FUSHIMI GRILL & MODERN BUFFET

Name: FUSHIMI GRILL & MODERN BUFFET
Address: 12777 ATLANTIC BLVD STE 10, JACKSONVILLE, FL, 32225, US
Rating: 0

12777 ATLANTIC BLVD STE 10, JACKSONVILLE, FL 32225

License #2615851

🍽️ American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

March 18, 2026 · 12 findings · 3 critical

Routine - Food

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Quick take

FUSHIMI GRILL & MODERN BUFFET in JACKSONVILLE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, inspectors documented 184 total violations — 44 critical, 48 major, 92 minor.

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The latest inspection on March 18, 2026 shows 12 observation rows: 3 critical, 4 major, and 5 minor.

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Inspection coverage

100%

Inspector notes

184

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FUSHIMI GRILL & MODERN BUFFET has a rough inspection history. Would you risk it?

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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
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl in rice used as a scooper
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on prep table, moved
[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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. No kitchen employees wearing hats or hair nets
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on trash can, moved to sink to wash
[08B-02-4] Displayed food not properly protected from contamination. Sliced ginger and wasabi on chart next to buffet not covered
[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
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with black debris inside
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen used to fill metal bowl
[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
[41-17-4] Spray bottle containing toxic substance not labeled. Zepp spray bottle no label

Disposition: Emergency order recommended
[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
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding on wall near triple sink area missing
[35A-03-4] Dead roaches on premises. 7 dead roaches area floor of prep table across from triple sink sinks area 6 dead roaches near dish area 10 dead roaches inside paper towel dispenser 7 dead roaches around floor of water heater 1 dead roach behind ice machine 4 dead roaches in hallway near employee restroom 16 dead roaches in second employee restroom 3 dead roaches under oil 1 dead roach on stairs leading up to office
[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
[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
[14-11-5] Equipment in poor repair. Gaskets on reach in coolers torn 2 door stand up coolers
[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
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on trash can, employee removed tongs from trash can
[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
[08B-02-4] Displayed food not properly protected from contamination. Sliced ginger and wasabi on cart next to sushi station no covered. Hinged lids or placed under sneeze guards
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken in pans in reach in cooler over unwashed produce.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach crawling on trash can 2 live roaches crawling from behind wall next to triple sink 15live roaches inside paper towel dispenser 1 live roach near back door
[35A-23-4] Roach excrement and/or droppings present. Roach dropping in multiple soap dispensers Roach droppings in paper towels dispensers
[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
[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-02-4] No paper towels or mechanical hand drying device provided at handwash sink. 4 handsink in kitchen no paper towels
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple substance inside.
[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

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Cups used in corn starch as a scooper, removed
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Oysters in black container thawing in walk in no tag to show
[13-03-4] Employee with no hair restraint while engaging in food preparation. One Sushi chef no hat
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple fly traps hanging throughout kitchen over prep areas
[08B-47-4] Food not stored at least 6 inches off of the floor. Cases of shrimp and crab on floor of walk in freezer Pans of beef and chicken on floor of walk in cooler
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon used to scoop rice in water 80f
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In sushi coolers, check all coolers
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Multiple sinks in kitchen
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over bagged carrots in walk in cooler pans - raw shrimp over cooked ribs in 2 door silver stand up cooler on cools line
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spicy crab 47f cream cheese 50 tuna 46f shrimp 47f reach in cooler in sushi station
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[31A-11-4] Handwash sink used for purposes other than handwashing. Green strainer stored in handsink next to triple sink. Manager moved strainer
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[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 on shift no man on duty

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. 1 dead roach in handsink near triple sink area 8 dead roaches in floor under prep area along walls of kitchen across front pile sinks. Roaches cleaned up
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks over prep area and clean cups
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phones hanging from shelf on cook line, employees moved
[13-03-4] Employee with no hair restraint while engaging in food preparation. 2 cooks in kitchen no hair restraints,
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple approximately 12 traps over kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Black containers of thawing beef on floor Under shelf Walk in freezer containers on shrimp on floor Walk. In cooler containers of meat on floor
[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. See stop sale. Chart not filled out, manager falsified the times while I was there marking chart 15 minutes ahead stating that the time he placed the food there
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Not labeling when taking last oyster
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Only has a week worth to show
[31A-11-4] Handwash sink used for purposes other than handwashing. Used to store green strainers in handsink next to triple sink

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple cups in flour sugar soy sauce
[35A-03-4] Dead roaches on premises. 1 dead roach in handsink near triple sink area 8 dead roaches in floor under prep area along walls of kitchen across front pile sinks. Roaches cleaned up
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks over prep area and clean cups
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cell phones hanging from shelf on cook line, employees moved
[13-03-4] Employee with no hair restraint while engaging in food preparation. 2 cooks in kitchen no hair restraints,
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple approximately 12 traps over kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Black containers of thawing beef on floor Under shelf Walk in freezer containers on shrimp on floor Walk. In cooler containers of meat on floor
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Black containers of thawing beef on floor Under shelf
[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. See stop sale. Chart not filled out, manager falsified the times while I was there marking chart 15 minutes ahead stating that the time he placed the food there
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Not labeling when taking last oyster
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Only has a week worth to show
[31A-11-4] Handwash sink used for purposes other than handwashing. Used to store green strainers in handsink next to triple sink

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In multiple items, rice, vinegar, sauces and flours. Manager Removed
[36-03-4] Cove molding at floor/wall juncture broken/missing. Near triple sink area cove molding broken
[13-03-4] Employee with no hair restraint while engaging in food preparation. Sushi chef no Hat, had provided
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple fly traps over prep areas and walk ways of food travel
[08B-47-4] Food not stored at least 6 inches off of the floor. Cases of crab and chicken stored on walk in freezer floor Containers of cooking oil stored on floor in kitchen
[14-38-4] Food storage container/container lid cracked or broken. Multiple cracked lids on flours and rice
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 80f
[33-16-4] Open dumpster lid. Manager closed lid
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple open Gatorade bottles in sushi station cooler
[25-18-4] Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Napkins and bamboo chop sticks stored in employee restrooms in back, moved out of rest room
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw frog legs stored over cooked craw fish in reach in cooler on cook line, manager stored correctly
[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. Sushi rice no time marking, employee place time on container
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Teriyaki cjicken 110f fried chicken 104f naked fried chicken 117f fried fish 117f dumplings 126f
[31A-09-4] Handwash sink not accessible for employee use at all times. Both handwashing sinks near dish area blocked with bowls and strainers, moved by manager
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips for dish machine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handsink near back dry storage area
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Unable to provide food safety for employees on shift
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and krab mix in walk in cooler, made previous morning

Disposition: Warning Issued
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed large amount of dead insects in multiple flying insect strips in kitchen.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding broken by hand wash sink closest to triple sink and dishmachine. Also, tile missing in kitchen ceiling.
[32-12-5] Covered waste receptacle not provided in womens bathroom. No covered waste receptacle provided in womens restroom.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clean pans with large amount of water observed.
[08B-37-4] Food stored in a prohibited area. Observed cases of food product stored in employee restroom.
[08B-38-4] Food stored on floor. In kitchen, bucket of margarine stored on floor. In walk in cooler, multiple items stored on floor. Also, multiple items stored uncovered in walk in cooler and walk in freezer.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in use tongs stored on in use trash can. Person in charge removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign and papertowels at hand wash sink in kitchen by second triple sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates at server areas with mold like substance buildup.
[08B-04-4] Open condiments provided for self-service not properly protected. Observed wasabi and ginger for self service at sushi bar with no hinged lid or protection from contamination.
[25-18-4] Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Observed cases of single service items stored in employee restroom.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed clams thawing at room temperature in kitchen.
[14-06-4] Wood food-contact surface not properly sealed. Observed wooden table in kitchen not sealed, not smooth and easily cleanable.
[02D-01-5] Working containers of food removed from original container not identified by common name. Creamer stored in chicken base container unlabeled. Person in charge labeled.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees putting on gloves in kitchen and work with food without washing hands. Also, observed employee wash hands in triple sink.
[08B-56-4] Food stored in ice used for drinks. Observed container of lemons stored in drink ice at main kitchen server area.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 7 flying insects in kitchen during inspection.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed wasabi stored in direct contact with household trash bag.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over cooked chicken. In walk in cooler raw chicken stored over whole pineapple.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese in buffet line by salad at 53F, half and half at bar at 47F. Sushi on line at 61F. Person in charge states items have been out of temperature less than 4 hours. Recommend holding on time.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boba at bar at 79F. Squid on Buffet line at 101F. Dim sum in kitchen at 72-74F. Dim sum at cookline 85F. Cooked sushi rolls and shrimp tempura 82F at room temperature at sushi line. Person in charge states items have been out of temperature less than 4 hours, recommend holding items on time.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb under hand wash sink at sushi bar and at cookline with no vacuum breaker.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with date last served, not kept with original container, and not stored in chronological order.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed items stored in hand wash sink in kitchen. Items were removed.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per person in charge only sushi rice is held on time. Unable to provide time paperwork during inspection. Rice is time marked.
[14-14-4] Nonfood-grade basting brush used in food. Observed basting brush in use at oven with metal wrap.
[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. Some employees on duty with training expired 7/2023.
[08B-07-4] Serving utensil not provided for each food item at self-service salad bar/buffet. Observed multiple stations on Buffet with only a few pairs of tongs, not one for each item.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Observed marked exit glass doors by cash register blocked by large table and foldable screen.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. In kitchen area
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine in kitchen with black mold like substance
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee open gallon of milk stored next to restaurant food in sushi reach in cooler on front line. Employee removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employees clothing and personal items stored next to food in kitchen area
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on front line
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint in kitchen
[36-22-4] Floor area(s) covered with standing water. Under prep table near ware washing area
[08B-38-4] Food stored on floor. Multiple foods stored on floor in walk in cooler and walk in Freezer
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between make tables on cook line
[35B-02-4] Insect control device installed over food preparation area. Bug zapper over commercially dressings in kitchen area. Employee removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer soiled
[08B-12-5] Stored food not covered. Multiple foods stored uncovered in walk in cooler and walk in Freezer
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen raw salmon thawing on sheet pan At sushi station at room temperature. Employee place in walk in cooler
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Employee drying hands on clothing due to no paper towel at hand wash sinks in kitchen area
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washing employee handle soiled equipments and then clean equipments without washing hands. Reviewed with person in charge and he spoke to employee
[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. Observed employee cutting onions with bare hands and storing in container for later usage. Reviewed with manager and employee put on gloves
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut onions on shelf in walk in cooler Raw chicken stored over cooked crabs on shelf in walk in cooler Frozen raw prep chicken stored over uncovered frozen wontons on speed rack in walk in Freezer
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloves on hands touching pants then preparing food without washing hands. Reviewed with person in charge and he spoke to employee
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried krab/salmon dynamite roll (57-60F - Cooling), stored in pan covered with napkin in sushi bar reach in cooler and stored from overnight with no additional preparation today as per person in charge . Stop sale issued.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw scallops (52F - Cold Holding); noodles (56F - Cold Holding); raw shrimp (51F - Cold Holding), all items stored on sushi area buffet line and place there from walk in cooler around 10:30am as per person in charge with no additional preparation. Employee placing more ice around food
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Fried krab/salmon dynamite roll (57-60F - Cooling), stored in pan covered with napkin in sushi bar reach in cooler and stored from overnight with no additional preparation today as per person in charge . Stop sale issued.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back flow preventer missing under dish machine area with attached water hose
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Tags not marked with last date and not kept in chronological order
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washing hands at three compartment sink
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fried krab/salmon dynamite roll (57-60F - Cooling), stored in pan covered with napkin in sushi bar reach in cooler and stored from overnight with no additional preparation today as per person in charge . Stop sale issued.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. All hand wash sink in kitchen area with no paper towels. Employee provided. Missing paper towel in employee restroom in kitchen area
[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. Operator has several new employees with no form completed
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has sushi rice on time mark but no paperwork. Completed paperwork during inspection