THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: FUJIYAMA SUSHI AND GRILL License Number: SEA7000599
Rank: Seating License Expiration Date: 02/01/2021
Primary Status: Closed Secondary Status:
Location Address: 2571 W CR 48
BUSHNELL, FL 33513

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 08/22/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
9 7 18
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. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. 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
16-03-4    Basic - Accumulation of debris inside warewashing machine.
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine.
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sink. Soap dispensers
14-01-4    Basic - Bowl or other container with no handle used to dispense food.in soy sauce, flour, rice **Corrected On-Site**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
14-45-4    Basic - Cardboard used to line nonfood-contact shelves. Below grill, above coke reach in
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.onions, lettuce, fish
35A-03-4    Basic - Dead roaches on premises.5 under toaster oven in sushi bar, 5 in storage cabinets in sushi bar
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Cellphone on cutting board Keys in kitchen **Corrected On-Site**
36-71-4    Basic - Floor drains/drain covers heavily soiled. Kitchen
08B-38-4    Basic - Food stored on floor.rice, soy sauce flour in the kitchen ginger and seaweed wraps in sushi bar**Corrected on site. Big gray can of rice in kitchen **Corrected On-Site**
08B-42-4    Basic - Food stored outside. Food and single service items stored in shed
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
33-11-4    Basic - Missing drain plug at dumpster. **Repeat Violation**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. On back door, walk in outside
23-09-4    Basic - Soiled reach-in cooler gaskets. On cookline
08B-17-4    Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Tomatoes over rice in walk in
23-12-4    Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
03A-15-4    High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line filled at 11:00 am Dumpling 50° Shrimp 50° Fish 50° I explained to the operator that all Time Temperature Control For Safety Foods need to be stored at 41° or below. The reach in cooler on the cooks line needs to be kept empty until the food is able to be stored at 41° or below. Operator removed all items and moved them to walk in cooler **Corrective Action Taken**
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Sushi chef
12A-20-4    High Priority - Employee washed hands with no soap. Sushi chef
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Two in kitchen
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 86° Operator voluntarily discarded
03F-02-4    High Priority - Potentially hazardous (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. On sushi rice opened at 11am now 2:03pm **Repeat Violation**
03A-06-4    High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.beef, chicken shrimp in reach in on cookline 50° all
41-02-4    High Priority - Toxic substance/chemical stored by or with food.hand sanitizer, medicine, cleaning supplies mixed in and above clean dishesby clean dishes
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.exceeds 200 ppm chlorine
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Toaster over at sushi bar and portion control scale
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.fish in the sushi bar mackerel, crab mix, shrimp
22-05-4    Intermediate - Cutting board(s) stained/soiled.
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing.rinsing cloth at sushi bar Sanibucket storage
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.at sushi bar
02B-01-4    Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Some menu items are not notated. Operator will add them to the menu
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.