DirtyFLRestaurant Inspection Data

FUJISAN ASIAN BISTRO

11924 W FOREST HILL BLVD #33

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 7/7/2025

Inspection #: 3637793

Inspection Date: 5/21/2025

Inspection #: Visit ID: 10842101

  • 36-01-4:Basic - Floor inside kitchen not cleaned when the least amount of food is exposed.
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Utensils for cooking stored on dirty surface at wok. Operator removed utensils to clean and sanitize. **Corrective Action Taken**
  • 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. Dishwasher (Chlorine 10ppm). Operator corrected to Dishwasher (Chlorine 100ppm). Corrected On-Site Repeat Violation Admin Complaint
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on the back of his pants then handled clean pan of spaghetti from cooler; no hand wash. Operator discarded and employee washed hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At standing reach in freezer: Raw individually portioned and plastic wrapped scallops stored over sweet potato fries; not all products commercially packaged. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: half and half (47F - Cold Holding) As per operator, removed from cooler 2 hours prior. Not prepped or portioned today. Operator placed to quick chill. **Corrective Action Taken**
  • 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. No time mark on sushi rice or fresh garlic. As per operator, prepared 1 hour prior. Operator time marked. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line: cooked tempura shrimp (83F at 3:00pm; 80F at 3:30pm- Cooling) As per operator, cooling since 30 mins. At current rate of cooling cooked shrimp will not cool from 135F to 70F in a total of 2 hours. Operator moved to reach in cooler to quick chill. **Corrective Action Taken**

Inspection Date: 4/4/2025

Inspection #: Visit ID: 10813247

  • N/A:No Violations Were Observed

Inspection Date: 4/3/2025

Inspection #: Visit ID: 10813170

  • 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. Dishwasher (Chlorine 10ppm) Operator corrected to 100ppm. Corrected On-Site Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator enter kitchen through back door then began handling clean flip top cooler handle; no hand wash. Advised operator to wash hands. Warning
  • 09-19-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator handle kale inside service flip top cooler with bare hands Advised operator to use gloves. Warning
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At make table raw pooled eggs stored in top portion of make table stored over cooked noodles in bottom portion of make table - no complete physical barrier between top and bottom. Operator stored properly. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At single door reach in freezer: raw scallop plastic wrapped, stored above spring rolls with vegetables. Operator stored properly. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar low boy reach in cooler: Raw tuna stored above jalapeños At sushi bar low boy reach in cooler: raw tuna stored above cut kale At sushi bar low boy reach in cooler: raw escolar stored above sauce. At walk in cooler: Raw shrimp stored over container with sauce Operator stored items properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Garlic oil stored since 11am not discarded at the end of 4 hour limit. Warning
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Garlic oil stored since 11am not discarded at the end of 4 hour limit. Warning

Inspection Date: 2/27/2025

Inspection #: Visit ID: 10715996

  • 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. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar: raw tuna stored above mango and sauce. At walk in cooler: raw tuna stored over cooked chicken. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink rinse compartment with no soap. Employee washed hands with soap at hand wash sink. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flat top cooler drawers: Raw steak (49F at 3:30pm; 49F at 4:00pm- Cooling) As per operator, stored since 1 hour. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to move to quick chill.

Inspection Date: 11/7/2024

Inspection #: Visit ID: 8787656

  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food/ clean equipment and utensils without washing hands. Observed employee handle raw chicken then opened walk in cooler touching door to put away chicken and handled clean utensils; no hand wash. Advised operator that employee should wash hands.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used to dry and wrap raw salmon. Operator removed. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At small reach in freezer at front counter: raw scallop portioned and plastic wrapped, stored above cooked crab. At standing reach in freezer in kitchen: raw scallop portioned and plastic wrapped stored, above cooked chicken nuggets. Operator corrected. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler across from cook line: raw pooled eggs stored above cooked noodles. At walk in cooler: raw tuna portioned and plastic wrapped stored above butter and various sauces. Operator corrected. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: fried rice (63F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop-sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: fried rice (63F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop-sale. Sushi display cooler: Krab (45F - Cold Holding) As per operator, transferred from low boy cooler to unit as is 30 mins prior. Not prepped or portioned today. Operator moved to quick chill.
  • 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. Fresh garlic and oil mixture on flat top grill at front counter no time mark. Operator time marked. Corrected On-Site
  • 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. Emailed for for employee employed less than 60 days.

Inspection Date: 6/6/2024

Inspection #: Visit ID: 8689074

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Various unwashed vegetables over sauces. Operator stored properly. Repeat Violation
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in floor: raw yellow tail fish stored above seaweed salad. Operator stored properly. Repeat Violation Admin Complaint
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At sushi bar; drawers of flat top grill : raw shelled eggs stored over raw steak and shrimp. Items portioned and not commercially packaged. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on shelf near cookline: tempura shrimp (71F at 4:40pm; 58F at 5:05pm- Cooling) As per operator, cooling since 1 hour. At current rate of cooling, item will not cool to 41F within a total of 6 hours. Operator placed in reach in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 4/19/2024

Inspection #: Visit ID: 8656516

  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave roof rusted and heavily soiled with food debris. Operator instructed employee to clean. **Corrective Action Taken** Warning - From follow-up inspection 2024-04-19: Still rustic **Time Extended**
  • 12A-16-4:High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside; returned to kitchen wash hands in triple sink with water then proceeded to grab clean utensils and plates; no hand wash. Employee washed hands. Corrected On-Site Warning - From follow-up inspection 2024-04-19: Employee touched his pants then washed hands on 3 compartment sink then handle clean equipment and utensils with out washing hands Advised operator to educate employees on proper hand washing procedures Admin Complaint
  • 08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer: raw chicken prepped and in pan stored over raw shrimp. Not all items commercially packaged. Operator stored properly. Corrected On-Site Warning - From follow-up inspection 2024-04-19: Raw tenderized beef over raw shrimp Operator stored properly Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Rice cooker near single door stainless steel freezer: fried rice (109F at 2:24pm - Reheating) As per operator reheating since 10:40am. See stop sale. Warning - From follow-up inspection 2024-04-19: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon 45F cold Holding Per operator stored since yesterday. Per operator not prepared or portioned today.see stop sale High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Fried rice at 12:08 pm (113F reheating ) since 4 hours ago. See stop sale Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi display: cream cheese (47F - Cold Holding) As per Operator, placed in cooler from walk in 1 hour prior. At flip top cooler unit: Krab (53F - Cold Holding) As per operator placed in cooler from sushi cooler 20 mins. Item double panned. Neither items were prepped or portioned today. Operator moved to quick chill. **Corrective Action Taken** Warning - From follow-up inspection 2024-04-19: Raw salmon 45F cold Holding Per operator stored since yesterday. Per operator not prepared or portioned today.see stop sale Admin Complaint
  • 03E-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Rice cooker near single door stainless steel freezer: fried rice (109F at 2:24pm - Reheating) As per operator reheating since 10:40am. See stop sale. Warning - From follow-up inspection 2024-04-19: Fried rice at 12:08 pm (113F reheating ) since 4 hours ago. See stop sale Admin Complaint
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on several sauces stored in walk in cooler. Advised operator to date mark. Warning - From follow-up inspection 2024-04-19: Same **Time Extended**

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8584746

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice in dry storage area. Repeat Violation Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave roof rusted and heavily soiled with food debris. Operator instructed employee to clean. **Corrective Action Taken** Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: Large quantity of unwashed vegetables / produce stored over several sauces. Advised operator to store properly. Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside; returned to kitchen wash hands in triple sink with water then proceeded to grab clean utensils and plates; no hand wash. Employee washed hands. Corrected On-Site Warning
  • 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. Server held tortilla chips with bare hands and serve. Educated employee on proper use of gloves. Employee washed hands. Corrected On-Site Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for Wahoo sold raw. Operator decided to sell fully cooked. **Corrective Action Taken** Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw calamari, raw squid and raw shrimp not commercially packaged stored over French fries. At walk in freezer: individually wrapped pieces of raw beef in pan stored over ready to eat dumplings; not all products commercially packaged. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At front counter low boy cooler: raw salmon stored above sauces. At flat top grill cooler drawers: raw chicken stored over ready to eat vegetables like cucumbers. Walk in cooler: raw beef in pans stored over dumplings. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flat top grill cooler drawers: Raw eggs stored over raw tuna. Operator stored properly. Corrected On-Site Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer: raw chicken prepped and in pan stored over raw shrimp. Not all items commercially packaged. Operator stored properly. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Rice cooker near single door stainless steel freezer: fried rice (109F at 2:24pm - Reheating) As per operator reheating since 10:40am. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi display: cream cheese (47F - Cold Holding) As per Operator, placed in cooler from walk in 1 hour prior. At flip top cooler unit: Krab (53F - Cold Holding) As per operator placed in cooler from sushi cooler 20 mins. Item double panned. Neither items were prepped or portioned today. Operator moved to quick chill. **Corrective Action Taken** Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Rice cooker near single door stainless steel freezer: fried rice (109F at 2:24pm - Reheating) As per operator reheating since 10:40am. See stop sale. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler unit: cut tomatoes (56F at 2:15pm; 55F at 2:32pm- Cooling) As per operator, cooling since 12pm. At current rate of cooling, item will not cool to 41F with a total of 4 hours. Item double panned and over stacked. Advised operator to quick chill. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing as evidenced by sour pad stored in hand wash sink near cook line. 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. No date marking on several sauces stored in walk in cooler. Advised operator to date mark. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In dry storage area: WD 40 in spray bottle not labelled. Advised operator to label. Warning

Inspection Date: 1/4/2024

Inspection #: Visit ID: 8386597

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in sushi rice in dry storage
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer door
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged over ice cream in one door freezer Removed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over edamame in flip top cooler across from cook line Raw salmon over vegetables in walk in cooler Raw tuna over avocados in walk in cooler Removed Corrected On-Site Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink in dining room