Fujisan Asian Bistro
Last inspected: Mar 5, 2026
100
Score
Fujisan Asian Bistro appears in inspection records 15 times, starting in 2022. The newest entry in the record is dated Mar 5, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Raw animal food stored over or with ready-to-eat food” accounts for the largest share of issues, appearing five times across the record.
The city-wide average for Wellington sits at 71, putting Fujisan Asian Bistro on the better side of that line. Overall, the inspection record reads well.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
No violations found.
100
Feb 25, 2026
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 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. Dishwasher (Chlorine 0ppm) Operator unable to prime. **Warning**
22-41-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch clothes rubbing hand down pants then handled clean utensils to prepared rice at wok; no hand wash. Employee changed utensils and washed hands. **Corrected On-Site** **Warning**
12A-28-4
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At rice cooker: fried rice (148F at 1:20pm- Reheating) Observed chef reheat 3 mins prior at wok, As per chef, process is complete hence item transferred back to rice warmer. Fried rice did not reheat to 165+F for hot holding. Operator reheated to 178F at microwave. **Corrected On-Site** **Warning**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice cooker near flip top cooler: fried rice (125F - Hot Holding) As per operator, stored 1 hour. Operator reheated to 178F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At sushi bar low boy reach in cooler: Unwashed avocado stored over tuna salad. Operator stored correctly. **Corrected On-Site** **Warning**
08B-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen chicken placed to thaw at room temperature on shelf in kitchen. Operator placed inside reach in cooler. **Corrected On-Site** **Warning**
06-01-5
45
Oct 15, 2025
Complaint Full
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handled raw shell eggs and without washing hands employee handled spatula to prepare rice, discussed with operator employee washed hands. **Corrected On-Site**
12A-27-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and without washing hands employee carried container of beef into walk in cooler, discussed with operator who educated employee, employee washed hands. **Corrected On-Site**
12A-29-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used to line food container in walk in cooler, discussed with operator who removed paper towels. **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In rice warmer brown rice (91F - Hot Holding) per operator product placed on Chinese style stove and reheated approximately 30 minutes ago then moved to rice warmer to hot hold until served, discussed with operator who moved product back to stove to reheat to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at sushi station used to store scrub pads and wash bucket, discussed with operator who removed items from sink. **Corrected On-Site**
31A-11-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand washing sink next to Chinese style stove hand washing soap dispenser unable to dispense soap, discussed with operator who changed batteries. **Corrected On-Site**
31B-06-4
Basic - Food stored on floor. In back of kitchen cooking oils and bottles of water stored on floor, discussed with operator who removed products from floor. **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler across from Chinese style stove shelves and door gaskets have accumulation of soil residues. Discussed with operator to clean interior of reach in cooler.
22-16-4
41
Jul 7, 2025
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed at walk in cooler: 1 dead fly in bucket with rehydrated noodles. See stop Sale for rehydrated noodles.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: tempura shrimp (52F - Cold Holding) As per operator, stored over night in cooler. Not prepped or portioned today. Stored double panned. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: tempura shrimp (52F - Cold Holding) As per operator, stored over night in cooler. Not prepped or portioned today. Stored double panned. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched shirt then handled clean knife to cut avocado; no glove change; no hand wash. Advised employee to change gloves and wash hands. **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Live, small flying insects found. 2 flies flying around in kitchen. Operator killed. **Corrected On-Site** **Admin Complaint**
35A-02-7
Basic - Raw fruits/vegetables not washed prior to preparation. Observed chef cutting avocados with stickers still on.
08B-39-4
45
May 21, 2025
Complaint Full
5 critical violations. 1 major violation. 2 minor violations.
View 8 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. Dishwasher (Chlorine 10ppm). Operator corrected to Dishwasher (Chlorine 100ppm). **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on the back of his pants then handled clean pan of spaghetti from cooler; no hand wash. Operator discarded and employee washed hands. **Corrected On-Site**
12A-28-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At standing reach in freezer: Raw individually portioned and plastic wrapped scallops stored over sweet potato fries; not all products commercially packaged. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: half and half (47F - Cold Holding) As per operator, removed from cooler 2 hours prior. Not prepped or portioned today. Operator placed to quick chill. **Corrective Action Taken**
03A-02-5
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 and the time removed from temperature control cannot be determined. No time mark on sushi rice or fresh garlic. As per operator, prepared 1 hour prior. Operator time marked. **Corrected On-Site**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line: cooked tempura shrimp (83F at 3:00pm; 80F at 3:30pm- Cooling) As per operator, cooling since 30 mins. At current rate of cooling cooked shrimp will not cool from 135F to 70F in a total of 2 hours. Operator moved to reach in cooler to quick chill. **Corrective Action Taken**
03D-15-4
Basic - Floor inside kitchen not cleaned when the least amount of food is exposed.
36-01-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Utensils for cooking stored on dirty surface at wok. Operator removed utensils to clean and sanitize. **Corrective Action Taken**
10-02-4
39
Apr 4, 2025
Routine - Food
No violations found.
100
Apr 3, 2025
Routine - Food
8 critical violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar low boy reach in cooler: Raw tuna stored above jalapeños At sushi bar low boy reach in cooler: raw tuna stored above cut kale At sushi bar low boy reach in cooler: raw escolar stored above sauce. At walk in cooler: Raw shrimp stored over container with sauce Operator stored items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At single door reach in freezer: raw scallop plastic wrapped, stored above spring rolls with vegetables. Operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At make table raw pooled eggs stored in top portion of make table stored over cooked noodles in bottom portion of make table - no complete physical barrier between top and bottom. Operator stored properly. **Corrected On-Site** **Warning**
08A-13-5
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator handle kale inside service flip top cooler with bare hands Advised operator to use gloves. **Warning**
09-19-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Garlic oil stored since 11am not discarded at the end of 4 hour limit. **Warning**
03F-04-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator enter kitchen through back door then began handling clean flip top cooler handle; no hand wash. Advised operator to wash hands. **Warning**
12A-16-4
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. Dishwasher (Chlorine 10ppm) Operator corrected to 100ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Garlic oil stored since 11am not discarded at the end of 4 hour limit. **Warning**
01B-13-4
30
Feb 27, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
58
Nov 7, 2024
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
32
Jun 6, 2024
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 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. At sushi bar; drawers of flat top grill : raw shelled eggs stored over raw steak and shrimp. Items portioned and not commercially packaged. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in floor: raw yellow tail fish stored above seaweed salad. Operator stored properly. **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting on shelf near cookline: tempura shrimp (71F at 4:40pm; 58F at 5:05pm- Cooling) As per operator, cooling since 1 hour. At current rate of cooling, item will not cool to 41F within a total of 6 hours. Operator placed in reach in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Various unwashed vegetables over sauces. Operator stored properly. **Repeat Violation**
08B-17-4
64
Apr 19, 2024
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside; returned to kitchen wash hands in triple sink with water then proceeded to grab clean utensils and plates; no hand wash. Employee washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-19: Employee touched his pants then washed hands on 3 compartment sink then handle clean equipment and utensils with out washing hands Advised operator to educate employees on proper hand washing procedures **Admin Complaint**
12A-16-4
High Priority - - From initial inspection : 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 chicken prepped and in pan stored over raw shrimp. Not all items commercially packaged. Operator stored properly. **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-19: Raw tenderized beef over raw shrimp Operator stored properly **Admin Complaint**
08A-17-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Rice cooker near single door stainless steel freezer: fried rice (109F at 2:24pm - Reheating) As per operator reheating since 10:40am. See stop sale. **Warning** - From follow-up inspection 2024-04-19: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon 45F cold Holding Per operator stored since yesterday. Per operator not prepared or portioned today.see stop sale High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Fried rice at 12:08 pm (113F reheating ) since 4 hours ago. See stop sale **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi display: cream cheese (47F - Cold Holding) As per Operator, placed in cooler from walk in 1 hour prior. At flip top cooler unit: Krab (53F - Cold Holding) As per operator placed in cooler from sushi cooler 20 mins. Item double panned. Neither items were prepped or portioned today. Operator moved to quick chill. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-04-19: Raw salmon 45F cold Holding Per operator stored since yesterday. Per operator not prepared or portioned today.see stop sale **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Rice cooker near single door stainless steel freezer: fried rice (109F at 2:24pm - Reheating) As per operator reheating since 10:40am. See stop sale. **Warning** - From follow-up inspection 2024-04-19: Fried rice at 12:08 pm (113F reheating ) since 4 hours ago. See stop sale **Admin Complaint**
03E-02-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on several sauces stored in walk in cooler. Advised operator to date mark. **Warning** - From follow-up inspection 2024-04-19: Same **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave roof rusted and heavily soiled with food debris. Operator instructed employee to clean. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-04-19: Still rustic **Time Extended**
22-08-4
41
Apr 18, 2024
Routine - Food
10 critical violations. 4 major violations. 3 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi display: cream cheese (47F - Cold Holding) As per Operator, placed in cooler from walk in 1 hour prior. At flip top cooler unit: Krab (53F - Cold Holding) As per operator placed in cooler from sushi cooler 20 mins. Item double panned. Neither items were prepped or portioned today. Operator moved to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Rice cooker near single door stainless steel freezer: fried rice (109F at 2:24pm - Reheating) As per operator reheating since 10:40am. See stop sale. **Warning**
01B-02-5
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 chicken prepped and in pan stored over raw shrimp. Not all items commercially packaged. Operator stored properly. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At flat top grill cooler drawers: Raw eggs stored over raw tuna. Operator stored properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At front counter low boy cooler: raw salmon stored above sauces. At flat top grill cooler drawers: raw chicken stored over ready to eat vegetables like cucumbers. Walk in cooler: raw beef in pans stored over dumplings. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside; returned to kitchen wash hands in triple sink with water then proceeded to grab clean utensils and plates; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
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. Server held tortilla chips with bare hands and serve. Educated employee on proper use of gloves. Employee washed hands. **Corrected On-Site** **Warning**
09-01-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction for Wahoo sold raw. Operator decided to sell fully cooked. **Corrective Action Taken** **Warning**
01D-01-5
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: Raw calamari, raw squid and raw shrimp not commercially packaged stored over French fries. At walk in freezer: individually wrapped pieces of raw beef in pan stored over ready to eat dumplings; not all products commercially packaged. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At Rice cooker near single door stainless steel freezer: fried rice (109F at 2:24pm - Reheating) As per operator reheating since 10:40am. See stop sale. **Warning**
03E-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler unit: cut tomatoes (56F at 2:15pm; 55F at 2:32pm- Cooling) As per operator, cooling since 12pm. At current rate of cooling, item will not cool to 41F with a total of 4 hours. Item double panned and over stacked. Advised operator to quick chill. **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing as evidenced by sour pad stored in hand wash sink near cook line. **Repeat Violation** **Warning**
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. No date marking on several sauces stored in walk in cooler. Advised operator to date mark. **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. In dry storage area: WD 40 in spray bottle not labelled. Advised operator to label. **Warning**
41-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: Large quantity of unwashed vegetables / produce stored over several sauces. Advised operator to store properly. **Warning**
08B-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave roof rusted and heavily soiled with food debris. Operator instructed employee to clean. **Corrective Action Taken** **Warning**
22-08-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice in dry storage area. **Repeat Violation** **Warning**
14-01-5
13
Jan 4, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor 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. Raw beef not commercially packaged over ice cream in one door freezer Removed **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over edamame in flip top cooler across from cook line Raw salmon over vegetables in walk in cooler Raw tuna over avocados in walk in cooler Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink in dining room
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer door
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in sushi rice in dry storage
14-01-5
61
Jan 26, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw salmon stored above a container with krab meat inside sushi cooler. Observed raw beef, raw chicken stored above sauces inside walk-in cooler. Operator stored properly all products **Corrected On-Site**
08A-05-6
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 and the time removed from temperature control cannot be determined. Observed a container with sushi rice, fresh garlic and oil and tempura shrimp with no time mark Per operator products stored for approximately 3 hours. Operator time marked for the remaining time of 1 hour. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. By pot stored inside hand washing sink on cook line. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. Operator has the form but are all not filled. Advised operator to filled out forms for all employees **Corrective Action Taken**
11-26-1
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned and sanitized **Corrected On-Site**
22-08-4
Basic - A container with ginger and oil stored on floor on cook line. Operator stored properly **Corrected On-Site**
08B-38-4
50
Aug 5, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Fujisan Asian Bistro last inspected?
The most recent health inspection at Fujisan Asian Bistro on file is from Mar 5, 2026. The public record contains 15 inspections in total.
What is the most common violation at Fujisan Asian Bistro?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited five times, more than any other issue at Fujisan Asian Bistro.
How does Fujisan Asian Bistro compare to other restaurants in Wellington?
Fujisan Asian Bistro most recently scored 100 out of 100, which is higher than the Wellington average of 71.
Has Fujisan Asian Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Fujisan Asian Bistro have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fujisan 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 Fujisan Asian Bistro inspected?
Based on the inspection history on file, Fujisan Asian Bistro is inspected around four times per year on average.
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