FUJI BUFFET
1038-003 DUNN AVE, Jacksonville FL 32218 · 904-696-8588
Last inspected May 12, 2026 · 11 visits since July 2023
FEB 24
DEC 24
APR 25
OCT 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2023. License paid for and posted during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2022011352 | Dec 7, 2021 | Apr 4, 2022 | $600 |
Inspection history
11 visits, newest first
May 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 29, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 0ppm) after running multiple times. Observed no sanitizer dispensing when pump,is running. Operator called for service.
Apr 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. In kitchen on dry storage shelves, one can of hoisin sauce severally dented. Operator segregated can.
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 0ppm) after running multiple times. Observed no sanitizer dispensing when pump,is running. Operator called for service.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar in glass door reach-in cooler, raw salmon and raw tuna stored over krab. In walk-in freezer, pans of raw beef and raw chicken stored over cases of raw shrimp. Operator had employees move all items to correct storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet cold line, cut melon (47F - Cold Holding); boiled egg (45F - Cold Holding). Items placed in service 1 hour. Items in metal pans sitting on ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet, chicken teriyaki (118F - Hot Holding); wings (111F - Hot Holding). Operator stated items out for 1 hour. Operator reheated items to 176f and 177f.
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen on ledge of ice machine, interior of metal sugar bowl has build up of encrusted food debris. In kitchen on lower shelves, multiple measuring cups, used as scoops in bulk containers, have build up,of encrusted food debris.
Handwash sink not accessible for employee use at all times. In kitchen at handwash sink by ice machine, rolling rack with hose store in front of handwash sink. Operator moved rack.
Handwash sink used for purposes other than handwashing. At kitchen handwash sink by ice machine, gloves stored in sink. Operator removed gloves.
Bowl or other container with no handle used to dispense food. At prep table on lower shelf, plastic togo cups used as scoop in bulk salt container. Operator removed cup.
Carbon dioxide/helium tanks not adequately secured. At dish area, 2 tanks not secured. Operator placed chain around tanks.
Cardboard used to line food-contact shelves. At prep table on lower shelf, cardboard used to line shelf with sauce containers. Operator removed cardboard.
Employee beverage container in ice machine/ice bin. At wait station, two bottle drinks stored in ice bin. Operator removed drinks.
Food stored on floor. At end of cook line, container of oil not 6 inches off floor. Stored on slim plastic. In walk-in cooler, two containers of sauce on floor. Operator moved all items to proper storage.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line, ring for cooked noodles stored with handle touching food. Also, at dish area, tongs in container of crispy noodles has handle touching food. Operator moved both tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over wok station have grease build up. In slide door reach-in cooler at end of prep line, exterior of cooked chicken container has build up of food residue. In walk-in cooler, exterior of multiple plastic containers soiled with black mold-like substance.
Wet wiping cloth not stored in sanitizing solution between uses. At prep table, wet towel sitting on table. Operator moved towel,to sanitizer bucket.
Working containers of food removed from original container not identified by common name. In kitchen on lower shelves, bulk containers of salt and sugar not labeled. Operator labeled containers.
Oct 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2025, Establishment observed preparing, serving, or selling food to customers with an expired license. Operator renewed during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar in glass door reach-in cooler, raw salmon and ready to eat krab sticks stored in same container. In walk-in cooler, pan of raw pork stored on cooked pork. In walk-in freezer, pans of raw chicken and raw beef stored over cases of krab and cooked mussels. In triple sinks, thawing ready to eat krab, commercially sealed, sitting on raw shrimp. Operator moved all,items to correct storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler next to race warmers, cut cabbage (50F - Cold Holding); peas/carrots (48F - Cold Holding); noodles (49F - Cold Holding); shell eggs (50F - Cold Holding); noodles (50F - Cold Holding); wontons (49F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (48F - Cold Holding). Operator stated items in cooler overnight. Ice build up on condenser unit in bottom of unit. Operator called for service.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler next to race warmers, cut cabbage (50F - Cold Holding); peas/carrots (48F - Cold Holding); noodles (49F - Cold Holding); shell eggs (50F - Cold Holding); noodles (50F - Cold Holding); wontons (49F - Cold Holding); raw shrimp (48F - Cold Holding); raw chicken (48F - Cold Holding). Operator stated items in cooler overnight. Ice build up on condenser unit in bottom of unit. Operator called for service.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet, fish (112F - Hot Holding); chicken (106, 101F - Hot Holding); potato (117F - Hot Holding). All items on far end unit. Manager moved to reheat.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager certification for S. Lin expired 8/11/2025
Food-contact surface soiled with food debris, mold-like substance or slime. At sushi bar, cutting board has black stains.
Handwash sink used for purposes other than handwashing. At dish area and prep area, plastic gloves stored on sink. Operated removed.
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. At cook line, reach-in cooler next to rice warmer has ice build up on condenser unit, all foods above 43f. Operator called for service.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line rice station, rice scoop in standing water at 84f. Operator removed from water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. Multiple plastic containers have stained bottom. At wait station, bottom of soda heads have build up. At sushi bar, gaskets and exterior of reach-in cooler soiled, currently not in use.
Reuse of single-service or single-use articles. At cook line, cut jug used as scoop. Operator discarded.
Apr 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Container of medicine improperly stored. At cook line, bottle of vitamins stored on shelf above flip top reach-in cooler. Operator moved vitamins.
Dented/rusted cans present. See stop sale. At dish area on can rack, one can of ketchup dented at rim.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar, raw fish stored with krab and pickled radish. Operator moved raw fish to lower shelf. Also, in walk-in freezer, multiple pans of prepped chicken stored over sauces of krab and pork. Operator monied chicken to proper levels. Also, in walk-in cooler, raw shrimp stored over ready to eat krab and spinach mix. Operator rearranged items to correct levels.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, can opener blade had build up.
Handwash sink used for purposes other than handwashing. Handwash sink next to two bay sink, gloves stored on sink. Operator moved gloves.
Spray bottle containing toxic substance not labeled. At dish area, pump sprayer with red degreaser not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At wait station ice machine, door frame rim stained.
Buildup of food debris/soil residue on equipment door handles. At cook line, reach-in cooler handles have bio,d up on back side.
Damaged/spoiled/recalled food not properly segregated. At dish area on can rack, one can of ketchup dented at rim.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, open bottle water on prep table with rice. Operator moved.
Equipment and utensils not properly air-dried - wet nesting. At cook line on prep table, metal pans stacked before air drying.
Floors, walls and/or ceilings soiled/has accumulation of debris. At wait station, ceiling vent has dust build up.
Ice buildup in reach-in freezer and/or walk-in freezer. At end of cook line, slide top reach-in freezer has ice build up.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In prep area, multiple bulk containers have scoop/cup handles touching products. Operator moved all scoops to container tops.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on left reach-in cooler have black stains. At cook line, gap between fryers has build up of grease and food debris. In slash's door reach-in cooler, exterior of chicken containers soiled. At wait station soda dispenser, bottom of soda heads have build up.
Reuse of single-service or single-use articles. At cook line, cut jug used as scoop. Operator discarded.
Uncleanable sleeve in use to store knives. At prep area, knife stored in cardboard sleeve. Operator removed knife from cardboard.
Working containers of food removed from original container not identified by common name. In prep area, bulk vinegar and salt containers not labeled.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate8 Basic
Show 17 findings ▾
Container of medicine improperly stored. At cook line by convection oven, multiple medicines stored on small shelf above prep table with seasonings. Operator moved to bottom shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar, in slide door reach-in cooler, raw fish stored over ready to eat krab. Operator moved krab to higher shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet cold line, cut melon (47F - Cold Holding).
Handwash sink not accessible for employee use at all times. At kitchen entrance handwash sink, stand fan blocking sink. Operator moved fan.
Handwash sink used for purposes other than handwashing. At prep area, handwash sink by mop sink has plastic gloves stored in sink. Operator removed.
No soap provided at handwash sink. In kitchen handwash sink next to two bay prep sinks, no soap. Operator supplied.
Nonfood-grade basting brush used in food. At cook line by convection oven, paint brush used in margarine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At sushi bar in slide door reach-in cooler, spicy krab prepared yesterday not dated. Operator dated.
Spray bottle containing toxic substance not labeled. At dish area, pump sprayer with chemical, identified as bleach, not labeled.
Bowl or other container with no handle used to dispense food. At drink station, plastic cup used as scoop in bulk sugar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, 2 employee drinks on prep table with rice. Operator removed drinks.
Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, food identified as personal stored over customer foods. At sushi bar in slide door reach-in cooler, fish identified as personal stored with customer food. Operator moved all personal food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee coat on top shelf over flip top reach-in cooler. Operator moved coat.
Equipment and utensils not properly air-dried - wet nesting. At cook line, metal pans on prep table across from wok line stacked before air drying.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, scoop for rice in standing water at 68f. Operator placed scoop in container with no water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on left side reach-in cooler stained. At cook line, hood fliters over middle of wok station have grease build up. At drink station, bottom of soda heads have build up.
Working containers of food removed from original container not identified by common name. In prep area, white container with salt not labeled. At drink station, 2 containers of sugar not labeled.
Feb 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. In prep area, tough tote used to store rice.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, bowls of raw pork stored on top shelf over multiple ready to eat items. Operator moved pork.
Toxic substance/chemical improperly stored. In storage closet by restrooms, two chemical spray bottles stored with toilet tissue. Operator moved chemicals.
Handwash sink not accessible for employee use at all times. Fan in front of handwash sink by dish area. Operator moved.
Handwash sink used for purposes other than handwashing. At handwash sink by double prep sinks, metal scrub pad in sink. Operator removed.
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/ 5 food handlers present at start of inspection, no Certified Food Manager onsite. Certified Food Manager arrived during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, cooked chicken prepared 2 days prior per operator, not dated. Operator dated.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on counter above flip top reach-in cooler. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, cell,phone on shelf above flip top reach-in cooler. Operator removed.
Equipment in poor repair. In walk-in cooler, shelves have rust.
Food stored on floor. At fry station, open case of oil stored on floor. Employee moved to proper storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice warmers, scoop in standing water 72f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. N walk-in cooler, exterior of multiple sauce containers have build up.
Walk-in cooler interior/shelves have accumulation of soil residues. In walk-in cooler, sealed wood on shelves soiled.
Oct 19, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 12, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 21 violations recorded, 7 high priority.
7 High priority3 Intermediate11 Basic
Show 21 findings ▾
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. Dish machine tested 0ppm.
Displayed food not properly protected from contamination. At buffet, guest scooping ice cream for self service contacted chocolate ice cream with arm and back of hand while scooping. Container of ice cream was near bottom on container with some ice cream still on sides where contact occurred. See stop sale.
Nonfood-grade bags used in direct contact with food. In flip top cooler on cook line, wontons stored inside to go bags. Wontons transferred to pan.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw fish stored over ready to eat spinach. Items moved and stored correctly.
Stop Sale issued due to adulteration of food product. Displayed food not properly protected from contamination. At buffet, guest scooping ice cream for self service contacted chocolate ice cream with arm and back of hand while scooping. Container of ice cream was near bottom on container with some ice cream still on sides where contact occurred. See stop sale. Handwash sink used for purposes other than handwashing. Hand washing sink at sushi bar had cucumbers stored inside - sink was soiled. Cucumbers removed and discarded. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On hot buffet, chicken wings 110F. Chicken prepared approximately 30 minutes prior. Chicken reheated to 190F.
Toxic substance/chemical improperly stored. Spray bottle containing bleach chemical cleaner stored on top of sushi bar next to to go containers. Bottle moved and stored correctly.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee cutting potatoes in prep area of kitchen with bare hands. Employee stopped, washed hands and placed gloves on.
Handwash sink used for purposes other than handwashing. Hand washing sink at sushi bar had cucumbers stored inside - sink was soiled. Cucumbers removed. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by prep sink in kitchen. Towels provided.
Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on shelf above flip top cooler on cook line. Drinks moved and stored correctly.
Employee eating in a food preparation or other restricted area. Employee eating peanuts and oranges at sushi bar. Employee food discarded.
Employee with no hair restraint while engaging in food preparation. Two employees in kitchen. Both placed hats on.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in server area. Floor in dry storage area. Floor drains in dish area.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At ice cream buffet, scoop in standing water 87F. Manager turned faucet on to run water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets for reach in coolers in kitchen. Hood filters above cooking equipment.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Small area by mop sink in kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Blue wiping cloth on counter by drink dispenser in server area. Cloth moved and stored correctly.
Wiping cloth sanitizing solution stored on the floor. White sanitizer bucket by fryers in kitchen. Bucket placed inside another bucket.
Jul 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2023. License paid for and posted during inspection.
Raw animal food stored over or with unwashed produce. In walk in cooler, raw fish stored over heads of cabbage. Items moved and stored correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. White food containers near can rack in kitchen.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no written plan to control sushi on buffet. Inspector emailed paperwork.
Spray bottle containing toxic substance not labeled. Spray bottle containing bleach chemical cleaner stored in wait station area. Manager labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice deflector in ice machine in kitchen.
Accumulation of debris inside warewashing machine. Heavy lime buildup in dish machine in kitchen.
Cutting board has cut marks and is no longer cleanable. Beige cutting board by sushi bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle and drink cups on counter in wait station where drinks are prepared. All drinks moved and stored correctly.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Wall by prep sink in kitchen. Employees began cleaning wall.
Food stored on floor. Container of oil on floor in kitchen near fryers. Oil moved and stored correctly.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop inside bulk container of cornstarch. Scoop moved and stored correctly.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf below prep table in wait station is rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack in walk in cooler.
Standing water in bottom of reach-in-cooler. Reach in cooler at sushi bar.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Small patch of concrete floor under prep sink in kitchen.
Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons at buffet. Manager removed boxes to be sorted.
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.