FUSHIMI GRILL & MODERN BUFFET

Name: FUSHIMI GRILL & MODERN BUFFET
Address: 12777 ATLANTIC BLVD STE 10, JACKSONVILLE, FL, 32225, US
Rating: 55.3

12777 ATLANTIC BLVD STE 10, JACKSONVILLE, FL 32225

License #2615851

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

55.3 Grade F / 100

Failing Health Score

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Quick take

FUSHIMI GRILL & MODERN BUFFET in JACKSONVILLE currently holds an InspectFL Health Score of 55.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, inspectors documented 48 total violations — 11 critical, 13 major, 24 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.

Inspection Completed - No Further Action
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi station on buffet, manager labeled all raw items
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on trash can, moved to sink to wash
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl in rice used as a scooper
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen used to fill metal bowl
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal pursed hung from dry storage rack next to drink station in kitchen.
[41-17-4] Spray bottle containing toxic substance not labeled. Zepp spray bottle no label
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish 90 on top of oven, placed back in oven to reheat
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cooked noddles, in 3 door flip top cooler on cook line. -raw chicken over carrots in walk in cooler -raw frog legs over cut onions and cut cabbage in walk in cooler Items Moved to store correctly
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on prep table, moved
[13-03-4] Employee with no hair restraint while engaging in food preparation. No kitchen employees wearing hats or hair nets
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with black debris inside

Emergency order recommended
[02B-01-5] Sushi buffet does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On sushi bar raw sushi rolls not identified as raw placed next to cooked rolls
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on trash can, employee removed tongs from trash can
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding on wall near triple sink area missing
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, cell phones, and headphones stored over flip top cooler
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Blue hose bib on cook line missing vacuum breaker
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handsink at bar missing handwashing sign And multiple handsink in kitchen
[14-11-5] Equipment in poor repair. Gaskets on reach in coolers torn 2 door stand up coolers
[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. Time not being marked as agreed to based on time as a public health agreement
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 4 dead roaches on trap under prep table
[35A-23-4] Roach excrement and/or droppings present. Roach dropping in multiple soap dispensers Roach droppings in paper towels dispensers
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink stored over flip top cooler on line
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple substance inside.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.
[08B-47-4] Food not stored at least 6 inches off of the floor. Cases of clean opened oil stored on floor 5 gallon buckets of butter stored on floor on cook line

Community reaction

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Community pulse