FUJI SUSHI & ASIAN CUISINE
5080 HWY 90, Milton FL 32571
Last inspected Jan 31, 2025 · 8 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
FEB 24
MAR 24
AUG 24
AUG 24
JAN 25
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 31, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Due to tags not being marked, unable to determine proper order
Clam/mussel/oyster tags not marked with last date served. Multiple oyster tags not marked with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk without date mark. Operator determined date opened was 3 days ago and marked accordingly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water that was determined to be 79F. Operator removed utensils from water during inspection.
Aug 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not kept in chronological order.
Mar 4, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Mahi mahi completely thawed in reach-in cooler not removed from vacuum packaging with label to remove before thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage sitting in pan resting in cook cooling crawfish at 50 for 1 1/2 hours. Operator moved sausage to bottom portion of cooler to rapidly cool. Shrimp in reach-in cooler at 46f for 2 hours. Advised operator to keep door closed to cool shrimp.
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. Mahi mahi completely thawed in reach-in cooler not removed from vacuum packaging. See stop sale.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink behind bar
Bowl or other container with no handle used to dispense food. Bowl used as scoop for multiple dry ingredients in kitchen
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bucket with water. Bucket not in use.
Working containers of food removed from original container not identified by common name. No label on bulk container of sugar in prep area.
Dec 6, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shrimp and container of raw chicken over container of seaweed salad in reach in cooler. Operator corrected storage during inspection.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags not kept in chronological order. Operator ordered tags during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine behind bar
Bowl or other container with no handle used to dispense food. Bowl used as scoop for seasonings by walk-in cooler
Floor soiled/has accumulation of debris. Multiple areas of floor in kitchen.
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate12 Basic
Show 15 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Prepared raw chicken stored above box of raw shrimp in walk in freezer. Operator corrected storage during inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 45f, calamari 48f less than 2 hours
Clam/mussel/oyster tags not marked with last date served. Some tags not marked with last date served, tags kept in bowl, unable to determine chronological order
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior deflector plate of ice machine
Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled
Bowl or other container with no handle used to dispense food. Bowl used as scoop for seasonings on cook line
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not secured in server station area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above dish machine
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. Mahi mahi in reach in cooler on cook line.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with deep grooves.
Equipment and utensils not properly air-dried - wet nesting. Cups at server station
Food stored on floor. Observed containers of cooking oil stored on floor on cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop for rice in water at 74 degrees Fahrenheit
Stored food not covered. Observed container of cooked crab uncovered in walk in cooler. Operator placed wrap over container during inspection.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor of mop sink
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.