FUJI
1950 SAN MARCO BLVD STE 101, Jacksonville FL 32207 · 904-438-8646
Last inspected Aug 13, 2026 · 9 visits since December 2023
NOV 24
APR 25
OCT 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
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. Cutting fish for sushi, and cutting cucumber for sushi, he put on gloves
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority2 Intermediate10 Basic
Show 17 findings ▾
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 using bare hands while cutting and touching cucumbers that will not be heated to a minimum of 145F. Establishment does not have an AOP. Operator discussed with employee and employee washed hands and put on gloves.
Non-food grade paper/paper towel used as liner for food container. Observed multiple fish in reach-in cooler and at sushi make station in direct contact with a non food grade paper towel. Observed food stored in direct contact of a non food grade recycled thank you bag in walk in freezer.
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6-1-26.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over ready to eat shrimp and cooked eel in reach in freezer next to kitchen entry door way. Operator rearranged cooler to properly store foods. Also, raw salmon stored above ready to eat vegetables in walk-in-cooler. Operator removed bowl of salmon to properly store. Also, raw beef stored over ready to eat seaweed salad in walk-in-cooler. Operator rearranged to properly store raw beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp, sushi rolls, krab meat with cream cheese, raw salmon (47F-52F - Cold Holding) in flip top reach-in cooler across from grill. Operator stated cooler was working fine during lunch. Operator closed lid and had employee clean fans in back of interior cooler.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in service sink on front service line. Discussed with operator.
Handwash sink not accessible for employee use at all times. Observed hand wash sink on sushi make line not accessible for employees. Operator removed large cutting board and multiple containers blocking hand wash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin of large ice machine and ice bin at soda dispensing machine at front service line soiled.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed flip top reach-in cooler across from grill unable to maintain temperature of 41F and below. Ambient temperature 56F. Observed large build up of debris on fan covers in back interior of reach-in cooler. Operator started to have employee clean fan covers during this inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple beverage containers on shelves next to sushi make station, on shelf at bag in box soda and other food storage shelves in kitchen. Operator removed employees beverages from the multiple areas.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employees personal food in two reach-in coolers at sushi make station not identified and segregated from food being served to the public. Operator removed some of the foods to segregate.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal belonging stored on top of microwave under sushi make station counter.operator removed purse to properly store.
Equipment in poor repair. Observed gasket on reach-in cooler across from grill torn.
Floor tiles missing and/or in disrepair. Observed multiple floor tiles in kitchen area missing/ in disrepair.
Food stored on floor. Observed plastic bucket of ginger stored on floor at front sushi make station. Operator removed bucket to properly store.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the fronts of two timer bump bars near fryers and rice cookers soiled.
Stored food not covered. Observed multiple ready to eat frozen foods stored in reach in freezer not covered.
Apr 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 2 high priority.
2 High priority2 Intermediate13 Basic
Show 17 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw frozen shrimp then she wrapped tray with krab and cream cheese, explained to him and he washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon on shelf above cucumber, employee rearranged cooler by sushi area
Handwash sink used for purposes other than handwashing. Container in it and employee filling water, hand sink in sushi area
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. For one new sushi chef, has blank form
Accumulation of debris inside warewashing machine. Also exterior, old build up on
Cardboard used to line non food-contact shelves. Old build up on cardboard on shelf in upright freezer by sushi area, employee changed cardboard
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. Raw fish in bag in reach in cooler at sushi area, employee took them out of bag
Current Hotel and Restaurant license not displayed. Couldn't find it
Cutting board has cut marks and is no longer cleanable. Blackish grooves on cutting board in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employe drink above prep cooler at cook line, employee placed it on bottom shelf
Equipment in poor repair. Gasket torn in reach in cooler by soup next to soup, sushi area
Food stored on floor. Bucket with ginger at sushi area and by storage area, employee placed it on shelf
Ice scoop handle in contact with ice. In ice bin, employee removed it
Reach-in cooler interior/shelves have accumulation of soil residues. Prep reach in cooler by cook line has old build up, employee cleaned it
Water leaking from pipe and/or faucet/handle. Base of faucet in prep sink leaking
Wet wiping cloth not stored in sanitizing solution between uses. On sushi area
Working containers of food removed from original container not identified by common name. Bulk containers in back storage with powders, employee labeled it sugar and flour
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate17 Basic
Show 26 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then scooped cooked shrimp and grabbed krab to place in fryer, explained to him and he washed ands, krab reached 165f
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Container only washed and rinsed then used for cut carrots, explained and it was ran in dish machine,
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster strips in plastic wrap on shelf Danube veggie spring rolls, in box freezer by cook line, manager rearranged
Food-contact surface soiled with food debris, mold-like substance or slime. Food build up on interior of warmer by cook line
Handwash sink not accessible for employee use at all times. Hand sink by triple sink blacked with cart, employee moved it, also hand sink at cook line with several things on it, manager removed them
Handwash sink used for purposes other than handwashing. Container in hand sink at sushi area, employee moved it
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employee placed a roll
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. For one employee here, Oliver, makes sushi
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. One employee here for more than 2 months making sushi, Oliver
Bowl or other container with no handle used to dispense food. On tempura flakes, employee removed cup,
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. Raw fish, employee punctured it, sushi reach in cooler
Current Hotel and Restaurant license not displayed. Manager couldn't find it
Cutting board has cut marks and is no longer cleanable. Big cutting board with grooves on, in back prep area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink at sushi area, employee covered it and put straw on
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above rice in bags, by ice machine, prep area, manager moved it
Employee with no beard guard/restraint while engaging in food preparation. Employee making sushi without beard guard, employee put one on
Employee with no hair restraint while engaging in food preparation. Cook cooking wontons with no hair restraint
Food stored on floor. Box with avocados on floor at sushi area, manager placed them on shelf
Interior of microwave with rust that has pitted the surface By cook line, also rust on shelves in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket with black build up inside sushi cooler
Objectionable odors in bathroom or other areas of the establishment. By grease trap next to walk in cooler
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. 44f raw tuna at sushi area, employee iced it down, 40min thawing, got to 40f
Wet wiping cloth not stored in sanitizing solution between uses. On sushi area
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, employee added some chlorine, 50ppm
Wiping cloth sanitizing solution stored on the floor. At sushi area
Working containers of food removed from original container not identified by common name. White powder in bulk container on shelf by server area, and shelf in back storage by walk in cooler, manager labeled it sugar and tempura
Apr 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate14 Basic
Show 20 findings ▾
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. Employee grabbed dirty dishes to load dish machine and then grabbed clean dishes, explained to him and he washed hands
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee had his cellphone on hand watching a video then started cutting washed ginger, explained to him and he washed hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 119f chicken on grill off, employee reheated it to 165f
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of lid in box freezer
Handwash sink used for purposes other than handwashing. Container in hand sink at sushi area, employee moved it
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. For a couple of new employees
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. Punctured by employee, explained that in January it has to be removed from the bag when it's taken out of freezer
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. On prep table in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, sushi area, placed on bottom shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, employee rearranged
Food stored on floor. Box with avocados, employee placed them on shelf
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen
Interior of refrigerator or freezer in disrepair/has exposed insulation. Crack inside box freezer
Microwave with rust that has pitted the surface.
No handwashing sign provided at a hand sink used by food employees. Cook line hand sink, employee placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler and shelf for dry storage next to mop sink
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
Working containers of food removed from original container not identified by common name. Several in dry storage shelf, employee labeled them all
Nov 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 3 high priority.
3 High priority8 Intermediate11 Basic
Show 22 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw salmon then removed gloves grabbed plate and placed salmon on it, explained to him and he washed hands, employee grabbed raw shrimp then grabbed wonton to fry explained to him and he washed hands, wonton got to 158f
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above sauce, read in cooler at sushi bar, explained to her and she rearranged
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200ppm chl in bucket, test strip almost black, sushi area, explained to employee and she diluted it to 100 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Employee washed hands in a sink other than an approved handwash sink. In prep sink between dirty dishes and cooked rice, explained to him and he washed again in hand sink
Handwash sink not accessible for employee use at all times. With boxes, hand sink by dish machine, employee moved them
Handwash sink used for purposes other than handwashing. Container in hand sink at sushi area, employee removed it
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. For new employee here
No soap provided at handwash sink. Hand sink by dish machine, employee placed some
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired in June 2024 and one employee here fir 3 months hasn't done the training
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Or cold, both closed in hand sink at sushi area, employee turned them on
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed. Old one
Cutting board has cut marks and is no longer cleanable.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink by ice bin, employee discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food above customer food, employee rearranged
Food stored on floor. Vinegar bag, employee placed it on shelf
No Heimlich maneuver/choking sign posted. Not posted, posted it by manager
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves and vent in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Base of faucet in hand sink at sushi bar
Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
May 23, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 5 high priority.
5 High priority4 Intermediate13 Basic
Show 22 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw salmon then grabbed noddles to be cooked, explained to him and he heated them up to 160f, employee grabbed raw shrimp then scooped cooked shrimp, explained to him, both cooks washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna fell over avocado in sushi prep, employee separated contaminated avocado
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 54f krab above fill line, employee rearranged
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. Tempura batter, employee wrote time on
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 88-123f cooked chicken on grill, employee reheated it to 165f
Handwash sink used for purposes other than handwashing. Spoon and container in it, handsink by dish washing area, employee moved them
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employee placed some
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee turned it on, hand sink, at front counter
Bowl or other container with no handle used to dispense food. For crunchy at cook line
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. In kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it to bottom shelf
Employee eating in a food preparation or other restricted area. Eating and drinking on prep table, he moved to dining area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal food on shelf above customer food in upright freezer, sushi area, employee rearranged
Equipment in poor repair. Gasket in prep coller by cook line is torn
Food stored on floor. Bucket with cut lettuce and some boxes with food in freezer
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sushi rice liquid mix, employee moved handle up
No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line, employee placed one
Single-service articles not stored inverted or protected from contamination. To go trays in storage, employees inverted them
Water leaking from pipe and/or faucet/handle. Base of faucet in hand sink at front counter
Wet wiping cloth not stored in sanitizing solution between uses. At sushi area
May 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 5 high priority.
5 High priority5 Intermediate14 Basic
Show 24 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed hat on then he put on gloves to cut sushi fish, explained to him and he washed hands
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. Cutting fish for sushi, and cutting cucumber for sushi, he put on gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above krab, reac in cooler at sushi area, raw sushi rolls on shelf above edamame, prep cooler by cook line, employee rearranged
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. For sushi rice, finished cooking at 9:40am, employee wrote time on
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by shelf next to dish machine
Handwash sink not accessible for employee use at all times. Cutting board on top of hand sink, sushi area, also plastic wrap box on top of hand sink at cook line, employee removed it
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. For one employee that has no certificate
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked shrimp not in procedure, manager wrote it down
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One in 2022, and one doesn't have certificate, more than 2 months here
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at sushi area, employee turned it on from bottom,
Bowl or other container with no handle used to dispense food. On soup in upright cooler
Covered waste receptacle not provided in women's bathroom.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. A couple of open drinks above rotes bags, from counter area employee rearranged
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, employee rearranged front counter cooler
Employee with no hair restraint while engaging in food preparation. Cutting fish, put on hat
Food stored on floor. Cut lettuce in bucket, walk inc poker, employee placed it on shelf
In-use ice scoop stored on soiled surface between uses. Employees placed them by dish machine to be washed
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Men restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by dish machine
Stored food not covered. Sugar in storage area, employee covered it
Utensils in poor condition. Gasket torn in prep cooler by cook line
Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
Working containers of food removed from original container not identified by common name. White powder in bulk container, labeled sugar, storage shelf
Dec 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority6 Intermediate13 Basic
Show 23 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon farm raised, called provider and he sent letter
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna on shelf above cut cucumber, sushi reach in cooler, raw steak on shelf above noodles, upright cooler, kitchen, raw sushi rolls on shelf above egg rolls, employee rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55 krab on top of pre unit, explained time as public health control, mgr placed it in cooler
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet net to mop sin, mgr placed it
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/ Huaping Liu took test on 8/17/18,
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Wife of owner has been a mgr for long time, she stated
Handwash sink used for purposes other than handwashing. Container in hand sink, sushi area, employee removed it
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. For one new employee at cook line
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. 3 cooks and 4 sushi cooks and a couple of servers
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Mgr opens both, hand sink at sushi area
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. On sugar and on spice, employee moved it
Current Hotel and Restaurant license not displayed. Old one
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open on counter, sushi area, employee discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on top of boxes with food, employee moved it
Employee with no hair restraint while engaging in food preparation. Working with open foods
Food stored on floor. Bucket with soy at sushi area, employee placed it on shelf
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Vinegar mix, employee moved handle out
No handwashing sign provided at a hand sink used by food employees. Hand sink by prep area and by cook line, kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in sushi reach in cooler
Water leaking from pipe and/or faucet/handle. Faucet in hand sink at sushi area, mgr placed one
Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
Working containers of food removed from original container not identified by common name. White powdery, sugar per employee, labeled
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.