Yama Fuji
Last inspected: Jul 22, 2025
86
Score
Inspectors have visited Yama Fuji seven times, with records going back to 2023. The most recent report on file is from Jul 22, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
The pattern that stands out is “food & non-food contact surfaces cleanable”, which has been cited five times.
Compared to the broader North Smithfield restaurant scene, where the average is 82, this is a stronger showing. The record reflects steady performance over time.
7
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jul 22, 2025
Re-Inspection
1 critical violation. 1 corrected on site.
View 1 violation
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Dumplings were observed held at 47 degrees Fahrenheit above the fill line in the prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC placed in other refrigeration.
3-501.16(A)
86
Jun 25, 2025
Re-Inspection
2 critical violations. 1 major violation. 5 minor violations. 4 corrected on site.
View 8 violations
Food contacted unclean equipment or utensils
(corrected on site)
Inspector notes: Cooked rice was observed covered with a damp cloth in the walk-in. Rice was disposed due to temperature abuse.
3-304.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Multiple foods in the walk-in were observed held at 51-53 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods requiring refrigeration were disposed, remaining food moved to other refrigeration.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of rice.
3-304.12
Single-service or single-use items not protected from contamination
(corrected on site)
Inspector notes: Staff were observed rinsing a cutting board at the prep sink and placing with clean cutting boards. Staff were instructed to bring cutting board to be cleaned and sanitized,
4-904.11
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Large prep unit was observed with an ambient temperature of 44 degrees. PIC adjusted temperature during inspection.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Large prep unit was observed with pooling water.
4-501.11
Physical facilities not in good repair
Inspector notes: The walk-in is in poor repair, observed with ambient temperature of 55. The physical facilities must be maintained in good repair. PIC contacted technician during inspection.
6-501.11
52
Jun 3, 2025
Routine
2 critical violations. 6 major violations. 9 minor violations. 12 corrected on site.
View 17 violations
Fish not frozen to destroy parasites
Inspector notes: Letter certifying parasite destruction was not available at establishment at the time of this inspection. PIC informed.
3-402.11
Plumbing system not maintained in good repair
Inspector notes: A leak was observed at the hand washing sink in the kitchen. PIC found faulty part and left to purchase replacement during inspection.
5-205.15
Food thawed using improper method
(corrected on site)
Inspector notes: Beef was observed thawing in a container of standing water in the prep sink. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. Beef was placed under running water before being moved to the walk-in.
3-501.13
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Inspector provided RIDOH guidance.
2-501.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not readily available at the hand-washing sink in the sushi bar. Staff had to search for the soap bottle during inspection. Hand-washing sinks must be provided with an accessible supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Approved thawing methods used
Inspector notes: Hot water was not available at the hand washing sink in the kitchen. Inspector observed water temperature of 62 degrees. Minimum required temperature is 85 degrees.
5-104.11
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. Staff labeled containers during inspection.
7-102.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of staff, shrimp and beef were placed hot in the prep unit, chicken was placed hot in covered containers in the walk-in refrigerator. All foods were placed in shallow, uncovered pans in the walk-in.
3-501.15
Employees not reporting illness or health conditions
(corrected on site)
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food. Inspector provided RIDOH guidance.
2-201.11(A)
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food. PIC covered container.
2-401.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken was observed held at 45-48 degrees Fahrenheit and above the fill line in the prep unit. Fish was observed held at 46-50 degrees stacked in the sushi display case. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC removed excess chicken and placed in refrigeration. Stacked fish was moved to low boys.
3-501.16(A)
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of dry and liquid ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food. Staff labeled containers during inspection.
3-302.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of rice. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. PIC removed bowl and brought to be cleaned and sanitized.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knives were observed stored between prep unit and table between uses. Knives were removed and brought to be cleaned and sanitized.
3-304.12
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: The ice bucket at the bar was observed not inverted, with water at bottom of bucket.
4-901.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -refrigeration doors -refrigerator gaskets -under pre unit hoods.
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The ventilation hoods in the kitchen area has an accumulation of grease residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
26
Aug 30, 2023
Re-Inspection
1 major violation.
View 1 violation
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (fryer baskets and utensils inside fryer baskets) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were taken to the 3 bay sink to be cleaned and sanitized before use.
4-601.11(A)
90
Aug 3, 2023
Re-Inspection
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Hands not washed when required
Inspector notes: Employee observed beginning to work in sushi area without washing his hands.
2-301.14
Raw and ready-to-eat foods not properly separated
Inspector notes: Ingredients on the cart in the cooking area were left out uncovered overnight. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (food prep sink, vegetabable peeler, knives, pans and strainers on wok unit) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items must be washed, rinsed, and sanitized at the 3 bays sink or dishwasher before use.
4-601.11(A)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. PIC must register with RIDOH.
2-102.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the cooking area and hibachi carts, rails above wok unit, shelves, counters, and rice cooker table have an accumulation of dust, dirt, food residue, and other debris. Dry ingredient bin lids have an accumulation of food residue and stickers.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: Walls in the kitchen have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: Ceiling light covers have an accumulation of soil residue and dead insects. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The pipes for the ansul system beneath the hood have an accumulation grease and oil drips. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
52
Jul 19, 2023
Re-Inspection
1 critical violation. 1 major violation. 9 minor violations. 1 corrected on site.
View 11 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm.
7-204.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (food pans inside prep unit) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Unclean items are to be cleaned and sanitized before use.
4-601.11(A)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
Equipment not in good repair or proper adjustment
Inspector notes: Numerous plates observed not in good repair, with chips missing.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The hand sink located in the kitchen area was not in good repair, dripping from the pipe beneath it.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep units, cart in cooking area, dry ingredient bins, food storage containers inside the walk in cooler have an accumulation of dirt, food residue, and other debris. Numerous stickers observed on equipment.
4-602.13
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The grease recycling container and surrounding area have an accumulation of grease and debris. The area must be maintained clean.
5-501.115
Physical facilities not cleaned at required frequency
Inspector notes: The walls in the kitchen have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The ceiling light panels in the kitchen and 3 bay sink areas have an accumulation of dead insects and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The area outside along the building has an accumulation of litter and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The pipes for the ansul system beneath the hood have an accumulation of grease. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
50
Jul 12, 2023
Food Complaint
1 critical violation. 10 major violations. 21 minor violations. 5 corrected on site.
View 32 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Uncovered food in containers observed stacked in the prep units, with the containers directly in the food below. Uncovered containers of foods observed in refrigerators and freezers. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the bar was lacking paper towels.
5-205.11
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-302.13
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Handwashing done in improper location
(corrected on site)
Inspector notes: PIC stated employees wash their hands in the restroom, as the hand sink in the kitchen was turned off.
2-301.15
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the sushi area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of numerous pieces of equipment and utensils (can opener, tongs, ladles, scoops, vegetable peelers, food containers, knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. All unclean equipment and utensils are to be cleaned and sanitized before use.
4-601.11(A)
Adequate ventilation & lighting; designated areas used
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. The 3 bay sink will be used to sanitize equipment and utensils until dishwasher has been serviced.
4-501.112
Ready-to-eat food not date marked
Inspector notes: Chicken was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical, stored in Windex containers. Chemicals must be marked with the common name of the chemical.
7-102.11
Thermometers provided & accurate
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-204.112
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
Handwashing sign not posted
Inspector notes: The hand-washing sink in the sushi area was lacking proper signage. A sign or poster reminding food employees to wash their hands must be posted at all hand sinks used by food employees.
6-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Eggs observed held at 59 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food, stored in old food containers labeled with original product. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food contaminated by miscellaneous source
Inspector notes: Beverages observed stored beneath the handsink in the bar. Food must be stored in an area where it is not subject to dust, splash, or other contamination, and at least 6 inches above the floor.
3-307.11
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Wiping cloths used or stored improperly
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Rice paddle observed stored in stagnant water between uses. Numerous utensils such as tongs, knives, and spoons observed stored on unclean tables, or hanging from unclean handles of equipment.
3-304.12
Cleaned equipment or utensils stored improperly
Inspector notes: Plastic utensils are displayed in the kitchen with the lip surface up. Utensils are to be stored so that only the handles are touched by employees.
4-903.11(A)
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in the ice bucket at the bar, not stored inverted.
4-901.11
Single-use articles reused
Inspector notes: Single service items observed being used for food preparation and storage. Single service items shall not be reused.
4-502.13
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the kitchen, sushi area, and bar.
4-903.11(A)
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Cardboard, plastic, and aluminum wrap is used to line refrigerator shelves, counters, cart in wok area, shelves, top of ice machine, and sides of some equipment. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
Equipment not in good repair or proper adjustment
Inspector notes: The dishwasher was not in good repair, dripping water into a container. One prep sink, the hand sink, and the faucet near the dishwasher are in poor repair, dripping water.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: counters tables shelves fryers stoves wok unit prep units refrigerators freezers sinks food storage containers steam table rice cookers plastic soda racks used for dunnage racks
4-602.13
Food separated and protected
Inspector notes: The grease recycling container and surrounding area has an accumulation of grease and debris. The grease recycling container must be maintained cleaned.
5-501.115
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the kitchen, bar, and sushi areas. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not cleaned at required frequency
Inspector notes: The outside area along the building has an accumulation of trash and debris, especially behind the outside storage shed. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The interior of the walk in cooler has an accumulation of black soil residue, dust, and mold. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Ventilation system not cleaned properly
Inspector notes: The hood panels have an accumulation of grease, dust, and soil residue.
6-501.14
Single-use/single-service articles: properly stored & used
Inspector notes: Employees' clothing or other personal belongings were observed stored in various areas of the kitchen. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
11
Frequently Asked Questions
When was Yama Fuji last inspected?
The most recent health inspection at Yama Fuji on file is from Jul 22, 2025. The public record contains seven inspections in total.
What is the most common violation at Yama Fuji?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited five times, more than any other issue at Yama Fuji.
How does Yama Fuji compare to other restaurants in North Smithfield?
Yama Fuji most recently scored 86 out of 100, which is higher than the North Smithfield average of 82.
Has Yama Fuji's inspection record improved over time?
Results have been roughly steady. Inspections at Yama Fuji have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Yama Fuji means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Yama Fuji inspected?
Based on the inspection history on file, Yama Fuji is inspected around three times per year on average.
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