FUJI 3

Name: FUJI 3
Address: 11362 SAN JOSE BLVD STE 8, JACKSONVILLE, FL, 32223, US
Rating: 57

11362 SAN JOSE BLVD STE 8, JACKSONVILLE, FL 32223

License #2609830

🍱 Japanese/Sushi ℹ️

57 Grade F / 100

Failing Health Score

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Latest inspection

April 7, 2026 · 10 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FUJI 3 in JACKSONVILLE currently holds an InspectFL Health Score of 57 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 80 total violations — 19 critical, 9 major, 52 minor.

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Record snapshot

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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.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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FUJI 3 has a rough inspection history. Would you risk it?

F record

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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

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

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
[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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 79°. Moved by manager.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No Hand Wash Sign. At kitchen sink.
[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.
[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.
[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.
[41-10-4] Toxic substance/chemical improperly stored. Degreaser chemical spray bottle next to single service deli tissue. Frontline. Moved by manager
[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.

Disposition: Warning Issued
[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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
[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.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle in ice. Wait-station ice bin. Moved by manager
[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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water 80°. Kitchen.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn gasket insulation. Prep line coolers.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cut avocados not washed before prep.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in base of salad cooler. 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
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. Degreaser.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled underside of wait-station ice bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl as scoop in batter.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink containers on prep table.
[36-73-4] Floor soiled/has accumulation of debris. Soiled walk in cooler floors. Excessive food debris.
[08B-38-4] Food stored on floor. Metal Container of food on floor in walk in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease buildup on hood filters.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen reach in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen . wait-station.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Food service employee out on gloves without washing hands. Manager intervened.
[35A-02-7] Live, small flying insects found 2 flies in rear dry goods area kitchen.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. No time mark on sushi rice made at 1 pm. Marked by manger. (2 extremely large batches of sushi rice in kitchen and frontline made at 1 pm per manager. Establishment closes at 3:30 pm and reopens at 5 pm. These batches made at 1 pm may NOT be used after 4 hour time held allowance and must be discarded at 5 pm. )
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee rinsing cloth in kitchen Hand Wash Sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. Degreaser.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
[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. Tuna thawed without packing being cut. Packages of ground , whole , loin tuna. Stop sale issued. (Some were still frozen which were in a separate tub/ container. Those were cut by manger. ) stop sale issued.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drinks containers. Prep line.
[12B-02-4] Employee eating in a food preparation or other restricted area. Food service employee eating in kitchen area.
[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 over single service , utensils. Rear kitchen rack.
[36-11-4] Floors not maintained smooth and durable. Some cracked floor tiles by walk in cooler. Prep line.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Containers of panko stored close to towel dispenser. kitchen. Moved by manager.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Kitchen.
[09-02-5] Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Wait-station staff handled lemons with bare hand contact. Manager intervened.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Cut vegetables in non food grade containers. Walk in cooler.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Prepped raw chicken over seafood. Walk in cooler. Moved by manager.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Tuna thawed without packing being cut. Stop sale issued.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab at wait-station at 51°. Placed about 45 mins ago. Iced down by manger.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. Degreaser.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. 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 jackets and personal belongings by single service items on rear rack and prep line.
[14-11-5] Equipment in poor repair. Walk in cooler door not tight fitting. Does not fully close.
[08B-38-4] Food stored on floor. Boxed seafoods on floor in walk in freezer.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop in ice at wait-station.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 80 °. Kitchen.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.food service employee entered from outside did not wash hands. Inspector intervened.
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Food service employee returned from bathroom then put on single service gloves without washing hands hands. Inspector intervened.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice at frontline on Time Temperature Controlled for Safety , not discarded from last night . Stop sale issued.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at frontline on Time Temperature Controlled for Safety , not discarded from last night . Stop sale issued.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees onsite with no Certified Food Manager present. Certified Food Manager arrived later.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person In Charge found papers later in inspection. .