JACKSONVILLE, FL. In April 2026, a state inspector walked into Fuji on San Marco Boulevard and found shellfish on the menu with no identification records, meaning if a customer got sick, no one could trace where the oysters or clams came from.
That was one of ten high-severity violations documented on April 17. The restaurant was not closed.
What Inspectors Found
The April 17 inspection produced 12 violations in total, ten of them flagged at the highest severity level. The shellfish records violation and the unapproved food source citation appeared together, a combination that means the restaurant was serving food that bypassed standard safety inspections and, if someone became ill, investigators would have no paper trail to follow.
Inspectors also found that food was not being cooked to required minimum temperatures. At a restaurant that serves raw fish and lightly cooked seafood, that finding carries particular weight.
The handwashing violations went beyond missing soap or a blocked sink. Inspectors cited both inadequate handwashing facilities and improper technique, meaning the infrastructure was flawed and the practice was flawed. A worker can approach a sink and still leave with contaminated hands if the technique is wrong.
There was also no consumer advisory posted for raw or undercooked foods. At a sushi restaurant, that notice is the last line of defense for elderly diners, pregnant women, and anyone with a compromised immune system who might not know that raw fish carries a different risk profile than cooked food.
What These Violations Mean
The shellfish traceability violation is not a paperwork problem. When a customer gets sick from oysters or clams, health investigators depend on shell stock tags to trace the harvest location and date. Without those records, an outbreak investigation stops before it starts. Fuji serves shellfish in a county where inspectors have now flagged this gap twice in the same twelve-month period.
The unapproved food source violation compounds that risk. Food that enters a restaurant outside the licensed supply chain has not been inspected by USDA or FDA. It may carry Listeria, Salmonella, or other pathogens that regulated suppliers are required to screen against.
The cooking temperature violation is among the most direct routes to a foodborne illness case. Salmonella survives in poultry below 165 degrees Fahrenheit. At a restaurant that also serves raw preparations, an undercooking violation alongside absent consumer advisories means vulnerable customers had no warning and no protection.
The intermediate sewage violation adds a separate layer of concern. Improper wastewater disposal creates the possibility of fecal contamination reaching food preparation surfaces. Combined with improperly cleaned multi-use utensils, where bacterial biofilms can establish within 24 hours and resist standard sanitizers, the April inspection described a facility with failures stacked across multiple systems at once.
The Longer Record
The April 2026 inspection was not an anomaly. State records show Fuji has been inspected 22 times and has accumulated 346 total violations. The restaurant has never been emergency-closed.
The prior inspection history shows a facility that has logged high-severity violations in double digits for years. In October 2025, inspectors found 10 high-severity violations and 3 intermediate ones. The April 2025 inspection produced 10 high-severity and 2 intermediate violations, an exact match for April 2026. The pattern goes further back: 8 high-severity violations in November 2024, 12 in May 2024, 13 in December 2023.
That December 2023 inspection, with 13 high-severity violations, remains the peak on record. But the April 2026 visit is consistent with what inspectors have found at this address across eight documented inspections going back to September 2022, when 7 high-severity violations were cited.
The violations in the same categories appear repeatedly across inspection cycles. Food sourcing, shellfish traceability, handwashing, and food contact surfaces have shown up in prior reports. A facility cycling through the same high-severity categories across three-plus years of inspections without a single emergency closure presents a question the records alone cannot answer.
Still Open
After the April 17 inspection, Fuji remained open to customers. The ten high-severity violations, including unapproved food sources, missing shellfish records, undercooked food, and sewage disposal problems, were not sufficient under state enforcement guidelines to trigger an emergency closure order.
The restaurant has now been cited for 10 or more high-severity violations in back-to-back April inspections, one year apart, with no closures in between.