Fushimi Buffet

13090 City Station Dr, Jacksonville, FL 32218 · Permanent Food Service · License 2614221

Official report

out of 100

Grade F

Safety score 20 of 100

Latest visit: Nov 2, 2026 (5 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 23 other violations

How the score was calculated

Starting score100
Violations at the Nov 2 routine inspection
5 high priority (2 fixed on the spot, 3 repeats), 7 intermediate (2 fixed on the spot, 3 repeats), 12 basic (8 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-60
Administrative complaint on Nov 2
Counts in full until a follow-up finds the problems fixed
-20
Safety score20

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

Inspection history

1 inspection · 1 visit

Nov22026

Routine inspection

24 violations found

First visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
24 violations found:
- 5 High priority
- 7 Intermediate
- 12 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In the top portion of the flip-top cooler top reach in cooler, garlic in oil (78°F - Cold Holding) per employee normally sits out on crash cart. At the sushi bar counter, sushi rolls (63/64/66/61/59°F - Cold Holding) in the buffet area squid (56°F - Cold Holding); cut melon (58°F - Cold Holding) per operator don't use time as public health control because they normally sell before being out of temperature.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In the buffet area, pizza (97°F - Hot Holding); plantains (95°F - Hot Holding); fried scallop (96°F - Hot Holding); pork dumpling (102°F - Hot Holding); fried fish (100°F - Hot Holding); chicken wings (111°F - Hot Holding); chicken on a stick (109°F - Hot Holding); sweet and sour chicken (102°F - Hot Holding) per operator normally changed out frequently less than 2 hours. Does not have time as public health control per operator because usually in temperature until running out of product.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In the cook line flip-top cooler raw pooled eggs over ready to eat peas. In the standup reach in cooler on the cookline floor line, raw chicken and raw shrimp over cooked chicken. Operator asked employee to switch. In the reach in freezer, frozen raw shrimp over ready to eat frozen egg rolls, neither commercially packaged. In the walk in cooler, raw shrimp over washed and peeled onion and raw chicken over ready to eat lobster salad, employee began switching storage.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Paper towels wrapped around sushi fish at sushi bar counter.
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Sanitizer solution stored on the floor by soda dispenser over 200+ chlorine. Strip turned black past color concentration chart. Employee began to empty the solution.
  Fixed on the spot
Intermediate7
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Oyster tags not marked with date of last served or in chronological order.
  Clams/mussels/oysters tag removed from original container prior to container being emptied.
  Tub of oysters in walk in cooler with tag missing.
- 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.
  No written procedures for sushi rice held on time as public health control. Provided printable procedures.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.
  Operator handling raw chicken and vegetable mix with bare hands to remove from meat grinder.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener on front prep line with accumulation of grease and food debris. Bulk flour container scoop handles encrusted with food debris.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Multiple hand wash sinks used to store spatula, rubber gloves, electrical cords.
  Repeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at hand wash sink on either side of dishwashing area. Operator provided paper towels.
  Fixed on the spotRepeat violation
Basic12
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Fish thawing in standing water inside prep sink. Chicken thawing in tub of water at prep sink.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bu kept of margarine stored on the cookline floor. Jug of fryer oil stored on cook line floor. Jugs of soy sauce and fryer oil stored on floor of back prep line.
  Repeat violation
  Food stored outside.
  Bags of onions and boxes of broccoli stored outside in unexposed room.
  Administrative complaint
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on in use prep table.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic cups with no handles used as scoops in bulk flour and rice containers. Operator removed.
  Fixed on the spotRepeat violation
  Equipment in poor repair.
  Two door reach in cooler on cook line with torn door gaskets.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up in reach in freezer on the cookline on shelf and on product.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Mold like substance on top plate of bulk ice bin.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan guard of two door reach in cooler on cook line has mold like substance build up. Syrup build up on exterior of soda dispenser nozzles.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On shelf over three compartment sink, clean metal and plastic containers stacked while wet.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  Water from bulk ice bin draining into bucket under ice bin, overflowing on to floor.
- 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.
  Employee phone on in use prep table. Employee bag and jackets over unwrapped silverware.
  Repeat violation
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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.