Fuji Hibachi Express
Last inspected: Oct 23, 2025
23
Score
Going back to 2022, Fuji Hibachi Express has seven inspections in the public record. On Oct 23, 2025, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing two times across the record.
That's lower than the typical Tallahassee restaurant, which scores around 87. Diners may want to scan the inspection details before deciding to visit.
7
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.
View 20 violations
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 - 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
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
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 - 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 - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
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 - 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
23
Apr 28, 2025
Routine - Food
No violations found.
100
Feb 24, 2025
Routine - Food
No violations found.
100
Dec 3, 2024
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
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. Observed boba pearls 68F on front counter at 3:15. Per manager reheated at 2:15. Manager time marked boba pearls 2:15-6:15 during inspection. Observed cooked vegetables 61F at cook line at 3:15. Per manager cooked at 2:15. Manager time marked vegetables 2:15-6:15 during inspection. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice 67F at sushi/front line at 3:30. Per manager held since approximately 11:00. See stop sale. Manager discarded rice during inspection.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. White rice.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed salmon stored over bean sprouts in reach in cooler at cook line. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in reach in freezer at storage area. Manager began properly storing food items during inspection. **Corrective Action Taken**
08A-05-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Observed raw tuna for sushi with no proof of parasite destruction. Fish must be fully cooked or discarded.
01D-01-5
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. Per manager approximately two employees hired for over 60 days. **Warning**
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided Time as a Public Health Control Form to operator during inspection.
03F-10-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet wiping cloths stored on make table and prep tables in kitchen area.
21-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed large absorbent wooden bowl with accumulation of mold-like substance at prep area. Per manager not used for food anymore.
14-25-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils stored in standing water 68F, 70F throughout cook line.
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen krab and scallops thawing at room temperature at prep area.
06-01-5
30
Jun 24, 2024
Food-Licensing Inspection
5 major violations. 1 minor violation.
View 6 violations
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.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink,for both restrooms.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
02B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
58
Feb 6, 2023
Routine - Food
2 major violations.
View 2 violations
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 - 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.
11-27-4
82
Sep 26, 2022
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
70
Frequently Asked Questions
When was Fuji Hibachi Express last inspected?
The most recent health inspection at Fuji Hibachi Express on file is from Oct 23, 2025. The public record contains seven inspections in total.
What is the most common violation at Fuji Hibachi Express?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Fuji Hibachi Express.
How does Fuji Hibachi Express compare to other restaurants in Tallahassee?
Fuji Hibachi Express most recently scored 23 out of 100, which is lower than the Tallahassee average of 87.
Has Fuji Hibachi Express' inspection record improved over time?
Results have been roughly steady. Inspections at Fuji Hibachi Express have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Fuji Hibachi Express 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 Fuji Hibachi Express inspected?
Based on the inspection history on file, Fuji Hibachi Express is inspected around two times per year on average.
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