A
FUJISAN SUSHI
1405 EARL RUDDER FWY S, COLLEGE STATION, 77845
99
Latest Score
93.3
Avg Score
6
Inspections
86-99
Score Range
Score History
Common Violations
#31 Adequate handwashing facilities; Accessible and properly supplied2x · 4 pts
#39 Utensils, equipment & linens; properly used, stored, dried & handled2x · 2 pts
#2 Proper Cold Holding temperature (41F/45F)1x · 3 pts
#14 Hands cleaned and properly washed; Gloves used properly1x · 3 pts
#22 Food Handler; no unauthorized persons/personnel1x · 2 pts
#26 Consumer Advisory provided for raw/undercooked foods1x · 2 pts
#28 Proper Date Marking and disposition1x · 2 pts
#33 Approved thawing method used1x · 1 pts
#35 Personal Cleanliness; no eating, drinking or tobacco use1x · 1 pts
#38 Approved thawing method1x · 1 pts
● Priority (3 pts) ● Priority Foundation (2 pts) ● Core (1 pt)
Inspection History
A
99/100Routine
2026-02-10 · Inspector: Noha Fadlalddin
Utensils, equipment & linens; properly used, stored, dried & handled (-1pts)
B
86/100Routine
2025-12-19 · Inspector: Ashleigh Brand
Proper Cold Holding temperature (41F/45F) (-3pts); Hands cleaned and properly washed; Gloves used properly (-3pts); Proper Date Marking and disposition (-2pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Approved thawing method (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts); Other Violations (-1pts)
A-
94/100Routine
2025-09-18 · Inspector: Ashleigh Brand
Food Handler; no unauthorized persons/personnel (-2pts); Consumer Advisory provided for raw/undercooked foods (-2pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); Approved thawing method used (-1pts)
A
96/100Routine
2024-08-01
Person in charge present, demonstration of knowledge, and perform duties - 2; Original container labeling (Bulk Food) - 1; Personal Cleanliness/eating, drinking or tobacco use - 1
B
87/100Routine
2024-01-25
Proper Hot Holding temperature(135°F) - 3; Person in charge present, demonstration of knowledge, and perform duties - 2; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Compliance with Variance, Specialized Process, and HACCP plan - 2; Original container labeling (Bulk Food) - 1; Other Violations - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3
A
98/100Routine
2023-07-19
Compliance with Variance, Specialized Process, and HACCP plan - 2