FUJI 3

Name: FUJI 3
Address: 11362 SAN JOSE BLVD STE 8, JACKSONVILLE, FL, 32223, US
Rating: 79.6

11362 SAN JOSE BLVD STE 8, JACKSONVILLE, FL 32223

License #2609830

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

FUJI 3 in JACKSONVILLE currently holds an InspectFL Health Score of 79.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 38 total violations — 6 critical, 3 major, 29 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 21, 2025

The latest inspection on April 7, 2026 shows 10 observation rows: 3 critical, 1 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab at wait-station counter. 50°. Placed about 11 am. ( low on ice ). Person In Charge refilled ice tray.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over restaurant items. Rear shelf. Moved by manager.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Sushi line Hand Wash Sink slow draining water.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chlorine test strips available.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No Hand Wash Sign. At kitchen sink.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 79°. Moved by manager.
[41-10-4] Toxic substance/chemical improperly stored. Degreaser chemical spray bottle next to single service deli tissue. Frontline. Moved by manager
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Food service employee handling/prepping ready to eat foods, cooked chicken , with bare hand contact. Inspector intervened. Gloves put on.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Disposition: Warning Issued
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn gasket insulation. Prep line coolers.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in base of salad cooler. Wait-station.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cut avocados not washed before prep.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen. Pink slime build up. Cleaned by manager.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water 80°. Kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing cell phone on prep table. Wait-station.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make table at kitchen prep line: Over stacked cooked noodles at 50°. Over stacked raw chicken 50°. Items Moved by manager. Over stacked krab 48°. Over stacked tofu 48°. Items at wait-station krab 50°. Tofu 49°. Items Moved by manager
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. Degreaser.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice machine ice scoop on soil3 surface at wait-station. Dusty rack. Moved by manager.
[03F-02-5] 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. No time mark on very large batch (about 3 gallons ) of sushi rice in corner of kitchen. Per Person In Charge item made at 1pm. Note: Establishment closes at 3pm and does not open until 5 pm. Establishment has more than ample supply of sushi rice (this batch made 10:30 am) at frontline that will last until 3 pm, which means the batch in the kitchen made at 1 pm would not be used until reopen time at 5 pm which is the time this batch needs to be discarded. Talked/explained to manager about the situation and emphasized the need to discard ANY remaining sushi rice at 5 pm.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle in ice. Wait-station ice bin. Moved by manager

Community reaction

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