FUJIYA JAPANESE RESTAURANT
13750 Southwest 88th Street
Miami, Florida, 33186
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/27/2025
High Priority
2
Intermediate
4
Basic
10
Total
16
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
- 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. Observed raw tuna thawing inside reduced oxygen package inside walk in cooler. Operator cut open bag. Corrected On-Site Repeat Violation
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher at 0ppm chlorine. Operator changed sanitizer for final concentration Dish machine 50ppm - Chlorine. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top of prep table in kitchen area.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking food without hair restraint Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. Observed hole in wall by mop sink and dish machine
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers in dish area
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed back door not self closing
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop sink. Repeat Violation
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at prep table next to cook line. As per operator for 30 mins
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (59F - Cold Holding); raw chicken (60F - Cold Holding) at prep table across from cook line, as per operator for 30 mins. Operator moved product to reach in cooler for rapid cooling. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4+ employees working with no certified food manager present at time of inspection.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed employee Shuji working for two weeks, provided operator with form via email.
- 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. Observed establishment utilizing time as a public health control for sushi rice with no written procedures. Provided operator form via email.
Food safety inspection conducted on 3/27/2025 revealed 16 total violations (2 high priority, 4 intermediate, 10 basic).
Inspection on 12/3/2024
High Priority
0
Intermediate
3
Basic
9
Total
12
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl in container of sugar in dry storage area. Operator removed the bowl. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls and plates not inverted or covered at the sushi station. Also observed in the kitchen area.
- 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. Observed packages of tuna (33F) thawing in the walk in cooler uncut. Operator cut the packaging for proper thawing. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees preparing food with no hair restraint.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed containers of soy sauce stored on the floor in dry storage area. Operator stored correctly. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils used to serve rice in standing water next to reach in freezer across from ice machine. Operator discarded the water and is using a dry container for rice utensils . Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed in dry storage area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled by common name.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for dishwasher or three-compartment sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at handwashing sink next to mop sink.
Food safety inspection conducted on 12/3/2024 revealed 12 total violations (0 high priority, 3 intermediate, 9 basic).
Inspection on 2/28/2024
High Priority
4
Intermediate
1
Basic
3
Total
8
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.
- 08B-38-4:Basic - Food stored on floor. Observed bucket containing pickled ginger stored on the floor,front counter. Corrected On-Site Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes,cabbage,eggplant stored above julienne carrots located in the walk-in cooler. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee did not wash hands before putting on clean gloves after handling raw proteins , then proceeded to working with food . Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored above sui mai located in the reach in freezer opposite the 3 compartment sink.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. domestic unit:; cooked soft shell crab ,as per operator from yesterday. (47F - Cold Holding)
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed food container stored in unit by the kitchen. Corrected On-Site
Food safety inspection conducted on 2/28/2024 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).
Inspection on 11/16/2023
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 11/16/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/5/2023
High Priority
1
Intermediate
3
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed for the bulk raw rice bin. Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. Observed bucket containing pickled ginger stored on the floor at the front counter. Warning
- 10-20-4:Basic - In-use tongs stored on oven door handle between uses. Corrected On-Site Warning
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed for togo food containers located at the front counter. Corrected On-Site Warning
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. As per operator does ROP on fish kept longer than 48 hrs. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed for squeeze bottles containing oils and sauces. Warning
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed for raw salmon located in the low boy reach in cooler,kitchen. Warning
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. As per operator does ROP on raw fish Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips at the time of the inspection. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
Food safety inspection conducted on 9/5/2023 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).