#1 Fuji Japanese Steakhouse
Last inspected: Apr 22, 2026
47
Score
Across the available record, #1 Fuji Japanese Steakhouse has seven inspections on file, the first dated 2022. The newest entry in the record is dated Apr 22, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around 10 violations to closer to 15 violations.
The pattern that stands out is “walk-in cooler/freezer shelves with rust”, which has been cited four times.
Restaurants in Summerfield average 73, so #1 Fuji Japanese Steakhouse trails the local norm. There are enough flags in the record to merit a second thought.
7
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the kitchen area, raw beef above raw scallops, employee stored properly. **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, also no soap at the bar area, employee provided all. **Corrected On-Site**
31B-02-4
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. For a total of eight employees **Warning**
53B-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the kitchen area, ceiling tiles above cook line with grease
36-34-5
Basic - Food stored in a location that is exposed to splash/dust. At the cook line, vinegar mixed container half way under handwash sink, Employee moved. **Corrected On-Site**
08B-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled with food residue. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the server area shelves with mold like substance.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves, also with food debris.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. At the cook line, five gallon bucket with white powder not labeled, employee labeled flour. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside sauces buckets. **Repeat Violation**
14-01-5
Basic - Ceiling tile missing. Above cook line and around hood. **Repeat Violation**
36-36-4
47
Nov 14, 2025
Food-Licensing Inspection
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
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.
01B-24-5
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**
08A-05-6
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**
50-08-7
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the server station used to dump drinks.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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
03F-10-5
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**
14-01-5
Basic - Single-service articles improperly stored. Napkins box stored on floor near sushi bar.
25-05-4
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
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. At the server station.
31B-04-4
Basic - In-use wet wiping cloth/towel used under cutting board. In use cutting board with wet wiping cloth underneath
21-04-4
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**
10-07-4
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**
08B-49-4
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**
12B-07-4
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**
06-09-1
Basic - Ceiling tile missing. At the kitchen area, multiple missing tiles.
36-36-4
29
Feb 26, 2025
Routine - Food
4 critical violations. 6 major violations. 7 minor violations.
View 17 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
6
Jul 2, 2024
Complaint Full
6 critical violations. 6 major violations. 7 minor violations.
View 19 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food Temperature Measuring Devices Provided and Accurate
FL-46
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
6
Jul 25, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2023
50-17-3
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach in freezer, raw chicken above raw beef tray manager moved.
08A-17-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves. **Corrected On-Site**
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance.
22-20-5
67
Mar 22, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw scallops above cut carrots, Manager moved and stored properly. **Corrected On-Site**
08A-05-6
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. At the cook line, rice no time marked, Manager marked 12:30. **Corrected On-Site**
03F-02-5
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. Inspector provided a digital and paper copy during inspection. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, bucket inside sink, Manger moved. **Corrected On-Site**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shleves, rust, also soiled.
14-17-4
55
Nov 14, 2022
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the kitchen area, three flying insects, Manager killed and cleaned. **Corrected On-Site**
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken wings stored in thank you bags
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. In walk-in cooler, raw beef tray above vegetables, Manager moved and stored properly. **Corrected On-Site**
08A-04-5
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, soup 111F, Manager moved back to stove and reheated to boil. **Corrected On-Site**
03B-01-6
Intermediate - No soap provided at handwash sink. Handwash sink at the cook line, no soap, manager provided. **Corrected On-Site**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector provided a paper copy and digital copy, manager posted. **Corrected On-Site**
02B-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
43
Frequently Asked Questions
When was #1 Fuji Japanese Steakhouse last inspected?
The most recent health inspection at #1 Fuji Japanese Steakhouse on file is from Apr 22, 2026. The public record contains seven inspections in total.
What is the most common violation at #1 Fuji Japanese Steakhouse?
Across the inspection record, “walk-in cooler/freezer shelves with rust” has been cited four times, more than any other issue at #1 Fuji Japanese Steakhouse.
How does #1 Fuji Japanese Steakhouse compare to other restaurants in Summerfield?
#1 Fuji Japanese Steakhouse most recently scored 47 out of 100, which is lower than the Summerfield average of 73.
Has #1 Fuji Japanese Steakhouse's inspection record improved over time?
No. Recent inspections at #1 Fuji Japanese Steakhouse have averaged around 15 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at #1 Fuji Japanese Steakhouse means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is #1 Fuji Japanese Steakhouse inspected?
Based on the inspection history on file, #1 Fuji Japanese Steakhouse is inspected around two times per year on average.
Nearby Restaurants