FUJI SUSHI AND HIBACHI

High Priority - - From initial inspection : High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Multiple employees at the cook line using aprons and wet visible soiled cloth to dry hands. Admin Complaint - From follow-up inspection 2025-03-05: Male employee at the cook line, rinsed hands no soap applied and dried hands with wet white towel. Inspector instructed to wash hands properly with soap and use paper towel. Admin Complaint

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At the sushi bar area, employee started working with food and wearing gloves, no hand washed occurred (sink at the sushi bar area not working). Admin Complaint - From follow-up inspection 2025-03-05: At the sushi bar area, employee started working with raw salmon, no hand washed occurred, inspector instructed to wash hand, no water available in sink at the sushi bar area. Also at the cook line, male employee working with dirty cloth, started wearing gloves, no hand washed occurred. Admin Complaint

High Priority - - From initial inspection : High Priority - 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. At the kitchen area, employees handling soiled utensils from customers started handling food containers and cleaned utensils. Admin Complaint - From follow-up inspection 2025-03-05: Male employee at the dish machine area (wearing gloves) handled dirty utensils and touched trash can and continued working with cleaned equipment and with raw shrimp. Inspector introduced employee to stop, remove gloves and wash his hands. Admin Complaint

High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the cook line, male employee handling cook noodles with bare hands, Inspector instructed to stop, washed hands and use utensils or gloves. Corrective Action Taken Warning - From follow-up inspection 2025-03-05: At the sushi bar area (no Handwash sink available), male employee cutting raw salmon for sushi with bare hands. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. At the cook line, male employees used prep sink and dish machine hose to washed hands. Admin Complaint - From follow-up inspection 2025-03-05: At the cook line, Male employee washed hands in sink next to dish machine, no soap was applied. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by utensils and containers in front of sink and multiple items inside sink, employee moved all. Also handwash sink at the bar area blocked by cabinet and ice bin. - From follow-up inspection 2025-03-05: Hand wash sink at the front bar accessible, also sink at the cook line. Handwash sink at the sushi bar area, no water line connected, handwash sink next to ice machine not installed. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink next to ice machine removed, also handwash sink at the sushi bar area, all water connections removed. Operator started to fixing sinks. Admin Complaint - From follow-up inspection 2025-03-05: Handwash sink missing next to ice machine. Also handwash sink at the sushi bar area no water connection, operator installed cold water line during inspection. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. At the bar area, ice bin added blocking access to hand wash sink, also, mop sink and handwash sink next to ice machine removed. Admin Complaint - From follow-up inspection 2025-03-05: Sink next to ice machine removed. Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Total of five employees on site, o proof of training available Repeat Violation Admin Complaint - From follow-up inspection 2025-03-05: Not available. Admin Complaint

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. For five employees (on site). Repeat Violation Warning - From follow-up inspection 2025-03-05: Time Extended

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink removed. Plans on file showing sink behind handwash sink at the cook line. Admin Complaint - From follow-up inspection 2025-03-05: Mop sink installed back but blocked by oil jugs and cases of single service stored inside sink. Time Extended

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Multiple employees at the cook line using aprons and wet visible soiled cloth to dry hands. Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At the sushi bar area, employee started working with food and wearing gloves, no hand washed occurred (sink at the sushi bar area not working). Admin Complaint

High Priority - 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. At the kitchen area, employees handling soiled utensils from customers started handling food containers and cleaned utensils. Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the cook line, male employee handling cook noodles with bare hands, Inspector instructed to stop, washed hands and use utensils or gloves. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the kitchen area, raw beef stored above blanched vegetables, also raw shell eggs stored above sauce. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the sushi bar area, krab 56F per employee items was placed back in cooler after 20 minutes of being out.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, fried rice 127F, noodles 130F, per employee both items were cooked/reheated approximately at 11:30am, employee moved noodles to reheated, rice will be discarded at 3:30. At the sushi bar are, sushi rice 110F. Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the sushi bar area, cooked shrimp no date marked, per employee item was opened 02/24/25, also at the server station, milk no date per employee opened 02/24/25 Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. At the cook line, male employees used prep sink and dish machine hose to washed hands. Admin Complaint

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. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line blocked by utensils and containers in front of sink and multiple items inside sink, employee moved all. Also handwash sink at the bar area blocked by cabinet and ice bin.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink next to ice machine removed, also handwash sink at the sushi bar area, all water connections removed. Operator started to fixing sinks. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the server station, used to dumped drinks. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line and bar area.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. At the bar area, ice bin added blocking access to hand wash sink, also, mop sink and handwash sink next to ice machine removed. Admin Complaint

Intermediate - 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. Total of five employees on site, o proof of training available Repeat Violation Admin Complaint

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. For five employees (on site). Repeat Violation Warning

Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.

Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside cooked rice. Repeat Violation

Basic - 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 the sushi bar area, raw tuna in a vacuum seal bag, per employee tuna was place in cooler 02/25/25 Pm, at inspection time tuna was 31F, 30F and 32F employee removed from package. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep tables at the cook line and server area above customers food. Repeat Violation

Basic - Equipment in poor repair. Reach-in cooler at the cook line with broken gaskets.

Basic - Floor area(s) covered with standing water. At the kitchen area.

Basic - Food stored on floor. At the dining area under wok station, bottles of water on floor. Repeat Violation

Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink removed. Plans on file showing sink behind handwash sink at the cook line. Admin Complaint

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.

Basic - Single-service articles improperly stored. At the dry storage area/ice machine room, case of cups lid on floor.

Basic - Stored food not covered. At the dry storage area, containers with crispy onions not covered. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk-in cooler walls and floor heavily soiled.

Basic - Working containers of food removed from original container not identified by common name. Multiple 40 gallon containers with food removed from original container/package (sugar, salt, msg, flour).

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler in kitchen: packs of raw pork over bin of vegetables. In walk in cooler: raw fish thawing on myself over case of lemons. In sushi bar: raw fish stored on same pan with cooked eel. Pan of raw fish on shelf over vegetables. All were moved during this inspection. Corrective Action Taken Warning - From follow-up inspection 2024-09-05: At the sushi bar, raw salmon stored above avocados, manager moved. Also in freezer, raw salmon stored above seaweed, Manager stored properly. At the cook line, raw shell eggs stored above cut vegetables, employee fixed. Also in freezer, raw shrimp above opened dessert, employee fixed. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi bar moved to other side of dining room and new hand sink installed. High temp dish machine added in kitchen. Repeat Violation Warning - From follow-up inspection 2024-09-05: Plans submitted. No handwash sink installed next to ice machine, per plan reviewer handwash sink must be installed before licensing. Admin Complaint

Basic - - From initial inspection : Basic - Food stored on floor. Bags of rice stored on floor in back kitchen area. Warning - From follow-up inspection 2024-09-05: In walk-in cooler cases of raw chicken on floor, also at the cook line jug of vinegar and flour bucket on floor, employee moved off the floor. Admin Complaint

High Priority - 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 outside and began working without washing hands.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched hair and ears then packaged food in bags without washing hands.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Make employee washed and rinsed pot then continued to dry with paper towel without sanitizing pot.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Whisk in white washed water at 86F near stove in kitchen area.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately ten live flies in kitchen area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler in kitchen: packs of raw pork over bin of vegetables. In walk in cooler: raw fish thawing on myself over case of lemons. In sushi bar: raw fish stored on same pan with cooked eel. Pan of raw fish on shelf over vegetables. All were moved during this inspection. Corrective Action Taken Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pan of raw beef on shelf over pan of raw shrimp in reach in cooler near back door. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 109F. Operator added time stamp of 1 pm and will discard at 5 pm. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Sink in back room.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened two days prior with no date mark. Added date. Corrected On-Site

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 - Handwash sink used for purposes other than handwashing. At bar, extension chord with multiple plug ins over hand sink. At sushi bar, sink has bottle and sponge. In back kitchen area, sink has spoon inside. All were moved during this inspection. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine used for sanitizer buckets. Manager ordered and is waiting on delivery.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi bar moved to other side of dining room and new hand sink installed. High temp dish machine added in kitchen. Repeat Violation Warning

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. Missing for several employees.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator explained the use of time for sushi rice. Not able to provide written documentation and time not written on rice. Time was added and DBPR documents were emailed to operator.

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. Missing for more than ten employees.

Basic - Bowl or other container with no handle used to dispense food. Bowls in three containers of rice.

Basic - Ceiling tile missing. Several missing in kitchen area. Employee currently working in ceiling.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on top shelf at sushi bar not inverted.

Basic - Drain cover(s) missing. Two missing near ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened coffee drink I reach in cooler over sauces. Moved during this inspection. Corrected On-Site

Basic - Food stored on floor. Bags of rice stored on floor in back kitchen area. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in drink ice at server station.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Kitchen back door near walk in cooler is not self closing fully and being left open. Also, large crack at door that is blocked in back hallway.

Basic - Single-service articles not stored inverted or protected from contamination. Several plastic trays on top shelf at sushi bar. Foam trays in kitchen area. All were flipped over. Corrected On-Site

Basic - Stored food not covered. Several bulk food containers on hibachi roll carts in hallway near restroom not covered. Manager placed plastic wrap over carts. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel in bar area and one towel at sushi bar.

Exit door locked. For reporting purposes only. At end of hallway, tools blocking door.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sushi bar moved to other side of dining room and new hand sink installed. High temp dish machine added in kitchen. Warning