Fuji Sushi Japanese Cuisine

249 W State Rd 436 Unit 1061, Altamonte Springs, FL 32714 · Permanent Food Service · License 6903528

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Oct 2, 2026 (5 weeks ago)

What drove the grade

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.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 routine inspection
2 high priority (1 fixed by the Oct 2 follow-up, 1 fixed on the spot), 4 intermediate (2 fixed on the spot), 6 basic (2 repeats)
-24
Safety score76

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

Inspection history

1 inspection · 2 visits

Sep242026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitOct 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Basic
What was still cited
High priority1
- 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.
  More time given
Basic1
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  More time given
Official report, on the Florida DBPR website
First visitSep 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority2
- 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.
  Sushi rice by display case. Operator marked time 11:15 am.
  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, facility has no chlorine chemicals at this time.
Intermediate4
- 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.
  Operator completed time plan for sushi rice during inspection.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  By ice machine. Operator placed towel by sink.
  Fixed on the spot
  No soap provided at handwash sink.
  At entrance to back of the house.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Calamari boxes stored on the floor in walk in freezer.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Handle in rice operator removed.
  Fixed on the spot
  In-use utensil stored in standing water less than 135°F.
  Soup by soup in standing water 81f operator removed.
  Fixed on the spotRepeat violation
  In-use tongs stored on equipment door handle between uses.
  3 tongs hanging from oven door. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Metal bowl used to scoop fish in walk in cooler. Operator removed.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Metal bowl containers by drying rack dish machine area. Operator inverted.
  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.