#1 Fuji Japanese Steakhouse

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside flour bin, employee moved the bowl. **Corrected On-Site**

Basic - Ceiling tile missing. At the kitchen area, multiple missing tiles.

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, tuna thawed overnight (30F) in vacuum sealed bag, Manager moved out of bag. **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, manager moved. **Corrected On-Site**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At the storage area, inside freezer, employee personal food stored above customers, also at the cook line, employee food above raw chicken, employee moved. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, rice spoon in 76F, also at the sushi bar area spoon in 75F water, manager removed the water and replaced spoons. **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board. In use cutting board with wet wiping cloth underneath

Basic - No handwashing sign provided at a hand sink used by food employees. At the server station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of cooking equipment at the cook line, soiled with grease build up. Also walk-in cooler shelves soiled and rusted

Basic - Single-service articles improperly stored. Napkins box stored on floor near sushi bar.

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Establishment open and operating, no license, **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw scallops stored above steam broccoli, Manager moved. **Corrected On-Site**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Krab mix date marked 11/07/25.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the server station used to dump drinks.

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided a digital copy during inspection