FUSHIMI BUFFET
13090 CITY STATION DR, Jacksonville FL 32218 · 904-203-8288
Last inspected Jan 22, 2026 · 11 visits since July 2023
FEB 24
APR 24
FEB 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Observed approximately one hundred (100) dead flying insects by window and inside booths on west side of dining area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jan 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 5 high priority.
5 High priority5 Intermediate18 Basic
Show 28 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line 2 door reach-in cooler, raw bacon stored over bread, raw shrimp stored over cooked chicken, raw fish stored over krab. In reach-in freezer, plastic container of raw shrimp stored over plastic container of spring rolls. In walk-in cooler, raw chicken stored over corn, raw chicken stored over raw mussels, raw chicken stored over raw shrimp, raw shell crabs stored over cooked noodles and raw fish and raw chicken stored over cooked chicken. Manager began moving items.
Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar, 4 pieces of tuna in reduced oxygen packaging not removed before thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line on oven, salmon (55, 64F - Cold Holding). Out 30 minutes, cooking later. Returned to reach-in cooler. At cook line reach-in cooler, seafood boil (50F - Cold Holding); cooked shrimp (47F - Cold Holding). Items held over chill line in top of reach-in cooler for 30 minutes. Manager placed in bottom section. At buffet cold line, cut melon- cantaloupe (47F - Cold Holding). Manager stated out for 1.5 hours. Placed lower in ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet hot line, fries (87F - Hot Holding). Manager stated item placed in service 1 hour prior.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter at mop sink missing backflow preventers with hoses attached on both ends.
Food-contact surface soiled with food debris, mold-like substance or slime. At wait station prep table, can opener blade has build up of encrusted debris. Manager moved to be washed.
Handwash sink not accessible for employee use at all times. At back cook line, cart in front of handwash sink blocking access. At dish area, plastic buckets in front of handwash sink blocking access.
Handwash sink used for purposes other than handwashing. Handwash sink at front prep area, plastic container and lid in sink. At dish area, plastic lid in handwash sink. Operator removed items.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at multiple handwash sinks throughout establishment. Employee stocked all sinks with paper towels.
No soap provided at handwash sink. No soap at multiple handwash sinks throughout establishment. Employee supplied during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold-like substance on walls, inside of door and chute.
Bowl or other container with no handle used to dispense food. In dry storage area, multiple bulk containers have plastic togo cups used as scoop. Manager removed all cups.
Carbon dioxide/helium tanks not adequately secured. Tank used to prop open back door.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At sushi bar, 4 pieces of tuna in reduced oxygen packaging not removed before thawing.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line pass thru, employee drink with no lid or straw stored on shelf over flip top reach-in cooler. Manager removed.
Employee eating in a food preparation or other restricted area. At sushi bar prep area, employee eating. Manager had employee move.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line pass thru, cell phone and keys stored on shelf above reach-in cooler. Manager moved.
Equipment and utensils not properly air-dried - wet nesting. At drink station, plastic ups stacked before air drying.
Equipment in poor repair. At cook line, reach-in cooler gasket torn.
Floor area(s) covered with standing water. At prep area, standing water on floor by storage shelves.
Food stored on floor. At cook line multiple containers with food stored on floor. In walk-in cooler, multiple containers of sauces stored on floor. In walk-in freezer, multiple cases of food stored on floor.
Hood filter missing from automatic fire suppression/exhaust system. At cook line, multiple gaps in hoods above fryers and wok stations.
Ice scoop handle in contact with ice. At ice machine, scoop has handle touching ice. Manager removed scoop.
In-use knife/knives stored in cracks between pieces of equipment. At cook line, 2 knives stored in gap between stand up reach-in cooler and flip top reach-in cooler. Manager moved knives.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. At drink station, unsealed wood used on multiple slide racks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine soiled with residue. At both cook lines, multiple hood filters have grease build up.
Open dumpster lid. One lid open on dumpster.
Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. In walk-in cooler, multiple shelves soiled with food residue and black mold-like substance.
Sep 10, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
6 High priority5 Intermediate13 Basic
Show 24 findings ▾
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. In dish area, employee handled dirty dishes then handled clean dishes without washing hands.
Live, small flying insects found. At cook line, 1 flying insect. In dry storage room, 1 flying insect. At dish area, 2 flying insects.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in stand up reach-in cooler, raw chicken stored over cooked chicken, raw bacon stored over rolls, and raw shrimp stored over cooked chicken. At cook line flip top reach-in cooler, in bottom section, raw pooled eggs stored over cut vegetables. At cook line second flip top reach-in cooler, in bottom section, raw shrimp stored over cut vegetables. In walk-in cooler, raw shell eggs stored over oranges and raw chicken stored over sauce.
Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar, 2 pieces of tuna in reduced oxygen packaging not cut/removed before thawing.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet, batter chicken (112F - Hot Holding). Out less than 4 hours.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter at mop sink missing backflow preventers with hoses attached on both ends.
Clam/mussel/oyster tags not marked with last date served. Tags missing dates last one sold, also in pan with no chronological order.
Handwash sink used for purposes other than handwashing. At sushi bar, employee rinsed towel in handwash sink. At sushi bar, scrub sponge in sink. At prep area near front cook line, ladle in sink. At dish area, plastic up stored in handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen including dish area, all handwash sinks missing paper towels.
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. Manager stated employee certificates are locked in office, she is not able to access.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager stated Time as a Public Health Control form is locked in office.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black stains.
Bowl or other container with no handle used to dispense food. At soda machine ice bin, employee used plastic cup as scoop.
Carbon dioxide/helium tanks not adequately secured. Tank used to prop open back door.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At sushi bar, 2 pieces of tuna in reduced oxygen packaging not cut/removed before thawing.
Employee with no hair restraint while engaging in food preparation. Multiple employee in kitchen missing hair protection.
Food stored on floor. Multiple food items stored on floor at both cook lines, in walk-in cooler, in dry storage, and in walk-in freezer,
No handwashing sign provided at a hand sink used by food employees. Missing at handwash sink ear rice cookers.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. A drink station, wood boards used as shelves, not sealed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At both cook lines, hood filters have grease build up. Exterior of ice machine soiled.
Open dumpster lid. Both kids open on dumpster.
Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line, in stand up reach-in cooler, open bottle soda in shelf over customer foods.
Raw fruits/vegetables not washed prior to preparation. At sushi bar, employee cutting avocados with sticker still attached.
Working containers of food removed from original container not identified by common name. At rice cookers, bulk salt container not labeled.
Feb 21, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. In prep area handwash sinks, scoop and scrub pads in sinks.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In restrooms, hot water at 67f after running for several minutes. One water heater display showing error. Operator called for service.
Carbon dioxide/helium tanks not adequately secured. In dry storage area, one small tank not secured. Operator stated it is not used and they will remove.
Water softener salt (food) stored in a location that is not clean and dry. In outside water heater room, bags of salt on floor.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate11 Basic
Show 20 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in back prep area scratching arm with bare hands and immediately placed gloves on to engage in food preparation without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Food with mold-like growth. See stop sale. In walk in cooler in container of lemons, two lemons are moldy. Lemons discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, tray of raw lobster tails stored over trays of ready to eat lobster sauce and ready to eat cooked lobster. Items moved and stored correctly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped soiled dishes in dish area, went into manager office to view computer, touched face, and immediately began preparing salads (handled clean tongs) without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In middle of cook line, prepped cut cabbage in ice bath 52F. Cabbage placed on line approximately one (1) hour prior. Cabbage placed in walk in cooler to cool.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at the end of the splitter for faucet by dish area where silver hose is attached. Missing at the end of the splitter for mop sink faucet where clear hose is attached.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server with long blue nails preparing salads in salad station. Server washed hands and placed gloves on.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler near fryers on cook line in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in middle of cook line.
Floor tiles missing and/or in disrepair. Multiple tiles cracked/missing in kitchen area. Manager states that establishment has work order to repair.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in cooler (standing water with debris). Floor in walk in freezer. Floor under dish machine in kitchen. Floor under equipment in bar. Wall under dish machine and drain boards in kitchen.
Food storage container/container lid cracked or broken. Multiple lids in back prep area in kitchen. Manager began removing cracked lids.
Garbage on the ground and/or pad around dumpster. Dumpster pad outside of establishment has trash around dumpsters.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on condenser in walk in freezer.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in dry storage area in back kitchen.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in middle of cook line. Inspector emailed sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Server station cabinets in dining area.
Open dumpster lid. Dumpster outside of establishment. Lid closed.
Stored food not covered. Container of dry rice on shelf in back prep area. Rice covered.
Toilet/urinal not flushing/functioning properly. In women's restroom in dining area, one toilet not working. In men's restroom in dining area, one urinal not working. Manager states plumber has been notified.
Feb 29, 2024□ Emergency Order Callback CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 28, 2024■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 3 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Presence of insects, rodents, or other pests. Observed approximately one hundred (100) dead flying insects by window and inside booths on west side of dining area.
Roach activity present as evidenced by live roaches found. Three (3) live roaches observed in establishment: two in back booth near window on west side of dining area and one in POS station on west side of dining area.
Dead roaches on premises. Observed 18 dead roaches in establishment: one on shelf in server station in kitchen, two on floor in kitchen entrance near restrooms, and 15 in booths by windows on west side of dining area.
Sep 21, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority7 Intermediate7 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On pass through window, butter 54F. Butter placed into service approximately 15 minutes prior. Butter placed in walk in cooler to cool.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at end of splitter where blue hose is attached near dish machine. Breaker provided and placed on correctly.
Handwash sink used for purposes other than handwashing. Hand washing sink in bar area has red sanitizer bucket stored inside.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available. Manager used probe thermometer but thermometer does not have irreversible feature to accurately check temperature.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink on cook line.
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. Prep cook working today.
No soap provided at handwash sink. Hand washing sink on cook line.
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. Missing for prep cook working today.
Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical cleaner stored on wall by entrance to dining area (close to restrooms).
Ceiling tile missing. Vent cover over dessert station.
Clean wiping cloth supply not properly stored. Red sanitizer bucket on shelf with croutons under salad station.
Employee with no hair/beard restraint while engaging in food preparation. Prep cook missing hair restraint. Line cook missing beard restraint. Both employees placed restraints on.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Floor under server station equipment in kitchen. Floor under service bar.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink on cook line.
Open dumpster lid. Dumpster outside of establishment. Lid closed.
Jul 14, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cooked pasta stored overnight 50F. Pasta discarded. See stop sale. On expo line in kitchen, butter pats 61F and sour cream packets 66F. Items placed into service approximately 2.5 hours prior. Items moved to cooler to cool.
Jul 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority7 Intermediate9 Basic
Show 21 findings ▾
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. Employee handled soiled dish rack in dis area and immediately handled clean dishes without washing hands. Inspector coached employee on proper hand washing procedures.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw bacon stored over ready to eat Alfredo sauce. Items moved and stored correctly.
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. In walk in cooler, cooked pasta stored overnight 50F. Pasta discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cooked pasta stored overnight 50F. Pasta discarded. See stop sale. On expo line in kitchen, butter pats 61F and sour cream packets 66F. Items placed into service approximately 2.5 hours prior. Items moved to cooler to cool.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at end of splitter on faucet under hand washing sink where blue hose is attached.
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. No written plan could be provided. No written plan available. Inspector emailed Form 5030-104.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Other than tag pulled for today, last tag dated 11/2022.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device could be provided.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in middle of cook line.
No soap provided at handwash sink. Hand washing sink in middle of cook line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds several TCS foods on time control on expo line - no written procedure was available. Inspector emailed Time Control paperwork.
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. Record missing for one employee working today. Employee has a picture of record on phone and is going to bring it on next shift.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee blue jacket stored on top of breading in dry storage area. Jacket moved and stored correctly.
Equipment in poor repair. Condenser inside walk in cooler is leaking.
Floor area(s) covered with standing water. Inside walk in cooler. By dish area.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Floor in bar.
Ice buildup in reach-in freezer and/or walk-in freezer. Inside walk in freezer.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in middle of cook line. Inspector emailed sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster in bar.
Water draining onto floor surface. Faucet under hand washing sink in dish. Employee tightened splitter.
Working containers of food removed from original container not identified by common name. Three bulk flour containers in prep area. Containers labeled.
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.