FUJI HIBACHI EXPRESS
2329 N MONROE ST
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/24/2025
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 2/24/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/24/2025
High Priority
1
Intermediate
6
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-22-4:Basic - Floor area(s) covered with standing water. Located in kitchen area under soda syrup racks.
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In kitchen area by back door hanging over beef and over prep sink. Tape removed during inspection. **Corrected On-Site**
- 14-12-4:Basic - Utensils in poor condition. Crack in ice scooper.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over onions in sushi reach in fridge.manager removed tuna from unit. **Corrected On-Site** **Repeat Violation**
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to manager.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On cutting boards in kitchen by dish rack. Wooden bowl mold like substance.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serving raw salmon and tuna not identified on menu. Consumer advisory posted in restaurant, not on to go menu. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in prep area. Manager restocked paper towels. **Corrected On-Site**
- 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 cooked chicken, steamed vegetables, garlic and oil , sushi rice held under time.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Per manager bottles contain windex. Manager labeled bottles at I. **Corrected On-Site**
Food safety inspection conducted on 2/24/2025 revealed 11 total violations (1 high priority, 6 intermediate, 4 basic).
Inspection on 12/3/2024
High Priority
5
Intermediate
2
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed large absorbent wooden bowl with accumulation of mold-like substance at prep area. Per manager not used for food anymore.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils stored in standing water 68F, 70F throughout cook line.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen krab and scallops thawing at room temperature at prep area.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet wiping cloths stored on make table and prep tables in kitchen area.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Observed raw tuna for sushi with no proof of parasite destruction. Fish must be fully cooked or discarded.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed salmon stored over bean sprouts in reach in cooler at cook line. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in reach in freezer at storage area. Manager began properly storing food items during inspection. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. White rice.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice 67F at sushi/front line at 3:30. Per manager held since approximately 11:00. See stop sale. Manager discarded rice during inspection.
- 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. Observed boba pearls 68F on front counter at 3:15. Per manager reheated at 2:15. Manager time marked boba pearls 2:15-6:15 during inspection. Observed cooked vegetables 61F at cook line at 3:15. Per manager cooked at 2:15. Manager time marked vegetables 2:15-6:15 during inspection. **Corrected On-Site**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per manager approximately two employees hired for over 60 days. **Warning**
- 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. Provided Time as a Public Health Control Form to operator during inspection.
Food safety inspection conducted on 12/3/2024 revealed 12 total violations (5 high priority, 2 intermediate, 5 basic).