Fujiyama Japanese Steakhouse and Sushi
Last inspected: Mar 23, 2026
50
Score
Public records show 12 inspections at Fujiyama Japanese Steakhouse and Sushi stretching back to 2022. Inspectors last stopped by on Mar 23, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around seven violations to closer to 10 violations per visit.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing six times across the record.
That's lower than the typical Orange City restaurant, which scores around 76. The pattern in the record is worth a careful look.
12
Inspections
2
Critical latest
0
Major latest
7
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
50
Sep 19, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
45
May 9, 2025
Complaint Full
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp in walk in cooler. Operator relocated . **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On food preparation table rice (55F - Cold Holding)/30 minutes . Operator returned to walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On food preparation table fried shrimp (80F - Hot Holding)/10 minutes . Operator instructed to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ chlorine , 100 ppm. **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Basket stored in cook line hand sink operator relocated. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Plastic container used to dispense corn starch. Opera relocated . **Corrected On-Site**
14-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator relocated, **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Corn Starch lid soiled with food debris on kitchen food storage shelf.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Ice buildup in whirlpool reach-in freezer chest.
14-69-4
35
Jan 2, 2025
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw eggs on top of green onions in cook line make table . Operator relocated. **Corrected On-Site**
08A-08-5
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 . Sushi Rice **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food preparation area cutting board soiled with dirt.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Some menus are not marked. Operator marked. **Corrected On-Site**
02B-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ventilation hood laden with grease. Sides of cooking equipment spiked with grease and food debris.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed water.
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 0 PPM, operator corrected to 100PPM Chlorine . **Corrected On-Site**
21-12-4
Basic - Soiled cardboard .used to line nonfood-contact shelves. replaced with aluminum foil. **Corrected On-Site**
14-45-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink stirred at wait station reach in cooler. Operator removed from unit. **Corrected On-Site**
12B-13-4
41
Sep 20, 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. -Walk in cooler rice (45F - Cold Holding)/ less than 4 hours. **Corrective Action Taken**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer. Operarbremoved from bags. **Corrected On-Site**
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Wait station and kitchen container with food debris. **Corrected On-Site**
31A-11-4
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.
53B-13-5
Basic - Kitchen floor soiled/has accumulation of debris.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - under flat top , soiled with food debris. - gaskets to make table units soiled ,, walk in cooler gasket soiled.
23-03-4
55
Feb 26, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. **Corrected On-Site** **Warning** - From follow-up inspection 2024-02-26: Not st up. **Time Extended**
21-07-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses ,at sushi bar. **Corrected On-Site** **Warning** - From follow-up inspection 2024-02-26: Not set up **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Ice buildup in storage area freezer chest, **Warning** - From follow-up inspection 2024-02-26: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2024-02-26: **Time Extended**
22-20-5
82
Feb 22, 2024
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler raw beef (45F - Cold Holding); noodies (49F - Cold Holding)/overnight .; tofu (44F - Cold Holding); shell eggs (48F - ambient temperature ), placed overnight, operator instructed to discard bagged noodles . Operator placed ice. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-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. 0 ppm. 100 ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Food with mold-like growth. See stop sale. Stock pot in Walk in cooler of soy sauce. , moldy. **Corrective Action Taken** **Warning**
01B-07-4
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. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wait station cutting board soiled with food debris,. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Corrected On-Site** **Repeat Violation** **Warning**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Cookline wall soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Yogurt stored in wait station reach in cooler, Soy sauce in walk in cooker. **Corrected On-Site** **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets and back pack stored on food storage rack, above food, **Corrected On-Site** **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker at sushi bar wearing watch while preparing food. **Corrected On-Site** **Warning**
13-07-4
Basic - Ice buildup in storage area freezer chest, **Warning**
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in sushi bar holding unit. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, -ventilation hood is laden with grease,. **Repeat Violation** **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses ,at sushi bar. **Corrected On-Site** **Warning**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. **Corrected On-Site** **Warning**
21-07-4
25
Oct 2, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Kitchen reach in freezer gasket torn **Warning** - From follow-up inspection 2023-10-02: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning** - From follow-up inspection 2023-10-02: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Kitchen Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2023-10-02: **Time Extended**
36-34-5
86
Sep 29, 2023
Routine - Food
7 critical violations. 1 major violation. 5 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Shrimp Sticks 101F at sushi bar for 30 minutes. Operator instructed . **Corrective Action Taken** **Warning**
03B-04-5
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 . **Corrected On-Site** **Warning**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above vegetable on make table. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler beef broth (50F - Cooling )/overnight, .operator discarded **Corrective Action Taken** **Warning**
03D-02-5
High Priority - Container of medicine improperly stored. Eye drop medicine stored on shelf , above wait station. **Corrected On-Site** **Warning**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top make table dumplings (45F - Cold Holding)/30 minutes. Reduced amount **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Corrected On-Site** **Warning**
22-38-5
Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard used by three compartment sink, **Corrected On-Site** **Warning**
14-45-4
Basic - Equipment in poor repair. Kitchen reach in freezer gasket torn **Warning**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning**
14-69-4
Basic - Kitchen Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood soiled with grease . **Warning**
23-03-4
25
Jun 13, 2023
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
55
Feb 7, 2023
Routine - Food
3 critical violations. 5 major violations. 1 minor violation.
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 dish machine is repaired and sanitizing properly. O ppm. Operator changed bucket. 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried shrimp 106F/10 minutes on table top by sushi bar. Operator placed in cold holding unit. **Corrective Action Taken**
03B-01-6
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. Sushi bar area, employee cutting green onions with bare hands. Educated operator. **Corrective Action Taken**
09-01-4
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. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Wait station sink used as a dump sink .
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator removed menu that did not identify Item that was raw, and stayed with menu that did. **Corrected On-Site**
02B-01-5
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.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles,prepared 24 hours ago in cookline makeline not date marked .
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
37
Jul 18, 2022
Routine - Food
5 major violations. 2 minor violations.
View 7 violations
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained with food debris,
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at wait station handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
31B-05-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee kitchen handwash sink.
27-16-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks soiled with dirt.
23-03-4
55
Frequently Asked Questions
When was Fujiyama Japanese Steakhouse and Sushi last inspected?
The most recent health inspection at Fujiyama Japanese Steakhouse and Sushi on file is from Mar 23, 2026. The public record contains 12 inspections in total.
What is the most common violation at Fujiyama Japanese Steakhouse and Sushi?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Fujiyama Japanese Steakhouse and Sushi.
How does Fujiyama Japanese Steakhouse and Sushi compare to other restaurants in Orange City?
Fujiyama Japanese Steakhouse and Sushi most recently scored 50 out of 100, which is lower than the Orange City average of 76.
Has Fujiyama Japanese Steakhouse and Sushi's inspection record improved over time?
No. Recent inspections at Fujiyama Japanese Steakhouse and Sushi have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Fujiyama Japanese Steakhouse and Sushi 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 Fujiyama Japanese Steakhouse and Sushi inspected?
Based on the inspection history on file, Fujiyama Japanese Steakhouse and Sushi is inspected around three times per year on average.
Nearby Restaurants