Fushimi Sushi
Last inspected: Feb 9, 2026
43
Score
Across the available record, Fushimi Sushi has 10 inspections on file, the first dated 2022. On Feb 9, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 10 violations before.
Looking across the full record, “bowl or other container with no handle used to dispense food” is the recurring theme, flagged five times.
The city-wide average sits at 81, which Fushimi Sushi's 43 doesn't quite reach. This restaurant has more on its record than most do.
10
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
43
Aug 21, 2025
Complaint Full
No violations found.
100
Aug 20, 2025
Complaint Full
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
30
May 28, 2025
Routine - Food
4 critical violations. 7 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Open raw chicken stored over raw beef in walk in cooler. Operator moved chicken to lower shelf. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Eight packages of completely thawed and sealed yellowtail tuna in sushi reach in cooler. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (45F - Cold Holding); beef (47F - Cold Holding). Operator states walk-in cooler had been left off for approximately 30 minutes. Chicken and beef move to freezer approximately 20 minutes later, chicken at 40F and beef at 42F. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with attached hose has no vacuum breaker.
29-42-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of flour. Operator removed the bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Eight packages of completely thawed and sealed yellowtail tuna in sushi reach in cooler. **Repeat Violation**
06-09-1
Basic - Floor soiled/has accumulation of debris. Floor at walk in cooler and under kitchen equipment is soiled. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on sushi reach in cooler are soiled. **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Handwash sink in dish room is leaking.
29-08-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust. **Repeat Violation**
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor in sushi area.
21-38-4
39
Sep 9, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed eleven live flying insects: Two live flying insects under dish machine Six live flying insects at storage rack by walk in cooler One live flying insect in front of sushi reach in cooler One live flying insect behind front counter One live flying insect at entrance to men's restroom **Admin Complaint** - From follow-up inspection 2024-09-09: Observed one live flying insect under dish machine. **Admin Complaint**
35A-02-6
86
Sep 6, 2024
Routine - Food
5 critical violations. 1 major violation. 11 minor violations.
View 17 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. Dish machine tested at 0ppm chlorine. Establishment has a two compartment sink. Machine will be utilized to wash and rinse and dishes manually sanitized using chlorine in two compartment sink and then air dried. Procedures discussed with operator. **Admin Complaint**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed eleven live flying insects: Two live flying insects under dish machine Six live flying insects at storage rack by walk in cooler One live flying insect in front of sushi reach in cooler One live flying insect behind front counter One live flying insect at entrance to men's restroom **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened, portioned raw chicken stored on top of noodles in kitchen reach in freezer. Operator rearranged to proper storage. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two individually sealed completely thawed packages of tuna in sushi reach in cooler.
01B-13-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Tempura shrimp and sushi rice being held on time controls have no time marking. Manager states rice prepared at 11:00 and marked appropriately. Tempura shrimp voluntarily discarded by manager. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Scrub brush in handwash sink near back exit. Operator removed scrub brush. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of sugar. Manager removed bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Two individually sealed completely thawed packages of tuna in sushi reach in cooler. Shrimp thawing in bowl of standing water near utility sink in kitchen. Operator moved shrimp to walk in cooler.
06-09-1
Basic - Floor soiled/has accumulation of debris. Floor under handwash sink by dishwasher is soiled.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven has build up of debris/food particles. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket is soiled.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee canned beverage stored in kitchen flip top reach in cooler above customer food. Manager removed beverage from cooler. **Corrected On-Site**
12B-13-4
Basic - Stored food not covered. Multiple containers of cut vegetables in walk in cooler stored uncovered.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have heavy rust. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board in sushi area. Employee moved wet cloth to sanitizer bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Food product in bin in kitchen not labeled. Manager identified as sugar and labeled. **Corrected On-Site**
02D-01-5
Basic - Food stored on floor. Multiple containers of ginger on the floor in sushi area. Bucket of soy sauce on floor near back exit. Manager moved sauce to shelf. **Corrected On-Site**
08B-38-4
25
Feb 15, 2024
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 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. Rice in sushi area has no time marking. Per employee, rice prepared at 2:00 and added time marking to rice. Also, ranch dressing has no time marking. Employee states ranch removed from refrigeration approximately one hour prior. Employee added time marking to ranch dressing. **Corrective Action Taken**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked salmon roll on the sushi counter at 117F. Per employee, roll made 20 minutes prior. Operator voluntarily discarded salmon roll.
03B-01-6
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. Sanitizer bucket in the kitchen tested at 200+ppm chlorine. Operator remade solution to 100ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-15-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink across from dishmachine has a drain board and container in the sink. Operator removed all. **Corrected On-Site**
31A-11-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing food employee reporting agreement for Sierra, hired a few weeks ago.
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowl used in rice container by walk in cooler. Operator removed the bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Outside back exit, two small tanks not secured. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under soda machine is soiled. Floor under and around the fryers is soiled. **Repeat Violation**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked cups at soda machine have water between the cups.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisks at wok station in standing water at 72F. Operator removed water. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven at sushi has accumulation of debris.
22-08-4
Basic - Reach-in/Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving has build up of white mold-like substance.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have heavy rust. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cutting board at sushi area and at prep area in kitchen. Operator moved both to sanitizer bucket. **Corrected On-Site**
21-12-4
33
Sep 20, 2023
Routine - Food
4 critical violations. 4 major violations. 12 minor violations.
View 20 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two shell eggs in flat in walk in cooler are cracked. Operator removed the cracked eggs. **Corrected On-Site**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Container of spicy tuna in reach in cooler on sushi line at 46F. Per operator, tuna prepared yesterday. Operator discarded tuna. Squeeze bottle of ranch dressing on front counter at 73F. Per operator, ranch removed from refrigerator approximately 2.5 hours prior. Operator moved ranch to refrigerator.
03A-02-5
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. Sanitizer bucket in kitchen tested at 300+ppm chlorine. Operator remade solution to 50ppm chlorine. **Corrected On-Site**
41-15-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw and cut chicken stored on top of eel sauce bucket. Operator moved chicken to proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi cut and prepared on sushi line have no date markings. Per operator, products prepared up to two days prior.
02C-02-5
Intermediate - Equipment drain line draining into handwash sink. Drain line for sushi counter top cooler drains into hand wash sink. Operator moved drain line to drain into a container. **Corrected On-Site** **Repeat Violation**
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cart in kitchen containing in-use sauces and seasonings has food debris on shelving.
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator using time as a public health control for sushi rice. No written plan available. Paperwork provided and completed during inspection. **Corrected On-Site**
03F-10-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on top of stack of clean plates on shelf above reach in cooler in kitchen. Operator moved to proper storage. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Exterior door has a gap at the top that opens to the outside. Screen door at back of establishment has a large gap above the door with no screening. **Repeat Violation**
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Case of seasoning on thin flat wood board near back exit.
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handled scoop in bucket of sauce near back exit has handle in the sauce. Operator moved utensil with handle out of product. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under flat grill has food debris/build up. Walk in cooler gasket and gaskets on reach in coolers on sushi line are soiled. Area around soda nozzles on soda machine is soiled. **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Two avocados with sticker attached in container with cut avocado in reach in cooler on sushi line. **Repeat Violation**
08B-39-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini stored above ready-to-eat cut carrots, onions and cucumber. Operator rearranged shelving and placed unwashed produce below prepared vegetables. **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has heavy rust. **Repeat Violation**
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold-like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl laying in flour container near back exit. Operator removed bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Two carbon dioxide tanks outside of back door are not secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under flat grill and floor under equipment across from cooking equipment has debris build up.
36-34-5
20
Apr 3, 2023
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Observed mop sink difficult to access due to drying table from dishmachine location. Operator stated they dump mop water outside the back exit door. Had conversation with operator and operator will clear mop sink area to be able to access mop sink.
28-14-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In kitchen reach in freezer, raw salmon and raw beef stored in same container, not commercially sealed. Operator moved to proper storage. **Corrected On-Site**
08A-17-6
Intermediate - Equipment drain line draining into handwash sink. Handwash sink at sushi station has drain line in sink from sushi cooler to the sink. Operator removed hose from cooler going to sink. Also, handwash sink in kitchen had single service and miscellaneous items in the sink. Operator removed all items from sink. **Corrected On-Site**
31A-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. No written plan available. Provided and discussed DBPR HR 5030-104 with operator. **Corrected On-Site**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of food employee reporting responsibilities. Provided and discussed DBPR Form HR 5030-103 with operator.
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowl in rice near back door. Operator replaced with scoop with handle. **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. Observed cell phone on shelf above flip top reach in cooler top reach in cooler. Operator moved to proper storage. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Exterior door has a gap at the threshold and/or above doorway that opens to the outside. Back exit screen door has a large gap at the top of the door when closed with no screening.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floor under and around all hot cooking equipment in kitchen and floor around back exit and dry storage area is soiled.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of water at 77F on table beside grill. **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interiors of both ovens in sushi area have accumulation of debris and/or grease.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under plate of soda machine around nozzles has build up of debris. Also, sides of hot equipment in kitchen has grease build up. Also, gaskets on both sushi reach in coolers and walk in cooler are soiled. **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed unwashed avocados with stickers attached cut for service.
08B-39-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving in walk in cooler showing heavy rust.
14-17-4
Basic - Wood food-contact surface not properly sealed. Block of unsealed wood in sushi area used to make cutting board fit properly on the counter. **Repeat Violation**
14-06-4
33
Oct 12, 2022
Routine - Food
6 critical violations. 3 major violations. 6 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
13
Frequently Asked Questions
When was Fushimi Sushi last inspected?
The most recent health inspection at Fushimi Sushi on file is from Feb 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fushimi Sushi?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited five times, more than any other issue at Fushimi Sushi.
How does Fushimi Sushi compare to other restaurants in Middleburg?
Fushimi Sushi most recently scored 43 out of 100, which is lower than the Middleburg average of 81.
Has Fushimi Sushi's inspection record improved over time?
Yes. Recent inspections at Fushimi Sushi have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Fushimi Sushi 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 Sushi inspected?
Based on the inspection history on file, Fushimi Sushi is inspected around three times per year on average.
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