When was Fujisan Sushi in The Villages last inspected?

Fujisan Sushi in The Villages was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 4, 2026. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Fujisan Sushi in The Villages had?

Fujisan Sushi in The Villages has 7 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Fujisan Sushi in The Villages find?

Fujisan Sushi in The Villages was most recently inspected by FDACS on February 4, 2026 (Met Sanitation Inspection Requirements).

Has Fujisan Sushi in The Villages had any stop-sale or stop-use orders?

No, Fujisan Sushi in The Villages has no stop-sale or stop-use orders on record with Florida FDACS.

What are the most common violations at Fujisan Sushi in The Villages?

The most frequently cited FDACS violations at Fujisan Sushi in The Villages 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; 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) P; 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.

Fujisan Sushi in The Villages

Name: Fujisan Sushi in The Villages Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

2500 Burnsed Blvd, The Villages, FL 32163

Sumter County · Seafood Market Retail · FDACS
Owner: Fujisan Franchising Corp
FDACS Estab #: 358802

Overview

Fujisan Sushi in The Villages has been inspected 7 times since March 2023, accumulating 10 violations. Temperature control violations for hot-held and cold-held foods have been the primary compliance issue, cited as priority violations in 4 of the 7 inspections. In March 2023, boxed fried chicken in the retail area measured 119–130°F after 3.75 hours of hot-holding and was voluntarily discarded; sliced watermelon, cantaloupe, and mixed fruit measured 49–58°F when they should have been held at 41°F or below, and were removed and re-chilled during the inspection. In March 2025, the same hot-holding violation recurred: breaded chicken in the deli hot case measured 130–132°F, below the required 135°F minimum, and was determined to have been out of temperature for less than 2 hours before being reheated to 165°F and verified by the inspector. The most recent inspection on February 4, 2026 found 3 violations, including a priority violation for failure to follow standard operating procedures for measuring pH in acidified rice—the employee used bare hands instead of utensils to mix the rice, a practice the person in charge corrected immediately. A priority foundation violation cited the person in charge for inability to correctly answer questions about preventing transmission of foodborne illness. Both violations were corrected on site. Four focused inspections between 2024 and early 2025 found no violations.

Summary generated from Florida FDACS public inspection records.

7FDACS Insp.

10Violations

Last inspected FDACS: February 4, 2026

Fujisan Sushi in The Villages: FDACS Inspection History (7)

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.

2026 — 1 inspection

Feb 4, 2026 — Met Sanitation Inspection Requirements· 3 violations· Met Requirements

Inspector: PILARNIDA SPADACCINI, SANITATION AND SAFETY SPECIALIST

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.

Risk-Based Violations

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

Person in charge could not correctly answer all questions regarding main food borne illnesses. o

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) PP

Food prep area: Food employee not following standard operating procedure for measuring pH meter of acidified rice. He did not follow the Procedure to mix the rice with chopstick or spoon he used hands. COS: Person in charge follow the procedure and used chopstick to mixed the rice and water to get slurry. 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

Food prep area: Rice in storage bin not labeled. COS: Product labeled.

2025 — 4 inspections

Oct 7, 2025 — Met Preoperational Inspection Requirements· Met Requirements

Inspector: PILARNIDA SPADACCINI, SANITATION AND SAFETY SPECIALIST

Person in charge: ESTHER PUI

Comments: Thank you for submitting your food establishment permit application. To complete the application process, you must meet all permitting requirements as specified in Rule 5K-4.020(2)(a)-(e), F.A.C. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted and must be accompanied by an invoice. Please note that payment by check or money order may delay the processing of your food permit application. Failure to meet all permitting requirements will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to suspend food activities. Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. Request # 5139480

No violations or enforcement actions recorded for this inspection.

Mar 10, 2025 — Met Sanitation Inspection Requirements· 4 violations· Met Requirements

Inspector: PILARNIDA SPADACCINI, SANITATION AND SAFETY SPECIALIST

Person in charge: CARLA KELLY

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.

Risk-Based Violations

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PPRepeat

Deli area: Internal temperature of breaded chicken in hot case unit measured 130-132 degrees F. COS: It was determined that the product had been out of temperature for less than 2 hours. Product was reheated to internal temperature of 165 F. and verified by the inspector. Repeat COS Y x Repeat COS

Good Retail Practice Violations

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Deli area: No ambient thermometer available inside hot holding unit.

2-303.11 Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food. 2-303.11

Produce area: employee wearing bracelets and watch.

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Back storage area: Single-use/service foil trays container for food not stored inverted. COS: Person in charge inverted the trays.

Feb 6, 2025 — Focused Inspection· Focused Inspection

Inspector: PILARNIDA SPADACCINI, SANITATION AND SAFETY SPECIALIST

Person in charge: BRETT HAWKINS

Comments: The issues described in Request #5125941 were discussed with the person in charge during this visit.

No violations or enforcement actions recorded for this inspection.

Feb 4, 2025 — Focused Inspection· Focused Inspection

Inspector: DOUGLAS HULSER

Comments: Focused Visit for Training Purposes

No violations or enforcement actions recorded for this inspection.

2024 — 1 inspection

Sep 12, 2024 — Focused Inspection· Focused Inspection

Inspector: PILARNIDA SPADACCINI, SANITATION AND SAFETY SPECIALIST

Person in charge: PAUL LIVINGSTON

Comments: The issues described in Request #5119550 were discussed with the person in charge during this visit.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Mar 7, 2023 — Met Inspection Requirements· 3 violations· Met Requirements

Inspector: DOUGLAS HULSER

Comments: Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

Retail area: boxed hot held fried chicken had a temperature range of 119-130 degrees F held for 3.75 hours. COS: Manager decided to voluntarily discarded the chicken. x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Retail area: 1/4 watermelon, sliced cantaloupe, and chunks of mixed fruit cut on site with in the past 3 hours had an internal temperature range of 49- 58 degrees F. COS: all items were removed from retail and quickly chilled to 41 degrees F. x

Good Retail Practice Violations

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Seafood department: floor under the ice machine and the surrounding area have pooled water. o

Fujisan Sushi in The Villages: Frequently Asked Questions

When was Fujisan Sushi in The Villages last inspected?: Fujisan Sushi in The Villages was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 4, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Fujisan Sushi in The Villages had?: Fujisan Sushi in The Villages has 7 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Fujisan Sushi in The Villages find?: Fujisan Sushi in The Villages was most recently inspected by FDACS on February 4, 2026 (Met Sanitation Inspection Requirements).
Has Fujisan Sushi in The Villages had any stop-sale or stop-use orders?: No, Fujisan Sushi in The Villages has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Fujisan Sushi in The Villages?: The most frequently cited FDACS violations at Fujisan Sushi in The Villages 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; 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) P; 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.