Orlando Fuji Sushi
Last inspected: Apr 20, 2026
47
Score
The health department has logged 11 inspections at Orlando Fuji Sushi, the earliest from 2022. Orlando Fuji Sushi was last inspected on Apr 20, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 14 violations before.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 79, which Orlando Fuji Sushi's 47 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
1
Critical latest
1
Major latest
10
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over pasta at the reach-in cooler . Operator removed it . **Corrected On-Site**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Mohammed rahman expired 2-1-2026
53A-03-7
Basic - Bowl or other container with no handle used to dispense food. Soup bowl used as scoop at the fried rice . Operator replaced it . **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. Tuna still at the bag to thaw at the walk-in cooler still frozen that's why was able to correct it removed from bag . **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch bag stored over mushroom at the reach-in cooler . Operator removed it . **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Dry Rice stored on floor . Operator removed it . **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on not clean equipment 2 tongs stored by the prep sink not sanitized or cleaned. Operator moved it to the dishwasher to washed . **Corrected On-Site**
10-20-4
Basic - Light not functioning. 2 out by the hoods. **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves. **Repeat Violation**
22-16-4
Basic - Stored food not covered. Coconut shrimp stored at the reach-in freezer not covered. **Corrected On-Site**
08B-12-5
47
Mar 17, 2026
Food-Licensing Inspection
No violations found.
100
Sep 24, 2025
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Kimchi opened 2 days ago no date marked.
02C-03-5
Basic - Working containers of food removed from original container not identified by common name. Sugar -7 spices no label at the storage area .
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Operator used to go container without handle as scoop for all the sauce . **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Fryer oil stored on floor back of the house.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed to go container without handle left in the container of sauce at the walk-in cooler . **Repeat Violation**
10-01-5
Basic - Light not functioning. One out by the hoods.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in shelves and bottom of make table . **Repeat Violation**
22-16-4
58
Mar 6, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Supervisor/Person in Charge Present
FL-01
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
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
32
Jul 3, 2024
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
Food Received at Proper Temperature
FL-12
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
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
19
Feb 28, 2024
Routine - Food
3 critical violations. 3 major violations. 14 minor violations.
View 20 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored over cooked rice at the walk-in freezer.
08A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cutting lemon without washing hand or put a gloves on -inspector stoped her and trash the lemon and employee wash hands and put a gloves on . **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (47F - Cold Holding); krab (46F - Cold Holding); yellow tail (46F - Cold Holding. Operator move it to the walk-in cooler second temperature was cooked shrimp (43- Cold Holding); krab (41- Cold Holding); yellow tail (41 - Cold Holding **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Wrong expiration date for all of them .
53B-10-4
Intermediate - No soap provided at handwash sink. Employee hand sink next to the stove . Operator provided. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi prepared Monday 26 no label.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
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. Diced tuna thawed in original packet .
06-09-1
Basic - Dead roaches on premises. Observed 1 dead roaches by the water heater room . ** Corrected On-Site** Operator removed it . **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle at storage shelf. Operator trash it . **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.Employee cell phones stored over reach in cooler make table.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing sushi while wearing a watch. **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraints cutting lemon to serve it to customers. **Repeat Violation**
13-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Throughout kitchen.
36-01-4
Basic - Floor soiled/has accumulation of debris.Debris on floor under shelves in dry storage.
36-73-4
Basic - Food stored on floor. Frying oil,sugar and soy sauce stored at the floor storage area.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles on reach in coolers
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table, mold like substance on reach in cooler shelves located in cook line. **Repeat Violation**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination.To go containers stored in sushi area.
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Debris on walls in multiple areas in restaurant .
36-27-5
23
Oct 9, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Dishwasher handled soiled dishes or utensils and then picked up clean dishes without washing hands.
12A-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cream cheese in walk-in cooler
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (51F - Cold top of make table, less then 4 hours. Operator will move to freezer to rapid chill **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At dish
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen
22-20-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Bowls next to single door white freezer in soiled bus tub
24-06-4
Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sinks only have "Hand-wash only" sign at sink. Advised operator the signage must tell employees to wash hands. No signage in bathrooms utilized by employees
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Under make table on cookline
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar **Repeat Violation**
21-12-4
43
Aug 1, 2023
Routine - Food
No violations found.
100
Feb 20, 2023
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (53F - Cold Holding). Less than 4 hours. Manager added ice. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ; fried shrimp (70F - Hot Holding). Less than 4 hours. Manager threw out. **Corrective Action Taken**
03B-01-6
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. Provided forms
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table in kitchen.
22-02-4
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. Provided forms
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Employee eating in a food preparation or other restricted area. At sushi bar
12B-02-4
Basic - Equipment in poor repair. Prep table
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Walk-in cooler **Repeat Violation**
36-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78F
10-07-4
Basic - Light not functioning. Dish area
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)Gaskets 3) fan cover in walk-in cooler 4)cart with soup pot
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout bar area. **Repeat Violation**
23-24-4
33
Aug 12, 2022
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Private home/living/sleeping area used to conduct food operation. Hall in front of reach in cooler.
43-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shrimp (56F - Cold Holding) more than 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (56F - Cold Holding) more than 4 hours.
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tuna cooling. Manager placed in freezer. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in sink. Manager moved **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Interior of reach in and door handles .staff started cleaning. **Corrective Action Taken**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On front counter.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Added hats. **Corrected On-Site**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Walk-in cooler and freezer. Staff started cleaning. **Corrective Action Taken**
36-01-4
Basic - No copy of latest inspection report available.manager printed. **Corrected On-Site**
51-18-6
35
Jul 6, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Orlando Fuji Sushi last inspected?
The most recent health inspection at Orlando Fuji Sushi on file is from Apr 20, 2026. The public record contains 11 inspections in total.
What is the most common violation at Orlando Fuji Sushi?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Orlando Fuji Sushi.
How does Orlando Fuji Sushi compare to other restaurants in Orlando?
Orlando Fuji Sushi most recently scored 47 out of 100, which is lower than the Orlando average of 79.
Has Orlando Fuji Sushi's inspection record improved over time?
Yes. Recent inspections at Orlando Fuji Sushi have averaged around seven violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Orlando Fuji 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 Orlando Fuji Sushi inspected?
Based on the inspection history on file, Orlando Fuji Sushi is inspected around three times per year on average.
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