FUJIYAMA JAPANESE STEAKHOUSE

Name: FUJIYAMA JAPANESE STEAKHOUSE
Address: 13141 CITY STATION DR #153, JACKSONVILLE, FL, 32218, US
Rating: 75.7

13141 CITY STATION DR #153, JACKSONVILLE, FL 32218

License #2614378

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

75.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

FUJIYAMA JAPANESE STEAKHOUSE in JACKSONVILLE currently holds an InspectFL Health Score of 75.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 26 total violations — 4 critical, 6 major, 16 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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
[14-01-5] Bowl or other container with no handle used to dispense food. At prep area, plastic togo cup used as scoop in bulk sea salt. At soup station, bowl used as scoop for crunchys. Operator removed cup/bowl.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flattop have grease build up. Multiple bulk containers throughout kitchen, including walk-in cooler, soiled with food residue. Throughout kitchen, multiple shelves soiled with food residue.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At drink station, plastic cups stacked before air drying.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At cook line on top shelf, plastic togo containers and lids not inverted. Operator inverted.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At drink station handwash sink, no paper towels. Operator stocked towels.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under cooking equipment has build up of grease and debris. In walk-in cooler, floor soiled with black residue.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At prep area, build up of beef juice in bottom of reach-in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. In kitchen, multiple spray bottles with red chemical not labeled. Operator labeled.
[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. At prep area, cooked rice held on time has no time marked. Operator stated rice out for 2 hours, marked time.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, open bottle water stored on shelf above prep table.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in bottom section of flip top reach-in cooler, raw chicken stored over noodles. Chicken moved to lower shelf.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cook line, scoop in bulk rice container has handle touching product. In prep area, cup in soy sauce has handle touching product. Scoop/cup removed.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar, wet towel on counter. Towel moved to sanitizer bucket.
[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. One employee certificate expired 3/21/2026.

Administrative complaint recommended
[32-07-5] Bathroom facility not clean. In womens restroom, lower part of divider wall between stalls has dust/debris build up.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At sushi bar, lower shelves on back bar soiled/buildup. At hibachi tables, floor and lower shelves under flattops have build up.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At dish area, cell phone and watch stored on shelf with clean dishes. At hallway storage, cell phone on prep table. Operator moved items.
[41-17-4] Spray bottle containing toxic substance not labeled. At cook line, spray bottle with red chemical not labeled.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, plastic ups stacked before air drying.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee came in back door, washed hands in prep sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink by ice machine, ice scoop in sink. Scoop removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, multiple sauce containers have soiled exteriors. In kitchen bulk sugar and flour containers have soiled exteriors. In walk-in cooler, exterior of bulk sauces have build up.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar in under counter reach-in cooler, raw salmon stored over cooked ready to eat crab. Operator moved crab.
[14-01-5] Bowl or other container with no handle used to dispense food. At cook line, plastic togo up used as scoop in bulk rice. Operator removed cup.
[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. Dishwasher (Chlorine 0ppm), operator ran machine multiple times, no sanitizer dispensing. Operator called for service.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, rice scoop,in standing water at 74f. Manager discarded water.

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Community pulse