Fuji Express
Last inspected: Jan 27, 2026
74
Score
Going back to 2022, Fuji Express has nine inspections in the public record. On Jan 27, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around seven violations each.
“Bowl or other container with no handle used to dispense food” accounts for the largest share of issues, appearing four times across the record.
Fuji Express' latest score is in line with the DeLand average of 73. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
74
Jul 23, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
50
Jan 22, 2025
Routine - Food
6 critical violations. 1 major violation. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler rice (52F - Cold Holding)/1 hour. Kitchen table top Rice (51F-Cold holding) 1 hour l operator relocated into walk in cooler **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Drain unclogging chemical container , stored under cooking equipment. Operator relocated . **Corrected On-Site**
41-10-4
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. Operator handled mushroom with bare hands and then added soup to container, without having washed hands previously. Educated operator. **Corrective Action Taken** **Repeat Violation**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food bin, not sanitized , operator washed , rinsed but did not sanitized in three compartment sink. Employee stored on drain board. Educated operator . **Corrective Action Taken**
22-45-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in kitchen make table unit. Operator relocated . **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale.
01B-13-4
Intermediate - No color/concentration comparison chart available for chlorine chemical test kit used to check sanitizer.
16-36-4
Basic - Bowl or other container with no handle used to dispense food. Plastic container used to dispense corn starch.
14-01-5
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. 4- mahi mahi in vacuum packaging fully thawed, in kitchen make table unit . Operator instructed to discard, **Corrective Action Taken**
06-09-1
Basic - Food stored on floor. Bag of onions on walk in cooler cooler floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Flour and corn starch lids, soiled with food debris. -sides of cooking equipment spiked with grease.
23-03-4
Basic - Reuse of single-service or single-use articles. Plastic container jug , cut to be used as rice dispenser, **Repeat Violation**
25-32-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
27
Jul 23, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
52
Feb 21, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
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. Food worker handling noodies with bare hands in kitchen . Educated operator. **Corrective Action Taken**
09-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Vacuum sealed , tuna thawed in package, at sushi bar.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. In Cookline hand sink, spoon is stored, **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at cookline handwash sink. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Container used to scoop sugar..
14-01-5
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. In sushi bar low boy unit , three packages of tuna thawed . Operator instructed to discard. **Corrective Action Taken**
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lactaid drink stored in cookline with customer food , not segregated nor identified l
08B-49-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour and sugar container lids, soiled with food debris
23-03-4
Basic - Objectionable odors in men's bathroom or other areas of the establishment.
36-64-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Nwashed lemns and zucchini stored over cut vegetables , in walk in cooler .
08B-17-4
43
Aug 16, 2023
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
90
Aug 15, 2023
Routine - Food
7 critical violations. 4 major violations. 14 minor violations.
View 25 violations
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. - prep cook moved garbage can with gloved hand, then continued handling pasta without changing gloves and washing hands.
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - cooked cracked raw shell eggs, then handled clean equipment without washing hands. Educated employee and operator.
12A-12-4
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. - 101 Bleach not rated for sanitizing in use as a sanitizer Corrective action taken: operator went to store and purchased correct sanitizer **Corrected On-Site**
22-48-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - cook washed, rinsed colander and bun and placed to air dry without sanitizing
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - bin of raw shrimp on buckets of sauce, walk in cooler
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. - 1 on the floor below three compartment sink
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tofu, 52F, less than 30 minutes in prep cooler that had been turned off until opening; corrective action taken: product return to walk in cooler for temperature recovery
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or residue - bamboo sushi mat in kitchen - ice chute at beverage dispenser
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. - large spoon stored in basin of cookline handsink **Corrected On-Site**
31A-11-4
Intermediate - Nonfood-grade basting brush provided for use with food. Metal banded brush - non food-grade drill and stirring stick provided for use with food. Bostitch drill
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked rice, 2 days
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of fryers - back side of flat grill
23-03-4
Basic - Reuse of single-service or single-use articles. - oil jug cut and reused for food scoop - ridged can reused to store oil
25-32-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. - unwrapped utensils stored in open tray at front counter
25-09-4
Basic - Soiled Cardboard used to line nonfood-contact shelves. - below tables in kitchen
14-45-4
Basic - Working containers of food removed from original container not identified by common name. - containers of flour, starch
02D-01-5
Basic - Stored food not covered. - rice, cut and washed vegetables in walk in cooler
08B-12-5
Basic - Bowl or other container with no handle used to dispense food. - bowl used to scoop chicken condiment bucket in kitchen. - bowl provided for flour, starch
14-01-5
Basic - Carbon dioxide tank not adequately secured. Sushi prep area **Corrected On-Site**
51-11-4
Basic - Dead roaches on premises. - 1 on the floor beside pallet where bagged rice is stored - 1 dead on the floor below drying side of three compartment sink
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. - box of cornflakes and container of oatmeal stored on shelf by microwave
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on duck sauce packets at sushi prep area - backpack on bagged rice be back door **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. - walk in cooler shelves rusted - exterior of chest freezer rusted
14-11-5
Basic - Floor soiled/has accumulation of debris. - rice on the floor below bagged rice - floor drain soiled at three compartment sink - debris and grease in the floor below fryers
36-73-4
Basic - Food stored on floor. - buckets of ginger
08B-38-4
12
Jan 26, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen table top cooked vegetables (131F - Hot Holding) / 30 minutes. Operator placed in reach in cooler.
03B-01-6
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.
11-26-1
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.
53B-13-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at kitchen employee handwash sink. **Corrected On-Site**
27-16-4
Basic - Food stored on floor. Buckets of food stored on walk in cooler floor. **Repeat Violation**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -opened bottle of water in kitchen makeline unit. **Corrected On-Site**
12B-13-4
55
Aug 31, 2022
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler rice (55F - Cold Holding)/ less than 1 hour returned to unit. Cookline makeline top level butter (50F - Cold Holding)/ less than 1 hour , placed on table top ; Operator placed in unit, cooked chicken (64F - Cold Holding) overnight stored on top of containers. Operator discarded. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Spatulas washed only in three compartment sink and not sanitized, educated employee. **Corrective Action Taken** **Repeat Violation**
22-45-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker dried face with paper towels and then proceeded to prepare food without changing gloves and washing hands.
12A-09-4
Basic - Bowl or other container with no handle used to dispense food. Container used to scoop sugar. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee mug stored next to microwave above food preparation table. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Nail clippers in counter at sushi bar. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Buckets of food stored on walk in cooler floor.
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water stored at cookline makeline, **Repeat Violation**
12B-13-4
43
Frequently Asked Questions
When was Fuji Express last inspected?
The most recent health inspection at Fuji Express on file is from Jan 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Fuji Express?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Fuji Express.
How does Fuji Express compare to other restaurants in DeLand?
Fuji Express most recently scored 74 out of 100, which is about the same as the DeLand average of 73.
Has Fuji Express' inspection record improved over time?
Results have been roughly steady. Inspections at Fuji Express have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Fuji Express means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Fuji Express inspected?
Based on the inspection history on file, Fuji Express is inspected around three times per year on average.
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