Fuji Sushi Express
Last inspected: Apr 29, 2026
70
Score
Fuji Sushi Express has been inspected eight times since 2022. Inspectors last stopped by on Apr 29, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
When inspectors have written things up, “handwash sink used for purposes other than handwashing” has been the most frequent reason, cited four times.
Restaurants in Tampa average 79, so Fuji Sushi Express trails the local norm. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 29, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on prep tables and flip top unit.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a wire scrub in the handwashing sink on cook line. Manager removed. **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. Observed buckets of sauces and meat stored on the floor in the walk in cooler and freezer. Manager corrected storage. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on the cooking equipment on the cook line.
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Observed an employee cellphone and wallet being stored above the cook line. Employee removed. **Corrected On-Site**
40-06-5
70
Dec 16, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 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. Sushi rice not time marked.Manager added time to chart. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw tuna and salmon in sushi cooler stored over avocados. Confirmed with operator avocados used in fully cooked rolls as well. Manager moved **Corrected On-Site**
08A-04-5
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For whole fresh salmon received from DJ Tuna Manager provided proof of Aquaculture for salmon. **Corrected On-Site**
01D-08-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
01D-01-5
Intermediate - No probe thermometer provided to measure temperature of food products. Manager went to store and bought one at time of inspection. **Corrected On-Site**
05-08-4
Intermediate - No soap provided at handwash sink. Manger placed soap at handwash sink next to the dishwasher **Corrected On-Site**
31B-03-4
Basic - Cardboard used to line food-contact shelves. On cook line by fryers and staging area.
14-05-4
Basic - Wood food-contact surface not properly sealed. Wood on cook line next to fryers not sealed.
14-06-4
Basic - Equipment in poor repair. Dish Machine not actively being used tested at 10 ppm chlorine. Manager will call for service and use three compartment sink to wash, rinse, and sanitize utensils.
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee water bottle on sushi make line. Employee moved. **Corrected On-Site**
12B-07-4
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. Observed 1 pack of rop raw tuna fully thawed in original packaging. Packaging thaw instructions specify removal of raw tuna prior to thawing. Stop sale issued. **Repeat Violation**
06-09-1
35
Jan 21, 2025
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked noodle and cut veggies in reach-in cooler at cook line. Operator removed eggs at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Container of medicine improperly stored. A bottle of pain killer stored on shelf over reach-in cooler at cook line. Operator removed medicine. **Corrected On-Site**
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by mop bucket with mop at dish machine area. Operator removed bucket from handwash sink. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed food containers in handwash sink at sushi bar. **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle and cooked rice in walk-in cooler. **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at cook line.
27-16-4
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. A bag of frozen commercially ROP raw tuna thawing in walk-in cooler. Discussed with operator, operator cut opened bag at time of inspection. **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet and keys stored on shelf over reach-in cooler at cook line. Operator removed items. **Corrected On-Site**
40-06-5
45
Aug 8, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Spray head stored in hand wash sink by three compartments sink. 2 bags of Krab stick stored in hand wash sink at sushi bar. All items removed. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and cooked noodle in walk-in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At three compartments sink area.
41-17-4
Basic - Equipment in poor repair. Dish machine tested 0ppm. No warewashing at time of inspection, operator called dish machine service company. **Corrective Action Taken**
14-11-5
Basic - Time/temperature control for safety food thawed in an improper manner. Krab sticks thawing in hand wash sink with no running water. Employee moved into reach-in cooler. **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed whole mushroom stored over cooked rice and cooked noodle in walk-in cooler.
08B-17-4
64
Jan 9, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sushi rice 83 F holding at sushi bar. Provided a copy of Time as A Public Health Control Written procedures by email. **Corrective Action Taken**
03A-02-5
High Priority - Employee washed hands with cold water. Hot water shut off in all handwash sinks in the entire establishment.
12A-19-4
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. Provided by email. **Corrective Action Taken**
11-27-4
Intermediate - No hot running water at three-compartment sink. No running water at mop sink. Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shutoff in the entire establishment. Operator found out tankless water heater's breaker jumped and shut off hot water. Operator switched on water heater, hot water with 100+F provided at time of inspection. **Corrected On-Site**
27-06-4
Basic - Food stored on floor. Multiple buckets with frozen seafood stored on floor in walk-in freezer. **Repeat Violation**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
55
Jul 12, 2023
Food-Licensing Inspection
2 critical violations. 4 major violations. 1 minor violation.
View 7 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. Observed employee prepping spicy tuna with barehands. Operator voluntarily discarded the tuna, employee washed hands and put on gloves to work on tuna again. **Corrective Action Taken**
09-01-4
High Priority - Employee washed hands with no soap. No soap available at all handwash sinks.
12A-20-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle and cooked broccoli in walk-in cooler.
02C-02-5
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 - Handwash sink used for purposes other than handwashing. Observed old food debris in handwash sink on cook line.
31A-11-4
Intermediate - No soap provided at all handwash sinks. Dish detergent used temporarily at time of inspection. No paper towels or mechanical hand drying device provided at handwash sink. Handwash sinks at prep area and cook line.
31B-03-4
Basic - Food stored on floor. Milk and unwashed produce stored on floor in walk-in cooler. Operator moved to shelves. Multiple cases of frozen seafood products stored on floor in walk-in freezer. **Corrective Action Taken**
08B-38-4
47
Feb 7, 2023
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over margarines and peeled carrots in walk-in cooler.
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee discarded soiled gloves, answered phone call then placed on new gloves to prep food without washing hands first.
12A-07-5
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. Provided by email.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. Handwash sink on cook line. Operator provided at time of inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
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. Provided by email.
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. unable to provided written form for cooked sushi rice.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle in walk-in cooler. **Repeat Violation**
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. 1 employee. **Repeat Violation**
13-03-4
Basic - Food stored on floor. Multiple cases of seafood items stored on floor in walk-in freezer. **Repeat Violation**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease buildup on wall under hood system at cook line.
36-68-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in standing water at 81 F. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
35
Oct 7, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
74
Frequently Asked Questions
When was Fuji Sushi Express last inspected?
The most recent health inspection at Fuji Sushi Express on file is from Apr 29, 2026. The public record contains eight inspections in total.
What is the most common violation at Fuji Sushi Express?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Fuji Sushi Express.
How does Fuji Sushi Express compare to other restaurants in Tampa?
Fuji Sushi Express most recently scored 70 out of 100, which is lower than the Tampa average of 79.
Has Fuji Sushi Express' inspection record improved over time?
Results have been roughly steady. Inspections at Fuji Sushi 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 Sushi 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 Sushi Express inspected?
Based on the inspection history on file, Fuji Sushi Express is inspected around two times per year on average.
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