Fuji Sushi

660 Commerce Center Dr #155, Jacksonville, FL 32225 · Permanent Food Service · License 2613827

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Jul 23, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 routine inspection
2 high priority (1 fixed by the Jul 23 follow-up, 1 fixed on the spot), 2 intermediate (1 repeat), 5 basic
-18
Administrative complaint on Jul 14, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul142026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitJul 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
Official report, on the Florida DBPR website
First visitJul 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 2 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw chicken and raw beef 46 in reach in cooler in bowls on top of metal pans, moved to larger cooler
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
Intermediate2
- Code 52, Misrepresentation or misbranding: Establishment advertised a specific fish on the menu/menu board but served another type of fish.
  Establishment uses Buri(amberjack) as Yellowtail on the menu yellowtail jalapeño,spicy yellowtail roll, yellowtail roll. Yellowtail sashimi all uses Buri lion not yellowtail fish
  Repeat violationAdministrative complaint
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks in kitchen and 2 sushi chefs engaged in food prep, no manager on duty at time of inspection
Basic5
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Personal coffee cup over flip top reach in cooler in kitchen. Moved
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Cups used as scoopers in sugar, soy sauce and flour.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Gasket on flip top 2 door cooler in kitchen gaskets soiled with dark black slim like substance - fan covers in walk in cooler soiled with dust
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling tiles in kitchen with brown stains over flip top cooler
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  In kitchen ceiling tiles not easily cleanable
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.