Fushimi Grill & Modern Buffet
Last inspected: Mar 18, 2026
33
Score
The health department has logged 19 inspections at Fushimi Grill & Modern Buffet, the earliest from 2022. The newest entry in the record is dated Mar 18, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around eight violations to closer to 11 violations.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited five times.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. The pattern in the record is worth a careful look.
19
Inspections
3
Critical latest
4
Major latest
4
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
33
Jan 14, 2026
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Blue hose bib on cook line missing vacuum breaker - From follow-up inspection 2026-01-14: Still needs breaker **Time Extended**
29-34-4
High Priority - - From initial inspection : 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 and the time removed from temperature control cannot be determined. Time not being marked as agreed to based on time as a public health agreement **Warning** - From follow-up inspection 2026-01-14: No set up **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Sliced ginger and wasabi on cart next to sushi station no covered. Hinged lids or placed under sneeze guards **Warning** - From follow-up inspection 2026-01-14: Not set up but discussed Hinged lids or placed under sneeze guards **Time Extended**
08B-02-4
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning** - From follow-up inspection 2026-01-14: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple substance inside. **Warning** - From follow-up inspection 2026-01-14: Still unlabeled **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cove molding on wall near triple sink area missing - From follow-up inspection 2026-01-14: Still needs **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach in coolers torn 2 door stand up coolers **Warning** - From follow-up inspection 2026-01-14: Still needs attention **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Handsink at bar missing handwashing sign And multiple handsink in kitchen **Warning** - From follow-up inspection 2026-01-14: Still needs **Time Extended**
31B-04-4
45
Jan 13, 2026
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
15
Sep 16, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Green strainer stored in handsink next to triple sink. Manager moved strainer **Corrected On-Site** **Warning** - From follow-up inspection 2025-09-16: Still in sink **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees on shift no man on duty **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Clams/mussels/oysters removed from original container for long-term storage. Oysters in black container thawing in walk in no tag to show **Warning** - From follow-up inspection 2025-09-16: Still no tags for long term storage **Time Extended**
01C-06-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Cases of shrimp and crab on floor of walk in freezer Pans of beef and chicken on floor of walk in cooler **Warning** - From follow-up inspection 2025-09-16: Walk in freezer still needs attention **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Multiple sinks in kitchen **Warning** - From follow-up inspection 2025-09-16: **Time Extended**
31B-04-4
70
Sep 15, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
33
Feb 6, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - - From initial inspection : 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 and the time removed from temperature control cannot be determined. See stop sale. Chart not filled out, manager falsified the times while I was there marking chart 15 minutes ahead stating that the time he placed the food there **Warning** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
03F-02-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Not labeling when taking last oyster **Warning** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
01C-10-4
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Only has a week worth to show **Warning** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Used to store green strainers in handsink next to triple sink **Warning** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks over prep area and clean cups **Warning** - From follow-up inspection 2025-01-30: Still the same **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phones hanging from shelf on cook line, employees moved **Corrected On-Site** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks in kitchen no hair restraints, **Warning** - From follow-up inspection 2025-01-30: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple approximately 12 traps over kitchen. **Warning** - From follow-up inspection 2025-01-30: Still all over ceiling hanging **Time Extended** - From follow-up inspection 2025-02-06: Fly traps Still hanging **Time Extended**
35B-08-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Black containers of thawing beef on floor Under shelf Walk in freezer containers on shrimp on floor Walk. In cooler containers of meat on floor **Warning** - From follow-up inspection 2025-01-30: Case of Lobsters stored on floor **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
08B-47-4
45
Jan 30, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - - From initial inspection : 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 and the time removed from temperature control cannot be determined. See stop sale. Chart not filled out, manager falsified the times while I was there marking chart 15 minutes ahead stating that the time he placed the food there **Warning** - From follow-up inspection 2025-01-30: **Time Extended**
03F-02-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Not labeling when taking last oyster **Warning** - From follow-up inspection 2025-01-30: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. - From follow-up inspection 2025-01-30: **Time Extended**
01C-10-4
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Only has a week worth to show **Warning** - From follow-up inspection 2025-01-30: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Used to store green strainers in handsink next to triple sink **Warning** - From follow-up inspection 2025-01-30: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach in handsink near triple sink area 8 dead roaches in floor under prep area along walls of kitchen across front pile sinks. Roaches cleaned up **Warning** - From follow-up inspection 2025-01-30: 3 dead roaches still **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks over prep area and clean cups **Warning** - From follow-up inspection 2025-01-30: Still the same **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phones hanging from shelf on cook line, employees moved **Corrected On-Site** - From follow-up inspection 2025-01-30: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks in kitchen no hair restraints, **Warning** - From follow-up inspection 2025-01-30: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple approximately 12 traps over kitchen. **Warning** - From follow-up inspection 2025-01-30: Still all over ceiling hanging **Time Extended**
35B-08-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Black containers of thawing beef on floor Under shelf Walk in freezer containers on shrimp on floor Walk. In cooler containers of meat on floor **Warning** - From follow-up inspection 2025-01-30: Case of Lobsters stored on floor **Time Extended**
08B-47-4
43
Jan 27, 2025
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
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 and the time removed from temperature control cannot be determined. See stop sale. Chart not filled out, manager falsified the times while I was there marking chart 15 minutes ahead stating that the time he placed the food there **Warning**
03F-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Not labeling when taking last oyster **Warning**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
01C-10-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Only has a week worth to show **Warning**
01C-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to store green strainers in handsink next to triple sink **Warning**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks in kitchen no hair restraints, **Warning**
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phones hanging from shelf on cook line, employees moved **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks over prep area and clean cups **Warning**
12B-07-4
Basic - Dead roaches on premises. 1 dead roach in handsink near triple sink area 8 dead roaches in floor under prep area along walls of kitchen across front pile sinks. Roaches cleaned up **Warning**
35A-03-4
Basic - Bowl or other container with no handle used to dispense food. Multiple cups in flour sugar soy sauce **Warning**
14-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Black containers of thawing beef on floor Under shelf **Warning**
06-01-5
Basic - Food not stored at least 6 inches off of the floor. Black containers of thawing beef on floor Under shelf Walk in freezer containers on shrimp on floor Walk. In cooler containers of meat on floor **Warning**
08B-47-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple approximately 12 traps over kitchen. **Warning**
35B-08-4
39
Sep 12, 2024
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Both handwashing sinks near dish area blocked with bowls and strainers, moved by manager **Corrected On-Site** - From follow-up inspection 2024-09-12: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : 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. Unable to provide food safety for employees on shift - From follow-up inspection 2024-09-12: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and krab mix in walk in cooler, made previous morning - From follow-up inspection 2024-09-12: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Open dumpster lid. Manager closed lid - From follow-up inspection 2024-09-12: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple open Gatorade bottles in sushi station cooler - From follow-up inspection 2024-09-12: Still the same **Time Extended**
12B-13-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In multiple items, rice, vinegar, sauces and flours. Manager Removed **Corrected On-Site** - From follow-up inspection 2024-09-12: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Near triple sink area cove molding broken - From follow-up inspection 2024-09-12: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Cases of crab and chicken stored on walk in freezer floor Containers of cooking oil stored on floor in kitchen - From follow-up inspection 2024-09-12: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Multiple cracked lids on flours and rice - From follow-up inspection 2024-09-12: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 80f - From follow-up inspection 2024-09-12: Still in water 78f **Time Extended**
10-07-4
52
Sep 10, 2024
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Teriyaki cjicken 110f fried chicken 104f naked fried chicken 117f fried fish 117f dumplings 126f
03B-01-6
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 and the time removed from temperature control cannot be determined. Sushi rice no time marking, employee place time on container **Corrective Action Taken**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frog legs stored over cooked craw fish in reach in cooler on cook line, manager stored correctly **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Both handwashing sinks near dish area blocked with bowls and strainers, moved by manager **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips for dish machine
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink near back dry storage area
31B-02-4
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. Unable to provide food safety for employees on shift
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and krab mix in walk in cooler, made previous morning
02C-02-5
Basic - Open dumpster lid. Manager closed lid
33-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 80f
10-07-4
Basic - Bowl or other container with no handle used to dispense food. In multiple items, rice, vinegar, sauces and flours. Manager Removed **Corrected On-Site**
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing. Near triple sink area cove molding broken
36-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef no Hat, had provided **Corrected On-Site**
13-03-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple fly traps over prep areas and walk ways of food travel
35B-08-4
Basic - Food not stored at least 6 inches off of the floor. Cases of crab and chicken stored on walk in freezer floor Containers of cooking oil stored on floor in kitchen
08B-47-4
Basic - Food storage container/container lid cracked or broken. Multiple cracked lids on flours and rice
14-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple open Gatorade bottles in sushi station cooler
12B-13-4
Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Napkins and bamboo chop sticks stored in employee restrooms in back, moved out of rest room
25-18-4
23
Jun 18, 2024
Routine - Food
4 critical violations.
View 4 violations
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. Boba at bar at 79F. Squid on Buffet line at 101F. Dim sum in kitchen at 72-74F. Dim sum at cookline 85F. Cooked sushi rolls and shrimp tempura 82F at room temperature at sushi line. Person in charge states items have been out of temperature less than 4 hours, recommend holding items on time. **Warning** - From follow-up inspection 2024-06-18: At buffet line squid at 126F. Dim sum at front cookline at 83F. Fried sushi at 94F. Boba is time marked. All items hav been out less than 4 hours per person in charge. Time marked items during inspection. **Admin Complaint** **Corrective Action Taken**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese in buffet line by salad at 53F, half and half at bar at 47F. Sushi on line at 61F. Person in charge states items have been out of temperature less than 4 hours. Recommend holding on time. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-06-18: At buffet line, shredded cheese at 51F. No time paperwork filled out at time of callback. Person in charge marked with time. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over cooked chicken. In walk in cooler raw chicken stored over whole pineapple. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-06-18: In walk in cooler raw chicken in pan stored over raw shucked oysters. No contamination observed. Person in charge moved to appropriate location. Also, open raw bacon case stored on open container of green beans. Person in charge moved to appropriate location. **Admin Complaint** **Corrective Action Taken**
08A-05-6
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 7 flying insects in kitchen during inspection. **Warning** - From follow-up inspection 2024-06-18: Observed three flying insects in kitchen. **Admin Complaint**
35A-02-6
55
Jun 17, 2024
Routine - Food
8 critical violations. 6 major violations. 14 minor violations.
View 28 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees putting on gloves in kitchen and work with food without washing hands. Also, observed employee wash hands in triple sink. **Repeat Violation** **Admin Complaint**
12A-07-5
High Priority - Food stored in ice used for drinks. Observed container of lemons stored in drink ice at main kitchen server area.
08B-56-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 7 flying insects in kitchen during inspection. **Warning**
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed wasabi stored in direct contact with household trash bag.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over cooked chicken. In walk in cooler raw chicken stored over whole pineapple. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese in buffet line by salad at 53F, half and half at bar at 47F. Sushi on line at 61F. Person in charge states items have been out of temperature less than 4 hours. Recommend holding on time. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boba at bar at 79F. Squid on Buffet line at 101F. Dim sum in kitchen at 72-74F. Dim sum at cookline 85F. Cooked sushi rolls and shrimp tempura 82F at room temperature at sushi line. Person in charge states items have been out of temperature less than 4 hours, recommend holding items on time. **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb under hand wash sink at sushi bar and at cookline with no vacuum breaker. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with date last served, not kept with original container, and not stored in chronological order. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed items stored in hand wash sink in kitchen. Items were removed. **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per person in charge only sushi rice is held on time. Unable to provide time paperwork during inspection. Rice is time marked. **Repeat Violation**
03F-10-5
Intermediate - Nonfood-grade basting brush used in food. Observed basting brush in use at oven with metal wrap.
14-14-4
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. Some employees on duty with training expired 7/2023.
53B-14-5
Intermediate - Serving utensil not provided for each food item at self-service salad bar/buffet. Observed multiple stations on Buffet with only a few pairs of tongs, not one for each item.
08B-07-4
Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Observed cases of single service items stored in employee restroom.
25-18-4
Basic - Open condiments provided for self-service not properly protected. Observed wasabi and ginger for self service at sushi bar with no hinged lid or protection from contamination.
08B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates at server areas with mold like substance buildup. **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign and papertowels at hand wash sink in kitchen by second triple sink.
31B-04-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in use tongs stored on in use trash can. Person in charge removed. **Corrected On-Site**
10-02-4
Basic - Food stored on floor. In kitchen, bucket of margarine stored on floor. In walk in cooler, multiple items stored on floor. Also, multiple items stored uncovered in walk in cooler and walk in freezer. **Repeat Violation**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean pans with large amount of water observed.
24-08-4
Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in womens restroom.
32-12-5
Basic - Working containers of food removed from original container not identified by common name. Creamer stored in chicken base container unlabeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
Basic - Wood food-contact surface not properly sealed. Observed wooden table in kitchen not sealed, not smooth and easily cleanable.
14-06-4
Basic - Food stored in a prohibited area. Observed cases of food product stored in employee restroom.
08B-37-4
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken by hand wash sink closest to triple sink and dishmachine. Also, tile missing in kitchen ceiling.
36-03-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed large amount of dead insects in multiple flying insect strips in kitchen.
35A-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed clams thawing at room temperature in kitchen. **Repeat Violation**
06-01-5
8
Mar 13, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back flow preventer missing under dish machine area with attached water hose **Warning** - From follow-up inspection 2024-03-13: Still the same **Time Extended**
29-34-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut onions on shelf in walk in cooler Raw chicken stored over cooked crab's on shelf in walk in cooler Frozen raw prep chicken stored over uncovered frozen wontons on speed rack in walk in Freezer **Warning** - From follow-up inspection 2024-03-13: In walk in cooler , raw prep chicken stored over cases of produce In walk in Freezer , prep frozen chicken stored over case of frozen shrimp **Admin Complaint**
08A-05-6
74
Mar 7, 2024
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Food in Good Condition, Safe, and Unadulterated
FL-13
7
Aug 16, 2023
Routine - Food
No violations found.
100
Jul 14, 2023
Routine - Food
1 major violation.
View 1 violation
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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has remodeled frontline dining room. Removed "cooking at tables" as originally submitted and replaced with buffet style. Sushi bar moved to frontline. Existing plans do not reflect new layout reflect **Warning** - From follow-up inspection 2023-05-16: At callback : time needed to comply. **Time Extended** - From follow-up inspection 2023-07-14: At callback : manager showed me new plans but plans not yet submitted to Tallahassee. **Time Extended**
51-16-7
90
May 16, 2023
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-05-16: At callback : time needed to obtain. **Time Extended**
11-27-4
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/. Establishment has remodeled frontline dining room. Removed "cooking at tables" as originally submitted and replaced with buffet style. Sushi bar moved to frontline. Existing plans do not reflect new layout reflect **Warning** - From follow-up inspection 2023-05-16: At callback : time needed to comply. **Time Extended**
51-16-7
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-05-16: At callback : time needed to obtain. **Time Extended**
11-26-1
74
May 15, 2023
Routine - Food
4 critical violations. 12 major violations. 9 minor violations.
View 25 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi line : multiple tuna and salmon sushi 55° , 48° , 51°. Per Person In Charge items placed about 45 mins before. ( holding plates too high from ice bath below. ) Ready to eat crab 47° , tuna 49° , shrimp 49°. In left side cooler at sushi line. Per Person In Charge. Items placed at 11 am. Moved by manager. Garlic In oil at 70°. Cookline. Per Person In Charge. Item placed at 11 am. Moved by manager. Container of butter 79°. On kitchen counter. Per Person In Charge placed at 11 am. Moved by manager. Raw shrimp 55°, raw beef 55°, raw chicken 55°. Rear market table cooler by cookline. Per Person In Charge placed at 11 am. Moved by manager. **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees not changing gloves between tasks involving touching soiled equipment and food prep. **Warning**
12A-09-4
High Priority - Sewage/wastewater on floor by Dish Machine line and prep areas. Per Person In Charge from Broken pipe under Hand wash sink opposite Dish Machine. Water leaking onto floor. Person In Charge had employee squeegeed floor. **Warning**
28-26-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice at 110°. Made 11 am. Provided time Temperature control forms. Voluntarily discarded. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment offers raw oysters for evening buffet but has no consumer advisory. Gave sign . Posted by manager. **Warning**
02A-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not date marked for date of last use. **Warning**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tags removed form batch of oysters in walk in cooler. **Warning**
01C-10-4
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. soiled can opener. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Food equipment blocking Hand wash sink. Moved by manager. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Multiple Hand wash sink with utensils and equipment in sinks. Moved by manager. **Corrective Action Taken** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips available. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel from multiple Hand wash sink. Kitchen. **Warning**
31B-02-4
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/. Establishment has remodeled frontline dining room. Removed "cooking at tables" as originally submitted and replaced with buffet style. Sushi bar moved to frontline. Existing plans do not reflect new layout reflect **Warning**
51-16-7
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. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Missing paper soap from multiple Hand wash sink. Kitchen. **Warning**
31B-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wipes on kitchen counter. **Warning**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate in ice machine located: kitchen **Warning**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Warning**
23-24-4
Basic - Floor area(s) covered with standing water. Stand water on floor. Kitchen. **Warning**
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives between equipment. Moved by manager. **Corrective Action Taken** **Warning**
10-17-4
Basic - Plumbing system in disrepair. Broken pipe under Hand wash sink opposite Dish Machine. Water leaking onto floor. **Warning**
29-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut broccoli in origin box. **Warning**
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Krab thawing at room temperature. Moved by manager **Warning**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Leak at kitchen Hand wash sink. **Repeat Violation**
29-11-4
11
Nov 2, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over raw uncut melons in walk in cooler. Operator properly stored **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at front bar has soap dispenser stored in basin. Operator corrected **Corrected On-Site**
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels at back preparation sink near ice machines not dispensing paper towels. Employee corrected **Corrected On-Site**
31B-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal not not segregated from food served to public. Operator placed items on lower shelf **Corrected On-Site**
08B-49-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in small pan with standing water 78F. Operator removed water. **Corrected On-Site**
10-07-4
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in preparation area dripping
29-11-4
61
Frequently Asked Questions
When was Fushimi Grill & Modern Buffet last inspected?
The most recent health inspection at Fushimi Grill & Modern Buffet on file is from Mar 18, 2026. The public record contains 19 inspections in total.
What is the most common violation at Fushimi Grill & Modern Buffet?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Fushimi Grill & Modern Buffet.
How does Fushimi Grill & Modern Buffet compare to other restaurants in Jacksonville?
Fushimi Grill & Modern Buffet most recently scored 33 out of 100, which is lower than the Jacksonville average of 74.
Has Fushimi Grill & Modern Buffet's inspection record improved over time?
No. Recent inspections at Fushimi Grill & Modern Buffet have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Fushimi Grill & Modern Buffet 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 Fushimi Grill & Modern Buffet inspected?
Based on the inspection history on file, Fushimi Grill & Modern Buffet is inspected around six times per year on average.
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