FUJIYAMA JAPANESE STEAKHOUSE
13141 CITY STATION DR #153, Jacksonville FL 32218 · 904.374.2558
Last inspected Mar 24, 2026 · 12 visits since September 2023
OCT 24
MAR 25
MAY 25
AUG 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 15 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021020512 | Apr 13, 2021 | Jun 1, 2021 | $560 |
Inspection history
12 visits, newest first
Mar 24, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority4 Intermediate10 Basic
What the inspector wrote — 16 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in bottom section of flip top reach-in cooler, raw chicken stored over noodles. Chicken moved to lower shelf.
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. At prep area, cooked rice held on time has no time marked. Operator stated rice out for 2 hours, marked time.
Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by cart for dirty dishes. Employee moved cart.
No paper towels or mechanical hand drying device provided at handwash sink. At drink station handwash sink, no paper towels. Operator stocked towels.
Show the remaining 12 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee certificate expired 3/21/2026.
Spray bottle containing toxic substance not labeled. In kitchen, multiple spray bottles with red chemical not labeled. Operator labeled.
Bowl or other container with no handle used to dispense food. At prep area, plastic togo cup used as scoop in bulk sea salt. At soup station, bowl used as scoop for crunchys. Operator removed cup/bowl.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, open bottle water stored on shelf above prep table.
Equipment and utensils not properly air-dried - wet nesting. At drink station, plastic cups stacked before air drying.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under cooking equipment has build up of grease and debris. In walk-in cooler, floor soiled with black residue.
Food stored on floor. At end of cook line, container of ginger stored on floor. At sushi bar, container of ginger on floor. In walk-in cooler, container of cut lettuce stored on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cook line, scoop in bulk rice container has handle touching product. In prep area, cup in soy sauce has handle touching product. Scoop/cup removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flattop have grease build up. Multiple bulk containers throughout kitchen, including walk-in cooler, soiled with food residue. Throughout kitchen, multiple shelves soiled with food residue.
Reach-in cooler interior/shelves have accumulation of soil residues. At prep area, build up of beef juice in bottom of reach-in cooler.
Single-service articles not stored inverted or protected from contamination. At cook line on top shelf, plastic togo containers and lids not inverted. Operator inverted.
Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar, wet towel on counter. Towel moved to sanitizer bucket.
Sep 8, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 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. Dishwasher (Chlorine 0ppm), operator ran machine multiple times, no sanitizer dispensing. Operator called for service.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar in under counter reach-in cooler, raw salmon stored over cooked ready to eat crab. Operator moved crab.
Toxic substance/chemical improperly stored. At dish area, 2 cases of dawn dish soap stored on top shelf over clean dishes.
Employee washed hands in a sink other than an approved handwash sink. Employee came in back door, washed hands in prep sink.
Handwash sink used for purposes other than handwashing. Handwash sink by ice machine, ice scoop in sink. Scoop removed.
Spray bottle containing toxic substance not labeled. At cook line, spray bottle with red chemical not labeled.
Bathroom facility not clean. In women's restroom, lower part of divider wall between stalls has dust/debris build up.
Bowl or other container with no handle used to dispense food. At cook line, plastic togo up used as scoop in bulk rice. Operator removed cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dish area, cell phone and watch stored on shelf with clean dishes. At hallway storage, cell phone on prep table. Operator moved items.
Equipment and utensils not properly air-dried - wet nesting. At dish area, plastic up's stacked before air drying.
Floors, walls and/or ceilings soiled/has accumulation of debris. At sushi bar, lower shelves on back bar soiled/buildup. At hibachi tables, floor and lower shelves under flattops have build up.
Food stored on floor. At back door area, bag of onions, container of ginger and case of lemon juice stored on floor. In walk-in freezer, case of fish on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, rice scoop,in standing water at 74f. Manager discarded water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, multiple sauce containers have soiled exteriors. In kitchen bulk sugar and flour containers have soiled exteriors. In walk-in cooler, exterior of bulk sauces have build up.
May 7, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes at dish area then returned to cook line and handled utensils for vegetables and proteins.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw pork stored over sauces. Operator moved pork.
Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar, one pack of escolar not removed from reduced oxygen packaging as written on package.
Handwash sink used for purposes other than handwashing. Handwash sink by ice machine, scoop in sink. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. At dining room wait station, no paper towels at handwash sink.
No soap provided at handwash sink. At sushi bar, one handwash sink missing soap. Operator supplied.
Spray bottle containing toxic substance not labeled. Multiple spray bottles throughout establishment not labeled
Bowl or other container with no handle used to dispense food. At prep area, plastic cup used as scoop in sea salt.
Carbon dioxide/helium tanks not adequately secured. In wait station, one tank not secured. Operator secured.
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. At sushi bar, one pack of escolar not removed from reduced oxygen packaging as written on package.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At dish area, employee drink on upper shelf over clean dishes.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, cell phone on counter above flip top reach-in cooler.
Equipment and utensils not properly air-dried - wet nesting. At dish area and dining room wait station, plastic cups stacked before air drying.
Food stored on floor. At cook line, container of liquid margarine on floor. In walk-in freezer, container of raw shrimp on floor. In walk-in cooler, bag of carrots and containers of sauce on floor. At dining room wait station, sugar container on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cook line on lower shelf, scoop in bulk flour container has handle touching flour.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At fried rice area, scoop,in standing water at 77f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, multiple bulk containers have soiled exteriors.
Working containers of food removed from original container not identified by common name. At cook line, Luke flour container not labeled. At wait station in dining room, bilk sugar container not labeled.
Mar 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority2 Intermediate10 Basic
Show 18 findings ▾
Container of medicine improperly stored. At cook line, boxes of mucinex stored on shelf above flip,top reach-in cooler. Employee moved.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, metal bowl of raw salmon stored over bags of dumplings. Also, in walk-in cooler, trays of raw shrimp stored on shelf above containers of ready to eat broccoli.
Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar reach-in cooler, 2 packs of thawed reduced oxygen packaged tuna not removed from packaging or opened.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Sushi Bar middle reach-in cooler; octopus salad (47F - Cold Holding); blue crab (47-50F - Cold Holding); spicy tuna (51F - Cold Holding); eel (54F - Cold Holding); octopus (47F - Cold Holding). Operator stated all items placed in cooler yesterday. Ice build up visible on back panel.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi Bar middle reach-in cooler; octopus salad (47F - Cold Holding); blue crab (47-50F - Cold Holding); spicy tuna (51F - Cold Holding); eel (54F - Cold Holding); octopus (47F - Cold Holding). Operator stated all items placed in cooler yesterday. Ice build up visible on back panel. At cook line, dumplings (48F - Cold Holding). Dumplings in bag on top of pans above chill line. Employee stated item just placed in service.
Toxic substance/chemical improperly stored. At dish area, cases of dawn dish detergent stored on top shelf over clean dishes/pans,
Handwash sink used for purposes other than handwashing. At handwash sink by ice machine, scoop stored in sink. Employee removed. At sushi bar, green scrub pad in handwash sink.
Spray bottle containing toxic substance not labeled. At prep area, squeeze bottle of blue soap not labeled. At bar, spray bottle of window cleaner not labeled. Spray bottle labeled.
Bowl or other container with no handle used to dispense food. At cook line area, plastic togo cup used in bulk rice container.
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. At sushi bar reach-in cooler, 2 packs of thawed reduced oxygen packaged tuna not removed from packaging or opened.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area, employee drink on shelf above employee cutting raw salmon.
Employee with no hair restraint while engaging in food preparation. At cook line, 2 employees with no hair restraints. Employees put on hats.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under and behind equipment soiled. In walk-in cooler floor soiled.
Food stored on floor. At end of cook line, liquid margarine stored on floor. In walk-in freezer, case of fish cakes stored on floor. In walk-in cooler, container of cut lettuce stored on floor. In hallway storage area, containers of mayonnaise, ginger and soy sauce stored on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cook line, scoop in cornstarch has handle touching product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout kitchen, multiple bulk containers have soiled exteriors.
Reuse of single-service or single-use articles. In walk-in cooler, plastic jugs with hollow handles cut to use as scoops in bulk sauce containers.
Working containers of food removed from original container not identified by common name. At cook line, bulk container of cornstarch not labeled.
Oct 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 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. Dishwasher (Chlorine 0ppm) after running twice, no sanitizer dispensed from tube.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, lobster stored on wonton wrappers. Both items no longer commercially packaged. Operator moved lobster.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At sushi bar in reach-in cooler, open can of blue crab meat not dated. Operator stated it was probably opened yesterday.
Spray bottle containing toxic substance not labeled. At dish area, spray bottle identified as cleaner not labeled.
Current Hotel and Restaurant license not displayed. At front host stand, expired license posted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf above flip top reach-in cooler. In prep area, open bottle water over prep table. Drinks moved.
Equipment and utensils not properly air-dried - wet nesting. At dish area, plastic cups stacked before air drying. Operator moved cups to dry.
Food stored on floor. At cook line, open liquid margarine on floor. At walkway, salt container on floor. At sushi bar, sauce and ginger on floor. All,items moved to proper storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bulk containers soiled.
Reuse of single-service or single-use articles. In walk-in cooler, liquid margarine containers with hollow handle reused for sauces.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. At wait station area, battery and battery charger stored on container of mayonnaise. Operator moved.
Working containers of food removed from original container not identified by common name. At walkway, bulk salt container not labeled.
Apr 30, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 29, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Food stored in ice used for drinks. See stop sale. At sushi bar, bowls of lemons and limes stored in ice bin.
Stop Sale issued due to adulteration of food product. At sushi bar, bowls of lemons and limes stored in ice bin.
Handwash sink not accessible for employee use at all times. At hibachi area wait station, handwash sink blocked by chair. Operator moved chair.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple raw items not identified on lunch menu.
No soap provided at handwash sink. No soap at kitchen handwash sink. Operator supplied.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hibachi area wait station, towels not dispensing. Operator stated batteries need changed.
Bowl or other container with no handle used to dispense food. In bulk rice container at cook line, plastic togo cup used as scoop. Operator discarded.
Carbon dioxide/helium tanks not adequately secured. At soda storage rack, tanks not secured. Operator placed chain around tank.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, wallet and keys on shelf above flip top reach-in cooler. Operator moved.
Equipment in poor repair. At sushi bar, reach-in cooler gasket torn.
Food stored on floor. At cook line, 2 containers of liquid margarine stored on floor. Operator moved to shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In ice bin at sushi bar, scoop handle touching ice. Operator removed scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over flattop have build up of grease. Exterior of bulk containers soiled. In prep area, reach-in cooler gasket soiled.
Sep 22, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2023.
Sep 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 9 high priority.
9 High priority4 Intermediate10 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked broccoli prepared yesterday evening and stored overnight 50F. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked broccoli stored in walk in cooler 101F. Broccoli began cooling more than two hours prior. Broccoli discarded. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked broccoli stored in walk in cooler 101F. Broccoli began cooling more than two hours prior. Broccoli discarded. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked broccoli prepared yesterday evening and stored overnight 50F. See stop sale.
Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler, ranch dressing stored in gray trash can.
Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2023.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In standup reach in freezer near fryer, raw sushi salmon and tuna stored over ready to eat egg rolls. Items moved and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in flip top cooler, scallops, beef, chicken, shrimp and cooked broccoli 48F. Items placed into service 1.5 hours prior. Lid for cooler kept open during lunch rush. Lid closed to cool items.
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 in sushi bar prepared two hours prior. Sushi rice in back hallway prepared one hour prior. Both items time marked.
Toxic substance/chemical improperly stored. In server station in back of hibachi area, bleach and glass cleaner stored with drinks and to go cups. Items moved and stored correctly.
Handwash sink used for purposes other than handwashing. Hand washing sink in bar area has two white bus tubs stored inside. Tubs removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple raw sushi items not identified as raw on to go menus.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in middle of bar area. Towels provided.
Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical cleaner stored in bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White ice deflector in ice machine in kitchen.
Clean linens stored on floor. Clean linens in back hallway area on floor. Linens moved and stored correctly.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Multiple employee drink cups in sushi bar have no lids. Lids placed on.
Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee food items in sushi bar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee bags and jacket stored in sushi bar/bar area. Items moved and stored correctly.
Equipment and utensils not properly air-dried - wet nesting. Clean plastic cup stored in back server station by hibachi area.
Food stored on floor. Bucket of ginger on floor in sushi bar. Containers of mayonnaise on floor in kitchen. Containers of oil on floor in kitchen.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in middle of bar. Inspector emailed sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill in kitchen. Filters for ice machine in kitchen.
Single-service articles not stored inverted or protected from contamination. To go sushi containers in sushi bar. Containers inverted.
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.