FUJI SUSHI EXPRESS
West Waters Avenue
Tampa, Florida, 33634
Hillsborough County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/21/2025
High Priority
2
Intermediate
4
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 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. A bag of frozen commercially ROP raw tuna thawing in walk-in cooler. Discussed with operator, operator cut opened bag at time of inspection. 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 wallet and keys stored on shelf over reach-in cooler at cook line. Operator removed items. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. A bottle of pain killer stored on shelf over reach-in cooler at cook line. Operator removed medicine. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked noodle and cut veggies in reach-in cooler at cook line. Operator removed eggs at time of inspection. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by mop bucket with mop at dish machine area. Operator removed bucket from handwash sink. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed food containers in handwash sink at sushi bar. Repeat Violation
- 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. Cooked noodle and cooked rice in walk-in cooler. Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at cook line.
Food safety inspection conducted on 1/21/2025 revealed 8 total violations (2 high priority, 4 intermediate, 2 basic).
Inspection on 8/8/2024
High Priority
0
Intermediate
3
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Dish machine tested 0ppm. No warewashing at time of inspection, operator called dish machine service company. **Corrective Action Taken**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Krab sticks thawing in hand wash sink with no running water. Employee moved into reach-in cooler. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed whole mushroom stored over cooked rice and cooked noodle in walk-in cooler.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spray head stored in hand wash sink by three compartments sink. 2 bags of Krab stick stored in hand wash sink at sushi bar. All items removed. 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. Cooked rice and cooked noodle in walk-in cooler.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At three compartments sink area.
Food safety inspection conducted on 8/8/2024 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).
Inspection on 1/9/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Multiple buckets with frozen seafood stored on floor in walk-in freezer. Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 12A-19-4:High Priority - Employee washed hands with cold water. Hot water shut off in all handwash sinks in the entire establishment.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sushi rice 83 F holding at sushi bar. Provided a copy of Time as A Public Health Control Written procedures by email. **Corrective Action Taken**
- 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. Provided by email. **Corrective Action Taken**
- 27-06-4:Intermediate - No hot running water at three-compartment sink. No running water at mop sink. Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shutoff in the entire establishment. Operator found out tankless water heater's breaker jumped and shut off hot water. Operator switched on water heater, hot water with 100+F provided at time of inspection. Corrected On-Site
Food safety inspection conducted on 1/9/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 7/12/2023
High Priority
2
Intermediate
4
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Milk and unwashed produce stored on floor in walk-in cooler. Operator moved to shelves. Multiple cases of frozen seafood products stored on floor in walk-in freezer. **Corrective Action Taken**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee prepping spicy tuna with barehands. Operator voluntarily discarded the tuna, employee washed hands and put on gloves to work on tuna again. **Corrective Action Taken**
- 12A-20-4:High Priority - Employee washed hands with no soap. No soap available at all handwash sinks.
- 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed old food debris in handwash sink on cook line.
- 31B-03-4:Intermediate - No soap provided at all handwash sinks. Dish detergent used temporarily at time of inspection. No paper towels or mechanical hand drying device provided at handwash sink. Handwash sinks at prep area and cook line.
- 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. Cooked noodle and cooked broccoli in walk-in cooler.
Food safety inspection conducted on 7/12/2023 revealed 7 total violations (2 high priority, 4 intermediate, 1 basic).