DirtyFLRestaurant Inspection Data

FUJI YAMA SUSHI INC OF ORLANDO

Based on 12 health inspections, FUJI YAMA SUSHI INC OF ORLANDO in ORLANDO has earned a 2.4/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 12 reports on file

10153 UNIVERSITY BLVD

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 12 health inspection reports

All Inspection Reports

2/19/2026· 3w ago

Visit ID: 13634952

Met Inspection Standards

4 basic

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2026-02-19: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2026-02-19: **Time Extended**
  • 42-03-5:Basic - - From initial inspection : Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored on shelves over bag of sugar. - From follow-up inspection 2026-02-19: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2026-02-19: **Time Extended**

2/11/2026· 4w ago

Visit ID: 13605370

Follow-up Inspection Required

3 high, 1 int, 9 basic

  • 32-05-4:Basic - Bathroom facility in disrepair. Men's toilet leaking. Operator has a sign on door that says out of order. **Corrective Action Taken**
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table across from stove Removed Corrected On-Site** Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand sink on sushi area. Employee placed signRepeat Violation** Corrected On-Site Repeat Violation
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored on shelves over bag of sugar.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leak from hand sink located on dish area .
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer with 0 ppm. Rechecked after chlorine added 100ppm.
  • 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. Chlorine dish-machine 0 ppm. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over noodles in reach in freezer. Removed Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Roach killer stored over sugar on rack by exit door. Removed Corrected On-Site
  • 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. No proof for any of the employees , inspector provided printed copy and employees signed.

10/20/2025· 4mo ago

Visit ID: 10894098

Met Inspection Standards

2 high, 7 basic

  • 50-09-4:Basic - Observed: Current Hotel and Restaurant license not displayed. Repeat Violation Priority: Basic
  • 12B-07-4:Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cook line Priority: Basic
  • 08B-49-4:Basic - Observed: Employee personal food not properly identified and segregated from food to be served to the public. Employee shrimp lunch stored over fish in cooler . Corrected On-Site Priority: Basic
  • 31B-04-4:Basic - Observed: No handwashing sign provided at a hand sink used by food employees no hand wash sign on hand sink located in sushi area . Repeat Violation Priority: Basic
  • 08A-20-5:High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw squid in same container as raw chicken in reach in freezer Corrected On-Site Priority: High Priority
  • 41-10-4:High Priority - Observed: Toxic substance/chemical improperly stored. Draino and wd40 stored on shelves over rice bag Repeat Violation Priority: High Priority
  • 14-17-4:Basic - Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. Priority: Basic
  • 21-07-4:Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer bucket with 0 ppm. Rechecked 100 Corrected On-Site Priority: Basic
  • 02D-01-5:Basic - Observed: Working containers of food removed from original container not identified by common name. Bulk tempura and cornstarch no name . Repeat Violation Priority: Basic

5/6/2025· 10mo ago

Visit ID: 10832231

Met Inspection Standards

1 high, 8 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Tank located on servers station Repeat Violation
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing, by back exit door
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in cook line Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.Debris on floor behind equipment on cook line
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees on sushi area
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open drink on dish area
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour and cornstarch
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemicals stored in same shelf as sushi sauce and spaghetti in sushi area. Corrected On-Site

4/3/2025· 11mo ago

Visit ID: 10806155

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

3/25/2025· 11mo ago

Visit ID: 10713167

Follow-up Inspection Required

1 high, 3 int, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter located in sushi area . Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing sushi while wearing a watch Corrected On-Site Repeat Violation Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign on sink located in sushi area. 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 Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on servers station blocked by helium tank. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon Kobachin, Salmon Tataki, sashimi appetizer, tuna appetizers, tuna kobachi , tuna tataki, sashimi lunch sushi and sashimi combo , salmon platter, spicy tuna rolls. Items must by identify as raw in all menus. Repeat Violation 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. No proof for some employees Warning

11/5/2024· 1y 4mo ago

Visit ID: 8777656

Met Inspection Standards

1 high, 1 int, 11 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's room
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in tempera Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole/opening in ceiling tile above water heater
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple prep personnel and server's wearing watches. They all removed watches Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door in back
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled container. Operator immediately removed to be cleaned Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of Ice machine -Gaskets in cooler by ware wash area
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. sugar container
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso 123F on stove less than 4hrs per operator. Operator immediately reheated to 189 for temperature recovery Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon and tuna tataki Seared Yellowtail popper. Operator immediately corrected menu Corrected On-Site

5/22/2024· 1y 9mo ago

Visit ID: 8643353

Met Inspection Standards

1 int, 4 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up ice in chest freezer Warning - From follow-up inspection 2024-03-29: **Time Extended** - From follow-up inspection 2024-05-22: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floors under fryer soiled with grease. Dust in fan cover in WIC Warning - From follow-up inspection 2024-03-29: **Time Extended** - From follow-up inspection 2024-05-22: **Time Extended**
  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door with no self closing Warning - From follow-up inspection 2024-03-29: **Time Extended** - From follow-up inspection 2024-05-22: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in WIC Warning - From follow-up inspection 2024-03-29: **Time Extended** - From follow-up inspection 2024-05-22: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to server station Repeat Violation Warning - From follow-up inspection 2024-03-29: **Time Extended** - From follow-up inspection 2024-05-22: **Time Extended**

3/29/2024· 1y 11mo ago

Visit ID: 8638523

Follow-up Inspection Required

2 int, 4 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up ice in chest freezer Warning - From follow-up inspection 2024-03-29: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floors under fryer soiled with grease. Dust in fan cover in WIC Warning - From follow-up inspection 2024-03-29: **Time Extended**
  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door with no self closing Warning - From follow-up inspection 2024-03-29: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in WIC Warning - From follow-up inspection 2024-03-29: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to server station Repeat Violation Warning - From follow-up inspection 2024-03-29: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Needs identification in menu as raw Salmon kobachi, salmon tatami, Sunoco no, tuna kobachi, tuna tataki, sashimi appetizer, cirashi sushi, sashimi regular, sushi regular, Fuji love boat, sushi and sashimi combo, mango roll, rainbow roll, fireball roll, awesome roll and all specialty rolls. Conch, octopus, salmon roa, shrimp, yellowtail, mackerel, salmon, scallop and tuna sushi and sashimi. Warning - From follow-up inspection 2024-03-29: 60 day callback from initial date 3/22 **Time Extended**

3/22/2024· 1y 11mo ago

Visit ID: 8501465

Follow-up Inspection Required

3 high, 6 int, 14 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Deli container inside of rice dispenser used as scoop Warning
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Helium tank not secured in server area Warning
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile over to water heater Repeat Violation Warning
  • 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. Tuna not removed from ROP bags thawing and kept on sushi area Corrected On-Site Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Drink stored over clean trays on rack located by end of cook line. Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up ice in chest freezer Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment next to prep table Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floors under fryer soiled with grease. Dust in fan cover in WIC Warning
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door with no self closing Warning
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Hand sanitizer dispenser used to dispense soap in handwash sink next to kitchen entrance Warning
  • 35B-13-4:Basic - Screening is not 16-mesh to the inch. Back door is not 16-mesh to the inch Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in WIC Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Small leak under dish machine Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour and cornstarch in containers with no labels Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef above bag of scallops in chest freezer Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over fish cakes in reach in freezer. 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. White rice hot holding at 125F for 30 minutes operator reheated to 195F Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine nozzles soiled Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to server station Repeat Violation Warning
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Unable to wash hands in hand sink located at server station due to pipe being removed Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Needs identification in menu as raw Salmon kobachi, salmon tatami, Sunoco no, tuna kobachi, tuna tataki, sashimi appetizer, cirashi sushi, sashimi regular, sushi regular, Fuji love boat, sushi and sashimi combo, mango roll, rainbow roll, fireball roll, awesome roll and all specialty rolls. Conch, octopus, salmon roa, shrimp, yellowtail, mackerel, salmon, scallop and tuna sushi and sashimi. 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. Employee hired 6 months no proof of food employees agreement. provided operator with paperwork and signed Corrected On-Site Warning
  • 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. No proof of training to employee hired 6 months ago Warning

9/22/2023· 2y 5mo ago

Visit ID: 8501155

Met Inspection Standards

1 basic

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair.Hole on ceiling tile over hot water heater and on cook line. Warning - From follow-up inspection 2023-09-22: **Time Extended**

9/15/2023· 2y 5mo ago

Visit ID: 8376216

Follow-up Inspection Required

2 high, 4 int, 4 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair.Hole on ceiling tile over hot water heater and on cook line. Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.Debris on floor under small reach in cooler on the cook line. Warning
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.Towel kept on sushi line. 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.Dish machine with O ppm. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Masago kept on sushi area for less than 2 hrs with temperature of 72F. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.Blocked hand wash sink located at servers station. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand sink located by dish area. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.Bottle with Windex no label. Warning