Fuji Hibachi Express
Last inspected: Oct 23, 2025
23
Score
Fuji Hibachi Express, located at 2329 N Monroe St, Tallahassee, FL, underwent a high-risk inspection on October 23, 2025, with a score of 23. The inspection identified one critical, seven major, and twelve minor violations. While some issues, such as the temperature of water at an employee handwash sink and the presence of mold-like substance in the ice machine, were corrected on-site or in process, the facility has a history of repeat violations for not displaying its current license.
6
Inspections
1
Critical latest
7
Major latest
12
Minor latest
Inspection History
Oct 23, 2025
Routine - Food
1 critical violation. 7 major violations. 12 minor violations.
23
Apr 28, 2025
Routine - Food
No violations found.
100
Feb 24, 2025
Routine - Food
No violations found.
100
Jun 24, 2024
Food-Licensing Inspection
5 major violations. 1 minor violation.
58
Feb 6, 2023
Routine - Food
2 major violations.
82
Sep 26, 2022
Routine - Food
3 major violations. 1 minor violation.
70
Violations — Oct 23, 2025 Inspection
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink on cook line no water at all coming out of hot water faucet ( 78F ). Employee turned on hot water- recheck 94F. **Corrected On-Site**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee is in process of cleaning ice machine. **Corrective Action Taken** **Repeat Violation**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee eating in a food preparation or other restricted area. Multiple employee food dishes with forks stored on food contact surface above reach in cooler next to food bins near window.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, phone holder and charger stored on food contact table next to napkins near window.
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dish washer using a bucket with soap and water sprayer to wash dishes at 3 compartment sink. With out being set up properly and not using sanitizer.
16-13-5
Basic - Equipment in poor repair. Sushi bar cold hold display ambient 62F. Equipment was not turned on. Employee turned on equipment recheck ambient 51F. **Corrective Action Taken**
14-11-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle stored in cooked broccoli/mix veg stored in reach in cooler on cook line.
10-06-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Slice on interior walk in cooler door exposing insulation.
14-36-5
Basic - Multiple Cutting boards have cut marks and are no longer cleanable.
14-09-4
Basic - No conspicuously located ambient air temperature thermometers in multiple cold holding units including walk in cooler.
05-09-4
Basic - Soda ice dispenser not cleaned at least once every 24 hours.
22-13-5
Basic - Stored food not covered. Cold hold- upright glass- breaded shrimp 38F, cooked chicken wing 39F, spring rolls 38F ( not covered ).
08B-12-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- sushi Bar- Karbala 59F, salmon 47F, eel 49F ( 11:30-12:30) ambient 62F. No manager on site, employees forgot to turn on cold hold equipment at sushi bar. Employee removed items and placed in cooler and turned on sushi bar display. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher unable to identify sanitizer at 3 compartment sink. Employee unaware to use thermometers to check food temps and ambient temps.
53B-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored on dish shelf are heavily soiled/stained. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inspector provided quaternary strips to establishment. **Corrected On-Site**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written plan for establishment to hold sushi rice on time. **Corrective Action Taken** **Repeat Violation**
03F-10-5
Intermediate - One compartment sink used for ware washing near front counter.
16-28-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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