Fuji Sushi
4495 Roosevelt Blvd Ste 314, Jacksonville, FL 32210 · Permanent Food Service · License 2613068
What drove the grade
Equipment drain line draining into handwash sink.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection2 intermediate (1 fixed on the spot, 1 repeat), 3 basic (2 repeats)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 28, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Observed sushi display case drain line draining into hand wash sink on sushi line.
Repeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink next three compartment sink in kitchen. Person in charge provided paper towels.
Fixed on the spot
Basic3
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Observed employee drinking from cup with no lid on cook line.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed cutting board with grooves and no longer smooth and easily cleanable being used for raw chicken prep by three compartment sink.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed grease build up on hood filters above cook line.
Repeat 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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.