FUJI SUSHI JAPANESE CUISINE
249 W STATE RD 436 UNIT 1061, Altamonte Springs FL 32714 · 305-401-3637
Last inspected Jun 2, 2026 · 7 visits since August 2024
AUG 24
DEC 24
AUG 25
APR 26
≈ ERRATIC
4 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dumplings in cook line cooler 53 less than 4 hours. Product had been inside lid on top of pans. Product moved for temperature recovery.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Spring mix 51F White sauce 38F-61F in insufficient ice bath less than 4hrs per operator. Operator put on sufficient ice bath for temperature recovery.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operater with time plan
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates, bowls, pitchers, and containers on shelves in warewashing area not inverted. Operator began to invert some
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep areas throughout kitchen. Operator removed
Show the remaining 3 findings ▾
Food not stored at least 6 inches off of the floor. Bucket of ginger on floor in walk in cooler ( corrected on site) Cases of food on floor in walk in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on stove in warer of 119F. Operator reheated - rice scoop in room temperature water. Operator discarded water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air filters on ice machine
Apr 1, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Spring mix 51F White sauce 38F-61F in insufficient ice bath less than 4hrs per operator. Operator put on sufficient ice bath for temperature recovery.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple fish items on menu are not marked as raw or undercooked.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operater with time plan
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates, bowls, pitchers, and containers on shelves in warewashing area not inverted. Operator began to invert some
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on prep areas throughout kitchen. Operator removed
Food not stored at least 6 inches off of the floor. Bucket of ginger on floor in walk in cooler ( corrected on site) Cases of food on floor in walk in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on stove in warer of 119F. Operator reheated - rice scoop in room temperature water. Operator discarded water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air filters on ice machine
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -piece of raw salmon above unwashed avocados, portioned miso paste in walk-in cooler. -case of raw shell eggs above sauce in walk-in cooler. Operator relocated items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned noodles in cook line cooler stacked above load line, bottom 42°, top portions 52° less than 4 hours. Operator moved top portions to lower cooler for temperature recovery.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - provided printed forms for operator to have all employees read and sign.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -sushi chef wearing beaded bracelet. Removed.
Food stored on floor. -buckets of sauces on floor in walk-in cooler.
In-use tongs stored on equipment door handle between uses. -on cook line. Employee removed.
Feb 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container. -paper towels in contact with raw fish. No proof that towel is food grade.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dumplings in cook line cooler 53 less than 4 hours. Product had been inside lid on top of pans. Product moved for temperature recovery.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -facility using vinegar to prepare sushi rice and hold longer than 4 hour time plan. Provided information to person in charge to submit HACCP plan.
Jan 7, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container. -paper towels in contact with raw fish. No proof that towel is food grade.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dumplings in cook line cooler 53 less than 4 hours. Product had been inside lid on top of pans. Product moved for temperature recovery.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -facility using vinegar to prepare sushi rice and hold longer than 4 hour time plan. Provided information to person in charge to submit HACCP plan.
Dec 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 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. -0ppm. Sanitizer container empty. Purveyor will deliver before end of day.
Non-food grade paper/paper towel used as liner for food container. -paper towels in contact with raw fish. No proof that towel is food grade.
Raw animal food stored over canned/bottled drinks. -raw fish products above bottled beer in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dumplings in cook line cooler 53° less than 4 hours. Product had been inside lid on top of pans. Product moved for temperature recovery.
Handwash sink used for purposes other than handwashing. -rinsed towel in expo hand wash sink. Educated.
Identity of food or food product misrepresented. -menu states "white tuna" on Trio Tiradito menu item, product served is escolar. All other escolar is correct on menu. Operator will reprint, cross of menu or change menu item.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -facility using vinegar to prepare sushi rice and hold longer than 4 hour time plan. Provided information to person in charge to submit HACCP plan.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweatshirt on shelf with y goods, gloves.
In-use tongs stored on equipment door handle between uses. -oven.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour scoop handle in product. Operator removed.
Aug 29, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.