FUJI

Name: FUJI
Address: 1950 SAN MARCO BLVD STE 101, JACKSONVILLE, FL, 32207, US
Rating: 64.9

1950 SAN MARCO BLVD STE 101, JACKSONVILLE, FL 32207

License #2612325

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

64.9 Grade F / 100

Failing Health Score

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Quick take

FUJI in JACKSONVILLE currently holds an InspectFL Health Score of 64.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 17, 2026. Across those visits, inspectors documented 37 total violations — 5 critical, 6 major, 26 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Administrative complaint recommended
[10-08-5] Ice scoop handle in contact with ice. In ice bin, employee removed it
[29-11-4] Water leaking from pipe and/or faucet/handle. Base of faucet in prep sink leaking
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Prep reach in cooler by cook line has old build up, employee cleaned it
[16-03-4] Accumulation of debris inside warewashing machine. Also exterior, old build up on
[50-09-4] Current Hotel and Restaurant license not displayed. Couldnt find it
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new sushi chef, has blank form
[31A-11-4] Handwash sink used for purposes other than handwashing. Container in it and employee filling water, hand sink in sushi area
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw fish in bag in reach in cooler at sushi area, employee took them out of bag
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On sushi area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employe drink above prep cooler at cook line, employee placed it on bottom shelf
[14-11-5] Equipment in poor repair. Gasket torn in reach in cooler by soup next to soup, sushi area
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk containers in back storage with powders, employee labeled it sugar and flour
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon on shelf above cucumber, employee rearranged cooler by sushi area
[14-09-4] Cutting board has cut marks and is no longer cleanable. Blackish grooves on cutting board in kitchen
[08B-38-4] Food stored on floor. Bucket with ginger at sushi area and by storage area, employee placed it on shelf
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw frozen shrimp then she wrapped tray with krab and cream cheese, explained to him and he washed hands
[14-05-4] Cardboard used to line non food-contact shelves. Old build up on cardboard on shelf in upright freezer by sushi area, employee changed cardboard

Inspection Completed - No Further Action
[08B-38-4] Food stored on floor. Box with avocados on floor at sushi area, manager placed them on shelf
[50-09-4] Current Hotel and Restaurant license not displayed. Manager couldnt find it
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee making sushi without beard guard, employee put one on
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. By grease trap next to walk in cooler
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for more than 2 months making sushi, Oliver
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder in bulk container on shelf by server area, and shelf in back storage by walk in cooler, manager labeled it sugar and tempura
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket with black build up inside sushi cooler
[21-38-4] Wiping cloth sanitizing solution stored on the floor. At sushi area
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one employee here, Oliver, makes sushi
[06-03-5] Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. 44f raw tuna at sushi area, employee iced it down, 40min thawing, got to 40f
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above rice in bags, by ice machine, prep area, manager moved it
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster strips in plastic wrap on shelf Danube veggie spring rolls, in box freezer by cook line, manager rearranged
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink at sushi area, employee covered it and put straw on
[14-01-5] Bowl or other container with no handle used to dispense food. On tempura flakes, employee removed cup,
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Container only washed and rinsed then used for cut carrots, explained and it was ran in dish machine,
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then scooped cooked shrimp and grabbed krab to place in fryer, explained to him and he washed ands, krab reached 165f
[14-34-4] Interior of microwave with rust that has pitted the surface By cook line, also rust on shelves in walk in cooler
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw fish, employee punctured it, sushi reach in cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. Container in hand sink at sushi area, employee moved it
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink by triple sink blacked with cart, employee moved it, also hand sink at cook line with several things on it, manager removed them

Community reaction

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