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Fujiyama Japanese Seafood & Steak House

Fujiyama Japanese Seafood & Steak House
5000 N Wickham Rd
Suite 111
Melbourne, FL 32940
(321)255-6633

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 5426584
Inspection Date: Wednesday, December 10, 2014
Inspection Number: 2454903
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 4
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. In corn starch and salt. **Corrected On-Site**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
08B-38-4 Basic.Food stored on floor. Walk in freezer, walk in cooler, buckets and boxes. **. Repeat Violation**
12A-29-4 High Priority.Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched sink then went to move pan of raw shrimp, educated employee.
09-01-4 High Priority.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. Employee cutting vegetables at sushi bar.
29-37-4 High Priority.Spray hose at mop sink lower than flood rim of sink. **Corrected On-Site**
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm remade 200 ppm chlorine. **Corrected On-Site**
31A-10-4 Intermediate.Equipment drain line draining into handwash sink. Sushi bar cooler. **Corrected On-Site** **. Repeat Violation**

Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 5302584
Inspection Date: Friday, September 26, 2014
Inspection Number: 2407340
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
14-45-4 Basic.Cardboard used to line nonfood-contact shelves. **Corrected On-Site**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water and foam cup **Corrected On-Site**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Flip flops on rolling cart with tempura batter. **Corrected On-Site**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
14-11-4 Basic.Equipment in poor repair. Top of drop in freezer in wait station area rust pitted.
08B-38-4 Basic.Food stored on floor. Buckets in kitchen and walk in cooler. **. Repeat Violation**
22-19-4 Basic.Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **. Repeat Violation**
25-32-4 Basic.Reuse of single-service articles. Cardboard **. Repeat Violation**
14-17-4 Basic.Walk-in cooler/freezer shelves with rust that has pitted the surface. **. Repeat Violation**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
03F-02-4 High Priority.Potentially hazardous (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. Tempura batter, restaurant opens at 1130, must discard at 330. Chart has not been filled out all week. **. Repeat Violation**
29-37-4 High Priority.Spray hose at dish mop lower than flood rim of sink. **Corrected On-Site**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Employee Wrung out towel
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. 409 **. Repeat Violation**

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 5262717
Inspection Date: Wednesday, June 18, 2014
Inspection Number: 2388348
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 17
Number of High Priority Violations: 5
Number of Intermediate Violations: 4
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
12B-13-4 Basic. employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
16-21-4 Basic.Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets **. Repeat Violation**
10-19-4 Basic.In-use tongs stored on oven door handle. **Corrected On-Site**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Ladies rest room.
25-35-4 Basic.Reuse of single-use articles. Sriracha bottles.
14-17-4 Basic.Walk-in cooler/freezer shelves with rust that has pitted the surface.
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. **. Repeat Violation**
41-07-4 High Priority.Container of medicine improperly stored. Advil by clean dishes **Corrected On-Site**
03D-02-4 High Priority.Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Brown rice 50° operator willingly discarded.
09-01-4 High Priority.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. Server touched lemon for drink
22-45-4 High Priority.Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Drink nozzles and soda gun nozzles must be washed, rinsed and sanitized every 24 hours not just soaked in carbonated water.
03F-04-4 High Priority.Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice, operator willingly discarded. Employee stated it was from last night.
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Sushi condensation drain line empties into hand sink. **Corrected On-Site** **. Repeat Violation**
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling.
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Green liquid **Corrected On-Site**

Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 5030277
Inspection Date: Tuesday, March 18, 2014
Inspection Number: 2335785
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of High Priority Violations: 3
Number of Intermediate Violations: 3
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer.
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation.
08B-38-4 Basic.Food stored on floor. Bucket of soy sauce
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor.
12A-19-4 High Priority.Employee washed hands with cold water. Sushi chef.
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over scallops and shrimp
41-08-4 High Priority.Toxic substance/chemical stored by or with clean or in-use utensils. 409 by dishes. **Corrected On-Site**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Sushi condensation drain lines empty in to it **Corrected On-Site**
53B-02-4 Intermediate.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's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees must be food safety certified within first 60 days of employment. Not put on warning.
22-01-4 Intermediate.Soda gun soiled. Bar
45-02-4 Portable fire extinguisher gauge in red zone. For reporting purposes only. Near office.

Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 5030276
Inspection Date: Friday, October 18, 2013
Inspection Number: 2335784
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Sugar **Corrected On-Site**
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris.
08B-38-4 Basic.Food stored on floor. Bags of carrots, oil **. Repeat Violation**
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **. Repeat Violation**
02D-06-4 Basic.Packaged food has no English labeling. Sugar **Corrected On-Site**
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up. Ice cream scoops **Corrected On-Site**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food.
22-05-4 Intermediate.Cutting board(s) heavily stained/soiled.
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. **Corrected On-Site**

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3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 5030276
Inspection Date: Friday, October 18, 2013
Inspection Number: 2335784
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Sugar **Corrected On-Site**
36-41-4 Basic.Fan cover in walk-in cooler has accumulation of dust/debris.
08B-38-4 Basic.Food stored on floor. Bags of carrots, oil **. Repeat Violation**
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **. Repeat Violation**
02D-06-4 Basic.Packaged food has no English labeling. Sugar **Corrected On-Site**
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up. Ice cream scoops **Corrected On-Site**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food.
22-05-4 Intermediate.Cutting board(s) heavily stained/soiled.
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. **Corrected On-Site**

Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 4895912
Inspection Date: Wednesday, June 12, 2013
Inspection Number: 2206479
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 4688749
Inspection Date: Tuesday, April 09, 2013
Inspection Number: 2206479
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 15
Number of High Priority Violations: 3
Number of Intermediate Violations: 5
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
16-03-4 Basic.Accumulation of debris inside warewashing machine. **Warning**
14-05-4 Basic.Cardboard used to line food-contact shelves. **Warning**
21-32-4 Basic.Cloth used as a food-contact surface. **Warning**
08B-38-4 Basic.Food stored on floor. Bags of carrots, boxes of clean diced vegetables, mushrooms **Warning**
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
14-09-4 Basic.Prep line Cutting board has cut marks and is no longer cleanable. **Warning**
21-10-4 Basic.Wiping cloth/towel used under cutting board. **Warning**
22-41-4 High Priority.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. **Corrected On-Site** **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked rice and carrots found 50? to 70? recommend to reheat to 165?. Found reheated above 170? **Corrected On-Site** **Warning**
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Sheet pans of raw beef over raw scallops and shrimp. **Corrected On-Site** **Warning**
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
52-01-4 Intermediate.Identity of food or food product misrepresented. **Warning**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site** **Warning**
53B-05-4 Intermediate.Required employee training expired for all employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager has a training class scheduled. **Warning**
52-08-4 Intermediate.When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. **Warning**

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3 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 4548944
Inspection Date: Monday, April 16, 2012
Inspection Number: 2099840
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 4350336
Inspection Date: Monday, February 13, 2012
Inspection Number: 2099840
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 19
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
08A-23-1 Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. In the walk in cooler.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken is above raw beef in the walkin cooler
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw shrimp , raw chicken and raw beef are othe same serving tray
08A-27-1 Critical. Observed raw animal food stored over cooked food. Raw beef and chicken are stored above ready to eat and other cooked food in the walk in cooler
08A-28-1 Critical. Observed food stored on floor. Boxes of vegetables and bags of carrots are on the floor in the kithen
08A-35-1 Critical. Observed food contaminated by unsanitized equipment. Cleaned and peeled zuccini is being stored in the un sanitized cardboard box it came in
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. A no handle bowel is used to scoop rice
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. No handle bowels are used to portion raw beef, and chicken in the prep table
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Prep cooks are touching raw ready to eat foods with bare hands Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
13-03-1 Observed employee with no hair restraint. On prep cooks
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. All observed
14-41-1 Food-contact surface not smooth and easily cleanable. Wood sushi roll mats are in use Corrected On Site.
14-41-1 Food-contact surface not smooth and easily cleanable. Cloth is used to cover the sushi rice
21-10-1 Clean wiping cloth not properly stored. Wet towels are under the in use cutting boards
23-05-1 Observed residue build-up on nonfood-contact surface. On all observed cutting boards
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Drink mixing cups are in the hand sink Corrected On Site.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. At the sushi bar
51-11-1 Carbon dioxide/helium tanks not adequately secured.

Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 4497728
Inspection Date: Friday, October 28, 2011
Inspection Number: 2146084
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 65 fish eggs out of temp less than 1 hour rapid chill to less than less than 41 df
08A-04-1 Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Mushrooms over rte foods in the walkin cooler
08A-28-1 Critical. Observed food stored on floor. Bag of carrots on the floor
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In most areas of the kichen
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cutting and cleaning carrots with bare hands Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
13-03-1 Observed employee with no hair restraint. Repeat Violation.
16-03-1 Critical. Observed accumulation of debris in warewashing machine and associated equipment. The top of the dishmachine. Repeat Violation.
40-04-1 Observed personal care item stored with food. Hats and cell phones on the cook line Corrected On Site.

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3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 3974297
Inspection Date: Thursday, April 14, 2011
Inspection Number: 1970209
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /tempura batter
03D-01-1 Critical. Observed food being cooled by nonapproved method. /covering rice in cooling process before reaching theb41 degrees f Corrected On Site.
08A-15-1 Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. /mushrooms and shallots in soup bowls by employee handwashing sink /splash contamination Corrected On Site.
08A-15-1 Critical. Food soup bowls with mushrooms ,shallots stored directly on top of each other Corrected On Site.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. /raw beef stored over raw fish walk in cooler
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. / before putting on gloves Corrected On Site.
12B-03-1 Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. /by ricee pot Corrected On Site.
13-03-1 Observed employee with no hair restraint. Repeat Violation.
14-51-1 Observed nonfood-grade containers used for food storage. /all bulk products
16-03-1 Critical. Observed heavy accumulation of debris in warewashing machine and associated equipment.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. /several areas through out restaurant. Repeat Violation.
22-20-1 Critical. Observed heavy buildup of slime in the interior of ice machine. Repeat Violation.
27-17-1 Critical. Water pressure lacking at fixtures that require the use of water. / bar area handwashing sinks. Miinimal water pressure. Operator called pumber will bebout to adjuust airators today
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. /wiping cloth Corrected On Site. Repeat Violation.

Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 3974298
Inspection Date: Thursday, August 19, 2010
Inspection Number: 1970210
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
03D-01-1 Critical. Observed food being cooled by nonapproved method. Fried rice covered.
13-02-1 Observed employee with ineffective hair restraint.
33-16-1 Observed open dumpster lid.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 300 ppm sanitizer buckets. Corrected On Site.

Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 3925027
Inspection Date: Thursday, August 19, 2010
Inspection Number: 1939640
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

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4 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 3922211
Inspection Date: Wednesday, June 16, 2010
Inspection Number: 1939640
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 26
Number of Critical/Risk Violations: 16
Number of Noncritical Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice 101 degrees. Repeat Violation.
08A-15-1 Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Buckets of soy sauces in restrooms.
08A-18-1 Critical. Observed cut vegetables stored directly in vegetable box/ case in walk in cooler. Non sanitized surface. Corrected On Site.
08A-23-1 Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Non hermetically sealed chicken over seafood and beef. Walk in freezer. Corrected On Site.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw eggs, on caesar cart with lemons.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw shrimp in bowl over rte onions in reach in. Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. Walk in freezer. Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cooked rice. Corrected On Site.
10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop.
10-08-1 Observed ice scoop with handle in contact with ice. Corrected On Site.
12B-06-1 Critical. Observed evidence of employee smoking in food preparation or other non-designated area. Cigarette butt on employee restroom sink.
14-29-1 Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
14-41-1 Food-contact surface not smooth and easily cleanable. Bamboo sushi mats. Repeat Violation.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-21-1 Critical. Observed soil buildup inside and lip of ice machine.
23-03-1 Observed build-up of grease on nonfood-contact surface. Under table side grills.
23-07-1 Observed gaskets with slimy/mold-like build-up. Freezer walk in.
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Plates on cart b/w dining room and kitchen.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Dishes/tray in sink. By soda system. Corrected On Site. Repeat Violation.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Sushi line. Bucket in sink.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Sink in dining room
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Employee restrooms.
51-11-1 Carbon dioxide/helium tanks not adequately secured.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Management not onsite. Was called and arrived during inspection. Corrected On Site.

Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 3635747
Inspection Date: Monday, January 04, 2010
Inspection Number: 1857579
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice
08B-04-1 Critical. Observed cloth used as a food-contact surface. Sushi rice. Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl in sugar. Corrected On Site.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bowl in flour. Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
14-41-1 Food-contact surface not smooth and easily cleanable. Wooden bamboo wraps and wooden rice bowl.
15-31-1 Observed shelves in kitchen moderatly rusted.
16-01-1 Critical. Observed missing audio alarm on dishmachine
22-19-1 Critical. Observed interior of microwave heavily soiled. Corrected On Site.
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Icecream scoops. Corrected On Site.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Tray in handsink in waitstaff. Corrected On Site.
33-11-1 Missing drain plug at dumpster.

Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 3739045
Inspection Date: Tuesday, September 08, 2009
Inspection Number: 1857580
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 3635748
Inspection Date: Wednesday, July 08, 2009
Inspection Number: 1857580
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 22
Number of Critical/Risk Violations: 18
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided. Sushi bar. Corrected On Site.
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Sugar and flour containers
02-27-1 Critical. Failure to maintain freezing records on nonexempt fish for 90 days. For fresh salmon. This violation must be corrected by : 09/08/09.
08A-15-1 Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Prep counter at the sushi bar.
08A-24-1 Critical. Observed raw chicken over raw scallops in the walkin cooler. Corrected On Site.
08A-26-1 Critical. Observed raw beef over tomatoes in the walkin cooler. Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. Carrots
08A-28-1 Critical. Observed ca es of shrimp in the walkin cooler floor.
08B-04-1 Critical. Observed cloth used as a food-contact surface for cooked rice in the walkin cooler. Corrected On Site. Repeat Violation.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cooked rice
14-51-1 Observed nonfood-grade containers used for food storage. Grocery bags used as food storage bags in the walkin freezer
15-22-1 Observed insect control device installed over food preparation area. Corrected On Site.
15-31-1 Observed rotted wood at the counter of sushi bar
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Must use 3 bay sink for sanitizing dishes till dishmachine is repaired.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Over 200. Corrected On Site.
22-21-1 Critical. Observed soil buildup inside ice bin. Waitstaff area
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Salad RIC
31-09-1 Critical. Handwash sink not accessible for employee use. Tray in hand sink Corrected On Site.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. For food prep at the sushi bar.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Sushi bar
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

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2 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 3254989
Inspection Date: Friday, January 23, 2009
Inspection Number: 1717171
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08B-04-1 Critical. Observed cloth used as a food-contact surface. Wet cloth used to cover vegetables at sushi bar.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in standing water. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses; on cuttingboard at sushi bar.
22-24-1 Critical. Observed buildup of slime on soda gun nozzle at bar.

Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 3254990
Inspection Date: Monday, July 14, 2008
Inspection Number: 1717172
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 2
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
08A-23-1 Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken and and beef stored over vegetables in cook's reachin. Corrected On Site.
10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop in container of panko, handle down.

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2 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 2986448
Inspection Date: Monday, November 26, 2007
Inspection Number: 1620774
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw eggs over vegetables in walkin cooler. Corrected On Site.
08A-28-1 Critical. Observed food stored on floorin walkin freezer. Corrected On Site.
15-31-1 Observed nonfood-contact equipment in poor repair; dishmachine not sanitizing properly even after primed.
20A-09-1 Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Found at 0 ppm in dishmachine. Manually sanitize dishes until fixed.
25-06-1 Observed single-service articles stored without protection from contamination; coffee filters at waitress station.
40-04-1 Observed personal care item stored with food. Cell phone and ipod on shelf with food. Corrected On Site.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorineat +200ppm in wiping cloth bucket.
51-11-1 Carbon dioxide/helium tanks not adequately secured.

Inspection For: FUJIYAMA SEAFOOD & STEAK
License Number: 1505970
License ID: 3505835
Inspection Visit ID: 2735922
Inspection Date: Friday, July 06, 2007
Inspection Number: 1527942
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Fujiyama Japanese Seafood & Steak House in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Fujiyama Japanese Seafood & Steak House.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Fujiyama Japanese Seafood & Steak House may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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