FUJI EXPRESS HIBACHI AND SUSHI
101 E PLYMOUTH AVE, Deland FL 32724 · 3868225511
Last inspected Aug 11, 2026 · 8 visits since August 2023
JUL 24
JAN 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. - 1 on the floor below three compartment sink
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022023075 | Feb 17, 2022 | Jun 2, 2022 | $200 |
Inspection history
8 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate6 Basic
What the inspector wrote — 13 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. - employee chopping carrots that will not be immediately cooked, handling with bare hands. Educated operator.
Nonfood-grade containers used for food storage - direct contact with food. - sugar
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw lobster tail over asparagus, door of upright freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken, 46F; chicken, 47F, beef, 47F, beef, 46F, in cook line prep cooler less than 4 hours
Show the remaining 9 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. - tested over 200 ppm
Food-contact surface soiled with food debris, grease, or residue. - cutting board soiled at prep tables - dosa nozzles and ice chute
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items for combination rolls on menu.
Abrasives and detergents not thoroughly rinsed from cooking equipment. - detergent added to sanitizer portion of three compartment sink
Bowl or other container with no handle provided to dispense food. - sugar
Cardboard used to line nonfood-contact shelves.
Ice buildup in reach-in freezer. - chest freezer
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - hood filters - gas lines on stove - exterior of upright freezer - exterior of sugar bin, gray food barrels
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados stored above in walk in cooler, cut onions and broccoli.
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. Raw beef stored above carrots at cook line make table unit. Raw pork stored over broccoli.in walk in cooler. Operator relocated.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at cook line make table grooved and soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled with food debris.
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Spatula washed but not sanitized and then placed to dry without sanitizing. Educated operator. operator set up sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler rice (60F - Cold Holding),placed 15 minutes ago..
No paper towels or mechanical hand drying device provided at cook line handwash sink.
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.
Cardboard used to line nonfood-contact shelves. Walk in cooler floor
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on low boy unit shelf not segregated. Operator relocated.
Ice buildup in reach-in freezer chest.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle laying on top of reach in cooler in walk in cooler. Operator repositioned.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate6 Basic
Show 13 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. Operator handled mushroom with bare hands and then added soup to container, without having washed hands previously. Educated operator.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food bin, not sanitized, operator washed, rinsed but did not sanitized in three compartment sink. Employee stored on drain board. Educated operator.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in kitchen make table unit. Operator relocated.
Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler rice (52F - Cold Holding)/1 hour. Kitchen table top Rice (51F-Cold holding) 1 hour l operator relocated into walk in cooler
Toxic substance/chemical improperly stored. Drain unclogging chemical container, stored under cooking equipment. Operator relocated.
No color/concentration comparison chart available for chlorine chemical test kit used to check sanitizer.
Bowl or other container with no handle used to dispense food. Plastic container used to dispense corn starch.
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. 4- mahi mahi in vacuum packaging fully thawed, in kitchen make table unit. Operator instructed to discard,
Food stored on floor. Bag of onions on walk in cooler cooler floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Flour and corn starch lids, soiled with food debris. -sides of cooking equipment spiked with grease.
Reuse of single-service or single-use articles. Plastic container jug, cut to be used as rice dispenser,
Walk-in cooler shelves with rust that has pitted the surface.
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice stored over grill. (125F - Hot Holding)/15 minutes. Operator I so trusted to reheat.
Toxic substance/chemical improperly stored. Drain cieaner stored on shelf under flat top in kitchen
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on food preparation table.
Ice buildup in reach-in freezer chest,
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour lids soiled with food debris.
Walk-in cooler shelves with rust that has pitted the surface.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 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. Food worker handling noodies with bare hands in kitchen. Educated operator.
Stop Sale issued due to food not being in a wholesome, sound condition. Vacuum sealed, tuna thawed in package, at sushi bar.
Handwash sink used for purposes other than handwashing. In Cookline hand sink, spoon is stored,
No paper towels or mechanical hand drying device provided at cookline handwash sink.
Bowl or other container with no handle used to dispense food. Container used to scoop sugar..
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. In sushi bar low boy unit, three packages of tuna thawed. Operator instructed to discard.
Employee personal food not properly identified and segregated from food to be served to the public. Lactaid drink stored in cookline with customer food, not segregated nor identified l
Ice buildup in reach-in freezer and/or walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour and sugar container lids, soiled with food debris
Objectionable odors in men's bathroom or other areas of the establishment.
Unwashed fruits/vegetables stored with ready-to-eat food. Nwashed lemns and zucchini stored over cut vegetables, in walk in cooler.
Aug 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. - walk in cooler shelves rusted - exterior of chest freezer rusted
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers - back side of flat grill
Aug 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 7 high priority.
7 High priority4 Intermediate14 Basic
Show 25 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. - prep cook moved garbage can with gloved hand, then continued handling pasta without changing gloves and washing hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. - cooked cracked raw shell eggs, then handled clean equipment without washing hands. Educated employee and operator.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. - 101 Bleach not rated for sanitizing in use as a sanitizer Corrective action taken: operator went to store and purchased correct sanitizer
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - cook washed, rinsed colander and bun and placed to air dry without sanitizing
Raw animal food stored over/not properly separated from ready-to-eat food. - bin of raw shrimp on buckets of sauce, walk in cooler
Roach activity present as evidenced by live roaches found. - 1 on the floor below three compartment sink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tofu, 52F, less than 30 minutes in prep cooler that had been turned off until opening; corrective action taken: product return to walk in cooler for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or residue - bamboo sushi mat in kitchen - ice chute at beverage dispenser
Handwash sink used for purposes other than handwashing. - large spoon stored in basin of cookline handsink
Nonfood-grade basting brush provided for use with food. Metal banded brush - non food-grade drill and stirring stick provided for use with food. Bostitch drill
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked rice, 2 days
Bowl or other container with no handle used to dispense food. - bowl used to scoop chicken condiment bucket in kitchen. - bowl provided for flour, starch
Carbon dioxide tank not adequately secured. Sushi prep area
Dead roaches on premises. - 1 on the floor beside pallet where bagged rice is stored - 1 dead on the floor below drying side of three compartment sink
Employee personal food not properly identified and segregated from food to be served to the public. - box of cornflakes and container of oatmeal stored on shelf by microwave
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on duck sauce packets at sushi prep area - backpack on bagged rice be back door
Equipment in poor repair. - walk in cooler shelves rusted - exterior of chest freezer rusted
Floor soiled/has accumulation of debris. - rice on the floor below bagged rice - floor drain soiled at three compartment sink - debris and grease in the floor below fryers
Food stored on floor. - buckets of ginger
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers - back side of flat grill
Reuse of single-service or single-use articles. - oil jug cut and reused for food scoop - ridged can reused to store oil
Single-service items for customer self-service not properly protected to prevent contamination. - unwrapped utensils stored in open tray at front counter
Soiled Cardboard used to line nonfood-contact shelves. - below tables in kitchen
Stored food not covered. - rice, cut and washed vegetables in walk in cooler
Working containers of food removed from original container not identified by common name. - containers of flour, starch
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.