Fujiyama Sushi and Grill
Last inspected: Mar 26, 2026
61
Score
Fujiyama Sushi and Grill appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Mar 26, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been favorable: violation counts have eased from around 11 violations to closer to six violations per visit over the last few inspections.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded four times.
Compared to other Bushnell restaurants (averaging 83), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 26, 2026
Complaint Full
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lids for squeeze bottles used in cook line area soiled **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dish machine area blocked with buckets. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Plastic container used as scoop in bulk rice
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in dish machine area blocked
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee's bag of food on dry storage shelf. Employee food in reach in cooler in kitchen. Operator removed. **Corrected On-Site**
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls soiled throughout kitchen
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board in cook line area. Operator removed. **Corrected On-Site**
21-12-4
61
Sep 9, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris in ware washed area. Priority: Intermediate
22-02-4
Intermediate - Observed: Handwash sink not accessible for employee use at all times. Employee removed fan buckets of sauce and oil from in front of hand sink on cook line. **Corrected On-Site** Priority: Intermediate
31A-09-4
Basic - Observed: Food stored on floor. Sheet pan of Salmon and other boxes of food items along with bags of ice on floor of walk in cooler. Priority: Basic
08B-38-4
Basic - Observed: In-use tongs stored on equipment door handle between uses. Employee removed tongs from oven door. **Corrected On-Site** Priority: Basic
10-20-4
Basic - Observed: In-use wet wiping cloth/towel used under cutting board. Employee removed towel from underneath cutting board in prep area. **Corrected On-Site** Priority: Basic
21-04-4
Basic - Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler. Priority: Basic
14-17-4
67
May 20, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over sliced cucumber at sushi cooler. Raw fish over carrots at walk in cooler. Operator stored all products properly. **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Advised operator to sanitize via triple sink. Operator set up triple sink with chlorine sanitizer at 100ppm. **Corrective Action Taken**
16-55-4
Basic - Screen at back door torn/in poor repair.
35B-09-4
Basic - Single-service articles not stored inverted or protected from contamination. Large pot not stored inverted at dish storage rack. **Corrected On-Site** **Repeat Violation**
25-06-4
74
Mar 4, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
70
Dec 27, 2024
Routine - Food
6 critical violations. 6 major violations. 13 minor violations.
View 25 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen from putting menus away and scooped broth without washing hands.
12A-16-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee cooking touched soiled apron with soiled hands and continued to cook without washing hands.
12A-28-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Wiping cloth wrapped around large portion of beef in make table. Also, several thank you style bags being used to stored raw chicken.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near server station: pan of raw shrimp over drink bottles. Also, raw animal products not separated properly by cooking temperature requirements. In walk in cooler: pan of raw chicken stored on shelf over raw shell eggs and raw fish.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of rice 76-82F near back door. Employee stated rice is cold and has been out for thirty minutes and moved it to the walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice has no time mark. Sushi chef added time of 11:30. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at sink in ware wash area. Replaced. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two safe staff certificates provided expired 5/14/24 and 5/10/24. **Warning**
53B-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. Provided for four employees. Currently six employees working.
11-26-1
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of upright reach in cooler soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in sink in server station.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Several bulk food containers have bowls inside.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over make table. Moved. **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. Phone on top of ginger bucket at sushi bar. Removed. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Four employees with no hair restraints.
13-03-4
Basic - Food stored in a prohibited area. Jugs of oil stored in shelf behind establishment that is not able to be fully sealed. Also, Food stored in a location that is exposed to splash/dust and/or on floor. Tempura fried batter stored uncovered in front of hand sink. Batter was moved. Several sauce buckets and containers on floor throughout kitchen. Oil jugs on floor in shed. Rice buckets stored on floor in kitchen. **Corrective Action Taken** **Repeat Violation**
08B-37-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door at cook line. Removed. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water at 76F
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. One under cutting board. One wet towel on cook line.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Shelves on cook line soiled with grease and food debris.
23-03-4
Basic - Reuse of single-service or single-use articles. Single use broccoli boxes being reused to store cut broccoli.
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. White trays not inverted in server area. Flipped over. **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Several cases of unwashed produce on shelves over chopped vegetables, sauce and raw proteins.
08B-17-4
Basic - Wood food-contact surface not properly sealed. Wood shelf near back door is not smooth and easily cleanable. Also, cardboard lining top of reach in cooler.
14-06-4
12
Mar 19, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
61
Dec 8, 2023
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using unapproved lemon scented laundry bleach. Operator went to store and purchased correct bleach **Corrected On-Site** **Admin Complaint**
22-48-5
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand sink in server area. Operator removed **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowls being used as scoops on cooks line
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Under flat grill
14-45-4
Basic - Floor under/behind cooks line equipment soiled/has accumulation of debris.
36-73-4
Basic - Food stored on floor. -fryer oil and soy sauce buckets on floor in kitchen
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near rice cooker on cooks line
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -small oven on sushi line interior soiled
22-08-4
Basic - Reach-in cooler near kitchen entrance shelves with rust that has pitted the surface.
14-33-4
Basic - Screen in rear kitchen door torn/in poor repair.
36-60-5
Basic - Stored food not covered. Bread crumbs in prep area uncovered
08B-12-5
50
Jan 24, 2023
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
32
Aug 10, 2022
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Discussed with manager.
12A-03-4
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
01D-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at reach in cooler. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by grill and by dish wash area. Manager placed paper towels at both sinks. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Single-service articles stored outside or in shed that is not fully enclosed by walk in cooler. Discussed with manager. **Repeat Violation**
25-11-5
Basic - Stored food not covered. Lobster tails in reach in freezer not covered. Manager covered. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut onions in walk in cooler. Discussed food storage with manager. **Repeat Violation**
08B-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef and cook not wearing hair restraints.
13-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice. Manager removed. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table by ice machine. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on prep table with food to be served to the public. Manager removed personal food. **Corrected On-Site**
08B-49-4
47
Frequently Asked Questions
When was Fujiyama Sushi and Grill last inspected?
The most recent health inspection at Fujiyama Sushi and Grill on file is from Mar 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Fujiyama Sushi and Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Fujiyama Sushi and Grill.
How does Fujiyama Sushi and Grill compare to other restaurants in Bushnell?
Fujiyama Sushi and Grill most recently scored 61 out of 100, which is lower than the Bushnell average of 83.
Has Fujiyama Sushi and Grill's inspection record improved over time?
Yes. Recent inspections at Fujiyama Sushi and Grill have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Fujiyama Sushi and Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Fujiyama Sushi and Grill inspected?
Based on the inspection history on file, Fujiyama Sushi and Grill is inspected around two times per year on average.
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