Fuji
1950 San Marco Blvd Ste 101, Jacksonville, FL 32207 · Permanent Food Service · License 2612325
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection5 high priority (2 fixed by the Aug 13 follow-up, 3 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 10 basic (3 repeats); basic violations cost 12 at most-36
- Administrative complaint on Aug 11, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score52
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw shrimp, sushi rolls, krab meat with cream cheese, raw salmon (47°F-52°F - Cold Holding) in flip top reach-in cooler across from grill. Operator stated cooler was working fine during lunch. Operator closed lid and had employee clean fans in back of interior cooler.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw salmon stored over ready to eat shrimp and cooked eel in reach in freezer next to kitchen entry door way. Operator rearranged cooler to properly store foods. Also, raw salmon stored above ready to eat vegetables in walk-in-cooler. Operator removed bowl of salmon to properly store. Also, raw beef stored over ready to eat seaweed salad in walk-in-cooler. Operator rearranged to properly store raw beef.
Fixed on the spotRepeat violationAdministrative complaint
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed employee using bare hands while cutting and touching cucumbers that will not be heated to a minimum of 145°F. Establishment does not have an AOP. Operator discussed with employee and employee washed hands and put on gloves.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed multiple fish in reach-in cooler and at sushi make station in direct contact with a non food grade paper towel. Observed food stored in direct contact of a non food grade recycled thank you bag in walk in freezer.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6-1-26.
Administrative complaint
Intermediate2
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee wash hands in service sink on front service line. Discussed with operator.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand wash sink on sushi make line not accessible for employees. Operator removed large cutting board and multiple containers blocking hand wash sink.
Basic10
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed multiple ready to eat frozen foods stored in reach in freezer not covered.
Food stored on floor.
Observed plastic bucket of ginger stored on floor at front sushi make station. Operator removed bucket to properly store.
Fixed on the spotRepeat violation
Employee personal food not properly identified and segregated from food to be served to the public.
Observed employees personal food in two reach-in coolers at sushi make station not identified and segregated from food being served to the public. Operator removed some of the foods to segregate.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed multiple beverage containers on shelves next to sushi make station, on shelf at bag in box soda and other food storage shelves in kitchen. Operator removed employees beverages from the multiple areas.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed gasket on reach-in cooler across from grill torn.
Repeat violation
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed flip top reach-in cooler across from grill unable to maintain temperature of 41°F and below. Ambient temperature 56°F. Observed large build up of debris on fan covers in back interior of reach-in cooler. Operator started to have employee clean fan covers during this inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed ice bin of large ice machine and ice bin at soda dispensing machine at front service line soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed the fronts of two timer bump bars near fryers and rice cookers soiled.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed multiple floor tiles in kitchen area missing/ in disrepair.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employees personal belonging stored on top of microwave under sushi make station counter.operator removed purse to properly store.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.