DirtyFLRestaurant Inspection Data

FUJI SUSHI HIBACHI NOODLES

12205 MERCADO DR

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 2/7/2025

Inspection #: Visit ID: 8881652

  • 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

Inspection Date: 9/5/2024

Inspection #: Visit ID: 8775554

  • 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.

Inspection Date: 4/10/2024

Inspection #: Visit ID: 8600541

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed multiple cases of assorted food on floor in Walk-in freezer. Warning - From follow-up inspection 2024-04-10: Observed multiple cases of assorted food on floor in Walk-in freezer. **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat 9-22-23 Repeat Violation Warning - From follow-up inspection 2024-04-10: Walk-in cooler/freezer shelves with rust that has pitted the surface. **Time Extended**

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8506951

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat 9-22-23 Repeat Violation Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed multiple cases of assorted food on floor in Walk-in freezer. Warning
  • 51-18-6:Basic - No copy of latest inspection report available. Repeat 9-22-23 Repeat Violation Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat 9-22-23 Repeat Violation Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed assorted bottles and containers at cooks line and in kitchen with oils, vinegars, sauces and spices not labeled in work containers. Rep 9-22-23 Repeat Violation Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over lemon and raw shrimp over grape tomatoes. Observed operator move fish and shrimp for proper storage. Corrected On-Site Warning
  • 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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Repeat 9-22-23 **Corrective Action Taken** Repeat Violation Warning
  • 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. Repeat 9-22-23 Repeat Violation Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 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. Operator was unable to provide copy of Time as a Control sheet. Repeat 9-22-23 Repeat Violation Warning
  • 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 cooked noodles,cut fish, beef and chicken prepared onsite more then 24 hours prior as per employee statement not date marked. Rep 9-22-23 Repeat Violation Warning

Inspection Date: 11/27/2023

Inspection #: Visit ID: 8506646

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat 2-8-23 Repeat Violation Warning - From follow-up inspection 2023-11-27: Cutting board has cut marks and is no longer cleanable. **Time Extended**
  • 51-18-6:Basic - - From initial inspection : Basic - No copy of latest inspection report available. Warning - From follow-up inspection 2023-11-27: No copy of latest inspection report available. **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat 2-8-23 Repeat Violation Warning - From follow-up inspection 2023-11-27: Walk-in cooler shelves with rust that has pitted the surface. **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed the following items in working unlabeled containers.Bottles of sauce and oils at cooks line and flour, sugar and rice bin at prep area. Warning - From follow-up inspection 2023-11-27: Observed working containers of food not labeled still **Time Extended**
  • 11-05-4:Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Warning - From follow-up inspection 2023-11-27: Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions **Time Extended**
  • 53A-10-4:Intermediate - - From initial inspection : Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Warning - From follow-up inspection 2023-11-27: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. **Time Extended**
  • 53B-15-4:Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Warning - From follow-up inspection 2023-11-27: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. **Time Extended**
  • 53B-16-4:Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Warning - From follow-up inspection 2023-11-27: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards, can opener and slicer soiled. Repeat 2-8-23 Repeat Violation Warning - From follow-up inspection 2023-11-27: Observed cutting boards, can opener and slicer soiled. **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-11-27: 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. Admin Complaint
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not produce copy of Time as a Control sheet. Warning - From follow-up inspection 2023-11-27: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not produce copy of Time as a Control sheet. **Time Extended**

Inspection Date: 9/22/2023

Inspection #: Visit ID: 8374811

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance on ice chute at soda machine. Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food in rice, flour, sugar and crunch topping. Observed employees remove no handle plastic container used as scoops. Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Warning
  • 14-05-4:Basic - Cardboard used to line food-contact shelves at cooks line. Repeat 2-8-23 Repeat Violation Warning
  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash at sushi bar. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat 2-8-23 Repeat Violation Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at sushi bar and cooks line. Repeat 2-8-23 Repeat Violation Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under equipment. Repeat 2-8-23 Repeat Violation Warning
  • 08B-38-4:Basic - Food stored on floor. Observed jug of oil, bucket of crispy fried topping and bucket of noodles on floor at sushi bar and in kitchen. Observed cases of crab on floor in Walk-in cooler. Observed employees move items off floor Repeat 2-8-23 Corrected On-Site Repeat Violation Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment at cooks line. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs. Repeat 2-8-23 Corrected On-Site Repeat Violation Warning
  • 51-18-6:Basic - No copy of latest inspection report available. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom shelves of equipment on cooks line soiled. Repeat 2-8-23 Repeat Violation Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottle of gator aid in reach-in-freezer sitting in tub of dumplings. Warning
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat 2-8-23 Repeat Violation Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed the following items in working unlabeled containers.Bottles of sauce and oils at cooks line and flour, sugar and rice bin at prep area. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 000ppm chlorine sanitizer. Observed operator was able to check and prime sanitizer to retest at 50ppm. Repeat 2-8-23 Corrected On-Site Repeat Violation Admin Complaint
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees handle raw beef and fish then handle clean plates. Instructed employee to stop use of soiled plates and wash hands before handling clean plates. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh chop garlic at cooks line 72F. Em stated the ga was chopped in blender 30 minutes and put it into reach-in cooler. Recheck temperature 40 minutes later 58F **Corrective Action Taken** Warning
  • 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 tempura shrimp by sushi bar not time marked. Employee stated it had been made 30 minutes prior and time marked items correctly. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter cooks line at 74F. Employee stated it as melted 1 hour prior and moved it to hot part of flat top grill recheck temperature 40 minutes later 137F Corrected On-Site Warning
  • 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Warning
  • 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Warning
  • 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. Warning
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Warning
  • 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. Print copy of Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 for operator. Rep 2-8-23 Corrected On-Site Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards, can opener and slicer soiled. Repeat 2-8-23 Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink by 3 compartment sink full of dirty pans. Observed employee remove pans. Repeat 2-8-23 Corrected On-Site Repeat Violation Warning
  • 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. 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. Operator could not produce copy of Time as a Control sheet. Warning
  • 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. Printed copy of Consumer Advisory for operator and observed operator post sign. Corrected On-Site Warning
  • 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 vegetables, fish, meat and prepared seafood mix in reach-in cooler and Walk-in cooler all prepared onsite more then 24 hours prior as per employee statement not date marked. Rep 2-8-23. Repeat Violation Warning
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink at end of cooks line by dining room does not have working hot water. Warning