Fuji Sushi Japanese Cuisine
Last inspected: Apr 1, 2026
55
Score
Fuji Sushi Japanese Cuisine has been inspected eight times since 2022. On Apr 1, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
“Dishmachine chlorine sanitizer not” accounts for the largest share of issues, appearing two times across the record.
By comparison, the average Altamonte Springs facility scores 76, putting Fuji Sushi Japanese Cuisine on the weaker side. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
55
Aug 13, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
58
Feb 26, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dumplings in cook line cooler 53 less than 4 hours. Product had been inside lid on top of pans. Product moved for temperature recovery. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-07: **Time Extended** - From follow-up inspection 2025-02-26: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels in contact with raw fish. No proof that towel is food grade. **Warning** - From follow-up inspection 2025-01-07: Operator researching food grade towels. **Time Extended** - From follow-up inspection 2025-02-26: **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -facility using vinegar to prepare sushi rice and hold longer than 4 hour time plan. Provided information to person in charge to submit HACCP plan. **Warning** - From follow-up inspection 2025-01-07: **Time Extended** - From follow-up inspection 2025-02-26: Operator has requested via email information to create HACCP plan for sushi rice. Will verify plan submitted and approved at next unannounced inspection. **Time Extended**
03G-50-1
67
Jan 7, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dumplings in cook line cooler 53 less than 4 hours. Product had been inside lid on top of pans. Product moved for temperature recovery. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-07: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels in contact with raw fish. No proof that towel is food grade. **Warning** - From follow-up inspection 2025-01-07: Operator researching food grade towels. **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -facility using vinegar to prepare sushi rice and hold longer than 4 hour time plan. Provided information to person in charge to submit HACCP plan. **Warning** - From follow-up inspection 2025-01-07: **Time Extended**
03G-50-1
67
Dec 26, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
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. -0ppm. Sanitizer container empty. Purveyor will deliver before end of day. **Warning**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels in contact with raw fish. No proof that towel is food grade. **Warning**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dumplings in cook line cooler 53° less than 4 hours. Product had been inside lid on top of pans. Product moved for temperature recovery. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over canned/bottled drinks. -raw fish products above bottled beer in walk in cooler. **Warning**
08A-11-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -facility using vinegar to prepare sushi rice and hold longer than 4 hour time plan. Provided information to person in charge to submit HACCP plan. **Warning**
03G-50-1
Intermediate - Identity of food or food product misrepresented. -menu states "white tuna" on Trio Tiradito menu item, product served is escolar. All other escolar is correct on menu. Operator will reprint, cross of menu or change menu item. **Warning**
52-01-4
Intermediate - Handwash sink used for purposes other than handwashing. -rinsed towel in expo hand wash sink. Educated. **Warning**
31A-11-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour scoop handle in product. Operator removed. **Corrected On-Site** **Warning**
10-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweatshirt on shelf with y goods, gloves. **Corrected On-Site** **Warning**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. -oven. **Corrected On-Site** **Warning**
10-20-4
35
Aug 29, 2024
Food-Licensing Inspection
No violations found.
100
Feb 21, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. -butane fuel cans above jelly, sugar, to go containers on shelf in wait station area.
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portion cups of potato salad in expo cooler 56°f less than 4 hours. Top of cooler open and pan missing allowing cold air to escape. Employee moved product to different cooler.
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open half and half and liquid egg whites in cook line cooler. **Repeat Violation**
02C-03-5
Intermediate - Employee applied hand antiseptic in place of washing hands as required. -operator entered building, applied hand sanitizer and handler food trays. Advised. **Corrective Action Taken**
12A-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at end of cook line or bar. **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. Ishmael.
53B-13-5
Basic - Ceiling tile missing. -at end of cook line by fryers. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles soiled around vent by 3 compartment sink. -vents above to go container storage in wait station.
36-36-4
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. -cubed tuna thawed, package not cut or product not removed from package.
06-09-1
Basic - Floor soiled/has accumulation of debris. -build up of grease under cooking equipment. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease on sides of fryers.
23-03-4
Basic - Plumbing system in disrepair. -no handle to turn on cold water at hand wash sink by ice machine.
29-08-4
Basic - Working containers of food removed from original container not identified by common name. -bulk container of sugar in wait station.
02D-01-5
37
Sep 22, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
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. -no sanitizer dispensing, 0ppm. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Right side cooler: crab mix (49F - Cold Holding); chicken (47F - Cold Holding); pork belly (50F - Cold Holding); Left side cooler: slaw (52F - Cold Holding); pico (50F - Cold Holding); sautéed onions (45F - Cold Holding) All less than 4 hours. Both coolers have gap in top pans allowing cold air to escape. Left side cooler open frequently during prep. -fish (45, 46F - Cold Holding); pico (47F - Cold Holding); mashed potatoes (48F - Cold Holding); salmon (48F - Cold Holding) in walk-in cooler. Freezer door opened for temperature recovery. -pasta 57f in wic. Per operator, pasta was out of cooler to portion, placed back in walk-in cooler until later time. **Warning**
03A-02-5
Intermediate - Handwash sink removed or has no hot running water in food preparation/dishwashing area. Must be reinstalled in the same location where removed. -no hot running water at hand wash sink by dish machine. **Warning**
31A-04-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pasta in walk-in cooler made 2 days ago per operator not date marked. **Repeat Violation** **Warning**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burner stove soiled with grease. **Warning**
23-03-4
Basic - Floor soiled/has accumulation of debris. -under cooking equipment. **Warning**
36-73-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -cook line reach-in coolers not keeping TCS foods at 41° or below. Walk-in cooler not keeping TCS foods at 41°f or below. Freezer door opened for temperature recovery. **Warning**
14-74-7
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles soiled around vent by dry storage shelves. -light shield cracked above single service storage. **Warning**
36-34-5
45
Frequently Asked Questions
When was Fuji Sushi Japanese Cuisine last inspected?
The most recent health inspection at Fuji Sushi Japanese Cuisine on file is from Apr 1, 2026. The public record contains eight inspections in total.
What is the most common violation at Fuji Sushi Japanese Cuisine?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Fuji Sushi Japanese Cuisine.
How does Fuji Sushi Japanese Cuisine compare to other restaurants in Altamonte Springs?
Fuji Sushi Japanese Cuisine most recently scored 55 out of 100, which is lower than the Altamonte Springs average of 76.
Has Fuji Sushi Japanese Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Fuji Sushi Japanese Cuisine have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Fuji Sushi Japanese Cuisine 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 Japanese Cuisine inspected?
Based on the inspection history on file, Fuji Sushi Japanese Cuisine is inspected around two times per year on average.
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