Fuji
Last inspected: Apr 17, 2026
32
Score
The health department has logged nine inspections at Fuji, the earliest from 2022. On Apr 17, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving in the right direction, with the rolling count dropping from around 21 violations to closer to 17 violations per visit.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded five times.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
2
Major latest
13
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
2 critical violations. 2 major violations. 13 minor violations.
View 17 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw frozen shrimp then she wrapped tray with krab and cream cheese, explained to him and he washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon on shelf above cucumber, employee rearranged cooler by sushi area **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Container in it and employee filling water, hand sink in sushi area **Repeat Violation**
31A-11-4
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. For one new sushi chef, has blank form **Repeat Violation**
11-26-1
Basic - Accumulation of debris inside warewashing machine. Also exterior, old build up on
16-03-4
Basic - Cardboard used to line non food-contact shelves. Old build up on cardboard on shelf in upright freezer by sushi area, employee changed cardboard **Corrected On-Site**
14-05-4
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. Raw fish in bag in reach in cooler at sushi area, employee took them out of bag **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. Couldn't find it **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Blackish grooves on cutting board in kitchen
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employe drink above prep cooler at cook line, employee placed it on bottom shelf **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Gasket torn in reach in cooler by soup next to soup, sushi area
14-11-5
Basic - Food stored on floor. Bucket with ginger at sushi area and by storage area, employee placed it on shelf **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. In ice bin, employee removed it **Corrected On-Site**
10-08-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Prep reach in cooler by cook line has old build up, employee cleaned it **Corrected On-Site**
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in prep sink leaking
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi area **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers in back storage with powders, employee labeled it sugar and flour **Corrected On-Site** **Repeat Violation**
02D-01-5
32
Oct 27, 2025
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
15
Apr 17, 2025
Routine - Food
3 critical violations. 3 major violations. 14 minor violations.
View 20 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. Employee grabbed dirty dishes to load dish machine and then grabbed clean dishes, explained to him and he washed hands **Corrected On-Site**
12A-13-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee had his cellphone on hand watching a video then started cutting washed ginger, explained to him and he washed hands **Corrected On-Site**
12A-29-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 119f chicken on grill off, employee reheated it to 165f **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of lid in box freezer
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink at sushi area, employee moved it **Corrected On-Site** **Repeat Violation**
31A-11-4
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. For a couple of new employees **Repeat Violation**
11-26-1
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. Punctured by employee, explained that in January it has to be removed from the bag when it's taken out of freezer **Corrected On-Site**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. On prep table in kitchen **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, sushi area, placed on bottom shelf **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, employee rearranged **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Box with avocados, employee placed them on shelf **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen
22-08-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Crack inside box freezer
14-36-5
Basic - Microwave with rust that has pitted the surface.
14-33-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cook line hand sink, employee placed one **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler and shelf for dry storage next to mop sink **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Several in dry storage shelf, employee labeled them all **Corrected On-Site**
02D-01-5
23
Nov 18, 2024
Routine - Food
2 critical violations. 6 major violations. 8 minor violations.
View 16 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
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
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
17
May 23, 2024
Complaint Full
5 critical violations. 4 major violations. 13 minor violations.
View 22 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw salmon then grabbed noddles to be cooked, explained to him and he heated them up to 160f, employee grabbed raw shrimp then scooped cooked shrimp, explained to him, both cooks washed hands **Corrected On-Site**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna fell over avocado in sushi prep, employee separated contaminated avocado **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 54f krab above fill line, employee rearranged **Corrective Action Taken**
03A-02-5
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. Tempura batter, employee wrote time on **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 88-123f cooked chicken on grill, employee reheated it to 165f **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Spoon and container in it, handsink by dish washing area, employee moved them **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employee placed some **Corrected On-Site**
31B-02-4
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 least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee turned it on, hand sink, at front counter **Corrected On-Site** **Repeat Violation**
27-16-5
Basic - Bowl or other container with no handle used to dispense food. For crunchy at cook line **Repeat Violation**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. In kitchen
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it to bottom shelf **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Eating and drinking on prep table, he moved to dining area **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal food on shelf above customer food in upright freezer, sushi area, employee rearranged **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Gasket in prep coller by cook line is torn
14-11-5
Basic - Food stored on floor. Bucket with cut lettuce and some boxes with food in freezer
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sushi rice liquid mix, employee moved handle up **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line, employee placed one **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. To go trays in storage, employees inverted them **Corrected On-Site**
25-06-4
Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in hand sink at front counter
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi area **Repeat Violation**
21-12-4
17
May 1, 2024
Routine - Food
5 critical violations. 5 major violations. 14 minor violations.
View 24 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed hat on then he put on gloves to cut sushi fish, explained to him and he washed hands **Corrected On-Site**
12A-07-5
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. Cutting fish for sushi, and cutting cucumber for sushi, he put on gloves **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above krab, reac in cooler at sushi area, raw sushi rolls on shelf above edamame, prep cooler by cook line, employee rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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. For sushi rice, finished cooking at 9:40am, employee wrote time on **Corrective Action Taken**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by shelf next to dish machine **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Cutting board on top of hand sink, sushi area, also plastic wrap box on top of hand sink at cook line, employee removed it **Corrected On-Site**
31A-09-4
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. For one employee that has no certificate **Repeat Violation**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked shrimp not in procedure, manager wrote it down **Corrected On-Site**
03F-10-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One in 2022, and one doesn't have certificate, more than 2 months here
53B-14-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at sushi area, employee turned it on from bottom, **Corrected On-Site** **Repeat Violation**
27-16-5
Basic - Stored food not covered. Sugar in storage area, employee covered it **Corrected On-Site**
08B-12-5
Basic - Utensils in poor condition. Gasket torn in prep cooler by cook line
14-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container, labeled sugar, storage shelf **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, employee rearranged front counter cooler **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. On soup in upright cooler **Repeat Violation**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. A couple of open drinks above rotes bags, from counter area employee rearranged **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Cutting fish, put on hat **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Food stored on floor. Cut lettuce in bucket, walk inc poker, employee placed it on shelf **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Employees placed them by dish machine to be washed **Corrective Action Taken**
10-12-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Men restroom **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by dish machine **Repeat Violation**
23-03-4
14
Dec 11, 2023
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
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
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
16
Jun 12, 2023
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
23
Sep 1, 2022
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Oven cleaner stored on shelf above dry storage food items, manager moved oven cleaner during inspection **Corrected On-Site**
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2022 **Admin Complaint**
50-17-2
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available **Repeat Violation**
16-37-1
Intermediate - No soap provided at handwash sink. No hand soap at hand wash sink near prep sink, manager put soap at hand wash sink during inspection **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Plate used to scoop crunchy topping **Repeat Violation**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in prep area at entrance to kitchen **Repeat Violation**
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of white reach in freezer
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf with dry storage items located in server area, manager moved jacket **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clear cups stored in server area **Repeat Violation**
24-08-4
Basic - Floor tiles missing and/or in disrepair. A few floor tiles missing in the kitchen area
36-17-5
Basic - Food stored on floor. Bag of sugar on floor near hand wash sink across from walk in cooler Cases of food on floor in the Walk in freezer **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in prep area **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in cooler is soiled with a black mold like substance. Fan covers in the walk in cooler are dusty
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand wash sink near fryer
29-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine
22-20-5
35
Frequently Asked Questions
When was Fuji last inspected?
The most recent health inspection at Fuji on file is from Apr 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Fuji?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Fuji.
How does Fuji compare to other restaurants in Jacksonville?
Fuji most recently scored 32 out of 100, which is lower than the Jacksonville average of 74.
Has Fuji's inspection record improved over time?
Yes. Recent inspections at Fuji have averaged around 17 violations per visit, down from roughly 21 earlier in the record.
What does a high risk rating mean?
A high risk rating at Fuji 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 inspected?
Based on the inspection history on file, Fuji is inspected around two times per year on average.
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