FUJIYAMA SUSHI AND GRILL
2571 W CR 48, Bushnell FL 33513 · 3526034169
Last inspected Mar 26, 2026 · 7 visits since December 2023
MAR 24
DEC 24
MAY 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2017050468 | Aug 22, 2017 | Jan 31, 2018 | $400 |
| 3--2016046653 | Aug 31, 2016 | Oct 20, 2016 | $400 |
Inspection history
7 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Lids for squeeze bottles used in cook line area soiled
Handwash sink not accessible for employee use at all times. Hand wash sink in dish machine area blocked with buckets. Operator removed.
Bowl or other container with no handle used to dispense food. Plastic container used as scoop in bulk rice
Cutting board has cut marks and is no longer cleanable. White cutting board in dish machine area blocked
Show the remaining 4 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public. Employee's bag of food on dry storage shelf. Employee food in reach in cooler in kitchen. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves
Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls soiled throughout kitchen
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board in cook line area. Operator removed.
Sep 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris in ware washed area. Priority: Intermediate
Observed: Handwash sink not accessible for employee use at all times. Employee removed fan buckets of sauce and oil from in front of hand sink on cook line. Priority: Intermediate
Observed: Food stored on floor. Sheet pan of Salmon and other boxes of food items along with bags of ice on floor of walk in cooler. Priority: Basic
Observed: In-use tongs stored on equipment door handle between uses. Employee removed tongs from oven door. Priority: Basic
Observed: In-use wet wiping cloth/towel used under cutting board. Employee removed towel from underneath cutting board in prep area. Priority: Basic
Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler. Priority: Basic
May 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over sliced cucumber at sushi cooler. Raw fish over carrots at walk in cooler. Operator stored all products properly.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Advised operator to sanitize via triple sink. Operator set up triple sink with chlorine sanitizer at 100ppm.
Screen at back door torn/in poor repair.
Single-service articles not stored inverted or protected from contamination. Large pot not stored inverted at dish storage rack.
Mar 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of rice 76-82F near back door. Employee stated rice is cold and has been out for thirty minutes and moved it to the walk in cooler.
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 for four employees. Currently six employees working.
In-use wet wiping cloth/towel used under cutting board. One under cutting board. One wet towel on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Shelves on cook line soiled with grease and food debris.
Dec 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 6 high priority.
6 High priority6 Intermediate13 Basic
Show 25 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen from putting menus away and scooped broth without washing hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee cooking touched soiled apron with soiled hands and continued to cook without washing hands.
Nonfood-grade containers used for food storage - direct contact with food. Wiping cloth wrapped around large portion of beef in make table. Also, several thank you style bags being used to stored raw chicken.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near server station: pan of raw shrimp over drink bottles. Also, raw animal products not separated properly by cooking temperature requirements. In walk in cooler: pan of raw chicken stored on shelf over raw shell eggs and raw fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of rice 76-82F near back door. Employee stated rice is cold and has been out for thirty minutes and moved it to the walk in cooler.
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 has no time mark. Sushi chef added time of 11:30.
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. Interior of upright reach in cooler soiled with food debris.
Handwash sink used for purposes other than handwashing. Sanitizer bucket in sink in server station.
No paper towels or mechanical hand drying device provided at handwash sink. No towels at sink in ware wash area. Replaced.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two safe staff certificates provided expired 5/14/24 and 5/10/24.
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 for four employees. Currently six employees working.
Bowl or other container with no handle used to dispense food. Several bulk food containers have bowls inside.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over make table. Moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of ginger bucket at sushi bar. Removed.
Employee with no hair restraint while engaging in food preparation. Four employees with no hair restraints.
Food stored in a prohibited area. Jugs of oil stored in shelf behind establishment that is not able to be fully sealed. Also, Food stored in a location that is exposed to splash/dust and/or on floor. Tempura fried batter stored uncovered in front of hand sink. Batter was moved. Several sauce buckets and containers on floor throughout kitchen. Oil jugs on floor in shed. Rice buckets stored on floor in kitchen.
In-use tongs stored on equipment door handle between uses. On oven door at cook line. Removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water at 76F
In-use wet wiping cloth/towel used under cutting board. One under cutting board. One wet towel on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Shelves on cook line soiled with grease and food debris.
Reuse of single-service or single-use articles. Single use broccoli boxes being reused to store cut broccoli.
Single-service articles not stored inverted or protected from contamination. White trays not inverted in server area. Flipped over.
Unwashed fruits/vegetables stored with ready-to-eat food. Several cases of unwashed produce on shelves over chopped vegetables, sauce and raw proteins.
Wood food-contact surface not properly sealed. Wood shelf near back door is not smooth and easily cleanable. Also, cardboard lining top of reach in cooler.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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 and the time removed from temperature control cannot be determined. No time mark on sunshine rice. Operator added time mark to rice.
Handwash sink used for purposes other than handwashing. Sanitizer bucket in hand sink in front area. Operator removed
Spray bottle containing toxic substance not labeled in front sushi bar area
Food stored in a prohibited area. Buckets of soy sauce and fryer oil stored outside in rear shed. Shed not sealed, smooth or easily cleanable. Operator removed food items from shed
Food stored on floor. Soy sauce buckets on floor in kitchen. Operator removed
Interior of microwave at front server counter has accumulation of black substance/grease/food debris.
Dec 8, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
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. Operator using unapproved lemon scented laundry bleach. Operator went to store and purchased correct bleach
Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand sink in server area. Operator removed
Bowl or other container with no handle used to dispense food. Bowls being used as scoops on cooks line
Cardboard used to line nonfood-contact shelves. Under flat grill
Floor under/behind cooks line equipment soiled/has accumulation of debris.
Food stored on floor. -fryer oil and soy sauce buckets on floor in kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near rice cooker on cooks line
Interior of oven/microwave has accumulation of black substance/grease/food debris. -small oven on sushi line interior soiled
Reach-in cooler near kitchen entrance shelves with rust that has pitted the surface.
Screen in rear kitchen door torn/in poor repair.
Stored food not covered. Bread crumbs in prep area uncovered
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.