Fuji Sushi Bar & Asian Bistro
Last inspected: Oct 27, 2025
86
Score
Fuji Sushi Bar & Asian Bistro appears in inspection records 11 times, starting in 2022. The newest entry in the record is dated Oct 27, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly five violations before.
Looking across the full record, “handwash sink not accessible for employee use” is the recurring theme, flagged two times.
Restaurants in Naples average 81, so Fuji Sushi Bar & Asian Bistro is doing better than most peers. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Oct 27, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles not labeled on shelf by dish machine. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-27: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin next to reach in cooler. **Warning** - From follow-up inspection 2025-10-27: **Time Extended**
22-20-5
86
Oct 13, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
64
Nov 14, 2024
Routine - Food
2 major violations.
View 2 violations
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
82
Jul 23, 2024
Routine - Food
No violations found.
100
Jul 16, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
70
Mar 11, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Operator stated rice rolling machine is cleaned once per day. This equipment should be cleaned every four hours.
22-11-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Operator discarded fish.
01B-13-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizer measured 0 ppm. Machine was primed and re-ran,resulting in 10 ppm concentration. Operator called for repair. Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 10ppm)
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Raw octopus was stored over unwashed lemons in the walk-in cooler.
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large can opener observed with soiled blade.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. A plastic pitcher was observed in the basin of the hand sink in the prep area..
31A-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket was stored uninverted, allowing water to pool inside.
24-05-4
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. Operator discarded fish.
06-09-1
Basic - Equipment in poor repair. Plastic sliding door at sushi display observed with a large corner missing and with old black tape on the surface, rendering it no longer smooth and easily cleanable.
14-11-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw, frozen shrimp was observed thawing in pans at room temperature in the prep area.
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor at the Sushi bar.
21-38-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Open boxes of food handling gloves were stored directly below the soap dispenser at the handwashing sink behind the sushi bar.
24-27-4
33
Aug 11, 2023
Complaint Full
No violations found.
100
Aug 10, 2023
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Roach activity present as evidenced by live roaches found. Two live roaches in establishment, one on wall by Dish Machine, one on shelf in prep area across from Walk-in-cooler door. **Warning**
35A-05-4
High Priority - Toxic substance/chemical improperly stored. Squeeze bottle of green chemical, identified by employee as soap, stored above food equipment on shelf in back and not labeled. Label added, item moved to proper storage. Corrected on site **Warning**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink near back storage area blocked by containers in hand washing sink and equipment in front of hand washing sink. All items removed. Corrected on site **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink near back storage area no Paper towel. Operator replaced Paper towel. Corrected on site **Warning**
31B-02-4
Basic - Old labels stuck to food containers after cleaning. Tape used as lab stuck on cleaned containers. Discussed the importance of this repeat violation with the operator. **Warning**
16-46-4
Basic - Dead roaches on premises.two dead roaches on floor in back prep area under table across from Walk-in-cooler **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table, employee bags on shelfs near food equipment. All items moved to proper storage. Corrected on site **Warning**
40-06-5
Basic - Food-contact surface not smooth and easily cleanable. Rice nets being reused by establishment. Rice nets are not Smooth, durable, non-absorbant and easily cleanable and should only be used one time, then discarded. **Warning**
14-13-4
Basic - Wood food-contact surface not properly sealed. Wood supports on wall behind shelfs not Smooth, durable, non-absorbant and easily cleanable **Warning**
14-06-4
47
May 31, 2023
Complaint Full
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
52
Feb 22, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In sushi bar reach-in cooler right side bottom, raw fish and raw tuna over ready-to-eat cut vegetables. Operator rearranged all foods for proper storage. This is a repeat violation from 7/5/2023. Provided operator with HR 5030-099 Safe Food Storage (Spanish) and discussed training staff on food storage.
08A-05-6
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/ 4 cooks and 3 servers handling food, no food manager present. Certified food manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled bottles of chemicals in Sushi bar. Operator labeled both bottles. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen.
22-20-5
Basic - Insect control device installed over food preparation area in back of kitchen, over rice steamers.
35B-02-4
Basic - Old labels stuck to food containers after cleaning. Operator had employees remove all labels. **Corrected On-Site**
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wiping clothes in Sushi bar area on counter. This is a repeat violation from 7/5/2023 **Repeat Violation**
21-12-4
58
Sep 6, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Fuji Sushi Bar & Asian Bistro last inspected?
The most recent health inspection at Fuji Sushi Bar & Asian Bistro on file is from Oct 27, 2025. The public record contains 11 inspections in total.
What is the most common violation at Fuji Sushi Bar & Asian Bistro?
Across the inspection record, “handwash sink not accessible for employee use” has been cited two times, more than any other issue at Fuji Sushi Bar & Asian Bistro.
How does Fuji Sushi Bar & Asian Bistro compare to other restaurants in Naples?
Fuji Sushi Bar & Asian Bistro most recently scored 86 out of 100, which is higher than the Naples average of 81.
Has Fuji Sushi Bar & Asian Bistro's inspection record improved over time?
Yes. Recent inspections at Fuji Sushi Bar & Asian Bistro have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Fuji Sushi Bar & Asian Bistro means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Fuji Sushi Bar & Asian Bistro inspected?
Based on the inspection history on file, Fuji Sushi Bar & Asian Bistro is inspected around four times per year on average.
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