Fujiyama Japanese Steakhouse
Last inspected: Mar 24, 2026
30
Score
Inspectors have visited Fujiyama Japanese Steakhouse 14 times, with records going back to 2023. The latest inspection on file is from Mar 24, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to 10 violations per visit.
The most common issue across all inspections has been “food stored on floor”, showing up eight times.
Fujiyama Japanese Steakhouse's latest score of 30 falls below the Jacksonville average of 74. The pattern in the record is worth a careful look.
14
Inspections
2
Critical latest
4
Major latest
10
Minor latest
Inspection History
Mar 24, 2026
Complaint Full
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in bottom section of flip top reach-in cooler, raw chicken stored over noodles. Chicken moved to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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. At prep area, cooked rice held on time has no time marked. Operator stated rice out for 2 hours, marked time. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by cart for dirty dishes. Employee moved cart. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At drink station handwash sink, no paper towels. Operator stocked towels. **Corrected On-Site**
31B-02-4
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. One employee certificate expired 3/21/2026.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. In kitchen, multiple spray bottles with red chemical not labeled. Operator labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. At prep area, plastic togo cup used as scoop in bulk sea salt. At soup station, bowl used as scoop for crunchys. Operator removed cup/bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, open bottle water stored on shelf above prep table.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At drink station, plastic cups stacked before air drying. **Repeat Violation**
24-08-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under cooking equipment has build up of grease and debris. In walk-in cooler, floor soiled with black residue. **Repeat Violation**
36-73-4
Basic - Food stored on floor. At end of cook line, container of ginger stored on floor. At sushi bar, container of ginger on floor. In walk-in cooler, container of cut lettuce stored on floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cook line, scoop in bulk rice container has handle touching product. In prep area, cup in soy sauce has handle touching product. Scoop/cup removed. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flattop have grease build up. Multiple bulk containers throughout kitchen, including walk-in cooler, soiled with food residue. Throughout kitchen, multiple shelves soiled with food residue. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At prep area, build up of beef juice in bottom of reach-in cooler.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. At cook line on top shelf, plastic togo containers and lids not inverted. Operator inverted. **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar, wet towel on counter. Towel moved to sanitizer bucket. **Corrected On-Site**
21-12-4
30
Sep 8, 2025
Complaint Full
No violations found.
100
Aug 21, 2025
Complaint Full
3 critical violations. 3 major violations. 8 minor violations.
View 14 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 ran machine multiple times, no sanitizer dispensing. Operator called for service. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar in under counter reach-in cooler, raw salmon stored over cooked ready to eat crab. Operator moved crab. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. At dish area, 2 cases of dawn dish soap stored on top shelf over clean dishes.
41-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee came in back door, washed hands in prep sink.
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by ice machine, ice scoop in sink. Scoop removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. At cook line, spray bottle with red chemical not labeled. **Repeat Violation**
41-17-4
Basic - Bathroom facility not clean. In women's restroom, lower part of divider wall between stalls has dust/debris build up. **Warning**
32-07-5
Basic - Bowl or other container with no handle used to dispense food. At cook line, plastic togo up used as scoop in bulk rice. Operator removed cup. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dish area, cell phone and watch stored on shelf with clean dishes. At hallway storage, cell phone on prep table. Operator moved items. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, plastic up's stacked before air drying. **Repeat Violation**
24-08-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At sushi bar, lower shelves on back bar soiled/buildup. At hibachi tables, floor and lower shelves under flattops have build up. **Warning**
36-73-4
Basic - Food stored on floor. At back door area, bag of onions, container of ginger and case of lemon juice stored on floor. In walk-in freezer, case of fish on floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, rice scoop,in standing water at 74f. Manager discarded water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, multiple sauce containers have soiled exteriors. In kitchen bulk sugar and flour containers have soiled exteriors. In walk-in cooler, exterior of bulk sauces have build up. **Repeat Violation** **Warning**
23-03-4
32
May 7, 2025
Complaint Full
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes at dish area then returned to cook line and handled utensils for vegetables and proteins.
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw pork stored over sauces. Operator moved pork. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar, one pack of escolar not removed from reduced oxygen packaging as written on package. **Repeat Violation** **Admin Complaint**
01B-13-4
Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles throughout establishment not labeled **Repeat Violation**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by ice machine, scoop in sink. Employee removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dining room wait station, no paper towels at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink. At sushi bar, one handwash sink missing soap. Operator supplied. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. At prep area, plastic cup used as scoop in sea salt. **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. In wait station, one tank not secured. Operator secured. **Corrected On-Site**
51-11-4
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. At sushi bar, one pack of escolar not removed from reduced oxygen packaging as written on package. **Repeat Violation**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At dish area, employee drink on upper shelf over clean dishes. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, cell phone on counter above flip top reach-in cooler.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area and dining room wait station, plastic cups stacked before air drying.
24-08-4
Basic - Food stored on floor. At cook line, container of liquid margarine on floor. In walk-in freezer, container of raw shrimp on floor. In walk-in cooler, bag of carrots and containers of sauce on floor. At dining room wait station, sugar container on floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cook line on lower shelf, scoop in bulk flour container has handle touching flour. **Repeat Violation**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At fried rice area, scoop,in standing water at 77f.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, multiple bulk containers have soiled exteriors. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. At cook line, Luke flour container not labeled. At wait station in dining room, bilk sugar container not labeled. **Repeat Violation**
02D-01-5
25
Mar 24, 2025
Routine - Food
No violations found.
100
Mar 20, 2025
Routine - Food
6 critical violations. 2 major violations. 10 minor violations.
View 18 violations
High Priority - Container of medicine improperly stored. At cook line, boxes of mucinex stored on shelf above flip,top reach-in cooler. Employee moved. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, metal bowl of raw salmon stored over bags of dumplings. Also, in walk-in cooler, trays of raw shrimp stored on shelf above containers of ready to eat broccoli. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar reach-in cooler, 2 packs of thawed reduced oxygen packaged tuna not removed from packaging or opened.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Sushi Bar middle reach-in cooler ; octopus salad (47F - Cold Holding); blue crab (47-50F - Cold Holding); spicy tuna (51F - Cold Holding); eel (54F - Cold Holding); octopus (47F - Cold Holding). Operator stated all items placed in cooler yesterday. Ice build up visible on back panel. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi Bar middle reach-in cooler ; octopus salad (47F - Cold Holding); blue crab (47-50F - Cold Holding); spicy tuna (51F - Cold Holding); eel (54F - Cold Holding); octopus (47F - Cold Holding). Operator stated all items placed in cooler yesterday. Ice build up visible on back panel. At cook line, dumplings (48F - Cold Holding). Dumplings in bag on top of pans above chill line. Employee stated item just placed in service. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. At dish area, cases of dawn dish detergent stored on top shelf over clean dishes/pans,
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. At handwash sink by ice machine, scoop stored in sink. Employee removed. At sushi bar, green scrub pad in handwash sink. **Corrective Action Taken**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. At prep area, squeeze bottle of blue soap not labeled. At bar, spray bottle of window cleaner not labeled. Spray bottle labeled. **Corrective Action Taken** **Repeat Violation**
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. At cook line, 2 employees with no hair restraints. Employees put on hats. **Corrected On-Site**
13-03-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under and behind equipment soiled. In walk-in cooler floor soiled.
36-73-4
Basic - Food stored on floor. At end of cook line, liquid margarine stored on floor. In walk-in freezer, case of fish cakes stored on floor. In walk-in cooler, container of cut lettuce stored on floor. In hallway storage area, containers of mayonnaise, ginger and soy sauce stored on floor.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cook line, scoop in cornstarch has handle touching product.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout kitchen, multiple bulk containers have soiled exteriors. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. In walk-in cooler, plastic jugs with hollow handles cut to use as scoops in bulk sauce containers. **Repeat Violation**
25-32-4
Basic - Working containers of food removed from original container not identified by common name. At cook line, bulk container of cornstarch not labeled. **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. At cook line area, plastic togo cup used in bulk rice container.
14-01-5
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. At sushi bar reach-in cooler, 2 packs of thawed reduced oxygen packaged tuna not removed from packaging or opened.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area, employee drink on shelf above employee cutting raw salmon. **Repeat Violation**
12B-07-4
20
Oct 30, 2024
Routine - Food
No violations found.
100
Oct 21, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 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) after running twice, no sanitizer dispensed from tube. **Warning**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, lobster stored on wonton wrappers. Both items no longer commercially packaged. Operator moved lobster. **Corrected On-Site**
08A-02-6
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. At sushi bar in reach-in cooler, open can of blue crab meat not dated. Operator stated it was probably opened yesterday.
02C-03-5
Intermediate - Spray bottle containing toxic substance not labeled. At dish area, spray bottle identified as cleaner not labeled.
41-17-4
Basic - Current Hotel and Restaurant license not displayed. At front host stand, expired license posted.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf above flip top reach-in cooler. In prep area, open bottle water over prep table. Drinks moved. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, plastic cups stacked before air drying. Operator moved cups to dry. **Corrective Action Taken**
24-08-4
Basic - Food stored on floor. At cook line, open liquid margarine on floor. At walkway, salt container on floor. At sushi bar, sauce and ginger on floor. All,items moved to proper storage. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bulk containers soiled. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. In walk-in cooler, liquid margarine containers with hollow handle reused for sauces.
25-32-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. At wait station area, battery and battery charger stored on container of mayonnaise. Operator moved. **Corrected On-Site**
42-03-5
Basic - Working containers of food removed from original container not identified by common name. At walkway, bulk salt container not labeled.
02D-01-5
41
Apr 30, 2024
Complaint Full
No violations found.
100
Feb 29, 2024
Complaint Full
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Food stored in ice used for drinks. See stop sale. At sushi bar, bowls of lemons and limes stored in ice bin.
08B-56-4
High Priority - Stop Sale issued due to adulteration of food product. At sushi bar, bowls of lemons and limes stored in ice bin.
01B-03-5
Intermediate - Handwash sink not accessible for employee use at all times. At hibachi area wait station, handwash sink blocked by chair. Operator moved chair. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple raw items not identified on lunch menu. **Repeat Violation** **Warning**
02B-01-5
Intermediate - No soap provided at handwash sink. No soap at kitchen handwash sink. Operator supplied. **Corrected On-Site**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hibachi area wait station, towels not dispensing. Operator stated batteries need changed.
31B-05-4
Basic - Bowl or other container with no handle used to dispense food. In bulk rice container at cook line, plastic togo cup used as scoop. Operator discarded. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. At soda storage rack, tanks not secured. Operator placed chain around tank.
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, wallet and keys on shelf above flip top reach-in cooler. Operator moved. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. At sushi bar, reach-in cooler gasket torn.
14-11-5
Basic - Food stored on floor. At cook line, 2 containers of liquid margarine stored on floor. Operator moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In ice bin at sushi bar, scoop handle touching ice. Operator removed scoop. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over flattop have build up of grease. Exterior of bulk containers soiled. In prep area, reach-in cooler gasket soiled. **Repeat Violation**
23-03-4
35
Sep 22, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2023. **Admin Complaint** - From follow-up inspection 2023-09-22: License is still expired. Operator states that they tried to pay the renewal, but the payment would not go through. Operator applied and paid for a new license. Inspector contacted DDM about issue. **Admin Complaint** **Corrective Action Taken**
50-17-3
86
Sep 21, 2023
Routine - Food
9 critical violations. 4 major violations. 10 minor violations.
View 23 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked broccoli prepared yesterday evening and stored overnight 50F. See stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked broccoli stored in walk in cooler 101F. Broccoli began cooling more than two hours prior. Broccoli discarded. See stop sale. **Corrective Action Taken**
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked broccoli stored in walk in cooler 101F. Broccoli began cooling more than two hours prior. Broccoli discarded. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked broccoli prepared yesterday evening and stored overnight 50F. See stop sale.
01B-36-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler, ranch dressing stored in gray trash can. **Repeat Violation**
14-15-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2023. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In standup reach in freezer near fryer, raw sushi salmon and tuna stored over ready to eat egg rolls. Items moved and stored correctly. **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. On cook line in flip top cooler, scallops, beef, chicken, shrimp and cooked broccoli 48F. Items placed into service 1.5 hours prior. Lid for cooler kept open during lunch rush. Lid closed to cool items. **Corrective Action Taken** **Warning**
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. Sushi rice in sushi bar prepared two hours prior. Sushi rice in back hallway prepared one hour prior. Both items time marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. In server station in back of hibachi area, bleach and glass cleaner stored with drinks and to go cups. Items moved and stored correctly. **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical cleaner stored in bar area. **Repeat Violation**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in bar area has two white bus tubs stored inside. Tubs removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple raw sushi items not identified as raw on to go menus.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in middle of bar area. Towels provided. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White ice deflector in ice machine in kitchen.
22-20-5
Basic - Clean linens stored on floor. Clean linens in back hallway area on floor. Linens moved and stored correctly. **Corrected On-Site**
21-17-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Multiple employee drink cups in sushi bar have no lids. Lids placed on. **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee bags and jacket stored in sushi bar/bar area. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic cup stored in back server station by hibachi area.
24-08-4
Basic - Food stored on floor. Bucket of ginger on floor in sushi bar. Containers of mayonnaise on floor in kitchen. Containers of oil on floor in kitchen. **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in middle of bar. Inspector emailed sign. **Corrective Action Taken**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill in kitchen. Filters for ice machine in kitchen. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go sushi containers in sushi bar. Containers inverted. **Corrected On-Site**
25-06-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee food items in sushi bar.
08B-49-4
11
May 11, 2023
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw fish stored over ready to eat French fries. Employee began moving items. **Corrective Action Taken**
08A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Two gray containers below cook line for rice.
14-15-4
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. In sushi bar, two pans of sushi rice not marked. Rice placed into service approximately 30 minutes prior. Rice marked by manager. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-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. In reach in cooler by cook line,milk opened yesterday morning not dated. Milk dated by manager. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. At hand washing sink in bar, multiple plastic pans on top of sink. Pans removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
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. No proof provided. Establishment has Food Employee Reporting Agreement and will go over with employees. **Corrective Action Taken** **Repeat Violation**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles containing chemical cleaners stored in men's restroom. Bottles labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on bar top with plastic soufflé cups. Employee drinks on shelf above cook line (one not covered) in kitchen. All drinks discarded. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on dry storage Food shelf in kitchen with food items. Jacket moved and stored correctly. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under dish machine in kitchen. Floor under ice machine in kitchen. Wall under dish machine. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Plastic water bottles on floor in bar. Bottles moved and stored correctly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Light shield damaged/in disrepair. Two fixtures in kitchen. **Repeat Violation**
38-01-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves below hibachi grills show rust.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinets under counter in server station near hibachi area. **Repeat Violation**
23-03-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Yellow drill on shelf in dry storage area with lemon juice. Drill moved and stored correctly. **Corrected On-Site** **Repeat Violation**
42-03-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on bar top. Wet wiping cloth stored on counter in server alley. Cloths removed. **Corrected On-Site**
21-12-4
27
Jan 19, 2023
Complaint Full
2 critical violations. 6 major violations. 10 minor violations.
View 18 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 Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
19
Frequently Asked Questions
When was Fujiyama Japanese Steakhouse last inspected?
The most recent health inspection at Fujiyama Japanese Steakhouse on file is from Mar 24, 2026. The public record contains 14 inspections in total.
What is the most common violation at Fujiyama Japanese Steakhouse?
Across the inspection record, “food stored on floor” has been cited eight times, more than any other issue at Fujiyama Japanese Steakhouse.
How does Fujiyama Japanese Steakhouse compare to other restaurants in Jacksonville?
Fujiyama Japanese Steakhouse most recently scored 30 out of 100, which is lower than the Jacksonville average of 74.
Has Fujiyama Japanese Steakhouse's inspection record improved over time?
Yes. Recent inspections at Fujiyama Japanese Steakhouse have averaged around 10 violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Fujiyama Japanese Steakhouse 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 inspected?
Based on the inspection history on file, Fujiyama Japanese Steakhouse is inspected around four times per year on average.
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