FUSHIMI SUSHI

Name: FUSHIMI SUSHI
Address: 1786 BLANDING BLVD STE 13, MIDDLEBURG, FL, 32068, US
Rating: 88.7

1786 BLANDING BLVD STE 13, MIDDLEBURG, FL 32068

License #2001202

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

88.7 Grade B / 100

Solid Health Score

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Quick take

FUSHIMI SUSHI in MIDDLEBURG currently holds an InspectFL Health Score of 88.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 21 total violations — 6 critical, 4 major, 11 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

August 21, 2025

The latest inspection on February 9, 2026 included 2 critical violations, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

Administrative complaint recommended
[08B-38-4] Food stored on floor. Bucket of sauce on the floor near back exit. Also, bucket of ginger on the floor in sushi area. Both products moved from the floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill is soiled.
[35B-09-4] Screen in door torn/in poor repair. Back exit screen door is torn in multiple areas creating holes.
[14-31-5] Nonfood-grade bags used in direct contact with food. Take out plastic bags used to store prepared wontons in chest reach-in freezer. Employee moved wontons to plastic container.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor in sushi area. Employee elevated solution.
[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. Food handler training expired on 10/1/2025 for Chaonan C, on 10/3/2025 for Adelson T and on 9/15/2025 for Manuel C.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler in kitchen.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Open container of raw chicken stored on top of raw shrimp in chest reach-in freezer by back exit. Also, open raw salmon in same container with open raw beef in chest reach-in freezer by back exit. Employee rearranged all products to proper storage.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in standing water at 71F. Employee removed water.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of multiple soda nozzles have debris build up.

Administrative complaint recommended
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open raw beef stored on top of noodles in reach in freezer. Operator rearranged to proper storage. Also, open case of raw pork stored on top of wontons in reach in freezer. Operator rearranged to proper storage.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below far right grill is soiled. Gaskets on sushi reach in cooler are soiled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table next to flip top reach in cooler.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for server, Juan.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of far right and far left soda nozzles have slime-like substance.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor in sushi area. Operator elevated the solution.
[36-73-4] Floor soiled/has accumulation of debris. Floor at walk in cooler is soiled.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in kitchen in standing water at 83F. Operator removed the water.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (47F - Cold Holding); raw chicken (44F - Cold Holding) in flip top reach in cooler and chicken (48F - Cold Holding); raw shrimp (54F - Cold Holding); shell egg ambient (59F - Cold Holding); raw beef (54F - Cold Holding) in walk-in cooler. Products in flip top reach in cooler brought from walk in cooler. Manager states he received a delivery and walk in cooler door was open for approximately 20 minutes about 30 minutes prior. Products moved to reach in freezer to quickly chill.
[35A-02-7] Live, small flying insects found. Two live flying insects observed under dishmachine.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee eating then cut broccoli for customers without washing hands first. Manager coached employee and employee washed hands.

Community reaction

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Community pulse