FUJIYAMA JAPANESE STEAKHOUSE
5959 20 ST #110, Vero Beach FL 32960 · 772-564-8628
Last inspected Jan 26, 2026 · 12 visits since October 2023
OCT 24
JUN 25
DEC 25
JAN 26
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 1 live fly at sushi bar. 6 live flies in kitchen. Employees killed flies.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018046236 | Jul 16, 2018 | Oct 18, 2018 | $800 |
| 4--2018027687 | Apr 13, 2018 | Jun 18, 2018 | $400 |
| 4--2017009453 | Jan 9, 2017 | Mar 21, 2017 | $560 |
Inspection history
12 visits, newest first
Jan 26, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Rice cooker interior lid on front line has rust
Stored food not covered. Bags of rice in dry storage. Employee closed
Jan 26, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Non-food grade shopping bags filled with ice in contact with meats sandwich cooler
Raw animal food stored over or with unwashed produce. Raw beef over produce in walk in
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (113F - Hot Holding); tempura shrimp (109F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting board heavily stained
Equipment and utensils not properly air-dried - wet nesting. Cups at servers station
Equipment in poor repair. Torn gasket on walk in cooler door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spice shakers on cook line have buildup
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bar sanitizer bucket reading 0ppm. Advised to remake
Working containers of food removed from original container not identified by common name. Spice shakers on cooks line
Jan 20, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority4 Intermediate11 Basic
Show 19 findings ▾
Non-food grade shopping bags filled with ice in contact with meats sandwich cooler
Raw animal food stored over or with unwashed produce. Raw beef over produce in walk in
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs sitting on carts at 66f. Manager moved to cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (113F - Hot Holding); tempura shrimp (109F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting board heavily stained
Handwash sink used for purposes other than handwashing. Steel wool scrubby stored in hand sink.
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. Emailed form to operator. No forms for any employees
Squeeze bottle of soap not labeled.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Miso soup and clean bowls at server station hand sink.
Employee beverage container on shelf next to sauces. Drink in cook line cooler. Manager moved
Employee with no hair restraint while engaging in food preparation. Employee portioning sauces with no hair restraints.
Equipment and utensils not properly air-dried - wet nesting. Cups at servers station
Equipment in poor repair. Torn gasket on walk in cooler door
Food stored on floor. Raw chicken on floor Walk in cooler
No handwashing sign provided at a hand sink used by food employees. Cook line and next to dishwasher
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spice shakers on cook line have buildup
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bar sanitizer bucket reading 0ppm. Advised to remake
Working containers of food removed from original container not identified by common name. Spice shakers on cooks line
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. Shopping bags filled with ice in bins with raw meats used to chill food in cook line cooler. Advised manager to use food grade bags. Recycle bin used to store cooked noodles in walk in cooler. Manager removed
Raw animal food stored over or with unwashed produce. Raw chicken over carrots in walk in cooler. Manager moved
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. certificates expired September 2025.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flies in sticky tape throughout kitchen. Manager took down
Cloth used as a food-contact surface. Rags covering premade salad. Manager removed
Food stored on floor. Plastic bucket of Ginger at bar, manager moved
No handwashing sign provided at a hand sink used by food employees. At sink next to dishwasher
Water draining onto floor surface. Dishwasher leaking onto floor. Manager has been in touch with eco lab already
Wet mop not stored in a manner to allow the mop to dry. Manager inverted
Wet wiping cloth not stored in sanitizing solution between uses. At bar and sushi area
Jun 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Togo bags storing food in walk in freezer
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Advised operator to add white rice being kept on cooks line at 78f. To time plan Printed form for operator
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Buckets of soy sauce in dry storage area
Raw fruits/vegetables not washed prior to preparation. Green onions with rubber bands/label not washed prior to cutting. Educated manager
Jun 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority2 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice tightly wrapped, sitting out on counter observed at 117-131f. Manager states rice has been cooling 1 hour 10 minutes. Educated about cooling parameters. Rice was uncovered and moved to walk in. 2nd temperature 58f cold holding
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. Ran and primed multiple times. Still reading 0ppm
Live, small flying insects found. 1 live fly at sushi bar. 6 live flies in kitchen. Employees killed flies.
Nonfood-grade bags used in direct contact with food. Togo bags storing food in walk in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and lobster stored over cooked noodles in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp at 48f. For 1 hour. Moved to walk in to rapid chill
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Advised operator to add white rice being kept on cooks line at 78f. To time plan Printed form for operator
Records/documents for required employee training do not contain all of the required information. Dates missing on Domingo. Operator filled out
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags being stored on soda boxes and above sugar bag. Manager moved to lockers
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Buckets of soy sauce in dry storage area
Raw fruits/vegetables not washed prior to preparation. Green onions with rubber bands/label not washed prior to cutting. Educated manager
Reuse of single-service or single-use articles. Reuse of box to store paper doilies. Manager removed
Oct 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
9 High priority1 Intermediate6 Basic
Show 16 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cooked shrimp at 143f. Educated management. 2nd temperature 151f.
Employee touched soiled apron/clothes and then engaged in food preparation. Cook rubbed hands on pants while cooking. No handwashing or changing of gloves. Educated management
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing water 108f.
Nonfood-grade bags used in direct contact with food. To go bags storing food in walk in freezer
Raw animal food stored over or with unwashed produce. Raw fish over produce in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in bin stored over lobster tails in walk in cooler
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handles raw meat and then grabbed clean plate without washing hands or changing gloves. Educated management
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk in reach in cooler found at 44f. In cooler overnight. Manager threw away.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in reach in cooler 44f. Manager threw away.
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
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice bins are soiled in mold like substance
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses on canned food and employee water bottle on pasta
In-use knife/knives stored in cracks between pieces of equipment.
No handwashing sign provided at a hand sink used by food employees. In kitchen on cooks line and next to dishwasher
Stored food not covered. Prepped veggies on shelf. Panko bread crumbs on storage shelf
Wet wiping cloth not stored in sanitizing solution between uses. Wet rag on cutting board
Sep 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops on cook line 53f. 2nd display case in sushi bar: Crab stix 63f Cooked shrimp 62f. Manager stated that case got turned off on accident. Items were just put in case 40 minutes ago. Advised manager to move items to rapid chill until cooler is cooled down.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice bins
Bowl or other container with no handle used to dispense food. Bowl used as scoop in coolers on cook line
No handwashing sign provided at a hand sink used by food employees. By dish washer and cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Jul 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 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. Reading 0pp, primed and now reading 100ppm
Raw animal food stored over or with unwashed produce. Raw shelled eggs over produce in walk in cooler. Raw chicken over carrots.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops on cook line 53f. 2nd display case in sushi bar: Crab stix 63f Cooked shrimp 62f. Manager stated that case got turned off on accident. Items were just put in case 40 minutes ago. Advised manager to move items to rapid chill until cooler is cooled down.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired. No other CFM for establishment
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice bins
Bowl or other container with no handle used to dispense food. Bowl used as scoop in coolers on cook line
Food stored on floor. Rice cooling in kitchen on floor, boxes of scallops in walk in freezer
No handwashing sign provided at a hand sink used by food employees. By dish washer and cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Mar 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Bowl of raw shrimp and chicken on floor in walk in cooler
In-use knife/knives stored in cracks between pieces of equipment. On cook line
Wet mop not stored in a manner to allow the mop to dry.
Mar 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over zucchini in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cooks line: Raw Scallops 54° Raw Shrimp 51° Lobster 48° Raw Chicken 54° Cooked noodles 48° Operator states that items have been in cooler since 10:45am. Items were found at noon. Advised rapid chill
Handwash sink not accessible for employee use at all times. Wooden block in hand wash sink. Trash can blocking sink. Manager moved items
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. To go container used as scoop in rice. Plate used to scoop noodles on cooks line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and jacket on shelf
Food stored on floor. Bowl of raw shrimp and chicken on floor in walk in cooler
In-use knife/knives stored in cracks between pieces of equipment. On cook line
In-use wet wiping cloth/towel used under cutting board. Manager removed
Wet mop not stored in a manner to allow the mop to dry.
Oct 10, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ginger dressing, raw chicken stored over raw shrimp
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Reading 200+++, advised to remake bucket, now at 100ppm
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Bowl used to dispense vegetables
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on food storage rack
In-use knife/knives stored in cracks between pieces of equipment. Hibachi chef cart has chef tools between equipment
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Staff restroom and sink next to fryer
Raw fruits/vegetables not washed prior to preparation.
Uncovered food stored near sink exposed to splash. Soup bowls with fried onions stored next to hand wash sink by ice machine
Wet mop not stored in a manner to allow the mop to dry.
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.