How many inspections has Genji Sushi in Altamonte Springs had?

Genji Sushi #10190 in Altamonte Springs has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Genji Sushi in Altamonte Springs find?

Genji Sushi #10190 in Altamonte Springs was most recently inspected by FDACS on September 4, 2025 (Met Sanitation Inspection Requirements).

Has Genji Sushi in Altamonte Springs had any stop-sale or stop-use orders?

No, Genji Sushi #10190 in Altamonte Springs has no stop-sale or stop-use orders on record with Florida FDACS.

Genji Sushi in Altamonte Springs

Name: Genji Sushi #10190 in Altamonte Springs Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: September 4, 2025

305 East Altamonte Drive Suite 1000, Altamonte Springs, FL 32701

Seminole County · Seafood Market Retail · FDACS
Owner: Hana Group Ops LLC
FDACS Estab #: 371347

Overview

Genji Sushi #10190 in Altamonte Springs is a seafood market retail establishment with 2 inspections on record. On August 21, 2025, an inspection found 11 violations requiring a re-inspection, including five high-priority (P) citations. A cutting board used for sushi preparation was not washed, rinsed, and sanitized within the required time frame; a quaternary ammonium sanitizer spray bottle exceeded the manufacturer's required concentration at over 400 parts per million; sanitizer and dishwashing soap were stored improperly on a rolling cart with clean equipment; an employee failed to collect pH samples of acidified white rice from the required five areas (four corners and center) according to the establishment's HACCP plan; and an employee washed hands and began work without first washing hands after re-entering the facility. All violations were corrected on site during the inspection. The establishment was issued handouts on Employee Health Guidelines, Cooling Foods, Dishwashing Procedures, and Warewash Sink requirements. A follow-up inspection on September 4, 2025 confirmed that the establishment met sanitation inspection requirements with zero violations.

Summary generated from Florida FDACS public inspection records.

2FDACS Insp.

11Violations

Last inspected FDACS: September 4, 2025

Genji Sushi in Altamonte Springs: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 2 inspections

Sep 4, 2025 — Met Sanitation Inspection Requirements· Met Requirements

Inspector: MARIO LOPEZ, ENVIRONMENTAL SPECIALIST II

Comments: This check-back inspection was conducted to verify compliance of food safety citations observed during previous inspection.

No violations or enforcement actions recorded for this inspection.

Aug 21, 2025 — Re-Inspection Required· 11 violations· Re-Inspection Required

Inspector: ALLISON LAURICELLA, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Employee Health Guidelines, Cooling Foods handout, Dishwashing Procedures handout, and Warewash Sink Guide provided. If establishment would like to utilize the updated HACCP plan for acidified white rice dated 07/07/2023, they must contact Matthew Johansson at [email protected]. Establishment must utilize approved HACCP plan for acidified white rice from 02/14/2022 until the updated plan is approved.

Risk-Based Violations

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PPRepeat

Prep Area: Cutting board on the sushi prep case used to make ready to eat and raw ready to eat sushi rolls went into use at 7:30AM was not washed, rinsed, and sanitized by 12:00PM. COS: Cutting board was moved to be washed, rinsed, and sanitized. Print Date: 8/22/2025 Page 1 of 3 Repeat COS o Y x x 18 P Citation Description: Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) P Observation: Retail: Various ready to eat and raw ready to eat sushi rolls that were made at 7:30AM were placed in the functioning retail sales cooler without first cooling to 41 degrees F. Inspector provided probe thermometer determined the following temperatures at 11:15AM: Dueling Duet Rolls 48 degrees F. Cabbage Salad Rolls 51 degrees F. California Rolls 50 degrees F. COS: All sushi rolls were relocated to be rapidly cooled to 41 degrees F or below and inspector verified. x

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

The person in charge could not correctly respond to all questions regarding foodborne disease. Employee Health Guide handout was provided.

7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP

Prep Area: Spray bottle containing quaternary ammonium sanitizer used in place of wiping cloths for temperature/time control for safety food contact surfaces did not reach the required 200 parts per million as indicated by manufacturer's instructions. When tested with inspector test strips, the solution indicated 400+ parts per million. COS: Water was added to spray bottle and tested for the correct level. x

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Prep Area: Spray bottle containing quaternary ammonium sanitizer and dishwashing soap stored on bottom rack of rolling cart with clean equipment and utensils. COS: Chemicals were relocated for proper separation. x

27 A copy of the special process approval, or associated documents, granted by the Florida Department of Agriculture and Consumer Services is not maintained. 5K-4.0050(3)(c)

Establishment does not have a copy of the current acceped HACCP plan bearing the FDACS watermark. COS: Inspector provided current copy of establishment's HACCP plan to person in charge before end of inspection.

8-201.13(A) Properly prepared HACCP plan not submitted to the Florida Department of Agriculture and Consumer Services for approval before engaging in an activity that requires a HACCP plan. 8-201.13(A)

Prep Area: Establishment is acidifying cooked white rice and has an approved HACCP plan from 02/14/2022. Establishment is acidifying white rice using an updated HACCP plan dated 07/07/2023 that has not been submitted for approval.

8-103.12(B) Records not maintained or provided for a special process approval granted by the Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(b) and 8-103.12(B) PfPf

Log book for monitoring acidified white rice only contained daily entries from 07/01/2025 to present, when procedures state at least 12 months be maintained and made available to regulatory inspectors. Person in charge could not locate log book entries from prior to 07/01/2025.

8-103.12(A) Establishment not in compliance with the special process approval granted by the Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(a) and 8-103.12(A) PPRepeat

Kitchen: Employee did not take sample of acidified white rice from 5 separate areas (4 corners and 1 center) to test the pH according to establishment's standard operating procedures. COS: Employee obtained a new sample of acidified white rice from correct areas in container. Y x Repeat COS Y o

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Prep Area: Employee entered walk in cooler and returned to prep area and began to don gloves to work with clean equipment without first washing hands. COS: Employee washed hands and donned new gloves before beginning task.

Good Retail Practice Violations

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Prep Area: Glass display case on top of retail display cooler has build up of dust. There is a build up of dust and old food debris behind unused hot box and behind cold case above the sushi prep cooler.

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

Food establishment could not provide copy of current food permit before the end of inspection.

Genji Sushi in Altamonte Springs: Frequently Asked Questions

When was Genji Sushi in Altamonte Springs last inspected?: Genji Sushi #10190 in Altamonte Springs was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 4, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Genji Sushi in Altamonte Springs had?: Genji Sushi #10190 in Altamonte Springs has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Genji Sushi in Altamonte Springs find?: Genji Sushi #10190 in Altamonte Springs was most recently inspected by FDACS on September 4, 2025 (Met Sanitation Inspection Requirements).
Has Genji Sushi in Altamonte Springs had any stop-sale or stop-use orders?: No, Genji Sushi #10190 in Altamonte Springs has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Genji Sushi in Altamonte Springs?: The most frequently cited FDACS violations at Genji Sushi #10190 in Altamonte Springs are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 4-602.11(C): Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) P.