Fujisan Sushi in Brooksville
13360 Cortez Blvd, Brooksville, FL 34613
Fujisan Sushi, a seafood market retail establishment in Brooksville, has 9 inspections on record dating back to December 2022, accumulating 15 total violations. The facility experienced recurring priority-level violations centered on time/temperature control for ready-to-eat sushi products between 2022 and March 2025. In December 2022 and August 2023, inspectors measured multiple sushi rolls held in the retail display case at temperatures between 42 and 48 degrees Fahrenheit—above the safe cooling threshold of 40°F—requiring immediate reheating or discarding. In March 2025, the facility again failed to properly cool sushi rolls prepared at 8:30 a.m., with multiple items measuring 43 to 47 degrees Fahrenheit in the reach-in case, despite the person in charge claiming items had been cooled before placement for sale. Hand-washing violations were also documented in 2023 and 2022, including an instance where the person in charge donned gloves without first washing hands and another where an employee failed to wash hands upon returning to the prep area from the retail floor. The facility additionally received citations for inadequate written procedures for responding to vomiting or diarrheal events (missing required elements for segregation and food discard) and equipment cleanliness (vegetable peeler with accumulated old food debris), both noted in March 2025 but corrected on site. Inspector notes from focused inspections following consumer complaints in March 2025 (request #5129234) and December 2025 (request #5146625) documented that issues were addressed with the person in charge; both follow-ups showed zero violations. The most recent inspection on December 19, 2025 verified compliance with no violations noted.
Summary generated from Florida FDACS public inspection records.
Last inspected FDACS: December 19, 2025
Fujisan Sushi in Brooksville: FDACS Inspection History (9)
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.
— 4 inspections
— Focused Inspection· Focused Inspection
Comments: The issues described in request # 5146625 were addressed with the person in charge during this inspection
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Request# 5129234, consumer complaint. Addressed the issues described in the consumer complaint with the person in charge.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 5 violations· Met Requirements
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.
Trainee present during inspection. All violations verified by primary inspector.
Employee Health Guidelines, Cooling Foods Handout, and Guidance for Written Procedures for the Clean-up of Vomiting and
Diarrheal Events provided.
Risk-Based Violations
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Processing Area: Vegetable peeler has a build up of old food debris. COS: Peeler was
relocated to be washed, rinsed, and sanitized.
3-501.14(B)
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) PP
Retail: Multiple sushi rolls have an internal temperature of 43 - 47 degrees F in the reach in
sushi case on the retail sales floor. Employee stated sushi rolls were made at 8:30AM this morning and
were cooled down before being placed for consumer self service, but that he only checked the
temperature of one or two items. Items that had been held in the cooler overnight were below 40 degrees
F. Some items that were made this morning were at 41 degrees F or below. COS: All out of temperature
items were relocated to be rapidly cooled.
Y
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 questions regarding foodborne disease.
Employee Health Guide handout was provided.
o
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
Establishment does have written procedures in regards to clean up of Vomitus or diarrhea
event in food establishment, but it is missing the following items: Segregation of the affected area.
Discarding exposed food and single-service/single-use items. Industry handout provided.
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)Repeat
Processing Area: Cardboard used as shelf liner for vinegar measuring cup has an
accumulation of residue build up.
— Focused Inspection· Focused Inspection
Comments: The issues described in request # 5127212 were addressed with the person in charge during this inspection
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Met Sanitation Inspection Requirements· Met Requirements
Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at
https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx .
MAI HERBISON, MANAGER
CYNTHIA CANNIOTO, SENIOR SANITATION AND SAFETY SPECIALIST
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: This visit was conducted as part of a training exercise.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 3 violations· Met Requirements
Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at
https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx .
KENNEDY ZATHAWAGIAN, SUSHI CHEF
CYNTHIA CANNIOTO, SANITATION AND SAFETY SPECIALIST
Risk-Based Violations
3-501.14(B)
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) PP
Retail sushi display case: California combo had an internal temperature of 48 degrees F,
Crunchy rolls had an internal temperature of 45 degrees F. Cos: Sushi was returned to the freezer to
complete the cooling process. , Final temperature was verified by inspector at 41 and 39 degrees F .
o
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
Written procedures were not available. Agency guidance document provided via email.
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: observed employee don gloves prior to washing hands. Observed employee
leave the prep area go to retail and return , employee did not wash hands upon returning to the prep area:
COS: In both observations the employee was coached, hands were properly washed and the behavior was
not repeated.
x
— 2 inspections
— Met Inspection Requirements· 4 violations· Met Requirements
Comments: Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
3-501.14(B)
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) PP
Retail area: Internal temperature of tempura rolls prepared and packaged at 9:42 am on the day of
inspection measured 48 degrees F at 12:30 pm in customer self-service retail cooler. Dynamite roll prepared on
12/11/22 measured 42-43 F. COS: Employee moved the tempura rolls from retail cooler to the freezer for rapid
cooling to 41 F or below. Dynamite roll was voluntarily discarded.
x
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by
a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date
or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days;
or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf
Freezer area: Working containers of cream cheese, roe, and tempura shrimp were labeled to be used
for 8 days (12/8/22-12/15/22). COS: Discussed datemarking with person in charge who labeled products
appropriately.
x
Print Date: 12/13/2022
Page 1 of 3
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P
Citation Description: 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) P
Observation: Food prep area: Person in charge not following specific procedures for measuring pH of acidified rice,
cooling the rice down before use, or verifying logbook entries on a daily basis. Logbook not verified by franchise
management on a monthly basis as stated in HACCP plan.
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
Food prep area: Observed Person in charge not washing hands before putting gloves on to begin food
preparation. COS: Employee removed gloves, washed hands appropriately, and put on new gloves.
x
Good Retail Practice Violations
3-304.12(A)
During pauses in food preparation or dispensing, utensil stored in the food not stored with their
handles above the top of the food and the container. 3-304.12(A)
Food Prep area: Single-use cup with no handle used as a scoop stored in sauce container. COS:
Person in charge removed the cup from the container.
x
— Met Inspection Requirements· 3 violations· Met Requirements
Comments: Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all handwashing
sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14
HMS area: Sign instructing employees to wash hands not posted at handwash sink next to three
compartment sink. COS: Hand washing sign posted.
x
Good Retail Practice Violations
3-302.12
Working container holding a food or food ingredient that is not readily and unmistakably
recognized and has been removed from its original packaging for use in the establishment is not identified with the
common name of the food. 3-302.12
Cafe area: Cinnamon powder and pretzel salt in stainless bottle containers not labeled. COS:
Employee labeled the containers.
x
6-501.11
Premises not maintained free of insects and other pests; or not controlled to eliminate their
presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the
premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of
pest control. 6-501.111 (A)-(C) Pf
Retail area: Live crawling insects on bags of sugar COS: Management removed the bags from the
retail area to be voluntarily discarded.
x
Fujisan Sushi in Brooksville: Frequently Asked Questions
- When was Fujisan Sushi in Brooksville last inspected?
- Fujisan Sushi in Brooksville was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 19, 2025. Inspection type: Focused Inspection.
- How many inspections has Fujisan Sushi in Brooksville had?
- Fujisan Sushi in Brooksville has 9 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Fujisan Sushi in Brooksville find?
- Fujisan Sushi in Brooksville was most recently inspected by FDACS on December 19, 2025 (Focused Inspection).
- Has Fujisan Sushi in Brooksville had any stop-sale or stop-use orders?
- No, Fujisan Sushi in Brooksville has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Fujisan Sushi in Brooksville?
- The most frequently cited FDACS violations at Fujisan Sushi in Brooksville are: 3-501.14(B): 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; 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf; 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.
- Does Fujisan Sushi in Brooksville have any repeat violations?
- Yes, Fujisan Sushi in Brooksville has had the following violations cited on multiple FDACS inspections: 3-501.14(B): 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; 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Fujisan Sushi. How we collect and verify this data.