What is Mr. Fuji Sushi Hibachi's health inspection score?

Mr. Fuji Sushi Hibachi has a SafeDine safety score of 42 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mr. Fuji Sushi Hibachi last inspected?

Mr. Fuji Sushi Hibachi was last inspected on September 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mr. Fuji Sushi Hibachi have?

Mr. Fuji Sushi Hibachi has 20 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mr. Fuji Sushi Hibachi safe to eat at?

Mr. Fuji Sushi Hibachi has a safety score of 42/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Mr. Fuji Sushi Hibachi serve?

Mr. Fuji Sushi Hibachi serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mr. Fuji Sushi Hibachi

Name: Mr. Fuji Sushi Hibachi
Address: 19 CLIFTON COUNTRY RD., SUITE 8, Clifton Park, 12065
Rating: 42

19 CLIFTON COUNTRY RD., SUITE 8, Clifton Park

Last inspected 8mo ago

▲Improving

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0Poor

American

Better than 22% of american restaurants

Improving

2 inspections

Last: Sep 24, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-58

Final Score

Impact Breakdown

High Priority

-33 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 pts

Latest

100% weight

2nd

60% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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19 CLIFTON COUNTRY RD., SUITE 8, Clifton Park, FL 12065

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Inspection History

2 records on file

2 Inspection

Sep 25

Inspection InspectionLatest

3 High6 Basic

9 total

58/100inspection score

−42 pts

High Priority (3)

−30 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (6)

−12 pts

11DNon food contact surfaces of equipment not clean−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−42 pts

Feb 25

Inspection Inspection

4 High7 Basic

11 total

46/100inspection score

−54 pts

High Priority (4)

−40 pts

5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
5APotentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.−10

Basic (7)

−14 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
11DNon food contact surfaces of equipment not clean−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
9DDressing rooms dirty, not provided, improperly located−2
8CImproper use and storage of clean, sanitized equipment and utensils−2

Base deductions−54 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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