Fujiyama Steak House
Last inspected: Mar 27, 2026
86
Score
Going back to 2022, Fujiyama Steak House has 10 inspections in the public record. The most recent report on file is from Mar 27, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about six violations before that.
Across the inspection history, “handwash sink used for purposes other than handwashing” is the issue that surfaces most often, recorded three times.
Compared to the broader Melbourne restaurant scene, this is about average. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Cutting board has cut marks and is no longer cleanable. In use cutting boards has a lot of cutting grooves
14-09-4
Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed cloth from under cutting board **Corrected On-Site**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp stored in prep sink not having running water. Manager turn on water **Corrected On-Site**
06-01-5
86
Dec 8, 2025
Routine - Food
No violations found.
100
Oct 6, 2025
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Kitchen item in hand wash sink next cook line. Manager had it remove from sink **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
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. 9/2022 **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Not labeled sanitizer. Manager labeled sanitizer **Corrected On-Site** **Warning**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next ice machine hot water nob is broken. Manager has order new nob for hand wash sink **Warning**
27-16-4
Basic - Observers ceiling vents in kitchen are soiled with dust **Warning**
36-34-5
64
Mar 14, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in dishwasher are had apron and bowl in sink. Manager removed items from sink **Corrected On-Site**
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. Manager secured the tanks **Corrected On-Site**
51-11-4
Basic - Equipment in poor repair. Both walk in freezer and walk in cooler door gaskets are torn
14-11-5
Basic - Ice bin at server station interior around the top edges is soiled
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Food container filled with sugar not labeled. Manager labeled the food container sugar **Corrected On-Site**
02D-01-5
74
Nov 25, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
64
Jun 6, 2024
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards are heavily soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at dish area Hand Wash Sink had apron store in it. Operator **Corrected On-Site**
31A-11-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed Hand Wash Sink next to cookline soap dispenser was out of soap. Operator **Corrected On-Site**
31B-06-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed fly dead trap stored above prep table. Operator discarded it **Corrected On-Site**
35A-06-4
Basic - Equipment in poor repair. Observed walk in cooler/walk in freezer door gasket are in poor condition one's torn and the other is soiled with black like substances
14-11-5
Basic - Food stored on floor. Observed in walk in cooler container of lettuce stored on the floor. Operator **Corrected On-Site**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in walk in cooler and reach in cooler not having ambient air thermometer
05-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen is dusty
36-34-5
55
Jan 25, 2024
Complaint Full
5 minor violations.
View 5 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in kitchen interior has a Little bit of rust. **Repeat Violation**
22-20-5
Basic - Beverage tubing/cold plate not separated from stored ice. Observed beverages dispenser at wait station back splash is soiled. Operator corrected **Corrected On-Site**
14-18-4
Basic - Equipment in poor repair. Observed reach in cooler gasket at wait station is in poor repair needs to be replaced **Corrective Action Taken**
14-11-5
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touch ice in ice machine. Operator corrected **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs store on equipment handle. Operator corrected **Corrected On-Site**
10-20-4
78
Dec 8, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
58
Mar 2, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees came in from outside and began work no Handwash. **Corrected On-Site**
12A-16-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3cs. **Corrected On-Site**
12A-03-4
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/ **Warning**
53A-03-7
Basic - Food not stored at least 6 inches off of the floor. Oil and bag of rice stored on floor
08B-47-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine
10-12-5
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Scoop handle laying in flour.
10-04-5
Basic - Interior of ice machine/bin with rust that has pitted the surface
14-34-4
Basic - Plumbing system in disrepair. Hand sink in kitchen , hot water not able to turn on, operator fixed. **Corrected On-Site**
29-08-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in spices black pepper .
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets, backpacks, aprons, purses stored on rack with food items for establishment.
40-06-5
50
Sep 23, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler raw fish and beef over vegetables. In Reach in cooler behind sushi bar. Raw fish over avocados
08A-04-5
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. No proof of training for employees. Training certificates last issued in 2020
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear corner of ice bin on service line has an accumulation of mold like substance
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees engaging in food preparation not wearing hair restraints.
13-03-4
Basic - Food stored in a prohibited area. Multiple cases of dressings, sauces, cooking oil and other food products stored in employee restroom attached to kitchen
08B-37-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and prep table. Operator moved **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven door. Operator moved **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in prep area in standing water of 85°F. Operator discarded **Corrected On-Site**
10-07-4
Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging not labeled identifying contents by common name. Operator labeled **Corrected On-Site** **Repeat Violation**
02D-01-5
55
Frequently Asked Questions
When was Fujiyama Steak House last inspected?
The most recent health inspection at Fujiyama Steak House on file is from Mar 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fujiyama Steak House?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Fujiyama Steak House.
How does Fujiyama Steak House compare to other restaurants in Melbourne?
Fujiyama Steak House most recently scored 86 out of 100, which is about the same as the Melbourne average of 84.
Has Fujiyama Steak House's inspection record improved over time?
Yes. Recent inspections at Fujiyama Steak House have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Fujiyama Steak House 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 Fujiyama Steak House inspected?
Based on the inspection history on file, Fujiyama Steak House is inspected around three times per year on average.
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