DirtyFLRestaurant Inspection Data

FUSHIMI BUFFET

With 5 inspections documented, FUSHIMI BUFFET maintains a 3.1/5 food safety rating in JACKSONVILLE. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 5 reports on file

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

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 5 health inspection reports

All Inspection Reports

1/22/2026· 1mo ago

Visit ID: 13616485

Met Inspection Standards
  • N/A:No Violations Were Observed

1/21/2026· 1mo ago

Visit ID: 10921949

Follow-up Inspection Required

5 high, 5 int, 18 basic

  • 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 mold-like substance on walls, inside of door and chute. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In dry storage area, multiple bulk containers have plastic togo cups used as scoop. Manager removed all cups. Corrected On-Site Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Tank used to prop open back door. Repeat Violation
  • 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, 4 pieces of tuna in reduced oxygen packaging not removed before thawing. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line pass thru, employee drink with no lid or straw stored on shelf over flip top reach-in cooler. Manager removed. Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. At sushi bar prep area, employee eating. Manager had employee move. Corrected On-Site
  • 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 pass thru, cell phone and keys stored on shelf above reach-in cooler. Manager moved. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At drink station, plastic ups stacked before air drying.
  • 14-11-5:Basic - Equipment in poor repair. At cook line, reach-in cooler gasket torn.
  • 36-22-4:Basic - Floor area(s) covered with standing water. At prep area, standing water on floor by storage shelves.
  • 08B-38-4:Basic - Food stored on floor. At cook line multiple containers with food stored on floor. In walk-in cooler, multiple containers of sauces stored on floor. In walk-in freezer, multiple cases of food stored on floor. Repeat Violation
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. At cook line, multiple gaps in hoods above fryers and wok stations.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At ice machine, scoop has handle touching ice. Manager removed scoop. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, 2 knives stored in gap between stand up reach-in cooler and flip top reach-in cooler. Manager moved knives. Corrected On-Site
  • 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. At drink station, unsealed wood used on multiple slide racks. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine soiled with residue. At both cook lines , multiple hood filters have grease build up. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. One lid open on dumpster. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. In walk-in cooler, multiple shelves soiled with food residue and black mold-like substance.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line 2 door reach-in cooler, raw bacon stored over bread, raw shrimp stored over cooked chicken, raw fish stored over krab. In reach-in freezer, plastic container of raw shrimp stored over plastic container of spring rolls. In walk-in cooler, raw chicken stored over corn, raw chicken stored over raw mussels, raw chicken stored over raw shrimp, raw shell crabs stored over cooked noodles and raw fish and raw chicken stored over cooked chicken. Manager began moving items. **Corrective Action Taken** 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, 4 pieces of tuna in reduced oxygen packaging not removed before thawing. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line on oven, salmon (55, 64F - Cold Holding). Out 30 minutes, cooking later. Returned to reach-in cooler. At cook line reach-in cooler, seafood boil (50F - Cold Holding); cooked shrimp (47F - Cold Holding). Items held over chill line in top of reach-in cooler for 30 minutes. Manager placed in bottom section. At buffet cold line, cut melon- cantaloupe (47F - Cold Holding). Manager stated out for 1.5 hours. Placed lower in ice. Warning
  • 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 hot line, fries (87F - Hot Holding). Manager stated item placed in service 1 hour prior. Repeat Violation Admin Complaint
  • 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. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At wait station prep table, can opener blade has build up of encrusted debris. Manager moved to be washed. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At back cook line, cart in front of handwash sink blocking access. At dish area, plastic buckets in front of handwash sink blocking access.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at front prep area, plastic container and lid in sink. At dish area, plastic lid in handwash sink. Operator removed items. 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 multiple handwash sinks throughout establishment. Employee stocked all sinks with paper towels. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at multiple handwash sinks throughout establishment. Employee supplied during inspection. Corrected On-Site

9/10/2025· 6mo ago

Visit ID: 13458128

Met Inspection Standards
  • N/A:No Violations Were Observed

7/10/2025· 8mo ago

Visit ID: 10982400

Follow-up Inspection Required

6 high, 5 int, 13 basic

  • 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.

2/21/2025· 1y ago

Visit ID: 10783529

Met Inspection Standards

2 int, 2 basic

  • 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**