DirtyFLRestaurant Inspection Data

FUJI HIBACHI EXPRESS

FUJI HIBACHI EXPRESS has 6 health inspections on file for its TALLAHASSEE location, with an overall rating of 2.6/5. Recent inspections indicate some food safety concerns.

2329 N MONROE ST

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/23/2025

Inspection #: Visit ID: 10873796

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee is in process of cleaning ice machine. **Corrective Action Taken** Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Multiple employee food dishes with forks stored on food contact surface above reach in cooler next to food bins near window.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, phone holder and charger stored on food contact table next to napkins near window.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dish washer using a bucket with soap and water sprayer to wash dishes at 3 compartment sink. With out being set up properly and not using sanitizer.
  • 14-11-5:Basic - Equipment in poor repair. Sushi bar cold hold display ambient 62F. Equipment was not turned on. Employee turned on equipment recheck ambient 51F. **Corrective Action Taken**
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle stored in cooked broccoli/mix veg stored in reach in cooler on cook line.
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Slice on interior walk in cooler door exposing insulation.
  • 14-09-4:Basic - Multiple Cutting boards have cut marks and are no longer cleanable.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometers in multiple cold holding units including walk in cooler.
  • 22-13-5:Basic - Soda ice dispenser not cleaned at least once every 24 hours.
  • 08B-12-5:Basic - Stored food not covered. Cold hold- upright glass- breaded shrimp 38F, cooked chicken wing 39F, spring rolls 38F ( not covered ).
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- sushi Bar- Karbala 59F, salmon 47F, eel 49F ( 11:30-12:30) ambient 62F. No manager on site, employees forgot to turn on cold hold equipment at sushi bar. Employee removed items and placed in cooler and turned on sushi bar display. **Corrective Action Taken** Repeat Violation
  • 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher unable to identify sanitizer at 3 compartment sink. Employee unaware to use thermometers to check food temps and ambient temps.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored on dish shelf are heavily soiled/stained. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inspector provided quaternary strips to establishment. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
  • 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 written plan for establishment to hold sushi rice on time. **Corrective Action Taken** Repeat Violation
  • 16-28-4:Intermediate - One compartment sink used for ware washing near front counter.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink on cook line no water at all coming out of hot water faucet ( 78F ). Employee turned on hot water- recheck 94F. Corrected On-Site

Inspection Date: 4/28/2025

Inspection #: Visit ID: 10786289

  • N/A:No Violations Were Observed

Inspection Date: 2/24/2025

Inspection #: Visit ID: 10733504

  • N/A:No Violations Were Observed

Inspection Date: 2/24/2025

Inspection #: Visit ID: 10733718

  • 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

Inspection Date: 12/3/2024

Inspection #: Visit ID: 8743775

  • 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.

Inspection Date: 6/24/2024

Inspection #: Visit ID: 8674391

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 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.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink,for both restrooms.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.