ORLANDO FUJI SUSHI
504 N ALAFAYA TRL STE 117 · ORLANDO · Orange County · FL 32828
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta cooked (48F – Cold Holding)made yesterday.
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live flying insects front of the walk-in cooler not landing to any food . Next announcement visit per supervisor Rand HIcks .
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. To go bag used to stored the raw chicken .
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw shrimp stored on top of cooked shrimp at the reach-in freezer. **Repeat Violation**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored on top of ready to eat food at the bottom of make table. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta cooked (48F – Cold Holding)made yesterday.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (47F – Cold Holding) operater stated they just thawed under water . pasta cooked (48F – Cold Holding) cooked yesterday not reaching temperature stop sale . **Repeat Violation**
Intermediate 2
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hand at the dump sink .
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi prepped Monday no date ,pasta prepped yesterday morning no label . **Repeat Violation**
Basic 8
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowl at the salad station.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Kitchen area.
36-73-4Basic – Floor soiled/has accumulation of debris. Throughout establishment. **Repeat Violation**
08B-38-4Basic – Food stored on floor. Finger-spicy mayo stored on the floor at storage area .
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods .
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table really heavy soil . **Repeat Violation**
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. To go boxes by the salad station. **Corrected On-Site** **Repeat Violation**
Inspector observations synchronized from DBPR on October 2, 2026 2:08 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.