FUJI SUSHI
660 COMMERCE CENTER DR #155, Jacksonville FL 32225 · 904.722.9988
Last inspected Jul 23, 2026 · 8 visits since April 2024
OCT 24
MAR 25
JUL 25
NOV 25
JUL 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced raw beef in cooler 48f in bowl. Manger discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2018024243 | Apr 26, 2018 | Aug 17, 2018 | $400 |
| 5--2018023043 | Apr 24, 2018 | May 30, 2018 | $400 |
Inspection history
8 visits, newest first
Jul 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen ceiling tiles not easily cleanable
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen with brown stains over flip top cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gasket on flip top 2 door cooler in kitchen gaskets soiled with dark black slim like substance - fan covers in walk in cooler soiled with dust
Jul 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 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. 0 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken and raw beef 46 in reach in cooler in bowls on top of metal pans, moved to larger cooler
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment uses Buri(amberjack) as Yellowtail on the menu yellowtail jalapeño,spicy yellowtail roll, yellowtail roll. Yellowtail sashimi all uses Buri lion not yellowtail fish
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/ 2 cooks in kitchen and 2 sushi chefs engaged in food prep, no manager on duty at time of inspection
Bowl or other container with no handle used to dispense food. Cups used as scoopers in sugar, soy sauce and flour.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen ceiling tiles not easily cleanable
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen with brown stains over flip top cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal coffee cup over flip top reach in cooler in kitchen. Moved
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gasket on flip top 2 door cooler in kitchen gaskets soiled with dark black slim like substance - fan covers in walk in cooler soiled with dust
Nov 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 45 in reach in cooler in bowl over metal insert in cooler, placed in pan to cool down
Identity of food or food product misrepresented. Establishment uses Buri fish as Yellowtail hamachi per the menu. Provided operator with seafood list multiple times
Bowl or other container with no handle used to dispense food. Cup in bag of sugar used as scooper, manager moved
Employee personal food not properly identified and segregated from food to be served to the public. Personal foods stored in walk in cooler over container ps of sauce, manager states it's her snacks
Employee with no hair restraint while engaging in food preparation. Sushi chef and cook on line no hats, hats provided
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer
Ice scoop handle in contact with ice. Ice scooper handle in ice at drink station in bar area manager moved
In-use tongs stored on equipment door handle between uses. Tongs stored On over door, moved
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gasket on 2 door flip top cooler in kitchen soiled with white and black residue - fan covers in walk in cooler soiled with dust
Jul 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 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. 0 ppms chlorine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced raw beef in cooler 48f in bowl. Manger discarded
Handwash sink used for purposes other than handwashing. Handsink next to stove used to store chop sticks, manager moved
Identity of food or food product misrepresented. Establishment uses Buri as hamachi. Per the FDA seafood LIST BURI CAN NOT BE SOLD AS HAMACHI
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in kitchen next to stove, was turned off from knob at the bottom, hot water turned on.
Buildup of food debris/soil residue on equipment door handles. Hoods soiled with grease
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of Red Bull on prep area in sushi station,
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on top of flip top cooler, manager moved
Employee with no hair restraint while engaging in food preparation. Both sushi chefs no hats, placed on hats
Food not stored at least 6 inches off of the floor. Metal container of soy sauce, plastic container of spicy sauce stored on floor of walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walking freezer
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door, manager moved
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on 2 door flip top cooler soiled Gasket of walk in freezer door soiled
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate11 Basic
Show 14 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef made raw rolls walked from sushi bar to kitchen throw a hallway, back out wiped down cutting board with wet cloth, reached in sushi rice and made a veggie roll after, no hand wash or glove change
Handwash sink used for purposes other than handwashing. Salmon stored in handsink at sushi station. Moved
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handsink at sushi bar. Provided
Bowl or other container with no handle used to dispense food. Cup in bag of sugar used as scooper also in potato starch
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Sushi chef at sushi bar chewing gum while prepping
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and earphones stored on top of flip top cooler.
Employee with no hair restraint while engaging in food preparation. Cooks in kitchen near fryer no hair restraint
Food not stored at least 6 inches off of the floor. Beef thawing in bucket on floor of kitchen near walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer door frozen shut, once opened ice frozen behind unit, ceiling with thick ice frozen across
Ice scoop handle in contact with ice. Drink station at sushi area, manager moved and placed in container
In-use tongs stored on equipment door handle between uses. Tongs stored on gas line for hot water heater
Raw fruits/vegetables not washed prior to preparation. Sushi chef sliced up a avocado sticker still attached to it, it washed yet
Time/temperature control for safety food thawed in an improper manner. Beef thawing in bucket on floor of kitchen near walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths stored on sushi station
Oct 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
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 10:45-2:45 and at 3pm sushi chef state rice was out since this morning
Handwash sink used for purposes other than handwashing. Bowl with raw fish in handsink at sushi bar area. Moved from sink
Identity of food or food product misrepresented. Established using Bury as hamachi. Previously explained to operator that it's not the same and operator still chooses to use it. The Vernacular Names are for CROSS REFERENCE ONLY, and generally not acceptable for product labeling in interstate commerce. Their use may result in seafood misbranding. Vernacular Name(s) (See note below.*): Hamachi | Yellowtail | Racing Tuna
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones and air pods on flip top reach in cooler in kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Both sushi chefs wearing watches
Employee with no hair restraint while engaging in food preparation. Both sushi chefs no hats, placed on hats at I walked to kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. On floor of walk in freezer
Jun 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of Raw beef over pan of green left Cilantro, moved to store correctly
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. Fried Shrimp, crab and sushi roll. No time marking,
Identity of food or food product misrepresented. Establishment selling Buri and yellowtail, per us seafood list Buri can't be sold as market name yellowtail or hamachi. Establishment orders from true world foods
No soap provided at handwash sink. Handsink in kitchen, provided
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks in kitchen on prep areas, moved
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi chef wearing watch
Food not stored at least 6 inches off of the floor. Sauce contains stored on floor of walk In cooler, moved to shelf
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer under unit.
Apr 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
Container of medicine improperly stored. Employees Medicine stored next to restaurant food on shelf on prep area. Moved by manager.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinse equipment and place away on shelf without sanitizing. Reviewed with manager
Nonfood-grade bags used in direct contact with food. Produce stored in direct contact of non-food grade bag in walk in cooler. Employee removing from bag
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep pans of shrimp stored on shelf above prep pan of cut cucumbers in walk in cooler. Moved by manager.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution on cart over 200ppm and made with soap. Manager remade at 200ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board with stain
Handwash sink used for purposes other than handwashing. Chop sticks utensils stored in kitchen hand wash sink. Moved by manager.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen area and at sushi bar
Cutting board has cut marks and is no longer cleanable. Make table reach in cooler cut board with excessive cut marks
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on make table prep table. Employee clothing stored on shelf with restaurant dry foods. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food with bracelet on wrist
Employee with no hair restraint while engaging in food preparation. Employees preparing food with no hair restraint
Equipment in poor repair. Walk in Freezer with torn gasket
Reuse of single-service or single-use articles. Raw commercially wax chicken box in walk in cooler being reused with produce stored directly in contact. Manager removed produce
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust
Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer solution on cart over 200ppm and made with soap. Manager remade at 200ppm
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.