FUSHIMI SUSHI

Name: FUSHIMI SUSHI
Address: 1786 BLANDING BLVD STE 13, MIDDLEBURG, FL, 32068, US
Rating: 49.7

1786 BLANDING BLVD STE 13, MIDDLEBURG, FL 32068

License #2001202

🍱 Japanese/Sushi ℹ️

49.7 Grade F / 100

Failing Health Score

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Latest inspection

February 9, 2026 · 11 findings · 2 critical

Routine - Food

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Quick take

FUSHIMI SUSHI in MIDDLEBURG currently holds an InspectFL Health Score of 49.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 90 total violations — 23 critical, 11 major, 56 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 21, 2025

The latest inspection on February 9, 2026 shows 11 observation rows: 2 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

88%

Inspector notes

Coverage note

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F record

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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: Warning Issued
[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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in standing water at 71F. Employee removed water.
[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.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler in kitchen.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in sushi area tested at 10ppm chlorine. Operator remade solution to 50ppm chlorine.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor in sushi area. Employee elevated solution.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of multiple soda nozzles have debris build up.
[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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine deflector plate has black mold-like substance.
[12B-02-4] Employee eating in a food preparation or other restricted area. Two cooks eating at flip top reach in cooler in kitchen. Employees removed food from the area. Also, open employee beverage in sushi reach in cooler.
[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.
[36-73-4] Floor soiled/has accumulation of debris. Floor at walk in cooler is soiled.
[36-24-5] Hole in or other damage to wall. Holes present in wall below handwash sink at back exit.
[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.
[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.
[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.
[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.
[35A-02-7] Live, small flying insects found. Two live flying insects observed under dishmachine.
[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.
[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.
[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.
[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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of flour. Operator removed the bowl.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Eight packages of completely thawed and sealed yellowtail tuna in sushi reach in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Floor at walk in cooler and under kitchen equipment is soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on sushi reach in cooler are soiled.
[29-08-4] Plumbing system in disrepair. Handwash sink in dish room is leaking.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor in sushi area.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Open raw chicken stored over raw beef in walk in cooler. Operator moved chicken to lower shelf.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Eight packages of completely thawed and sealed yellowtail tuna in sushi reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (45F - Cold Holding); beef (47F - Cold Holding). Operator states walk-in cooler had been left off for approximately 30 minutes. Chicken and beef move to freezer approximately 20 minutes later, chicken at 40F and beef at 42F.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with attached hose has no vacuum breaker.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of sugar. Manager removed bowl.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Two individually sealed completely thawed packages of tuna in sushi reach in cooler. Shrimp thawing in bowl of standing water near utility sink in kitchen. Operator moved shrimp to walk in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Floor under handwash sink by dishwasher is soiled.
[08B-38-4] Food stored on floor. Multiple containers of ginger on the floor in sushi area. Bucket of soy sauce on floor near back exit. Manager moved sauce to shelf.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven has build up of debris/food particles.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket is soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee canned beverage stored in kitchen flip top reach in cooler above customer food. Manager removed beverage from cooler.
[08B-12-5] Stored food not covered. Multiple containers of cut vegetables in walk in cooler stored uncovered.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have heavy rust.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board in sushi area. Employee moved wet cloth to sanitizer bucket.
[02D-01-5] Working containers of food removed from original container not identified by common name. Food product in bin in kitchen not labeled. Manager identified as sugar and labeled.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Establishment has a two compartment sink. Machine will be utilized to wash and rinse and dishes manually sanitized using chlorine in two compartment sink and then air dried. Procedures discussed with operator.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed eleven live flying insects: Two live flying insects under dish machine Six live flying insects at storage rack by walk in cooler One live flying insect in front of sushi reach in cooler One live flying insect behind front counter One live flying insect at entrance to mens restroom
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened, portioned raw chicken stored on top of noodles in kitchen reach in freezer. Operator rearranged to proper storage.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Two individually sealed completely thawed packages of tuna in sushi reach in cooler.
[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. Tempura shrimp and sushi rice being held on time controls have no time marking. Manager states rice prepared at 11:00 and marked appropriately. Tempura shrimp voluntarily discarded by manager.
[31A-11-4] Handwash sink used for purposes other than handwashing. Scrub brush in handwash sink near back exit. Operator removed scrub brush.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used in rice container by walk in cooler. Operator removed the bowl.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Outside back exit, two small tanks not secured.
[36-34-5] Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under soda machine is soiled. Floor under and around the fryers is soiled.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Stacked cups at soda machine have water between the cups.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisks at wok station in standing water at 72F. Operator removed water.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven at sushi has accumulation of debris.
[22-16-4] Reach-in/Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving has build up of white mold-like substance.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have heavy rust.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on cutting board at sushi area and at prep area in kitchen. Operator moved both to sanitizer bucket.
[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. Rice in sushi area has no time marking. Per employee, rice prepared at 2:00 and added time marking to rice. Also, ranch dressing has no time marking. Employee states ranch removed from refrigeration approximately one hour prior. Employee added time marking to ranch dressing.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked salmon roll on the sushi counter at 117F. Per employee, roll made 20 minutes prior. Operator voluntarily discarded salmon roll.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in the kitchen tested at 200+ppm chlorine. Operator remade solution to 100ppm chlorine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink across from dishmachine has a drain board and container in the sink. Operator removed all.
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing food employee reporting agreement for Sierra, hired a few weeks ago.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at back exit door has the gauge showing needing recharging.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold-like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl laying in flour container near back exit. Operator removed bowl.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two carbon dioxide tanks outside of back door are not secured.
[36-34-5] Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under flat grill and floor under equipment across from cooking equipment has debris build up.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on top of stack of clean plates on shelf above reach in cooler in kitchen. Operator moved to proper storage.
[35B-01-4] Exterior door has a gap at the top that opens to the outside. Screen door at back of establishment has a large gap above the door with no screening.
[08B-47-4] Food not stored at least 6 inches off of the floor. Case of seasoning on thin flat wood board near back exit.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handled scoop in bucket of sauce near back exit has handle in the sauce. Operator moved utensil with handle out of product.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under flat grill has food debris/build up. Walk in cooler gasket and gaskets on reach in coolers on sushi line are soiled. Area around soda nozzles on soda machine is soiled.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Two avocados with sticker attached in container with cut avocado in reach in cooler on sushi line.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini stored above ready-to-eat cut carrots, onions and cucumber. Operator rearranged shelving and placed unwashed produce below prepared vegetables.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has heavy rust.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw and cut chicken stored on top of eel sauce bucket. Operator moved chicken to proper storage.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Two shell eggs in flat in walk in cooler are cracked. Operator removed the cracked eggs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Container of spicy tuna in reach in cooler on sushi line at 46F. Per operator, tuna prepared yesterday. Operator discarded tuna. Squeeze bottle of ranch dressing on front counter at 73F. Per operator, ranch removed from refrigerator approximately 2.5 hours prior. Operator moved ranch to refrigerator.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in kitchen tested at 300+ppm chlorine. Operator remade solution to 50ppm chlorine.
[31A-10-4] Equipment drain line draining into handwash sink. Drain line for sushi counter top cooler drains into hand wash sink. Operator moved drain line to drain into a container.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cart in kitchen containing in-use sauces and seasonings has food debris on shelving.
[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 using time as a public health control for sushi rice. No written plan available. Paperwork provided and completed during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi cut and prepared on sushi line have no date markings. Per operator, products prepared up to two days prior.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at back exit in red zone needing recharged.