Fushimi Buffet

What the inspector found on Nov. 2, 2026

• High Priority Non-food grade paper/paper towel used as liner for food container. Paper towels wrapped around sushi fish at sushi bar counter.
• High Priority Raw animal food stored over/not properly separated from ready-to-eat food. In the cook line flip-top cooler raw pooled eggs over ready to eat peas. In the standup reach in cooler on the cookline floor line, raw chicken and raw shrimp over cooked chicken. Operator asked employee to switch. In the reach in freezer, frozen raw shrimp over ready to eat frozen egg rolls, neither commercially packaged. In the walk in cooler, raw shrimp over washed and peeled onion and raw chicken over ready to eat lobster salad, employee began switching storage. Fixed during the inspection. Repeat violation.
• High Priority Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top portion of the flip-top cooler top reach in cooler, garlic in oil (78F - Cold Holding) per employee normally sits out on crash cart. At the sushi bar counter, sushi rolls (63/64/66/61/59F - Cold Holding) in the buffet area squid (56F - Cold Holding); cut melon (58F - Cold Holding) per operator don't use time as public health control because they normally sell before being out of temperature. Repeat violation.
• High Priority Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the buffet area, pizza (97F - Hot Holding); plantains (95F - Hot Holding); fried scallop (96F - Hot Holding); pork dumpling (102F - Hot Holding); fried fish (100F - Hot Holding); chicken wings (111F - Hot Holding); chicken on a stick (109F - Hot Holding); sweet and sour chicken (102F - Hot Holding) per operator normally changed out frequently less than 2 hours. Does not have time as public health control per operator because usually in temperature until running out of product. Repeat violation.
• High Priority Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer solution stored on the floor by soda dispenser over 200+ chlorine. Strip turned black past color concentration chart. Employee began to empty the solution. Fixed during the inspection.
• Intermediate Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with date of last served or in chronological order.
• Intermediate Clams/mussels/oysters tag removed from original container prior to container being emptied. Tub of oysters in walk in cooler with tag missing.
• Intermediate Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Operator handling raw chicken and vegetable mix with bare hands to remove from meat grinder.
• Intermediate Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on front prep line with accumulation of grease and food debris. Bulk flour container scoop handles encrusted with food debris. Repeat violation.
• Intermediate Handwash sink used for purposes other than handwashing. Multiple hand wash sinks used to store spatula, rubber gloves, electrical cords. Repeat violation.
• Intermediate No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on either side of dishwashing area. Operator provided paper towels. Fixed during the inspection. Repeat violation.
• Intermediate No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for sushi rice held on time as public health control. Provided printable procedures. Fixed during the inspection.
• Basic Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on top plate of bulk ice bin. Repeat violation.
• Basic Bowl or other container with no handle used to dispense food. Plastic cups with no handles used as scoops in bulk flour and rice containers. Operator removed. Fixed during the inspection. Repeat violation.
• Basic Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on in use prep table. Repeat violation.
• Basic Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on in use prep table. Employee bag and jackets over unwrapped silverware. Repeat violation.
• Basic Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean metal and plastic containers stacked while wet. Repeat violation.
• Basic Equipment in poor repair. Two door reach in cooler on cook line with torn door gaskets. Repeat violation.
• Basic Food stored on floor. Bu kept of margarine stored on the cookline floor. Jug of fryer oil stored on cook line floor. Jugs of soy sauce and fryer oil stored on floor of back prep line. Repeat violation.
• Basic Food stored outside. Bags of onions and boxes of broccoli stored outside in unexposed room.
• Basic Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer on the cookline on shelf and on product.
• Basic Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard of two door reach in cooler on cook line has mold like substance build up. Syrup build up on exterior of soda dispenser nozzles. Repeat violation.
• Basic Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water inside prep sink. Chicken thawing in tub of water at prep sink.
• Basic Water draining onto floor surface. Water from bulk ice bin draining into bucket under ice bin, overflowing on to floor.

From the Florida Division of Hotels and Restaurants inspection report. Read the state's report.