Fuji Yama Japanese Steakhouse
Last inspected: Feb 9, 2026
74
Score
Fuji Yama Japanese Steakhouse appears in inspection records 10 times, starting in 2022. The most recent visit was on Feb 9, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly eight violations earlier in the record.
Across the inspection history, “raw animal foods not properly separated” is the issue that surfaces most often, recorded four times.
Compared to other Stuart restaurants (averaging 81), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
74
Sep 10, 2025
Routine - Food
No violations found.
100
Sep 3, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked white rice inside large covered plastic container on shelf at front of walk in cooler (47F - Cooling at 2:00 since overnight at approximately 10pm); rice did not reach 135F to 41F within 6 hours of cooling, see stop sale. **Warning**
03D-02-5
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. Observed chlorine dish machine sanitizer at 0 ppm. Operator set up triple sink with chlorine sanitizer at 50 ppm for further sanitation. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked white rice inside large plastic container on shelf at front of walk in cooler (47F - Cooling at 2:00 since overnight at approximately 10pm); rice did not reach 135F to 41F within 6 hours of cooling, see stop sale.
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked white rice inside large covered plastic container on shelf at front of walk in cooler (47F - Cooling at 2:00 since overnight at approximately 10pm - items did not properly reach from 135F to 41F within 6 hours.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal food container stored inside hand wash sink in kitchen- operator removed **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator proper form . **Corrected On-Site**
03F-10-5
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Food stored on floor. Observed onions stored on floor in kitchen. Operator removed **Corrected On-Site**
08B-38-4
43
Dec 10, 2024
Routine - Food
6 critical violations. 4 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked white rice ranging from 47F- 51F inside plastic containers in walk in cooler at 11:30. Per operator, items cooling over night. At current rate of cooling, items did not reach 41F with in 6 hours. See stop sale.
03D-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels sued as liner for multiple food items at reach in cooler on cook line. Operator removed. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over ready to eat vegetable wontons- items not commercially packaged. Operator stored items properly . **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk in cooler. Operator stored items properly. **Corrected On-Site**
08A-20-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shells eggs left on top of reach in freezer in back kitchen at 70F- cold holding. Per operator, items not prepared or portioned today, items out of temperature for approximately 1 hour. Operator placed in reach in cooler to quick chill.
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked white rice ranging from 47F- 51F inside plastic containers in walk in cooler at 11:30. Per operator, items cooling over night. At current rate of cooling, items did not reach 41F with in 6 hours. See stop sale.
01B-02-5
Basic - At cook line: In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Food stored on floor. Observed plastic container of beef stored on floor of walk in freezer. Operator stored items properly.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at middle hand wash sink at sushi bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handle edge of oven soiled with grease. Operator sanitized area properly. **Corrective Action Taken**
23-03-4
33
Jul 29, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
52
Jun 18, 2024
Complaint Full
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. At rear of kitchen, can of RAID in storage area. Operator discarded. **Corrected On-Site** **Warning**
41-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Chicken stored over noodles, Raw shrimp stored with cheesecakes. Advised operator of proper food storage, operator rearranged items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Fish cake stored over cut carrots in flip top. Operator discarded items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At glass door reach in cooler, raw chicken breast (49F - Cold Holding). Stored overnight. Item not prepared or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, garlic butter (68F - Cold Holding), Cooked rice (68F - Cold Holding), per operator items stored 1 hr 1/2 prior to inspection. Not prepared or portioned today. Advised operator to place in walk-in for quick chill. Operator moved items to walk in. At glass door reach in cooler, raw chicken breast (49F - Cold Holding). Item not prepared or portioned today. Stored overnight. See stop sale. **Warning**
03A-02-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
01C-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored over flip top cooler prep table. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. **Warning**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 126F, Operator removed utensils and changed water. Restored in use utensils in water above 135F. **Corrected On-Site** **Warning**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken and shrimp by sitting on counter. Operator moved items into walk in cooler. **Warning**
06-01-5
35
Jan 4, 2024
Complaint Full
3 critical violations. 2 major violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over cooked octopus in reach in freezer at cook line, raw pork over soup not in commercial packaging walk in freezer. Operator stored all products properly. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Smoked mackerel over cooked krab at sushi station reach in cooler. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer bucket, Chlorine sanitizer 200ppm. Operator corrected to 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced chicken (44F - Cooling) at 12:10 since 11:50 - 44F at 12:30 Observed in overflowing pan at reach in cooler at cook line. Operator split in half and moved extra portion to walk in cooler. **Corrective Action Taken**
03D-15-4
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. Some employees expired at time of inspection.
53B-14-5
52
Jul 6, 2023
Complaint Full
3 critical violations. 2 major violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef/walk in cooler/corrective action taken/operator stored raw chicken on bottom shelf. **Corrective Action Taken**
08A-20-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Reach in cooler#1/kitchen
01B-14-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cutting raw chicken and handling clean equipment.
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line/prep cooler
22-02-4
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.
11-27-4
52
Apr 6, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef/walk in cooler/corrective action taken/operator stored raw chicken on bottom shelf. **Corrective Action Taken**
08A-20-5
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 sanitizingat 0/ppm chlorine. Corrective action taken/operator changed sanitizer bucket, dish machine sanitizing at 100/ppm chlorine. **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken with fish sticks/reach in freezer. Corrective action taken/operator separated both food products. **Corrective Action Taken**
08A-08-5
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 - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By dish machine area. Corrective action taken/operator serviced paper towel dispenser. **Corrective Action Taken**
31B-05-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Chicken/prep area/kitchen/corrective action taken/operator stored chicken back in cooler. **Corrective Action Taken**
06-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer. Cook line
22-16-4
47
Aug 18, 2022
Complaint Full
2 critical violations. 3 minor violations.
View 5 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. Dishmachine sanitizing at 0/ppm chlorine.
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef/walk in cooler/corrective action operator stored raw chicken on bottom shelf. **Corrected On-Site**
08A-20-5
Basic - Ice scoop handle in contact with ice.kitchen/ice machine/corrective action taken/operator stored ice scoop properly. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops/cookline/corrective action taken/operator stored utensils properly. **Corrected On-Site**
10-07-4
Basic - Food stored on floor. Beef/walk in cooler/corrective action taken/operator stored beef on shelf. **Corrected On-Site**
08B-38-4
64
Frequently Asked Questions
When was Fuji Yama Japanese Steakhouse last inspected?
The most recent health inspection at Fuji Yama Japanese Steakhouse on file is from Feb 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fuji Yama Japanese Steakhouse?
Across the inspection record, “raw animal foods not properly separated” has been cited four times, more than any other issue at Fuji Yama Japanese Steakhouse.
How does Fuji Yama Japanese Steakhouse compare to other restaurants in Stuart?
Fuji Yama Japanese Steakhouse most recently scored 74 out of 100, which is lower than the Stuart average of 81.
Has Fuji Yama Japanese Steakhouse's inspection record improved over time?
Yes. Recent inspections at Fuji Yama Japanese Steakhouse have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Fuji Yama Japanese Steakhouse 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 Yama Japanese Steakhouse inspected?
Based on the inspection history on file, Fuji Yama Japanese Steakhouse is inspected around three times per year on average.
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