ORLANDO FUJI SUSHI
504 N ALAFAYA TRL STE 117
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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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).
Inspection on 2/28/2024
High Priority
3
Intermediate
3
Basic
14
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 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. Diced tuna thawed in original packet .
- 35A-03-4:Basic - Dead roaches on premises. Observed 1 dead roaches by the water heater room . ** Corrected On-Site** Operator removed it . Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle at storage shelf. Operator trash it . 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.Employee cell phones stored over reach in cooler make table.
- 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
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraints cutting lemon to serve it to customers. Repeat Violation
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Throughout kitchen.
- 36-73-4:Basic - Floor soiled/has accumulation of debris.Debris on floor under shelves in dry storage.
- 08B-38-4:Basic - Food stored on floor. Frying oil,sugar and soy sauce stored at the floor storage area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles on reach in coolers
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table, mold like substance on reach in cooler shelves located in cook line. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.To go containers stored in sushi area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.Debris on walls in multiple areas in restaurant .
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored over cooked rice at the walk-in freezer.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cutting lemon without washing hand or put a gloves on -inspector stoped her and trash the lemon and employee wash hands and put a gloves on . Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (47F - Cold Holding); krab (46F - Cold Holding); yellow tail (46F - Cold Holding. Operator move it to the walk-in cooler second temperature was cooked shrimp (43- Cold Holding); krab (41- Cold Holding); yellow tail (41 - Cold Holding Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Employee hand sink next to the stove . Operator provided. Corrected On-Site
- 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 prepared Monday 26 no label.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Wrong expiration date for all of them .
Food safety inspection conducted on 2/28/2024 revealed 20 total violations (3 high priority, 3 intermediate, 14 basic).
Inspection on 10/9/2023
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Bowls next to single door white freezer in soiled bus tub
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sinks only have "Hand-wash only" sign at sink. Advised operator the signage must tell employees to wash hands. No signage in bathrooms utilized by employees
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Under make table on cookline
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar Repeat Violation
- 12A-02-4:High Priority - Dishwasher handled soiled dishes or utensils and then picked up clean dishes without washing hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cream cheese in walk-in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (51F - Cold top of make table, less then 4 hours. Operator will move to freezer to rapid chill **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dish
Food safety inspection conducted on 10/9/2023 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).