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Licensee
Name: MT FUJI License Number: SEA2612325
Rank: Seating License Expiration Date: 06/01/2015
Primary Status: Current Secondary Status: Active
Location Address: 1950 - 101 SAN MARCO BLVD
JACKSONVILLE, FL 32207

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 06/14/2012 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
24 7
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
04-01-1    Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salmon at 50F
20A-04-1    Critical - Equipment food-contact surfaces and utensils not sanitized. washed and rinsed spatula only, no sanitizer set up
29-09-1    Faucet/handle missing at plumbing fixture. prep sink faucet, kitchen
08A-20-1    Critical - Food not properly protected from contamination. cut cucumber on basket, no liner Corrected On Site. Also soup bowls stacked on top of each other, bottom of bowl touching veggis
32-16-1    Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
32-17-1    Critical - Handwashing cleanser lacking at handwashing lavatory. front counter and kitchen Corrected On Site.
27-16-1    Critical - Hot water not provided/shut off at employee hand wash sink. front counter
50-06-1    Critical - License expired within 30 days after expiration date. expired on 6/1/12
17-07-1    Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
05-09-1    Critical - No conspicuously located thermometer in holding unit. sushi display
51-18-1    No copy of latest inspection report.
53B-08-1    Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees are new, 32-3 weeks
17-11-1    Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quaternary
12B-07-1    Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. front counter and kitchen Corrected On Site.
09-04-1    Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. got cut carrots for salad, explained to her Corrected On Site. got tongs
23-06-1    Observed build-up of food debris, dust or dirt on nonfood-contact surface. dusty fan, kitchen
22-26-1    Critical - Observed buildup of soiled material on racks in the reach-in cooler. upright reach in cooler
14-37-1    Observed cutting board grooved/pitted and no longer cleanable.
12A-12-1    Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. grabbed raw shrimp then got cooked veggies with same gloves; explained to them Corrected On Site. washed hands and changed gloves
12A-20-1    Critical - Observed employee wash hands with no soap. explained to them Corrected On Site. washed again
22-27-1    Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. vent in upright reach in cooler
31-12-1    Critical - Observed handwash sink used for purposes other than handwashing. tilapia in it Corrected On Site.
09-01-1    Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. spices
18-05-1    Observed old food stuck to clean dishware/utensils. small bowls Corrected On Site.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 50F salmon in reach in cooler , moved to upright reach in cooler in kitchen
06-04-1    Critical - Observed potentially hazardous food thawed at room temperature. tilapia in handsink, moved to cooler Corrected On Site.
08A-26-1    Critical - Observed raw animal food stored over ready-to-eat food. raw chicken and seafood over veggies, upright reach in cooler, kitchen ; raw chicken over beer in walk-in cooler Corrected On Site.
35A-04-1    Critical - Observed rodent activity as evidenced by rodent droppings found. 8 dried droppings on shelf with clean dishes, 3 dried droppins by 3 comp sink in kitchen , cleaned up Corrected On Site.
02-24-1    Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. tempura batter and sushi rice Corrected On Site.
21-12-1    Wet wiping cloth not stored in sanitizing solution between uses. sushi bar
21-16-1    Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Corrected On Site. 300ppm
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395