FUJI HIBACHI EXPRESS
14257 POWELL RD STE 208, Spring Hill FL 34609 · 352-777-4616
Last inspected Apr 22, 2026 · 11 visits since July 2023
MAR 24
DEC 24
JUN 25
NOV 25
APR 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
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 on sushi rice.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Apr 22, 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
What the inspector wrote — 3 findings
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket at the sushi bar (Chlorine 200ppm); Sanitizer Bucket at the sushi bar recheck (Chlorine 100ppm). The operator added more water.
Handwash sink used for purposes other than handwashing. A small black plastic cup in the hand sink in the kitchen. The operator moved the cup out of the sink.
Food stored on floor. 1 box of frying oil box on the floor by the cook line. The operator placed the frying oil box off the floor.
Nov 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket at the sushi prep area (Chlorine 200ppm); Sanitizer Bucket recheck (Chlorine 100ppm); Sanitizer Bucket at the sushi prep area recheck (Chlorine 100ppm). The operator added more water and recheck the ppm.
Food-contact surface: The fans in the walk-in cooler are soiled with dust and a mold-like substance.
Handwashing sink was used for purposes other than handwashing. A cooking pan was found in the hand sink in the kitchen. The operator removed the pan.
Accumulation of black/pink mold-like substance in the interior of the ice bin in the kitchen. The operator cleaned the interior of the ice bin.
Current Hotel and Restaurant license not displayed. License displayed is from February 1, 2025.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. The operator removed the fly sticky tape.
No Heimlich maneuver/choking sign posted. Provided the operator with the DBPR HR form 5030-105. The operator posted.
No copy of latest inspection report available.
Nonfood-contact surface: The soda machine tray in the dining area is soiled with a slime or mold-like substance. The operator cleaned the soda machine tray.
The floor is soiled and has an accumulation of debris. The floor inside the cabinet under the soda machine in the dining area is soiled with liquid and slime.
Jun 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. At dry storage shelf- Chemical spray bottle stored over bucket of sugar - operator removed and stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler - Cooked noodles 54F- at 3:20 to 54F at 3:50 (cooling since 11:45)- food stored in large quantity and covered - at current rate of cooling food will not reach to 41F within remaining time - operator moved food to reach in freezer to quick chill.
Spray bottle containing toxic substance not labeled. At cookline area- spray bottle of purple chemical not labeled- operator labeled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw mechanically tenderized beef stored over raw scallops in reach-in cooler on cook line not in original commercially sealed packaging. Operator moved and stored correctly.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink to the left of the dishmachine. Operator turned back on during inspection.
Exterior door has a gap at the threshold that opens to the outside on bottom right side of back door to kitchen. Discussed with operator.
Stored food not covered. Observed cut cucumbers and cut avocados in sushi bar area stored above sushi without a cover and two bowls of tempura flakes on storage shelf in kitchen to the left of the dish machine area without a cover. Operator had employees cover with plastic wrap.
Apr 2, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 21, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish not in original sealed packaging stored over krab rangoons on a sheet tray in reach-in freezer. Operator moved and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Shrimp (50F - Cold Holding); Raw Fish (Salmon, Tuna, White Tuna) (47F - Cold Holding); Spicy Krab (48F - Cold Holding); Spicy Tuna (48F - Cold Holding); and Cream Cheese (45F - Cold Holding) in sushi display reach-in cooler in sushi bar area. Operator stated the items have been in the reach-in cooler since 12 PM. Instructed operator to remove to rapidly cool. Operator iced products down.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored next to wok in soiled water at 67F. Discussed proper procedure with operator.
Wet wiping cloths stored in detergent and no sanitizer in sushi bar and prep area. Discussed proper procedure with operator.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 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. Observed dishmachine at 10 ppm. Operator troubleshot dishmachine and new reading is at 100 ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw scallops in reach-in cooler on cook line. Employee stored correctly.
Handwash sink not accessible for employee use at all times. Observed container stored in handwash sink to the left of the ice machine. Employee moved.
No paper towels or mechanical hand drying device provided at handwash sink to the right of the dishmachine. Operator placed paper towels.
No soap provided at handwash sink on cook line. Employee placed soap.
Water leaking from faucet at handwash sink to the left of the ice machine due to a broken handle.
Sep 20, 2023□ 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute in self serve soda machine soiled with slime.
Jul 25, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Failure to maintain freezing records on nonexempt fish for 90 days. Discussed requirement with operator on keeping invoices for all fish.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute in self serve soda machine soiled with slime.
No plan review submitted and approved - changes were made. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed prep table added to area in front of dishmachine and reach-in freezer, reach-in cooler and prep table added to wall across from soup area off, chest freezer added to the cook line, handwash sink removed off of cook line with a table in its place. Splash guard missing for handwash sink in sushi area.
Jul 14, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Failure to maintain freezing records on nonexempt fish for 90 days. Discussed requirement with operator on keeping invoices for all fish.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute in self serve soda machine soiled with slime.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cooks line hand sink has been removed.
No plan review submitted and approved - changes were made. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed prep table added to area in front of dishmachine and reach-in freezer, reach-in cooler and prep table added to wall across from soup area off, chest freezer added to the cook line, handwash sink removed off of cook line with a table in its place. Splash guard missing for handwash sink in sushi area.
Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen.
Jul 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 9 high priority.
9 High priority6 Intermediate4 Basic
Show 19 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line crack raw shell eggs and handled equipment and food without changing gloves and washing hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed raw chicken being placed on grill and employee grabbed vegetables with same gloves without washing hands. Discussed proper procedure with employee.
Nonfood-grade bags used in direct contact with beef in reach-in freezer, cut carrots in walk-in cooler. Observed cut vegetables in reach-in cooler in sushi area with paper towels in container in contact with food.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over raw fish in reach-in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cooked shrimp in reach-in cooler in sushi area. Employee moved.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs held on counter at 86F. Operator moved to reach-in freezer for rapid cooling. Discussed Time as a Public Health Control and proper storage.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee in sushi area wiping soiled gloves on cloth without changing gloves and washing hands.
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 on sushi rice.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket with chlorine in sushi area at 200+ ppm. Sanitizer bucket had soap mixed with bleach. Discussed with operator corrected sanitizer bucket practices.
Failure to maintain freezing records on nonexempt fish for 90 days. Discussed requirement with operator on keeping invoices for all fish.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute in self serve soda machine soiled with slime.
Handwash sink not accessible for employee use at all times. Observed handwash sink to the left of the ice machine with water turned off. Operator stated it was because it was leaking. Operator turned on water.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cooks line hand sink has been removed.
No paper towels or mechanical hand drying device provided at handwash sink to the left of the ice machine and right of dishmachine. Operator placed paper towels.
No plan review submitted and approved - changes were made. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed prep table added to area in front of dishmachine and reach-in freezer, reach-in cooler and prep table added to wall across from soup area off, chest freezer added to the cook line, handwash sink removed off of cook line with a table in its place. Splash guard missing for handwash sink in sushi area.
Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen.
Current Hotel and Restaurant license not displayed.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hanging over prep area and warewashing area in rear of kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator.
Stored food not covered. Observed frozen rangoons stored in freezer not in container or packaging.
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.