Fuji Sushi & Seafood Buffet
Last inspected: Dec 17, 2025
41
Score
Inspectors have visited Fuji Sushi & Seafood Buffet nine times, with records going back to 2022. The most recent visit was on Dec 17, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Performance has remained roughly level over recent inspections, averaging near nine violations each time.
“Accumulation of black/green mold-like substance” comes up most often, recorded five times in the inspection record.
The city-wide average sits at 90, which Fuji Sushi & Seafood Buffet's 41 doesn't quite reach. The pattern in the record is worth a careful look.
9
Inspections
3
Critical latest
0
Major latest
9
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Repackaged raw chicken over beef and shrimp and Ready to eat packaged fries.
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler #1 Unpasteurized shell eggs over ready to eat pasta salad.
08A-05-6
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. 0 ppm chlorine x2 attempts. **Warning**
22-41-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen ice machine deflector and walls. **Repeat Violation**
22-20-5
Basic - Boxed wall at main electrical box next to triple sink in disrepair.
36-24-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cook line and walk in coolers and freezer.
36-06-4
Basic - Cardboard used to line food-contact shelves. Multiple make bars and cold hold units on cook line. Shelving in walk in coolers and freezer. **Repeat Violation**
14-05-4
Basic - Floor soiled/has accumulation of debris. #1 Walk in cooler ( proteins ) under shelving and Walk in freezer.
36-73-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Light shield damaged/in disrepair. Kitchen fluorescent ceiling light.
38-01-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Line Make bars ( interior food contact surfaces ) and walk-in cooler / freezer shelving .
22-16-4
Basic - Stored food not covered. Trays of frozen wantons in walk in freezer. **Repeat Violation**
08B-12-5
41
May 13, 2025
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. Dumplings stored in Walmart plastic bag and stored in glass reach in freezer.
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Ice stored in bottom of hand wash sink in wait station,
31A-11-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink near mop sink blocked with pallet, box and fan. **Repeat Violation**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines heavily soiled. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in raw beef in kitchen at make bar.
14-01-5
Basic - Cardboard used to line food-contact shelves in walk in cooler. **Repeat Violation**
14-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee plate of fish stored in upright glass cooler.
08B-49-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler interior door rusted and has exposed insulation toward bottom of door.
14-36-5
Basic - No conspicuously located ambient air temperature thermometer in multiple holding units and walk in coolers/ Freezer.
05-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink stored in upright freezer.
12B-13-4
Basic - Plumbing system in disrepair. Hand wash sink faucet near hibachi station wrapped in plastic. Cook stated technician has been called. **Corrective Action Taken**
29-08-4
Basic - Soiled dry wiping cloth in use in wait station near tea urn and hand wash sink, wok station, and hibachi station on food cart.
21-10-4
Basic - Stored food not covered. Raw shrimp, wontons and breaded chicken stored in upright freezer not covered. Noodles, crab meat and egg rolls stored in walk in cooler not covered. Breaded shrimp stored in walk in freezer not covered.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Glass Reach in freezer - dumplings, salmon, shrimp no labels.
02D-01-5
41
Jan 7, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer Raw cut- shredded beef stored over wantons
08A-17-6
High Priority - Ready to eat food cross contamination. See stop sale. Walk in cooler #2 Ready to eat leaf Greens Shredded lettuce/ cabbage stored in reused cardboard raw chicken box . Direct contact of leafy greens with stained cardboard observed
01B-12-4
Basic - Cardboard used to line food-contact shelves. Walk in coolers and cook line shelves.
14-05-4
70
Mar 19, 2024
Complaint Partial
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
74
Feb 26, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar hand wash sink . Restocked during the inspection. **Corrected On-Site**
31B-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. National Registry Food Handlers Training not dated . Confirmed current training with operator / Cards to be dated. **Corrective Action Taken**
53B-10-4
Basic - Accumulation of black substance in the interior of the ice machine/bin. At deflector and side wall **Repeat Violation**
22-20-5
Basic - Floor area(s) covered with standing water. Ware wash area
36-22-4
Basic - Floor tiles missing and/or in disrepair. Ware wash floor
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Buffet line rice scoop in standing water 66F **Repeat Violation**
10-07-4
Basic - Walk in cooler interior/shelves lined with soiled cardboard. Accumulated soil and residues observed. Walk in coolers 1 &2
22-16-4
Basic - Wood / wall with water damage at wooden box containing electrical panels next to triple sink.
36-24-5
61
Dec 4, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef observed on speed rack stored in walk in freezer.
08A-17-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Hui Zhang 9/13/18 Second CFM on duty
53A-03-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler #1 Seafood salad less than 7 days.
02C-02-5
Basic - Accumulation of black substance in the interior of the ice machine/bin. Ice machine deflectors observed soiled
22-20-5
Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Sushi bar One bamboo mat observed.
14-08-4
Basic - Cardboard used to line walk in cooler shelves.
14-45-4
Basic - Covered waste receptacle not provided in unisex kitchen bathroom.
32-12-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen rice scoops water 73F
10-07-4
Basic - Kitchen preparation table bottom shelves with rust that has pitted the surface.
14-17-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Construction drill ( RIDGID ) with attached mixing head observed in kitchen
14-47-4
Basic - Ripped/worn tin foil used as shelf cover. Make line preparation table
14-20-4
45
May 10, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection observed both hand washing sinks blocked with speed racks and prepping tables
31A-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
86
Feb 28, 2023
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided establishment with health reporting requirements.
11-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with prep table. Sink blocked with floor shelf.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Scrubber and dish pan stored in sink. Sink in wait station used as a dump sink by evidence of ice in sink. **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior Ice machine has deep grooves and soil.
22-20-5
Basic - Bathroom facility in disrepair. Women's toilet tank lid broken. **Repeat Violation**
32-05-4
Basic - Ceiling tile missing. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Equipment and utensils not rinsed between washing and sanitizing. No rinse set up only wash.
16-16-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Plumbing system in disrepair. Right side faucet in hibachi area will not turn on water. **Repeat Violation**
29-08-4
Basic - Screen door in disrepair at kitchen back door and open to elements.
35B-13-4
Basic - Walk-in cooler/freezer shelves/ doors with rust that has pitted the surface.
14-17-4
43
Nov 30, 2022
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over imitation crab salad in walk-in. Raw shrimp over uncut honey dew in walk-in cooler. All raw items moved to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar: sushi rice 71F, sushi 62F, approximately 2 hours per staff. Discussed Time as a Public Health Control with staff. Rice and sushi marked for time at time of inspection. Provided Time as a Public Health Control form.
03A-02-5
Intermediate - All water turned off at hibachi station hand wash sink. Employee turned on hot water. Unable to leave cold water on due to leaky faucet.
27-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Dirty dishes stored in cook line hand wash sink. Items removed at time of inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
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/. Observed 4 cooks at time of inspection.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station handwash sink. At cook line hand wash sink.
31B-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Operator provided stubs from National Registry of Food Safety Professionals, with name and date of completion. No original certificates, no date of birth on stub.
53B-10-4
Basic - Cardboard used to line nonfood-contact shelves. Dry storage shelves outside walk-in. Walk-in cooler door handles soiled. Interior of unused hot hold oven. Shelves under prep tables. Shelves outside bathroom. Ripped/worn tin foil used as shelf cover. On shelf under cook line prep table.
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above sushi and hibachi area.
36-34-5
Basic - Clean utensils stored on dirty wall at end of three compartment sink. Employee moved utensils to dish pit for washing and relocating. **Corrected On-Site**
24-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Greasy fan on hibachi line. Food debris on foil covered shelves under cookline e prep table. Grease stains on card board lining shelves in kitchen. Soiled walk-in cooler door handles.
23-03-4
Basic - Plumbing system in disrepair. Drain pipe to cook line hand wash sink disconnected. Employee repaired at time of inspection. Leaky cold water faucet at hibachi hand wash sink.
29-08-4
Basic - Stored food not covered. Wontons in freezer not covered. Covered at time of inspection. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By end of three compartment sink.
36-27-5
32
Frequently Asked Questions
When was Fuji Sushi & Seafood Buffet last inspected?
The most recent health inspection at Fuji Sushi & Seafood Buffet on file is from Dec 17, 2025. The public record contains nine inspections in total.
What is the most common violation at Fuji Sushi & Seafood Buffet?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited five times, more than any other issue at Fuji Sushi & Seafood Buffet.
How does Fuji Sushi & Seafood Buffet compare to other restaurants in Destin?
Fuji Sushi & Seafood Buffet most recently scored 41 out of 100, which is lower than the Destin average of 90.
Has Fuji Sushi & Seafood Buffet's inspection record improved over time?
Results have been roughly steady. Inspections at Fuji Sushi & Seafood Buffet have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Fuji Sushi & Seafood Buffet 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 Sushi & Seafood Buffet inspected?
Based on the inspection history on file, Fuji Sushi & Seafood Buffet is inspected around three times per year on average.
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