FUJI SUSHI EXPRESS
7099 W WATERS AVE, Tampa FL 33634 · 718-877-5097
Last inspected Apr 29, 2026 · 6 visits since July 2023
JAN 24
AUG 24
JAN 25
DEC 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on prep tables and flip top unit.
Handwash sink used for purposes other than handwashing. Observed a wire scrub in the handwashing sink on cook line. Manager removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Observed an employee cellphone and wallet being stored above the cook line. Employee removed.
Food stored on floor. Observed buckets of sauces and meat stored on the floor in the walk in cooler and freezer. Manager corrected storage.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on the cooking equipment on the cook line.
Dec 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For whole fresh salmon received from DJ Tuna Manager provided proof of Aquaculture for salmon.
Raw animal food stored over or with unwashed produce. Raw tuna and salmon in sushi cooler stored over avocados. Confirmed with operator avocados used in fully cooked rolls as well. Manager moved
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. Sushi rice not time marked.Manager added time to chart.
No probe thermometer provided to measure temperature of food products. Manager went to store and bought one at time of inspection.
No soap provided at handwash sink. Manger placed soap at handwash sink next to the dishwasher
Cardboard used to line food-contact shelves. On cook line by fryers and staging area.
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. Observed 1 pack of rop raw tuna fully thawed in original packaging. Packaging thaw instructions specify removal of raw tuna prior to thawing. Stop sale issued.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee water bottle on sushi make line. Employee moved.
Equipment in poor repair. Dish Machine not actively being used tested at 10 ppm chlorine. Manager will call for service and use three compartment sink to wash, rinse, and sanitize utensils.
Wood food-contact surface not properly sealed. Wood on cook line next to fryers not sealed.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Container of medicine improperly stored. A bottle of pain killer stored on shelf over reach-in cooler at cook line. Operator removed medicine.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked noodle and cut veggies in reach-in cooler at cook line. Operator removed eggs at time of inspection.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by mop bucket with mop at dish machine area. Operator removed bucket from handwash sink.
Handwash sink used for purposes other than handwashing. Employee rinsed food containers in handwash sink at sushi bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle and cooked rice in walk-in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at cook line.
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. A bag of frozen commercially ROP raw tuna thawing in walk-in cooler. Discussed with operator, operator cut opened bag at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet and keys stored on shelf over reach-in cooler at cook line. Operator removed items.
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Spray head stored in hand wash sink by three compartments sink. 2 bags of Krab stick stored in hand wash sink at sushi bar. All items removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and cooked noodle in walk-in cooler.
Spray bottle containing toxic substance not labeled. At three compartments sink area.
Equipment in poor repair. Dish machine tested 0ppm. No warewashing at time of inspection, operator called dish machine service company.
Time/temperature control for safety food thawed in an improper manner. Krab sticks thawing in hand wash sink with no running water. Employee moved into reach-in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed whole mushroom stored over cooked rice and cooked noodle in walk-in cooler.
Jan 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Employee washed hands with cold water. Hot water shut off in all handwash sinks in the entire establishment.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sushi rice 83 F holding at sushi bar. Provided a copy of Time as A Public Health Control Written procedures by email.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email.
No hot running water at three-compartment sink. No running water at mop sink. Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shutoff in the entire establishment. Operator found out tankless water heater's breaker jumped and shut off hot water. Operator switched on water heater, hot water with 100+F provided at time of inspection.
Food stored on floor. Multiple buckets with frozen seafood stored on floor in walk-in freezer.
No Heimlich maneuver/choking sign posted.
Jul 12, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
Show 7 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. Observed employee prepping spicy tuna with barehands. Operator voluntarily discarded the tuna, employee washed hands and put on gloves to work on tuna again.
Employee washed hands with no soap. No soap available at all handwash sinks.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink used for purposes other than handwashing. Observed old food debris in handwash sink on cook line.
No soap provided at all handwash sinks. Dish detergent used temporarily at time of inspection. No paper towels or mechanical hand drying device provided at handwash sink. Handwash sinks at prep area and cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle and cooked broccoli in walk-in cooler.
Food stored on floor. Milk and unwashed produce stored on floor in walk-in cooler. Operator moved to shelves. Multiple cases of frozen seafood products stored on floor in walk-in freezer.
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.