FUJIYAMA SUSHI AND GRILL

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lids for squeeze bottles used in cook line area soiled Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dish machine area blocked with buckets. Operator removed. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic container used as scoop in bulk rice

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in dish machine area blocked

Basic - 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. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls soiled throughout kitchen

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board in cook line area. Operator removed. Corrected On-Site

Intermediate - 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

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. Corrected On-Site Priority: Intermediate

Basic - 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

Basic - Observed: In-use tongs stored on equipment door handle between uses. Employee removed tongs from oven door. Corrected On-Site Priority: Basic

Basic - Observed: In-use wet wiping cloth/towel used under cutting board. Employee removed towel from underneath cutting board in prep area. Corrected On-Site Priority: Basic

Basic - Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler. Priority: Basic

High Priority - 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. Corrected On-Site Repeat Violation

Basic - 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. Corrective Action Taken

Basic - Screen at back door torn/in poor repair.

Basic - Single-service articles not stored inverted or protected from contamination. Large pot not stored inverted at dish storage rack. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - 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. Corrective Action Taken - From follow-up inspection 2025-03-04: Bus tub of rice by back door, 63F, moved back to walk in cooler Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2025-03-04: Has 2 new employees, form not signed Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. One under cutting board. One wet towel on cook line. - From follow-up inspection 2025-03-04: Wet towel on cutting board Time Extended

Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2025-03-04: Time Extended

High Priority - 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. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in hand sink in front area. Operator removed Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled in front sushi bar area

Basic - 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 Corrected On-Site

Basic - Food stored on floor. Soy sauce buckets on floor in kitchen. Operator removed Corrected On-Site Repeat Violation

Basic - Interior of microwave at front server counter has accumulation of black substance/grease/food debris. Repeat Violation

High Priority - 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 Corrected On-Site Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand sink in server area. Operator removed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls being used as scoops on cooks line

Basic - Cardboard used to line nonfood-contact shelves. Under flat grill

Basic - Floor under/behind cooks line equipment soiled/has accumulation of debris.

Basic - Food stored on floor. -fryer oil and soy sauce buckets on floor in kitchen

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near rice cooker on cooks line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -small oven on sushi line interior soiled

Basic - Reach-in cooler near kitchen entrance shelves with rust that has pitted the surface.

Basic - Screen in rear kitchen door torn/in poor repair.

Basic - Stored food not covered. Bread crumbs in prep area uncovered

High Priority - 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. Manager states he is out of sanitizer for dish machine. Discussed discontinuing use of dish machine until sanitizer arrives. Employee set up triple sink to wash and sanitize dishes manually. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used as liner for vegetables in reach in cooler. Discussed with manager.

Intermediate - 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.

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in dish room blocked by buckets and strainer in sink. Manager removed all items. Sanitizer bucket in front hand sink. Manager removed. Corrected On-Site

Intermediate - 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.

Intermediate - 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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood filters soiled. Walk in cooler fan guards soiled.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef with no hair restraint. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall, floor, and ceiling not smooth, nonabsorbent and easily cleanable in shed. Single service items being kept in shed.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Discussed with manager.

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at reach in cooler. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by grill and by dish wash area. Manager placed paper towels at both sinks. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice. Manager removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table by ice machine. Manager removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on prep table with food to be served to the public. Manager removed personal food. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef and cook not wearing hair restraints.

Basic - Single-service articles stored outside or in shed that is not fully enclosed by walk in cooler. Discussed with manager. Repeat Violation

Basic - Stored food not covered. Lobster tails in reach in freezer not covered. Manager covered. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut onions in walk in cooler. Discussed food storage with manager. Repeat Violation

High Priority - 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. At 0ppm. Manager will call Ecolab to fix dish machine. Manager set up triple sink 100ppm chlorine. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2022.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler across from wok station soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in sink at wait station area. Manager removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Manager placed paper towels at sink. Corrected On-Site

Basic - Accumulation of debris on top and door exteriors of warewashing machine. Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood filters soiled.

Basic - Food stored in a room/shed that is not fully enclosed. Oil in shed outside that is not fully enclosed. Manager moved oil inside. Corrected On-Site

Basic - Single-service articles improperly stored in shed outside.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over cooked rice in walk in cooler. Discussed proper food storage with manager.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At <25ppm. Manager fixed to 50ppm. Corrected On-Site

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors soiled in back dish and prep room and behind kitchen equipment. Warning - From follow-up inspection 2021-10-21: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2021-10-21: Time Extended