Fuji Express Hibachi and Sushi
101 E Plymouth Ave, Deland, FL 32724 · Permanent Food Service · License 7407252
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection5 high priority (3 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 11, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- chicken, 46°F; chicken, 47°F, beef, 47°F, beef, 46°F, in cook line prep cooler less than 4 hours
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 lobster tail over asparagus, door of upright freezer
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. - employee chopping carrots that will not be immediately cooked, handling with bare hands . Educated operator.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
- sugar
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
- tested over 200 ppm
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Multiple items for combination rolls on menu.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, grease, or residue.
- cutting board soiled at prep tables - dosa nozzles and ice chute
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Avocados stored above in walk in cooler, cut onions and broccoli.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle provided to dispense food.
- sugar
Cardboard used to line nonfood-contact shelves.
Ice buildup in reach-in freezer.
- chest freezer
Code 16, Dishwashing facilities and test kits: Abrasives and detergents not thoroughly rinsed from cooking equipment.
- detergent added to sanitizer portion of three compartment sink
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, or dust.
- hood filters - gas lines on stove - exterior of upright freezer - exterior of sugar bin, gray food barrels
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.