FUJIYAMA JAPANESE STEAKHOUSE AND SUSHI
2625 ENTERPRISE RD STE 300, Orange City FL 32763 · 386-775-3888
Last inspected Mar 23, 2026 · 9 visits since September 2023
SEP 24
JAN 25
MAY 25
SEP 25
MAR 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Food with mold-like growth. See stop sale. Stock pot in Walk in cooler of soy sauce., moldy.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021055398 | Sep 24, 2021 | Jan 6, 2022 | $200 |
Inspection history
9 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
What the inspector wrote — 10 findingsThe state's own report →
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. No splash bleach. Operator purchased correct,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi bar glass display -Sushi bar low boy unit. Krab sticks (47F - Cold Holding)3.5 hours. Operator placed in walk in cooler. Shell eggs 74F ambient temperature, for three hours,stored under soiled apron on top of cart. Operator placed in walk in cooler.
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on kitchen food preparation table operator relocated.
Show the remaining 6 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on kitchen food preparation table,. Operator relocated.
Food stored on floor. Bottled water on storage area floor. Operator relocated.
No conspicuously located ambient air temperature thermometer in sushi bar cold holding unit. Operator placed thermometer.
No handwashing sign provided at employee men's bathroom hand sink used by food employees. Operator placed sign.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in wait station area. Operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in sanitizer bucket,
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Wali no cooler rice (47-59F - Cooling ); overnight; instructed operator to discard.
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.
Handwash sink used for purposes other than handwashing. Food container placed in kitchen hand sink. Employee removed.
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, rice container in walk in cooler operatorvrelicated.
Cardboard used to line food-contact shelves., in storage are.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee personal food not properly identified and segregated from food to be served to the public. Personal drink stored in walk in cooler not segregated,. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on wait station microwave. Operator removed.
Hole in or other damage to men's bathroom wall.
Insect control device installed over food preparation area. Bug zapper stored over oil containers in kitchen. Operator relocated.
May 9, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp in walk in cooler. Operator relocated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On food preparation table rice (55F - Cold Holding)/30 minutes. Operator returned to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On food preparation table fried shrimp (80F - Hot Holding)/10 minutes. Operator instructed to reheat.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ chlorine, 100 ppm.
Handwash sink used for purposes other than handwashing. Basket stored in cook line hand sink operator relocated.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Plastic container used to dispense corn starch. Opera relocated.
Ice buildup in whirlpool reach-in freezer chest.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Corn Starch lid soiled with food debris on kitchen food storage shelf.
Wet wiping cloth not stored in sanitizing solution between uses. Operator relocated,
Jan 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale.
Raw animal food stored in same container as ready-to-eat food. Raw eggs on top of green onions in cook line make table. Operator relocated.
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
Food-contact surface soiled with food debris, mold-like substance or slime. Food preparation area cutting board soiled with dirt.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Some menus are not marked. Operator marked.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ventilation hood laden with grease. Sides of cooking equipment spiked with grease and food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink stirred at wait station reach in cooler. Operator removed from unit.
Soiled cardboard.used to line nonfood-contact shelves. replaced with aluminum foil.
Wet wiping cloth not stored in sanitizing solution between uses. 0 PPM, operator corrected to 100PPM Chlorine.
Sep 20, 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 ▾
Nonfood-grade bags used in direct contact with food. In reach in freezer. Operarbremoved from bags.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Walk in cooler rice (45F - Cold Holding)/ less than 4 hours.
Handwash sink used for purposes other than handwashing. Wait station and kitchen container with food debris.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Kitchen floor soiled/has accumulation of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - under flat top, soiled with food debris. - gaskets to make table units soiled,, walk in cooler gasket soiled.
Feb 26, 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.
Ice buildup in storage area freezer chest,
Wet wiping cloth not stored in sanitizing solution between uses,at sushi bar.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm.
Feb 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority3 Intermediate10 Basic
Show 17 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. 0 ppm. 100 ppm.
Food with mold-like growth. See stop sale. Stock pot in Walk in cooler of soy sauce., moldy.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler raw beef (45F - Cold Holding); noodies (49F - Cold Holding)/overnight.; tofu (44F - Cold Holding); shell eggs (48F - ambient temperature ), placed overnight, operator instructed to discard bagged noodles. Operator placed ice.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Wait station cutting board soiled with food debris,.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cookline wall soiled with accumulated grease, food debris, and/or dust.
Employee personal food not properly identified and segregated from food to be served to the public. Yogurt stored in wait station reach in cooler, Soy sauce in walk in cooker.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets and back pack stored on food storage rack, above food,
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker at sushi bar wearing watch while preparing food.
Ice buildup in storage area freezer chest,
No conspicuously located ambient air temperature thermometer in sushi bar holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, -ventilation hood is laden with grease,.
Wet wiping cloth not stored in sanitizing solution between uses,at sushi bar.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm.
Oct 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair. Kitchen reach in freezer gasket torn
Ice buildup in reach-in freezer and/or walk-in freezer.
Kitchen Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Sep 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority1 Intermediate5 Basic
Show 13 findings ▾
Container of medicine improperly stored. Eye drop medicine stored on shelf, above wait station.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler beef broth (50F - Cooling )/overnight,.operator discarded
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above vegetable on make table.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top make table dumplings (45F - Cold Holding)/30 minutes. Reduced amount
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.
Whole meat roast hot held at less than 130 degrees Fahrenheit. Shrimp Sticks 101F at sushi bar for 30 minutes. Operator instructed.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Cardboard used to line nonfood-contact shelves. Soiled cardboard used by three compartment sink,
Equipment in poor repair. Kitchen reach in freezer gasket torn
Ice buildup in reach-in freezer and/or walk-in freezer.
Kitchen Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood soiled with grease.
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.