FUJIYAMA JAPANESE STEAKHOUSE AND SUSHI

Name: FUJIYAMA JAPANESE STEAKHOUSE AND SUSHI
Address: 2625 ENTERPRISE RD STE 300, ORANGE CITY, FL, 32763, US
Rating: 80.9

2625 ENTERPRISE RD STE 300, ORANGE CITY, FL 32763

License #7406974

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

80.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

FUJIYAMA JAPANESE STEAKHOUSE AND SUSHI in ORANGE CITY currently holds an InspectFL Health Score of 80.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 23, 2026. Across those visits, inspectors documented 18 total violations — 4 critical, 1 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 23, 2026 included 2 critical violations, 0 major, and 7 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.

Location + actions

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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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi bar glass display -Sushi bar low boy unit. Krab sticks (47F - Cold Holding)3.5 hours . Operator placed in walk in cooler . Shell eggs 74F ambient temperature, for three hours ,stored under soiled apron on top of cart. Operator placed in walk in cooler.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[05-09-4] No conspicuously located ambient air temperature thermometer in sushi bar cold holding unit. Operator placed thermometer.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on kitchen food preparation table,. Operator relocated .
[31B-04-4] No handwashing sign provided at employee mens bathroom hand sink used by food employees. Operator placed sign.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. No splash bleach. Operator purchased correct,
[08B-38-4] Food stored on floor. Bottled water on storage area floor. Operator relocated .
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in wait station area . Operator removed .
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in sanitizer bucket,

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse