Fuji Teriyaki Restaurant
1604-A Washington Ave, Miami Beach, FL 33139 · Permanent Food Service · License 2332995
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Sep 1 complaint inspection1 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 1 basic (1 repeat)-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 1, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed a large metal pan with old cooking oil in front of the sink. The manager moved it.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed the upright cooler door handles crack leaving sharpe metal exposed.
Repeat violation
Earlier inspections 1
B86Routine inspection6 violations, 1 high priority No follow-up needed
- First visitJul 27, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed tuna (51°F - Cold Holding); krab (51°F - Cold Holding) at the front counter. As per the manager the fish was put there approximately two hours ago. The manager put it the freezer for a quick chill.
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.
Form provided via email.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed a stool with a plastic container in front of the sink in the back. The manager moved it.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed a pump bottle with a pink liquid in the men's restroom.
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed several plastic squeeze bottles with different liquids not labeled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed the walk in cooler fan guard soiled. Observed the hood filter soiled.
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.