Fujiyama Japanese Steakhouse
Last inspected: Jan 26, 2026
45
Score
Inspectors have visited Fujiyama Japanese Steakhouse 14 times, with records going back to 2022. Fujiyama Japanese Steakhouse was last inspected on Jan 26, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around 12 violations each.
Looking across the full record, “accumulation of black/green mold-like substance” is the recurring theme, flagged 10 times.
That's lower than the typical Vero Beach restaurant, which scores around 77. Taken together, the history suggests a facility that has struggled with consistency.
14
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 26, 2026
Complaint Full
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Non-food grade shopping bags filled with ice in contact with meats sandwich cooler - From follow-up inspection 2026-01-26: **Time Extended**
14-86-1
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw beef over produce in walk in **Repeat Violation** - From follow-up inspection 2026-01-26: **Time Extended**
08A-04-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (113F - Hot Holding); tempura shrimp (109F - Hot Holding) - From follow-up inspection 2026-01-26: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting board heavily stained - From follow-up inspection 2026-01-26: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at servers station - From follow-up inspection 2026-01-26: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on walk in cooler door - From follow-up inspection 2026-01-26: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spice shakers on cook line have buildup - From follow-up inspection 2026-01-26: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bar sanitizer bucket reading 0ppm. Advised to remake **Corrective Action Taken** - From follow-up inspection 2026-01-26: **Time Extended**
21-07-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Spice shakers on cooks line - From follow-up inspection 2026-01-26: **Time Extended**
02D-01-5
45
Jan 20, 2026
Complaint Full
4 critical violations. 4 major violations. 11 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (113F - Hot Holding); tempura shrimp (109F - Hot Holding)
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs sitting on carts at 66f. Manager moved to cooler **Corrected On-Site**
03A-02-5
High Priority - Non-food grade shopping bags filled with ice in contact with meats sandwich cooler
14-86-1
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over produce in walk in **Repeat Violation**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting board heavily stained
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Steel wool scrubby stored in hand sink.
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. Emailed form to operator. No forms for any employees **Warning**
11-26-1
Intermediate - Squeeze bottle of soap not labeled.
41-17-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Miso soup and clean bowls at server station hand sink.
24-27-4
Basic - Employee beverage container on shelf next to sauces. Drink in cook line cooler. Manager moved **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee portioning sauces with no hair restraints. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at servers station
24-08-4
Basic - Equipment in poor repair. Torn gasket on walk in cooler door
14-11-5
Basic - Food stored on floor. Raw chicken on floor Walk in cooler **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cook line and next to dishwasher
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spice shakers on cook line have buildup
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bar sanitizer bucket reading 0ppm. Advised to remake **Corrective Action Taken**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Spice shakers on cooks line
02D-01-5
21
Dec 9, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags filled with ice in bins with raw meats used to chill food in cook line cooler. Advised manager to use food grade bags. Recycle bin used to store cooked noodles in walk in cooler. Manager removed **Corrected On-Site** **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over carrots in walk in cooler. Manager moved **Corrected On-Site**
08A-04-5
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. certificates expired September 2025.
53B-14-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flies in sticky tape throughout kitchen. Manager took down **Corrected On-Site**
35A-06-4
Basic - Cloth used as a food-contact surface. Rags covering premade salad. Manager removed **Corrected On-Site**
21-05-5
Basic - Food stored on floor. Plastic bucket of Ginger at bar, manager moved **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At sink next to dishwasher
31B-04-4
Basic - Water draining onto floor surface. Dishwasher leaking onto floor. Manager has been in touch with eco lab already **Corrective Action Taken**
29-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Manager inverted **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At bar and sushi area **Corrected On-Site**
21-12-4
47
Jun 18, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Togo bags storing food in walk in freezer **Repeat Violation** - From follow-up inspection 2025-06-18: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Advised operator to add white rice being kept on cooks line at 78f. To time plan Printed form for operator **Corrective Action Taken** - From follow-up inspection 2025-06-18: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-06-18: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food stored on floor. Buckets of soy sauce in dry storage area **Repeat Violation** - From follow-up inspection 2025-06-18: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Green onions with rubber bands/label not washed prior to cutting. Educated manager - From follow-up inspection 2025-06-18: **Time Extended**
08B-39-4
67
Jun 10, 2025
Routine - Food
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice tightly wrapped, sitting out on counter observed at 117-131f. Manager states rice has been cooling 1 hour 10 minutes. Educated about cooling parameters. Rice was uncovered and moved to walk in. 2nd temperature 58f cold holding **Corrected On-Site**
03D-01-5
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. 0ppm. Ran and primed multiple times. Still reading 0ppm **Warning**
22-41-4
High Priority - Live, small flying insects found. 1 live fly at sushi bar. 6 live flies in kitchen. Employees killed flies. **Corrected On-Site**
35A-02-7
High Priority - Nonfood-grade bags used in direct contact with food. Togo bags storing food in walk in freezer **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and lobster stored over cooked noodles in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp at 48f. For 1 hour. Moved to walk in to rapid chill **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Advised operator to add white rice being kept on cooks line at 78f. To time plan Printed form for operator **Corrective Action Taken**
03F-10-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Dates missing on Domingo. Operator filled out **Corrected On-Site**
53B-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags being stored on soda boxes and above sugar bag. Manager moved to lockers **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Buckets of soy sauce in dry storage area **Repeat Violation**
08B-38-4
Basic - Raw fruits/vegetables not washed prior to preparation. Green onions with rubber bands/label not washed prior to cutting. Educated manager
08B-39-4
Basic - Reuse of single-service or single-use articles. Reuse of box to store paper doilies. Manager removed **Corrected On-Site**
25-32-4
25
Oct 17, 2024
Complaint Full
9 critical violations. 1 major violation. 6 minor violations.
View 16 violations
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cooked shrimp at 143f. Educated management. 2nd temperature 151f. **Corrected On-Site**
03C-75-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handles raw meat and then grabbed clean plate without washing hands or changing gloves. Educated management
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk in reach in cooler found at 44f. In cooler overnight. Manager threw away.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in reach in cooler 44f. Manager threw away. **Corrected On-Site**
03A-02-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation. Cook rubbed hands on pants while cooking. No handwashing or changing of gloves. Educated management
12A-28-4
High Priority - Raw animal food stored over or with unwashed produce. Raw fish over produce in walk in cooler **Repeat Violation**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in bin stored over lobster tails in walk in cooler **Corrected On-Site**
08A-20-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing water 108f.
10-05-5
High Priority - Nonfood-grade bags used in direct contact with food. To go bags storing food in walk in freezer
14-31-5
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. Milk
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice bins are soiled in mold like substance **Repeat Violation**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses on canned food and employee water bottle on pasta **Corrected On-Site**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen on cooks line and next to dishwasher **Repeat Violation**
31B-04-4
Basic - Stored food not covered. Prepped veggies on shelf. Panko bread crumbs on storage shelf **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet rag on cutting board
21-12-4
17
Sep 16, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops on cook line 53f. 2nd display case in sushi bar: Crab stix 63f Cooked shrimp 62f. Manager stated that case got turned off on accident. Items were just put in case 40 minutes ago. Advised manager to move items to rapid chill until cooler is cooled down. - From follow-up inspection 2024-09-16: **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice bins **Repeat Violation** - From follow-up inspection 2024-09-16: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in coolers on cook line **Repeat Violation** - From follow-up inspection 2024-09-16: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. By dish washer and cook line - From follow-up inspection 2024-09-16: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2024-09-16: **Time Extended**
23-03-4
70
Jul 15, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
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 dishmachine is repaired and sanitizing properly. Reading 0pp, primed and now reading 100ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops on cook line 53f. 2nd display case in sushi bar: Crab stix 63f Cooked shrimp 62f. Manager stated that case got turned off on accident. Items were just put in case 40 minutes ago. Advised manager to move items to rapid chill until cooler is cooled down.
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over produce in walk in cooler. Raw chicken over carrots. **Corrected On-Site**
08A-04-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired. No other CFM for establishment **Warning**
53A-03-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice bins **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in coolers on cook line **Repeat Violation**
14-01-5
Basic - Food stored on floor. Rice cooling in kitchen on floor, boxes of scallops in walk in freezer **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. By dish washer and cook line
31B-04-4
45
Mar 5, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** - From follow-up inspection 2024-03-05: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Food stored on floor. Bowl of raw shrimp and chicken on floor in walk in cooler - From follow-up inspection 2024-03-05: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line - From follow-up inspection 2024-03-05: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** - From follow-up inspection 2024-03-05: **Time Extended**
42-01-4
82
Mar 4, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over zucchini in walk in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cooks line: Raw Scallops 54° Raw Shrimp 51° Lobster 48° Raw Chicken 54° Cooked noodles 48° Operator states that items have been in cooler since 10:45am. Items were found at noon. Advised rapid chill **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Wooden block in hand wash sink. Trash can blocking sink. Manager moved items **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. To go container used as scoop in rice. Plate used to scoop noodles on cooks line **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and jacket on shelf **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Bowl of raw shrimp and chicken on floor in walk in cooler
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
47
Oct 10, 2023
Complaint Full
2 critical violations. 9 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ginger dressing, raw chicken stored over raw shrimp **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Reading 200+++, advised to remake bucket, now at 100ppm **Corrected On-Site**
41-15-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense vegetables
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on food storage rack **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Hibachi chef cart has chef tools between equipment **Corrected On-Site**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Staff restroom and sink next to fryer
31B-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. **Corrected On-Site**
08B-39-4
Basic - Uncovered food stored near sink exposed to splash. Soup bowls with fried onions stored next to hand wash sink by ice machine **Corrected On-Site**
08B-54-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
47
May 16, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Front sink next to front stand **Repeat Violation** - From follow-up inspection 2023-03-16: **Time Extended** - From follow-up inspection 2023-05-16: **Time Extended**
12A-08-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** - From follow-up inspection 2023-03-16: **Time Extended** - From follow-up inspection 2023-05-16: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cut vegetables - From follow-up inspection 2023-03-16: **Time Extended** - From follow-up inspection 2023-05-16: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Salt and pepper mix - From follow-up inspection 2023-03-16: **Time Extended** - From follow-up inspection 2023-05-16: **Time Extended**
02D-01-5
74
Mar 16, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Front sink next to front stand **Repeat Violation** - From follow-up inspection 2023-03-16: **Time Extended**
12A-08-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Added new ice maker - From follow-up inspection 2023-03-16: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - From follow-up inspection 2023-03-16: **Time Extended**
31B-05-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** - From follow-up inspection 2023-03-16: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In cooked rice, raw rice, raw vegetables,raw chicken **Repeat Violation** - From follow-up inspection 2023-03-16: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cut vegetables - From follow-up inspection 2023-03-16: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** - From follow-up inspection 2023-03-16: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Salt and pepper mix - From follow-up inspection 2023-03-16: **Time Extended**
02D-01-5
55
Jul 14, 2022
Routine - Food
3 critical violations. 3 major violations. 12 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 48°, raw scallops 53°. Operator stated just refilled after lunch. Advised to rapid chill. **Corrective Action Taken**
03A-02-5
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Front sink next to pickup counter
12A-08-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over peeled carrots **Repeat Violation**
08A-05-6
Intermediate - No soap provided at handwash sink. Employee restroom **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed a copy and showed operator how to fill out. **Corrected On-Site**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue cleaning liquid in bottle not marked
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 86° **Corrected On-Site**
10-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple dead flies on for rolls **Repeat Violation**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Plate being used to dispense noodles. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Insect control device installed over food preparation area. 5 fly strips over prep table. Operator removed during inspection **Corrected On-Site**
35B-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi case **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods dirty
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam bowls **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind grill
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
26
Frequently Asked Questions
When was Fujiyama Japanese Steakhouse last inspected?
The most recent health inspection at Fujiyama Japanese Steakhouse on file is from Jan 26, 2026. The public record contains 14 inspections in total.
What is the most common violation at Fujiyama Japanese Steakhouse?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited 10 times, more than any other issue at Fujiyama Japanese Steakhouse.
How does Fujiyama Japanese Steakhouse compare to other restaurants in Vero Beach?
Fujiyama Japanese Steakhouse most recently scored 45 out of 100, which is lower than the Vero Beach average of 77.
Has Fujiyama Japanese Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Fujiyama Japanese Steakhouse have averaged around 12 violations per visit across the recent 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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