FUJIYAMA JAPANESE STEAKHOUSE
12070 CORTEZ BLVD, Brooksville FL 34613
Last inspected Mar 25, 2026 · 13 visits since January 2024
JAN 25
FEB 25
MAY 25
NOV 25
MAR 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Rodent activity present as evidenced by rodent droppings found. 41 in dry storage room under racks 4 under prep tables on cooks line 11 under dish machine drying table 2 on floor in sushi bar area 4 under bar in dining area in corner Operator cleaned and sanitized area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024006926 | Jan 5, 2024 | Mar 28, 2024 | — |
| 3--2022058245 | Nov 30, 2022 | Jan 6, 2023 | $1,200 |
| 3--2022012167 | Mar 4, 2022 | Apr 12, 2022 | $400 |
Inspection history
13 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Container of lemons stored in ice used for drinks in bar and in wait station. Operator removed. See stop sale on ice.
Stop Sale issued due to food not being in a wholesome, sound condition. Container of lemons stored in ice used for drinks in bar and in wait station.
Spray bottle containing toxic substance not labeled in sushi bar area. Operator labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored above reach-in cooler on cook line on shelf storing utensils and ingredients. Operator removed.
Show the remaining 1 finding ▾
Insect control device installed over food preparation area near ice bin in bar area. Operator removed.
Nov 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No soap provided at handwash sink at right handwash sink in bar. Operator placed soap.
Insect control device installed near food preparation area next to toaster oven and portioned foil in sushi bar. Operator moved in approved area.
May 14, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Operator placed time stamp.
Feb 19, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Accumulation of black substance in the interior of the ice machine.
Jan 14, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked Broccoli (52F - Cooling) on prep table in kitchen. Operator stated that the item had been on the prep table for less than 4 hours. Operator placed in cooler.
Establishment advertised crab on menu/menu board but served imitation crab. Observed crab rangoon listed on the menu with imitation crab used as ingredient with no real crab added. Discussed requirements with operator. Employee started correcting menu to properly advertise item on menu.
Nov 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Ji Z.
Nov 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Identity of food or food product misrepresented. Fujiyama super roll states lobster salad used as an ingredient in the roll. Invoices state no lobster product has been purchased, operator states a crawfish salad is used to prepare the sushi roll. Verified ingredients of crawfish salad. Operator states they do not add lobster to the crawfish salad.
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. Ji Z.
Bowl or other container with no handle used to dispense food. Deli container in said on cook line. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Cups in beverage station. Operator removed cups to properly air dry.
Wiping cloth sanitizing solution stored on the floor. In server station. Operator moved to shelf.
May 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of food debris and grease underneath several hibachi tables. Discussed cleaning frequency with operator.
May 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 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. Observed dishmachine at 0 ppm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed container of dairy in bar without a date on container. Operator placed date on container.
Dead roaches on premises. Observed 5 dead roaches in sticky traps underneath hibachi grill tables in lower cabinet. Operator started to remove and switch out traps.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of food debris and grease underneath several hibachi tables. Discussed cleaning frequency with operator.
Mar 5, 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 ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in server area opened previous day, not dated. Operator dated
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 operator with DBPR HR Form 5030-104. Operator hung during inspection
Handwash sink used for purposes other than handwashing. Sanitizer bucket in sushi bar hand sink. Operator removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter in sushi area. Operator removed
Food stored on floor. Soy sauce buckets in dry storage on floor. Multiple cases of food in freezer on floor
Stored food not covered. Bins of rice in dry storage uncovered. Operator covered
Jan 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm reading. No sanitizer coming through line of sanitizer bucket.
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. Haiyan Li, Sheng Hoi He, Ji Zhou
Interior of oven/microwave has accumulation of black substance/grease/food debris. Small oven in sushi area soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk-in-Cooler shelves soiled -hibachi cart
Reach-in cooler in bar with kegs interior/shelves have accumulation of soil residues. Ice machine has mold like growth in interior guard
Walk-in cooler shelves with rust that has pitted the surface.
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. In server area near hand sink between hibachi tables
Jan 5, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate5 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm reading. No sanitizer coming through line of sanitizer bucket.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Curbed mop area in rear of restaurant by dumpster no vacuum breaker
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. Haiyan Li, Sheng Hoi He, Ji Zhou
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line he sink hot water not working
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled in kitchen area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Small oven in sushi area soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk-in-Cooler shelves soiled -hibachi cart
Reach-in cooler in bar with kegs interior/shelves have accumulation of soil residues. Ice machine has mold like growth in interior guard
Walk-in cooler shelves with rust that has pitted the surface.
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. In server area near hand sink between hibachi tables
Jan 5, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 23 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority4 Intermediate13 Basic
Show 24 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm reading. No sanitizer coming through line of sanitizer bucket.
Non-food grade towel used as liner for food container in vegetables in walk in. Operator removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over juice, raw beef over noodles in Walk-in-Cooler. Operator removed
Rodent activity present as evidenced by rodent droppings found. 41 in dry storage room under racks 4 under prep tables on cooks line 11 under dish machine drying table 2 on floor in sushi bar area 4 under bar in dining area in corner Operator cleaned and sanitized area
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Curbed mop area in rear of restaurant by dumpster no vacuum breaker
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer over 200ppm, operator corrected to 100ppm.
Handwash sink used for purposes other than handwashing. Employee dropped utensil on floor then rinsed in hand sink, the returned to cart. Discussed proper utensil washing with employee. Employee removed utensil and took to dish area to be washed.
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. Haiyan Li, Sheng Hoi He, Ji Zhou
Spray bottle containing toxic substance not labeled. Spray bottle in server area with yellow liquid not labeled
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line he sink hot water not working
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled in kitchen area
Cleaned and sanitized equipment or utensils not properly stored. Clean pots in dish area with raw shrimp in strainer. Raw shrimp liquid dripping onto pots. Operator removed pots and washed.
Dead roaches on premises. 6 dead in traps under hibachi tables
Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door has gap
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Small oven in sushi area soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk-in-Cooler shelves soiled -hibachi cart
Open dumpster lid.
Reach-in cooler in bar with kegs interior/shelves have accumulation of soil residues. Ice machine has mold like growth in interior guard
Silverware/utensils stored upright with the food-contact surface up. Wonton spoons not stored so only handle is touched in server area
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth sanitizing solution stored on the floor. Operator removed
Working containers of food removed from original container not identified by common name. Large bins of rice in storage area not labeled
Portable fire extinguisher gauge in red zone. For reporting purposes only. In server area near hand sink between hibachi tables
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.