Fujimura
1850 N University Dr, Coral Springs, FL 33071 · Permanent Food Service · License 1625771
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitOct 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed chicken (45°F - Cold Holding); steak (46°F - Cold Holding); in flip top cooler. Per operator, both items transfer to unit 3 hours prior to the inspection. Operator removed both items to freezer for quick chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
-Observed employee touch dirty dishes and then removed clean dishes from dishwashing machine without washing his hands. After brief education, employee then wash his hands.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed accumulation of old food residue buildup on can opener blade. Observed accumulation of black mold like substances buildup on cutting board.
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
-Observed cases with unwashed celery stored over soy sauce in walk-in cooler.
Food stored on floor.
-Observed various cases with food items stored on walk in freezer floor.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
-Observed employee eating in kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee beverage container stored on food preparation table. Operator removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed chlorine sanitizer solution less than 50 ppm. Operator correct solution to 100 ppm.
Wiping cloth sanitizing solution stored on the floor.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.