ORLANDO FUJI SUSHI
504 N ALAFAYA TRL STE 117
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/6/2025
High Priority
4
Intermediate
2
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed white clear container without handles used as scoop on the white sauce at the walk-in cooler . Operator discarded it . **Corrected On-Site**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Repeat Violation**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed white container in the white sauce at the walk-in cooler . Operator removed it . **Corrected On-Site**
- 36-62-4:Basic - Light not functioning. One out by the hoods.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods. **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at the storage area . **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken wings stored on top of pasta noodles at the reach-in 2 door cooler . Operator switched it . **Corrected On-Site** **Repeat Violation**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee without a gloves touching ready to eat with bare hand (carrot-onion ). Operator discarded the food and correct the employee. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. white rice cooked last night (49f - Cold Holding) **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice cooked last night (49f - Cold Holding) **Repeat Violation**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Gazi expired 9-27-2024.
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer at 72f for calibration. Operator change the battery. **Corrected On-Site**
Food safety inspection conducted on 3/6/2025 revealed 13 total violations (4 high priority, 2 intermediate, 7 basic).
Inspection on 7/3/2024
High Priority
7
Intermediate
2
Basic
8
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowl at the salad station.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Kitchen area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout establishment. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Finger-spicy mayo stored on the floor at storage area .
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods .
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table really heavy soil . **Repeat Violation**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go boxes by the salad station. **Corrected On-Site** **Repeat Violation**
- 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. pasta cooked (48F - Cold Holding)made yesterday.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live flying insects front of the walk-in cooler not landing to any food . Next announcement visit per supervisor Rand HIcks .
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. To go bag used to stored the raw chicken .
- 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 shrimp stored on top of cooked shrimp at the reach-in freezer. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored on top of ready to eat food at the bottom of make table. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta cooked (48F - Cold Holding)made yesterday.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (47F - Cold Holding) operater stated they just thawed under water . pasta cooked (48F - Cold Holding) cooked yesterday not reaching temperature stop sale . **Repeat Violation**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hand at the dump sink .
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi prepped Monday no date ,pasta prepped yesterday morning no label . **Repeat Violation**
Food safety inspection conducted on 7/3/2024 revealed 17 total violations (7 high priority, 2 intermediate, 8 basic).