Fuji 3
11362 San Jose Blvd Ste 8, Jacksonville, FL 32223 · Permanent Food Service · License 2609830
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection8 high priority (fixed before it reopened Oct 14, 1 repeat), 3 intermediate (fixed before it reopened Oct 14), 9 basic (3 repeats)-44
- Emergency closure on Oct 13, still closedCounts in full until a follow-up lets the place reopen-35
- Safety score21
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 14, 2026 Still closed
The inspector came back, but the problems still weren't fixed, so the business stayed closed.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
At callback, no flying insects observed.
More time given
High Priority
Observed one live roach. Operator destroyed and discarded.
Administrative complaintFixed on the spot
Basic1
Code 35, Insects, rodents, pests and animals: Priority Basic
- 1st follow-up visitOct 14, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 13, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed pan of tuna, two packages buri with instructions to remove from packaging thawed with slit, or fully sealed not fully removed from packaging.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Seaweed salad in glass door reach in cooler at 50°F. Observed unit door open, hard to close. Person in charge moved to other unit holding temperature.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler raw beef stored over bottled sauces. Person in charge began rearranging.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handle personal phone then handle chicken without hand wash.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed fish lined with non food grade paper towels.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one flying insect in kitchen.
Roach activity present as evidenced by live roaches found.
Observed three live roaches in uncovered outlet above dishpit area. Observed two live roaches on floor where cove molding is missing behind small white reach in freezer. Observed approximately 6 live roaches in crack where metal is separating from half wall by mop sink. Observed approximately 4 live roaches on wall behind shelf above two compartment sink at dishpit. Observed two live roaches under tabletop to right of two compartment sink.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Employee medicine stored on shelf above prep line in kitchen. Person in charge moved to appropriate location.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment holds sushi rice, tempura, krab on time, unable to provide paperwork. Inspector provided, person in charge filled out during inspection.
Fixed on the spot
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water turned off at sushi bar hand wash sink.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Soap missing from women's restrooms also, hand wash sink in women's restroom missing paper towels. Person in charge provided.
Fixed on the spot
Basic9
Code 06, Food properly thawed: 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.
Observed pan of tuna, two packages buri with instructions to remove from packaging thawed with slit, or fully sealed not fully removed from packaging.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils at cookline in water at 122°F.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Scoops with no handles utilized in multiple bulk dry good containers.
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Cloths in direct contact with prepped vegetables in walk in cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Heavy grease accumulation on hood filters. Mold like substance accumulation on underside of wood table to right of two compartment sink. Observed mold like substance on interior of cabinet at main hand wash sink in women's restroom.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe leaking from far left side of triple sink. Also, tape utilize to repair pipe. Person in charge added catch bucket.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
One dead roach on wall above two compartment sink. One dead roach on the floor behind white reach in freezer.
Code 36, Floors, walls, ceilings and ventilation: Floors walls, and/or ceilings soiled/has accumulation of debris.
Observed floors at cookline with grease and debris accumulated. Observed wall behind white freezer missing cove molding. Observed tiles cracked at dishpit holding standing water. Observed mold like substance accumulation on wall at dishpit. Holes in ceiling tiles throughout kitchen. Gaps in walls creating harborage for vermin around mop sink area.
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 personal cell phone stored on in use cutting board. Person in charge removed.
Fixed on the spotRepeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.