DirtyFLRestaurant Inspection Data

FUSHIMI BUFFET

13090 City Station Drive
Jacksonville, Florida, 32218
Duval County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 9/10/2025

Inspection #: 3644701

Inspection Date: 7/10/2025

Inspection #: Visit ID: 10982400

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black stains.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At soda machine ice bin, employee used plastic cup as scoop.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Tank used to prop open back door.
  • 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, 2 pieces of tuna in reduced oxygen packaging not cut/removed before thawing.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Multiple employee in kitchen missing hair protection.
  • 08B-38-4:Basic - Food stored on floor. Multiple food items stored on floor at both cook lines, in walk-in cooler, in dry storage, and in walk-in freezer,
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at handwash sink ear rice cookers.
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. A drink station, wood boards used as shelves, not sealed.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At both cook lines, hood filters have grease build up. Exterior of ice machine soiled.
  • 33-16-4:Basic - Open dumpster lid. Both kids open on dumpster.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line, in stand up reach-in cooler, open bottle soda in shelf over customer foods.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At sushi bar, employee cutting avocados with sticker still attached.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At rice cookers, bulk salt container not labeled.
  • 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. In dish area, employee handled dirty dishes then handled clean dishes without washing hands.
  • 35A-02-7:High Priority - Live, small flying insects found. At cook line, 1 flying insect. In dry storage room, 1 flying insect. At dish area, 2 flying insects.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in stand up reach-in cooler, raw chicken stored over cooked chicken, raw bacon stored over rolls, and raw shrimp stored over cooked chicken. At cook line flip top reach-in cooler, in bottom section, raw pooled eggs stored over cut vegetables. At cook line second flip top reach-in cooler, in bottom section, raw shrimp stored over cut vegetables. In walk-in cooler, raw shell eggs stored over oranges and raw chicken stored over sauce.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar, 2 pieces of tuna in reduced oxygen packaging not cut/removed before thawing.
  • 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 buffet, batter chicken (112F - Hot Holding). Out less than 4 hours.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter at mop sink missing backflow preventers with hoses attached on both ends.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags missing dates last one sold, also in pan with no chronological order.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At sushi bar, employee rinsed towel in handwash sink. At sushi bar, scrub sponge in sink. At prep area near front cook line, ladle in sink. At dish area, plastic up stored in handwash sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen including dish area, all handwash sinks missing paper towels.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager stated employee certificates are locked in office, she is not able to access. Warning
  • 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. Manager stated Time as a Public Health Control form is locked in office.

Inspection Date: 2/21/2025

Inspection #: Visit ID: 10783529

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area, one small tank not secured. Operator stated it is not used and they will remove.
  • 08B-74-1:Basic - Water softener salt (food) stored in a location that is not clean and dry. In outside water heater room, bags of salt on floor.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In prep area handwash sinks, scoop and scrub pads in sinks.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In restrooms, hot water at 67f after running for several minutes. One water heater display showing error. Operator called for service. **Corrective Action Taken**