How many inspections has Fuji Food in Wesley Chapel had?

Fuji Food in Wesley Chapel has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Fuji Food in Wesley Chapel find?

Fuji Food in Wesley Chapel was most recently inspected by FDACS on January 16, 2025 (Focused Inspection).

Has Fuji Food in Wesley Chapel had any stop-sale or stop-use orders?

No, Fuji Food in Wesley Chapel has no stop-sale or stop-use orders on record with Florida FDACS.

What are the most common violations at Fuji Food in Wesley Chapel?

The most frequently cited FDACS violations at Fuji Food in Wesley Chapel are: 2-102.11(C): 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; 3-501.13(E): Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration, or prior to or immediately upon completion of thawing under cold running water. 3-501.13(E).

Fuji Food in Wesley Chapel

Name: Fuji Food in Wesley Chapel Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: January 16, 2025

27727 State Road 56, Wesley Chapel, FL 33544

Pinellas County · Seafood Market Retail · FDACS
Owner: Fujisan Franchising Corp
FDACS Estab #: 299357

Overview

Fuji Food, a seafood market retail establishment in Wesley Chapel, has 5 inspection records dating from December 2022 to January 2025. The facility reported zero total violations on record, though inspector notes and corrected-on-site flags indicate violations were documented and remedied during inspections. A January 2025 focused inspection found no violations after discussion of prior issues. A November 2024 sanitation inspection cited two priority foundation violations—an unlabeled grease cleaner in the cafe area and missing hand drying devices in the rotisserie area—both corrected on site during the visit. A July 2024 focused inspection, initiated by consumer complaint, resulted in one violation that was corrected. A January 2023 inspection documented three violations including a priority-level cooling failure on rotisserie chickens (measured 124–127°F at 11:48 a.m., corrected to 71–78°F by 1:48 p.m. and voluntarily discarded), a handwashing violation in the cafe area, and missing hand drying devices. A December 2022 inspection cited violations related to HACCP plan compliance for sushi rice labeling and pH monitoring and knowledge gaps on the person in charge regarding foodborne illness prevention, all corrected on site.

Summary generated from Florida FDACS public inspection records.

5FDACS Insp.

15Violations

Last inspected FDACS: January 16, 2025

Fuji Food in Wesley Chapel: FDACS Inspection History (5)

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 — 1 inspection

Jan 16, 2025 — Focused Inspection· Focused Inspection

Inspector: PILARNIDA SPADACCINI, SANITATION AND SAFETY SPECIALIST

Person in charge: JACK WIKOFF

Comments: The issues described in Request #5124880 were discussed with the person in charge during this visit.

No violations or enforcement actions recorded for this inspection.

2024 — 2 inspections

Nov 22, 2024 — Met Sanitation Inspection Requirements· 5 violations· Met Requirements

Inspector: PILARNIDA SPADACCINI, SANITATION AND SAFETY SPECIALIST

Person in charge: MARLEY BUNKER

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

7-102.11 Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material. 7-102.11 PfPfRepeat

Cafe area: grease cleaner in spray bottle not labeled. COS: Grease cleaner discarded.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Rotisserie area: No hand drying devices. COS: paper towel provided by the employee.

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)

Cafe area: No ambient thermometer in reach-in cooler by cash register. Rotisserie area: No ambient thermometer in Hot case display 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. 2-303.11Repeat

Cafe area: Food workers wearing watch and bracelets while working with exposed food. COS: watches and bracelet removed.

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

Bakery area: Single-use/service plastic container for cake not stored inverted. COS: containers inverted by the person in charge.

Jul 9, 2024 — Focused Inspection· 1 violation· Focused Inspection

Inspector: NICHOLAS SAWYER

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. Request# 5114836, consumer complaint.

Risk-Based Violations

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Food court: observed mold-like substance on ice chute of middle soda fountain. COS. Equipment was washed, rinsed, and sanitized during visit.

2023 — 1 inspection

Jan 3, 2023 — Met Inspection Requirements· 6 violations· Met Requirements

Inspector: AMBER RUCKDESCHEL

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

Risk-Based Violations

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Meat department: Internal temperature of Rotisserie chickens cooked on day of inspection measured 124- 127 degrees F at 11:48 am in walk-in cooler. Chickens were cut and placed in walk-in freezer for rapid cooling for 2 hours and measured 71- 78 degrees F at 1:48 pm COS: Products were voluntarily discarded by the management. x Print Date: 1/3/2023 Page 1 of 3

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

Cafe area: Food employee left cash register area and changed tasks without washing hands before putting on gloves to begin food service. COS: Employee washed hands appropriately. Discussed when to wash hands with employee and manager. x

Cafe area: Hand drying devices not available at the hand washing sink near three compartment sink. COS: Paper towel provided. 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

Bakery area: Sugar in plastic container not labeled. COS: Employee labeled the product appropriately. Cafe area: Cinnamon and sugar powder in plastic shaker container and pretzel salt in stainless bottle containers not labeled. COS: Employee labeled the containers. x

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

Cafe area: Food workers wearing watches while working with exposed food. o

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Meat Department : Bags of Single-use/Single-service foam trays stored directly on the floor. COS: Person in Charge moved the container to proper location. x

2022 — 1 inspection

Dec 16, 2022 — Met Inspection Requirements· 3 violations· Met Requirements

Inspector: AMBER RUCKDESCHEL

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

Risk-Based Violations

2-102.11(C) 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

Logbook not verified by franchise management on a monthly basis as stated in HACCP plan. Person in charge not following the requirements of HACCP plan to label the time and date of every batch of sushi rice that was prepared on the day of inspection, and the pH of sushi rice measured 4.4 COS: Sushi rice labeled appropriately, and the person in charge added vinegar to adjust the pH to 4.2 or below. o

Good Retail Practice Violations

3-501.13(E) Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration, or prior to or immediately upon completion of thawing under cold running water. 3-501.13(E)

Prep area: Ebi shrimp in reduced oxygen package thawing while still sealed. COS: Person in charge opened the packaged to continue thawing. x

Fuji Food in Wesley Chapel: Frequently Asked Questions

When was Fuji Food in Wesley Chapel last inspected?: Fuji Food in Wesley Chapel was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 16, 2025. Inspection type: Focused Inspection.
How many inspections has Fuji Food in Wesley Chapel had?: Fuji Food in Wesley Chapel has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Fuji Food in Wesley Chapel find?: Fuji Food in Wesley Chapel was most recently inspected by FDACS on January 16, 2025 (Focused Inspection).
Has Fuji Food in Wesley Chapel had any stop-sale or stop-use orders?: No, Fuji Food in Wesley Chapel has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Fuji Food in Wesley Chapel?: The most frequently cited FDACS violations at Fuji Food in Wesley Chapel are: 2-102.11(C): 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; 3-501.13(E): Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration, or prior to or immediately upon completion of thawing under cold running water. 3-501.13(E).