FUJIYAMA SUSHI & HIBACHI
8011- 19 MERRILL RD, Jacksonville FL 32277 · 904.559.9193
Last inspected Feb 17, 2026 · 8 visits since October 2023
APR 24
JUL 24
JAN 25
AUG 25
DEC 25
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
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. Emailed over to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets soiled on sushi bar cooler
Handwash sink not accessible for employee use at all times. Hands blocked by rice cooker, moved
Bowl or other container with no handle used to dispense food. Cup used as scooper in flour and in ginger sauce. Removed
Working containers of food removed from original container not identified by common name. Flour stored in soy sauce bucket unlabeled
Dec 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bagged wings in reach in freezer in back kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets soiled on sushi bar cooler
Handwash sink not accessible for employee use at all times. Hands blocked by rice cooker, moved
Identity of food or food product misrepresented. Buri used as yellowtail,provided establishments fda seafood list. Explained to operator. Operator states will change her menu if can't provide yellowtail
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. crab mix
Bowl or other container with no handle used to dispense food. Cup used as scooper in flour and in ginger sauce. Removed
Working containers of food removed from original container not identified by common name. Flour stored in soy sauce bucket unlabeled
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Handsink blocked by rice cooker in kitchen, moved
Bowl or other container with no handle used to dispense food. Cup used as a scooper in flour
Employee personal food not properly identified and segregated from food to be served to the public. Bags of rice in thank you bags, manager states it's employee food
Employee with no hair restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on flip coolers doors
Plumbing system in disrepair. Hot water knob on handsink in kitchen not spinning.
Working containers of food removed from original container not identified by common name. White substances in soy sauce container, manager states it's flour
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cucumbers in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler
Handwash sink not accessible for employee use at all times. Blocked by rice warmer and blocked with dishes p, moved
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Both handwash sink no hot water, turned on hot water from bottom knob under sink
Faucet/handle missing at plumbing fixture. Broken at handsink in kitchen
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen chicken over shrimp in reach in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Bucket of raw shrimp inside container of cooked broccoli, employee moved
Handwash sink used for purposes other than handwashing. Handsink at bar with dishes inside Handsink in kitchen with spoons inside Items moved from handsink
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink in kitchen handle broken and water turned off at knob under sink
Bowl or other container with no handle used to dispense food. Cup in soy sauce in walk in cooler Cup in white substance in old soy sauce bucket
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Stored on top sushi bar. Moved
Working containers of food removed from original container not identified by common name. Bucket with white substance inside manager states salt
Apr 17, 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 ▾
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. On sushi rice, placed time on rice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp stored on cook line 80f, moved to cooler
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. Emailed over to operator
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. handsink at bar and handsink in kitchen hot water turned off from knob under sinks. Operator turned knob to on position
Employee with no hair restraint while engaging in food preparation. Sushi chef, placed on hat
Food not stored at least 6 inches off of the floor. Case of chicken on floor of walk in cooler
Nov 1, 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 ▾
Duct tape used to repair nonfood-contact surface. Tape on rice cooker handle. Duct tape on food container in reach in freezer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple personnel items in frontline and rear kitchen. ( excessive clutter)
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple.
Oct 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 5 high priority.
5 High priority2 Intermediate16 Basic
Show 24 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food prep employee went outside, handled garbage, then returned to kitchen and handled food service equipment without washing hands. Observed multiple times. Inspector intervened.
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. Food service employee handled soiled cooler handles then handled foods without washing hands. Inspector intervened.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food service employee handled soiled cooler handles then handled foods without washing hands. Inspector intervened.
Nonfood-grade containers used for food storage - direct contact with food. Non food grade bulk food containers. For Flour.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee put on used gloves to handle foods. Also handled came in from outside without washing hands. Observed multiple times. Inspector intervened.
Handwash sink not accessible for employee use at all times. Kitchen Hand wash sink blocked by utensils. Moved by manager
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen Hand wash sink no hot water. Loose spinning faucet.
Buildup of food debris/soil residue on equipment door handles. Heavily soiled exterior of equipment including handles to coolers. Multiple throughout kitchen and frontline.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in prep areas are cardboard/acoustic style. Not smooth and easily cleanable. (Note : if ceiling tiles are observed to be soiled of not cleanable in future inspections, division will require tiles to be changed ). Frontline by sushi line.
Duct tape used to repair nonfood-contact surface. Tape on rice cooker handle. Duct tape on food container in reach in freezer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple personnel items in frontline and rear kitchen. ( excessive clutter)
Floor soiled/has accumulation of debris. Soiled floors kitchen, behind equipment, behind cookline equipment.
Food stored on floor. Oil containers on floor frontline.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves in kitchen and frontline. Soiled exterior of microwave. Frontline. Soiled cooler gaskets. Kitchen and frontline.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple.
Outer openings not protected with self-closing doors. No self closing mechanism on rear door.
Plumbing system in disrepair. Loose water faucets at kitchen Hand wash sink.
Raw fruits/vegetables not washed prior to preparation. Avocado not adequately washed before prep. Old labels still on.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of Reach in cooler. Kitchen.
Stored food not covered. Uncovered raw fish, raw beef In walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in rear kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. LP tank at frontline by sushi line.
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.