Orlando Fuji Sushi

504 N Alafaya Trl Ste 117, Orlando, FL 32828 · Permanent Food Service · License 5811662

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 2, 2026

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 21 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
3 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot), 16 basic (7 repeats); basic violations cost 12 at most
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Sep22026

Routine inspection

22 violations found

First visitSep 2, 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.
22 violations found:
- 3 High priority
- 3 Intermediate
- 16 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Eel and spicy tuna operator stated it's on time control no time but it's still on 4 hours mark that's why I didn't stop sale .
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw gator meat stored over bread at the reach-in 2 door freezer back area .
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 2 small flying insects at the dish area not landing at any food . Next routine visit per supervisor.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board kitchen area .
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Plastic container with water stored at employee hand sink at sushi station .
  No soap provided at handwash sink
  Employee hand sink sushi station . Operator added the soap .
  Fixed on the spot
Basic16
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Breaded shrimp stored uncovered at the reach-in freezer back area . Operator covered it .
  Fixed on the spot
  Food stored on floor.
  Soy sauce stored on floor back area. Ginger container stored on floor at sushi station .
  Repeat violation
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee cookie stored next to the customer desert at the reach-in white freezer. Operator removed it .
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Rice spoon stored at standing water 74f .
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  To go soup container used as scoop at the saushi sauce at walk-in cooler .
  Repeat violation
  Equipment in poor repair.
  Gasket torn bottom of make table .
  Food storage container/container lid cracked or broken.
  Broken container used to stored pasta at the reach-in cooler
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior Fryer soiled
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Bottom of make table all of them -reach in cooler and walk-in cooler shelves..
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Side fryer .
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Prep sink faucet kitchen area .
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen.
  Light not functioning.
  2 light out by the hoods .
  Repeat violation
  Floor soiled/has accumulation of debris.
  Throughout kitchen -walk-in cooler floor and storage room back area really heavy soiled .
  Repeat violation
- 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 lunch box stored at the walk-in cooler next to customer food . Operator removed it .
  Fixed on the spotRepeat 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.
Stop sale: An order that the food can’t be sold or served.