FUJI SUSHI HIBACHI NOODLES
12205 MERCADO DR
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/7/2025
High Priority
3
Intermediate
5
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured by dishwasher area.
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to hand wash sink exposed to splash at sushi bar.
- 08B-38-4:Basic - Food stored on floor. Observed jugs of oil on floor in kitchen, case of fish and meat on floor in walk-in-freezer, and produce case on floor in walk-in-cooler. Repeat 9-5-24 **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 78F water at cooks line.
- 51-18-6:Basic - No copy of latest inspection report available.
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash at sushi bar.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cream cheese in walk-in-cooler. Operator moved fish. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh chop garlic in oil at cooks line holding at 78F operator said it was chopped 1 hour prior and returned it to reach-in-cooler. Observed cooked eel at sushi bar on counter at 67F cook did not know when it was taken out of reach-in-cooler. Operator returned eel to reach-in-cooler and rechecked 20 minutes later 41F. Repeat 9-5-24 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 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 and the time removed from temperature control cannot be determined. See stop sale. Observed no time marked on sushi rice employee stated it was put out for use 3 hours prior then marked time correctly. **Corrected On-Site**
- 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.
- 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands in ladies restroom.
- 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen. Repeat 9-5-24 **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. Observed cut fish, chicken, beef, vegetables, and cooked noodles in walk-in-cooler and reach-in-cooler prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Repeat 9-5-24 **Repeat Violation**
Food safety inspection conducted on 2/7/2025 revealed 14 total violations (3 high priority, 5 intermediate, 6 basic).
Inspection on 9/5/2024
High Priority
3
Intermediate
6
Basic
4
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on shelves at cooks line and sushi bar.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Observed faucet at handwashing sink at sushi bar broken.
- 08B-38-4:Basic - Food stored on floor. Observed plastic tubs of ginger and fry oil on floor in kitchen and sushi bar. Repeat 1-29-24 **Repeat Violation**
- 51-18-6:Basic - No copy of latest inspection report available. Repeat 1-29-24 **Repeat Violation**
- 41-07-4:High Priority - Container of medicine improperly stored. Observed bottle of medicine on shelf at cooks line. Observed operator correct issue to meet standards for inspection. **Corrected On-Site**
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employees use wet soiled towel hanging next to handwashing sink at end of cooks line to dry hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna 46F and salmon 47F in sushi bar cooler cold holding. Employee stated the items had been prepared 3 hours prior and then iced down fish and turn down temperature on refrigerator. Recheck temperature 30 minutes later both at 40F. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink at sushi bar and end of cooks line. Observed operator correct issue to meet standards for inspection. **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. Operator did not have a completed copy of Time Control Sheet. Reviewed with operator how to complete Time Control Sheet. Repeat 1-29-24 **Repeat Violation**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator only had completed proof of training of 1 employee Sinluck Pakdee. Repeat 1-29-24 **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. Observed seasoned imitation crab, cooked noodles, and cut vegetables prepared onsite more then 24 hours prior as pre employee statement, items were not properly date marked. Repeat 1-29-24 **Repeat Violation**
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information, missing dates.
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot running water at handwashing sink at sushi bar.
Food safety inspection conducted on 9/5/2024 revealed 13 total violations (3 high priority, 6 intermediate, 4 basic).