DirtyFLRestaurant Inspection Data

FUJIYAMA JAPANESE STEAKHOUSE AND SUSHI

2625 ENTERPRISE RD STE 300

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 5/9/2025

Inspection #: Visit ID: 10835883

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic container used to dispense corn starch. Opera relocated . Corrected On-Site
  • 14-69-4:Basic - Ice buildup in whirlpool reach-in freezer chest.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Corn Starch lid soiled with food debris on kitchen food storage shelf.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator relocated, Corrected On-Site Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp in walk in cooler. Operator relocated . Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On food preparation table rice (55F - Cold Holding)/30 minutes . Operator returned to walk in cooler. **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On food preparation table fried shrimp (80F - Hot Holding)/10 minutes . Operator instructed to reheat. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ chlorine , 100 ppm. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Basket stored in cook line hand sink operator relocated. Corrected On-Site

Inspection Date: 1/2/2025

Inspection #: Visit ID: 10750628

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed water.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ventilation hood laden with grease. Sides of cooking equipment spiked with grease and food debris.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink stirred at wait station reach in cooler. Operator removed from unit. Corrected On-Site
  • 14-45-4:Basic - Soiled cardboard .used to line nonfood-contact shelves. replaced with aluminum foil. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 0 PPM, operator corrected to 100PPM Chlorine . Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw eggs on top of green onions in cook line make table . Operator relocated. Corrected On-Site
  • 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 Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food preparation area cutting board soiled with dirt.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Some menus are not marked. Operator marked. Corrected On-Site

Inspection Date: 9/20/2024

Inspection #: Visit ID: 8721737

  • 36-73-4:Basic - Kitchen floor soiled/has accumulation of debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - under flat top , soiled with food debris. - gaskets to make table units soiled ,, walk in cooler gasket soiled.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer. Operarbremoved from bags. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Walk in cooler rice (45F - Cold Holding)/ less than 4 hours. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wait station and kitchen container with food debris. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8617528

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-02-26: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in storage area freezer chest, Warning - From follow-up inspection 2024-02-26: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses ,at sushi bar. Corrected On-Site Warning - From follow-up inspection 2024-02-26: Not set up **Time Extended**
  • 21-07-4:Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Corrected On-Site Warning - From follow-up inspection 2024-02-26: Not st up. **Time Extended**

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8513538

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 36-27-5:Basic - Cookline wall soiled with accumulated grease, food debris, and/or dust. Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Yogurt stored in wait station reach in cooler, Soy sauce in walk in cooker. Corrected On-Site 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. Jackets and back pack stored on food storage rack, above food, Corrected On-Site Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker at sushi bar wearing watch while preparing food. Corrected On-Site Warning
  • 14-69-4:Basic - Ice buildup in storage area freezer chest, Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in sushi bar holding unit. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, -ventilation hood is laden with grease,. Repeat Violation Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses ,at sushi bar. Corrected On-Site Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Corrected On-Site Warning
  • 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. 0 ppm. 100 ppm. Corrected On-Site Warning
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Stock pot in Walk in cooler of soy sauce. , moldy. **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler raw beef (45F - Cold Holding); noodies (49F - Cold Holding)/overnight .; tofu (44F - Cold Holding); shell eggs (48F - ambient temperature ), placed overnight, operator instructed to discard bagged noodles . Operator placed ice. **Corrective Action Taken** Repeat Violation Warning
  • 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. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wait station cutting board soiled with food debris,. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Corrected On-Site Repeat Violation Warning

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8513250

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Kitchen reach in freezer gasket torn Warning - From follow-up inspection 2023-10-02: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Warning - From follow-up inspection 2023-10-02: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Kitchen Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2023-10-02: **Time Extended**

Inspection Date: 9/29/2023

Inspection #: Visit ID: 8343884

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard used by three compartment sink, Corrected On-Site Warning
  • 14-11-5:Basic - Equipment in poor repair. Kitchen reach in freezer gasket torn Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Warning
  • 36-34-5:Basic - Kitchen Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood soiled with grease . Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. Eye drop medicine stored on shelf , above wait station. Corrected On-Site Warning
  • 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. Walk in cooler beef broth (50F - Cooling )/overnight, .operator discarded **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above vegetable on make table. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top make table dumplings (45F - Cold Holding)/30 minutes. Reduced amount **Corrective Action Taken** Repeat Violation 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 . Corrected On-Site Warning
  • 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Shrimp Sticks 101F at sushi bar for 30 minutes. Operator instructed . **Corrective Action Taken** Warning
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Corrected On-Site Warning