FUJIYAMA JAPANESE STEAKHOUSE

Name: FUJIYAMA JAPANESE STEAKHOUSE
Address: 5959 20 ST #110, VERO BEACH, FL, 32960, US
Rating: 61.2

5959 20 ST #110, VERO BEACH, FL 32960

License #4105194

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

61.2 Grade F / 100

Failing Health Score

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Quick take

FUJIYAMA JAPANESE STEAKHOUSE in VERO BEACH currently holds an InspectFL Health Score of 61.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 26, 2026. Across those visits, inspectors documented 42 total violations — 9 critical, 8 major, 25 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 January 26, 2026 shows 11 observation rows: 3 critical, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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.

Disposition: Call Back - Complied
[08B-12-5] Stored food not covered. Bags of rice in dry storage. Employee closed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spice shakers on cook line have buildup
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups at servers station
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Rice cooker interior lid on front line has rust
[14-11-5] Equipment in poor repair. Torn gasket on walk in cooler door
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw beef over produce in walk in
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting board heavily stained
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (113F - Hot Holding); tempura shrimp (109F - Hot Holding)
[14-86-1] Non-food grade shopping bags filled with ice in contact with meats sandwich cooler
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bar sanitizer bucket reading 0ppm. Advised to remake
[02D-01-5] Working containers of food removed from original container not identified by common name. Spice shakers on cooks line

Disposition: Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee portioning sauces with no hair restraints.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting board heavily stained
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Miso soup and clean bowls at server station hand sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Spice shakers on cooks line
[41-17-4] Squeeze bottle of soap not labeled.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw beef over produce in walk in
[31A-11-4] Handwash sink used for purposes other than handwashing. Steel wool scrubby stored in hand sink.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bar sanitizer bucket reading 0ppm. Advised to remake
[14-86-1] Non-food grade shopping bags filled with ice in contact with meats sandwich cooler
[14-11-5] Equipment in poor repair. Torn gasket on walk in cooler door
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spice shakers on cook line have buildup
[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. Emailed form to operator. No forms for any employees
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Cook line and next to dishwasher
[12B-07-4] Employee beverage container on shelf next to sauces. Drink in cook line cooler. Manager moved
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs sitting on carts at 66f. Manager moved to cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (113F - Hot Holding); tempura shrimp (109F - Hot Holding)
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups at servers station
[08B-38-4] Food stored on floor. Raw chicken on floor Walk in cooler

Community reaction

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