FUJI HANA RESTAURANT Inspection – November 19, 2025

High Priority 2

#6High Priority14-86-1

High Priority – Non-food grade paper/paper towel used as liner for containers of food.

#7High Priority50-17-3

High Priority – Observed establishment open and Operating with an expired Division of Hotels and Restaurants license as of 10/1/25.

Intermediate 3

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.

#9Intermediate53B-01-5

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

#10Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Located in kitchen area.

Basic 5

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense sugar and rice.

#2Basic06-09-1

Basic – Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

#3Basic14-69-4

Basic – Ice buildup in reach-in freezer.

#4Basic10-20-4

Basic – In-use tongs stored on stove door handle between uses.

#5Basic08B-38-4

Basic – Observed Pan of lettuce stored on floor in kitchen area and container of soy sauce and ginger stored on floor in dry storage area. **Corrected On-Site**

Corrected On-Site

Florida Food Watch