FUJIYAMA JAPANESE STEAKHOUSE
12070 Cortez Boulevard
Florida, 34613
Hernando County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 10/17/2024
High Priority
9
Intermediate
1
Basic
6
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice bins are soiled in mold like substance **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses on canned food and employee water bottle on pasta **Corrected On-Site**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen on cooks line and next to dishwasher **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Prepped veggies on shelf. Panko bread crumbs on storage shelf **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet rag on cutting board
- 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cooked shrimp at 143f. Educated management. 2nd temperature 151f. **Corrected On-Site**
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation. Cook rubbed hands on pants while cooking. No handwashing or changing of gloves. Educated management
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing water 108f.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. To go bags storing food in walk in freezer
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw fish over produce in walk in cooler **Repeat Violation**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in bin stored over lobster tails in walk in cooler **Corrected On-Site**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handles raw meat and then grabbed clean plate without washing hands or changing gloves. Educated management
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk in reach in cooler found at 44f. In cooler overnight. Manager threw away.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in reach in cooler 44f. Manager threw away. **Corrected On-Site**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk
Food safety inspection conducted on 10/17/2024 revealed 16 total violations (9 high priority, 1 intermediate, 6 basic).
Inspection on 9/16/2024
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice bins **Repeat Violation** - From follow-up inspection 2024-09-16: **Time Extended**
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in coolers on cook line **Repeat Violation** - From follow-up inspection 2024-09-16: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. By dish washer and cook line - From follow-up inspection 2024-09-16: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2024-09-16: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops on cook line 53f. 2nd display case in sushi bar: Crab stix 63f Cooked shrimp 62f. Manager stated that case got turned off on accident. Items were just put in case 40 minutes ago. Advised manager to move items to rapid chill until cooler is cooled down. - From follow-up inspection 2024-09-16: **Time Extended**
Food safety inspection conducted on 9/16/2024 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 7/15/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice bins **Repeat Violation**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in coolers on cook line **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Rice cooling in kitchen on floor, boxes of scallops in walk in freezer **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. By dish washer and cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
- 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. Reading 0pp, primed and now reading 100ppm **Corrected On-Site**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over produce in walk in cooler. Raw chicken over carrots. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops on cook line 53f. 2nd display case in sushi bar: Crab stix 63f Cooked shrimp 62f. Manager stated that case got turned off on accident. Items were just put in case 40 minutes ago. Advised manager to move items to rapid chill until cooler is cooled down.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired. No other CFM for establishment **Warning**
Food safety inspection conducted on 7/15/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).