FUSHIMI GRILL & MODERN BUFFET

Name: FUSHIMI GRILL & MODERN BUFFET
Address: 12777 ATLANTIC BLVD STE 10, JACKSONVILLE, FL, 32225, US
Rating: 58.7

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

58.7 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 58.7 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 59 total violations — 15 critical, 16 major, 28 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 18, 2026 shows 12 observation rows: 3 critical, 4 major, and 5 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.

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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: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on trash can, moved to sink to wash
[13-03-4] Employee with no hair restraint while engaging in food preparation. No kitchen employees wearing hats or hair nets
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl in rice used as a scooper
[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
[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
[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
[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
[08B-02-4] Displayed food not properly protected from contamination. Sliced ginger and wasabi on chart next to buffet not covered

Disposition: Emergency order recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.
[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
[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
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[14-11-5] Equipment in poor repair. Gaskets on reach in coolers torn 2 door stand up coolers
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding on wall near triple sink area missing
[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.
[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
[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
[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
[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
[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
[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
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on trash can, employee removed tongs from trash can
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken in pans in reach in cooler over unwashed produce.
[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
[35A-23-4] Roach excrement and/or droppings present. Roach dropping in multiple soap dispensers Roach droppings in paper towels dispensers
[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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. 4 handsink in kitchen no paper towels

Disposition: Warning Issued
[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
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon used to scoop rice in water 80f
[13-03-4] Employee with no hair restraint while engaging in food preparation. One Sushi chef no hat
[14-01-5] Bowl or other container with no handle used to dispense food. Cups used in corn starch as a scooper, removed
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple fly traps hanging throughout kitchen over prep areas
[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
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In sushi coolers, check all coolers
[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
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[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
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Multiple sinks in kitchen
[31A-11-4] Handwash sink used for purposes other than handwashing. Green strainer stored in handsink next to triple sink. Manager moved strainer

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