FUJI 3
11362 SAN JOSE BLVD STE 8, Jacksonville FL 32223 · 3078942575
Last inspected Apr 7, 2026 · 13 visits since September 2023
JUN 25
AUG 25
OCT 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found 2 flies in rear dry goods area kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2018062704 | Nov 1, 2018 | Jan 11, 2019 | $400 |
Inspection history
13 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
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. Food service employee handling/prepping ready to eat foods, cooked chicken, with bare hand contact. Inspector intervened. Gloves put on.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab at wait-station counter. 50°. Placed about 11 am. ( low on ice ). Person In Charge refilled ice tray.
Toxic substance/chemical improperly stored. Degreaser chemical spray bottle next to single service deli tissue. Frontline. Moved by manager
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chlorine test strips available.
Show the remaining 6 findings ▾
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over restaurant items. Rear shelf. Moved by manager.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 79°. Moved by manager.
No handwashing sign provided at a hand sink used by food employees. No Hand Wash Sign. At kitchen sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Sushi line Hand Wash Sink slow draining water.
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Container of medicine improperly stored. Box of Band aid above prep area at wait-station. Moved by manager.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 Food service employees onsite with no Certified Food Manager present.
Bowl or other container with no handle used to dispense food. Bowl as scoop in dry rice. Dry goods.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on food containers. Rear dry goods area.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of prep line coolers.
Time/temperature control for safety food thawed in an improper manner. Frozen salmon thawing at room temperature at frontline area. Moved by manager.
Oct 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make table at kitchen prep line: Over stacked cooked noodles at 50°. Over stacked raw chicken 50°. Items Moved by manager. Over stacked krab 48°. Over stacked tofu 48°. Items at wait-station krab 50°. Tofu 49°. Items Moved by manager
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 very large batch (about 3 gallons ) of sushi rice in corner of kitchen. Per Person In Charge item made at 1pm. Note: Establishment closes at 3pm and does not open until 5 pm. Establishment has more than ample supply of sushi rice (this batch made 10:30 am) at frontline that will last until 3 pm, which means the batch in the kitchen made at 1 pm would not be used until reopen time at 5 pm which is the time this batch needs to be discarded. Talked/explained to manager about the situation and emphasized the need to discard ANY remaining sushi rice at 5 pm.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. Degreaser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen. Pink slime build up. Cleaned by manager.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing cell phone on prep table. Wait-station.
Ice scoop handle in contact with ice. Ice scoop handle in ice. Wait-station ice bin. Moved by manager
In-use ice scoop stored on soiled surface between uses. Ice machine ice scoop on soil3 surface at wait-station. Dusty rack. Moved by manager.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water 80°. Kitchen.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn gasket insulation. Prep line coolers.
Raw fruits/vegetables not washed prior to preparation. Cut avocados not washed before prep.
Standing water in bottom of reach-in-cooler. Standing water in base of salad cooler. Wait-station.
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
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. 10 packets of ROP tuna thawing in walk in cooler. (Tunas still frozen. ). Person In Charge had tunas immediately removed from packets.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Moved by manager.
Equipment in poor repair. Walk in freezer door in poor repair. Door does not close.
Floor area(s) covered with standing water. Standing water on floor by cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters.
Objectionable odors in bathroom or other areas of the establishment. Odor by cook line grill area.
Stored food not covered. Uncovered rice container by dry goods.
Water leaking from pipe and/or faucet/handle. Leak from water faucet by cook line.
Jun 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Food service employee out on gloves without washing hands. Manager intervened.
Live, small flying insects found 2 flies in rear dry goods area kitchen.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. No time mark on sushi rice made at 1 pm. Marked by manger. (2 extremely large batches of sushi rice in kitchen and frontline made at 1 pm per manager. Establishment closes at 3:30 pm and reopens at 5 pm. These batches made at 1 pm may NOT be used after 4 hour time held allowance and must be discarded at 5 pm. )
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.
Handwash sink used for purposes other than handwashing. Employee rinsing cloth in kitchen Hand Wash Sink.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. Degreaser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled underside of wait-station ice bin.
Bowl or other container with no handle used to dispense food. Bowl as scoop in batter.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink containers on prep table.
Floor soiled/has accumulation of debris. Soiled walk in cooler floors. Excessive food debris.
Food stored on floor. Metal Container of food on floor in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease buildup on hood filters.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen reach in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. wait-station.
Jan 13, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 9, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority1 Intermediate8 Basic
Show 14 findings ▾
Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Wait-station staff handled lemons with bare hand contact. Manager intervened.
Nonfood-grade containers used for food storage - direct contact with food. Cut vegetables in non food grade containers. Walk in cooler.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Prepped raw chicken over seafood. Walk in cooler. Moved by manager.
Stop Sale issued due to food not being in a wholesome, sound condition. Tuna thawed without packing being cut. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab at wait-station at 51°. Placed about 45 mins ago. Iced down by manger.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. Degreaser.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
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. Tuna thawed without packing being cut. Packages of ground, whole, loin tuna. Stop sale issued. (Some were still frozen which were in a separate tub/ container. Those were cut by manger. ) stop sale issued.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drinks containers. Prep line.
Employee eating in a food preparation or other restricted area. Food service employee eating in kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing over single service, utensils. Rear kitchen rack.
Floors not maintained smooth and durable. Some cracked floor tiles by walk in cooler. Prep line.
Food stored in a location that is exposed to splash/dust. Containers of panko stored close to towel dispenser. kitchen. Moved by manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Kitchen.
Nov 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person In Charge found papers later in inspection..
Nov 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.food service employee entered from outside did not wash hands. Inspector intervened.
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Food service employee returned from bathroom then put on single service gloves without washing hands hands. Inspector intervened.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice at frontline on Time Temperature Controlled for Safety, not discarded from last night. Stop sale issued.
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. Sushi rice at frontline on Time Temperature Controlled for Safety, not discarded from last night. Stop sale issued.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees onsite with no Certified Food Manager present. Certified Food Manager arrived later.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person In Charge found papers later in inspection..
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets and personal belongings by single service items on rear rack and prep line.
Equipment in poor repair. Walk in cooler door not tight fitting. Does not fully close.
Food stored on floor. Boxed seafoods on floor in walk in freezer.
Ice scoop handle in contact with ice. Ice scoop in ice at wait-station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in standing water 80 °. Kitchen.
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Minor soiled deflector plate to interior of ice machine located : wait-station.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
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. Frozen Tuna thawing, in uncut bags, at room temperature in sealed bags with labeling indicating item to be cut. Person In Charge had bags cut immediately.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager.
Employee eating in a food preparation or other restricted area. Food service employees eating in kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items by single service containers. Rear rack and above prep table.
Food stored on floor. Boxed food on floor in walk in freezer.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Minor tear on walk in freezer door insulation.
Jan 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Food service employee returned from bathroom and did not wash hands second time. Manager intervened.
Toxic substance/chemical improperly stored. Chemical spray bottle next to clean pan on dry rack. Moved by manager.
Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle by Dish Machine, frontline.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate in ice machine located: wait station.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage containers on prep table. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal jacket and clothing on and over cleaned utensils/Single Service items. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
Food stored in a location that is exposed to splash/dust. Wonton rolls under paper towels dispenser by walk in cooler. Moved by manager.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around walk in freezer door.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in freezer door with torn insulation.
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. Kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vents by rear dry goods.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Food stored on floor. Boxed foods on floor in walk in freezer.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop on soiled surface (on top of inverted bucket. )
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 88°.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior on prep line cooler.
Single-service articles not stored inverted or protected from contamination. Single Service lids under soap dispenser at Hand wash sink. Wait station.
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.