FUJI SUSHI HIBACHI NOODLES

Name: FUJI SUSHI HIBACHI NOODLES
Address: 12205 MERCADO DR, VENICE, FL, 34293, US
Rating: 0

12205 MERCADO DR, VENICE, FL 34293

License #6805864

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 26, 2026 · 11 findings · 2 critical

Routine - Food

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Quick take

FUJI SUSHI HIBACHI NOODLES in VENICE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 119 total violations — 16 critical, 46 major, 57 minor.

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The latest inspection on October 26, 2026 shows 11 observation rows: 2 critical, 3 major, and 6 minor.

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Inspection coverage

100%

Inspector notes

119

Coverage note

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FUJI SUSHI HIBACHI NOODLES has a rough inspection history. Would you risk it?

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*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

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Disposition: Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fish, chicken and beef cut and processed onsite 24 hours prior as per employee statement in walk-in freezer and walk-in cooler not date marked.
[21-04-4] In-use wet wiping cloth/towel used under cutting board in kitchen and cooks line. Repeat from last inspection 6-19-26
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink at sushi counter used as dump sink.
[36-73-4] Floor soiled/has accumulation of debris under cooks line equipment and throughout kitchen under equipment. Observed floor in walk-in freezer heavily soiled.
[51-11-4] Carbon dioxide tank next to dishwasher machine not adequately secured.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed training for Sinluck Pakdee expired
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 000 ppm chlorine sanitizer. instructed operator they may use the machine to wash dishware and utensils, but must use three compartment sink to sanitize items once they come out of the dish machine and then allow items to properly air dry.
[23-24-4] Buildup of food debris/soil residue on equipment door handles on cooks line and walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cutting boards side of cooks line equipment with heavy grease and soiled buildup. Repeat from last inspection 6-19-26
[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. See stop sale. Observed sushi rice at sushi bar not time marked. Employee properly marked.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Repeat last inspection 4a¿¿ 22a¿¿26.
[36-73-4] Floor soiled/has accumulation of debris. Observed floors throughout kitchen under equipment with food debris and soiled. Repeat last inspection 4a¿¿22a¿¿26.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed Chinese cleaver stored at sushi bar area on top of under counter refrigerator at sushi prep area top of refrigerator soiled with food debris. Repeat as inspection 4a¿¿22a¿¿26.
[21-04-4] In-use wet wiping cloth/towel used under cutting board a prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom shelves of prep tables, heavily soiled. Observed door handle on toaster oven at sushi bar, heavily soiled.
[41-10-4] Toxic substance/chemical improperly stored. Observed can of WD-40 stored next to food and clean equipment on shelf under waitress side of cooks line. Operator corrected above issues to meet inspection standards.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observe cutting boards at prep area soiled repeat last inspection 4a¿¿22a¿¿26. Observed tops of containers for rice and flour under prep table area soiled with food debris .
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee washing microwave glass tray in hand wash sink at cooks line.
[52-01-4] Identity of food or food product misrepresented. Observed white tuna advertised on the menu. The establishment is using escolar in place of white tuna. Observed escolar in parentheses under white tuna on one portion of the menu. Instructed operator to make corrections to menu.

Disposition: Warning Issued
[51-11-4] Carbon dioxide not adequately secured. Repeat from last inspection 2-7-25
[36-34-5] Cooks line hood vents soiled with grease.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[36-73-4] Floor soiled/has accumulation of debris under and around equipment.
[08B-38-4] Food stored on floor. Observed sauce buckets and oil jugs stored on floor in kitchen and walk-in cooler. Repeat from last inspection 2a¿¿7-25
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[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. See stop sale. Observed butter shrimp, sweet potato, soft shell crab and chicken tempura and butter at cooks line not properly date marked time marked. Employee stated items were prepared 2 hours prior to and then correctly marked the time on items.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed some cutting boards worn and soiled in the kitchen.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[14-14-4] Nonfood-grade drill and mixing blade used to mix sauces and batters.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared and portion fish, vegetables and chicken in reach-in cooler and reach-in freezer Employee stated the above items had been prepare onsite more than 24 hours prior. Repeat from last inspection 2-7-25

Disposition: Warning Issued
[51-11-4] Carbon dioxide tanks not adequately secured by dishwasher area.
[24-27-4] Clean equipment/dishware/utensils stored next to hand wash sink exposed to splash at sushi bar.
[08B-38-4] Food stored on floor. Observed jugs of oil on floor in kitchen, case of fish and meat on floor in walk-in-freezer, and produce case on floor in walk-in-cooler. Repeat 9-5-24
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 78F water at cooks line.
[51-18-6] No copy of latest inspection report available.
[08B-54-4] Uncovered food stored near sink exposed to splash at sushi bar.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cream cheese in walk-in-cooler. Operator moved fish.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh chop garlic in oil at cooks line holding at 78F operator said it was chopped 1 hour prior and returned it to reach-in-cooler. Observed cooked eel at sushi bar on counter at 67F cook did not know when it was taken out of reach-in-cooler. Operator returned eel to reach-in-cooler and rechecked 20 minutes later 41F. Repeat 9-5-24
[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. See stop sale. Observed no time marked on sushi rice employee stated it was put out for use 3 hours prior then marked time correctly.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[11-05-4] Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands in ladies restroom.
[31B-03-4] No soap provided at handwash sink in kitchen. Repeat 9-5-24
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut fish, chicken, beef, vegetables, and cooked noodles in walk-in-cooler and reach-in-cooler prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Repeat 9-5-24

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on shelves at cooks line and sushi bar.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed faucet at handwashing sink at sushi bar broken.
[08B-38-4] Food stored on floor. Observed plastic tubs of ginger and fry oil on floor in kitchen and sushi bar. Repeat 1-29-24
[51-18-6] No copy of latest inspection report available. Repeat 1-29-24
[41-07-4] Container of medicine improperly stored. Observed bottle of medicine on shelf at cooks line. Observed operator correct issue to meet standards for inspection.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed employees use wet soiled towel hanging next to handwashing sink at end of cooks line to dry hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna 46F and salmon 47F in sushi bar cooler cold holding. Employee stated the items had been prepared 3 hours prior and then iced down fish and turn down temperature on refrigerator. Recheck temperature 30 minutes later both at 40F.
[31B-03-4] No soap provided at handwash sink at sushi bar and end of cooks line. Observed operator correct issue to meet standards for inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator did not have a completed copy of Time Control Sheet. Reviewed with operator how to complete Time Control Sheet. Repeat 1-29-24
[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. Operator only had completed proof of training of 1 employee Sinluck Pakdee. Repeat 1-29-24
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed seasoned imitation crab, cooked noodles, and cut vegetables prepared onsite more then 24 hours prior as pre employee statement, items were not properly date marked. Repeat 1-29-24
[53B-10-4] Records/documents for required employee training do not contain all of the required information, missing dates.
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot running water at handwashing sink at sushi bar.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat 9-22-23
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-38-4] Food stored on floor. Observed multiple cases of assorted food on floor in Walk-in freezer.
[51-18-6] No copy of latest inspection report available. Repeat 9-22-23
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat 9-22-23
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed assorted bottles and containers at cooks line and in kitchen with oils, vinegars, sauces and spices not labeled in work containers. Rep 9-22-23
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over lemon and raw shrimp over grape tomatoes. Observed operator move fish and shrimp for proper storage.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Repeat 9-22-23
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat 9-22-23
[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.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator was unable to provide copy of Time as a Control sheet. Repeat 9-22-23
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles,cut fish, beef and chicken prepared onsite more then 24 hours prior as per employee statement not date marked. Rep 9-22-23

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance on ice chute at soda machine.
[14-01-5] Bowl or other container with no handle used to dispense food in rice, flour, sugar and crunch topping. Observed employees remove no handle plastic container used as scoops.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[14-05-4] Cardboard used to line food-contact shelves at cooks line. Repeat 2-8-23
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash at sushi bar.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Repeat 2-8-23
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils at sushi bar and cooks line. Repeat 2-8-23
[36-73-4] Floor soiled/has accumulation of debris under equipment. Repeat 2-8-23
[08B-38-4] Food stored on floor. Observed jug of oil, bucket of crispy fried topping and bucket of noodles on floor at sushi bar and in kitchen. Observed cases of crab on floor in Walk-in cooler. Observed employees move items off floor Repeat 2-8-23
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment at cooks line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Employee removed tongs. Repeat 2-8-23
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom shelves of equipment on cooks line soiled. Repeat 2-8-23
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottle of gator aid in reach-in-freezer sitting in tub of dumplings.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface. Repeat 2-8-23
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed the following items in working unlabeled containers.Bottles of sauce and oils at cooks line and flour, sugar and rice bin at prep area.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 000ppm chlorine sanitizer. Observed operator was able to check and prime sanitizer to retest at 50ppm. Repeat 2-8-23
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees handle raw beef and fish then handle clean plates. Instructed employee to stop use of soiled plates and wash hands before handling clean plates.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh chop garlic at cooks line 72F. Em stated the ga was chopped in blender 30 minutes and put it into reach-in cooler. Recheck temperature 40 minutes later 58F
[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. See stop sale. Observed tempura shrimp by sushi bar not time marked. Employee stated it had been made 30 minutes prior and time marked items correctly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter cooks line at 74F. Employee stated it as melted 1 hour prior and moved it to hot part of flat top grill recheck temperature 40 minutes later 137F
[11-05-4] Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Print copy of Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 for operator. Rep 2-8-23
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards, can opener and slicer soiled. Repeat 2-8-23
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink by 3 compartment sink full of dirty pans. Observed employee remove pans. Repeat 2-8-23
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not produce copy of Time as a Control sheet.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed copy of Consumer Advisory for operator and observed operator post sign.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut vegetables, fish, meat and prepared seafood mix in reach-in cooler and Walk-in cooler all prepared onsite more then 24 hours prior as per employee statement not date marked. Rep 2-8-23.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink at end of cooks line by dining room does not have working hot water.