
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. handsink at bar and handsink in kitchen hot water turned off from knob under sinks. Operator turned knob to on position Corrected On-Site
Food safety inspection conducted on 4/17/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 11/1/2023
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Tape on rice cooker handle. Duct tape on food container in reach in freezer. Warning - From follow-up inspection 2023-11-01: At callback : Time needed to fix. **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple personnel items in frontline and rear kitchen. ( excessive clutter) Warning - From follow-up inspection 2023-11-01: At callback : Time needed to clean. **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple. Warning - From follow-up inspection 2023-11-01: At callback : Time needed to clean. **Time Extended**
Food safety inspection conducted on 11/1/2023 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 10/25/2023
High Priority
5
Intermediate
2
Basic
16
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Heavily soiled exterior of equipment including handles to coolers. Multiple throughout kitchen and frontline. Warning
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in prep areas are cardboard/acoustic style. Not smooth and easily cleanable. (Note : if ceiling tiles are observed to be soiled of not cleanable in future inspections, division will require tiles to be changed ). Frontline by sushi line. Warning
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Tape on rice cooker handle. Duct tape on food container in reach in freezer. Warning
- 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 personnel items in frontline and rear kitchen. ( excessive clutter) Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Soiled floors kitchen, behind equipment , behind cookline equipment. Warning
- 08B-38-4:Basic - Food stored on floor. Oil containers on floor frontline. Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of microwave. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves in kitchen and frontline. Soiled exterior of microwave. Frontline. Soiled cooler gaskets. Kitchen and frontline. Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple. Warning
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. No self closing mechanism on rear door. Warning
- 29-08-4:Basic - Plumbing system in disrepair. Loose water faucets at kitchen Hand wash sink. Warning
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocado not adequately washed before prep. Old labels still on. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of Reach in cooler . Kitchen. Warning
- 08B-12-5:Basic - Stored food not covered. Uncovered raw fish , raw beef In walk in cooler. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in rear kitchen. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Warning
- 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 prep employee went outside, handled garbage , then returned to kitchen and handled food service equipment without washing hands. Observed multiple times. Inspector intervened. **Corrective Action Taken** Warning
- 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. Food service employee handled soiled cooler handles then handled foods without washing hands. Inspector intervened. **Corrective Action Taken** Warning
- 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. Food service employee handled soiled cooler handles then handled foods without washing hands. Inspector intervened. **Corrective Action Taken** Warning
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Non food grade bulk food containers. For Flour. Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee put on used gloves to handle foods . Also handled came in from outside without washing hands. Observed multiple times. Inspector intervened. **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen Hand wash sink blocked by utensils. Moved by manager Corrected On-Site Warning
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen Hand wash sink no hot water. Loose spinning faucet. Warning
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. LP tank at frontline by sushi line.
Food safety inspection conducted on 10/25/2023 revealed 24 total violations (5 high priority, 2 intermediate, 16 basic).