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Mr. Fuji Japanese Steakhouse, located at 1204 N Peachtree Pkwy, Peachtree City, GA 30269, received a score of 18 points out of a possible 100 points during their 06/05/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facility has several foodborne illness risk factor and public health intervention violations at the time of the inspection along with not enforcing/following up on the responsibilities of the person-in-charge including holding temperatures, cooling, thawing, and chemical usage/storage. Code: Facility shall have a manager with active managerial control and it is the responsibility of the PIC to prevent and address these violations as the occur.
Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(b) – cleaning procedure (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee who doing dishes who ran their hands under water in an attempt to wash them and then began with food (ice then rice). COS. Employee washed their hands properly under inspector guidance. Code: Employees shall follow proper hand washing procedures when washing their hands.
Violation #3:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee who was attempting to clean a wiping cloth that was used for cleaning a cutting board that had raw chicken on it and then did not wash their hands prior to working with new food items. COS. Employee washed hands. Code: Employees shall wash their hands when changing tasks, when contamination may have occurred, and prior to donning gloves.
Violation #4:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed many employee drinks stored in reusable cups both with and without lids and straws that were stored over food and clean utensils in the main kitchen area, sushi area, and front of house area; observed employee food stored above food for consumers in the walk-in. COS. All drink and food removed. Code: Employee drinks shall be stored in single-use containers with a lid and a straw and shall be handled to prevent contamination.
Violation #5:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the hand sink in the front food service area was not stocked with hand soap. COS. Hand cleanser placed at the hand sink. Code: Hand sinks shall always be stocked with hand cleanser.
Violation #6:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(c) – handwashing sinks, installation (pf, c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the hand sink in the waiter area does not have cold water causing it to be impossible to temper the water. Code: Hand sinks shall be installed to provide hot and cold water.
Violation #7:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that a pitcher was stored in the hand sink in the front of house area and observed employees attempting to wash wet wiping cloths in the hand sink in the main kitchen. COS. Removed and staff educated. Code: Hand sinks shall only be used for washing hands and hand sinks shall be kept clear and accessible at all times.
Violation #8:
3-1D – required records: shellstock tags, parasite destruction
511-6-1.04(5)(g) – records, creation, & retention (pf)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facility sells raw and undercooked fish in their sushi, however, is unable to provide neither a letter from the supplier describing parasite destruction/control methods nor provide the invoices stating as such beyond this week. Facility only has records/invoices for the fish delivered on June 2, 2026 and Jun 5, 2026. Code: If raw or undercooked fish is to be sold, the documentation from the supplier stating/discussing the parasite control methods shall be available and maintained for 90 day sbeyond when the items were served.
Violation #9:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed unwashed vegetables being stored with washed produce in the walk-in cooler; observed raw beef stored with cooked rice in the deep freezer in the lobby, neither in original packaging; raw, shelled eggs storved over avocados in the walk-in cooler; raw chicken stored over cooked rice and ginger in the walk-in cooler; raw beef stored over onions in the reach-in near the back door; raw fish stored over ginger in the walk-in cooler. COS. All items rearranged according to internal cook temperature and produce rearranged. Code: Food shall be stored in a manner that prevents cross contamination.
Violation #10:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed bulk dry food on the line stored uncovered. COS. Covered. Code: Food shall be stored covered.
Violation #11:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(8)(a) – before use after cleaning(p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee rinse off/clean a knife that was being used for raw chicken in the 3-compartment sink, however, they did not sanitize the knife before using it for other food items. COS. Knife washed, rinsed, and sanitized. Code: Before use and after cleaning items shall be sanitized.
Violation #12:
5-2 – consumer advisory provided for raw and undercooked foods
511-6-1-.04(7)(e) – consumer advisory provided for raw/undercooked
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facility is missing the identifying asterisks and descriptions for raw food items on the menu. Code: The facility shall ensure that their consumer advisories have all three required parts which includes the identifying markers, description, and the advisory.
Violation #13:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that cold TCS food was stored above 41 F (see above temperatures). COS. Items discarded. Code: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.
Violation #14:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed hot TCS food was stored below 135 F (see above temperatures); facility is holding cooked vegetables in a pot over cook line. COS. Discarded. Code: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.
Violation #15:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the facility is attempting to cool rice, however, the rice only cooled from 135 F to 123 F after 1 hour. COS. Facility opted to discard the rice. Code: Food shall be cooled from 135 F to 70 F within 2 hours and from 70 F to 41 F within another 4 hours; items shall cool at a rate fast enough to reach these benchmarks.
Violation #16:
6-1D – time as a public health control: procedures and records
511-6-1.04(6)(i) – time as a public health control (tphc) (p, pf, c)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facility has a plan to use time as a public health control for their sushi rice, however, the plan has not been followed and the time for the rice has not been tracked since May 28, 2026. Code: TCS food that uses time as a public health control shall follow a prewritten plan and that plan shall be followed.
Violation #17:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that none of the TCS food in the faciliy that was prepared more than 24 horus ago is date marked. COS. Items that are known when it was made were date marked and all other items were discarded. Code: TCS items that are prepared and to be held for more than 24 hours shall be date marked with the date of preparation or the date of discard; whether the facility chooses to use date of preparation or date of discard they just have to stay consistent with the method.
Violation #18:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(e) – conditions of use (p, pf, c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the facility had residential pesticides in the kitchen. COS. Removed. Code: The conditions of use for all chemicals shall be followed, including only using residential pesticides in residential areas.
Violation #19:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(c) – storage, separation (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the facility is storing residential pesticides in contact with produce (onions). COS. Onions discarded. Code: Chemicals shall be stored in a manner that prevents contamination of food and food contact surfaces.
Violation #20:
10D – food properly labeled; original container
511-6-1.04(7)(d) – other forms of information (c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed that the facility does not have a written allergen disclosure of the major food allergens used in the facility. Code: The facility shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer.
Violation #21:
10D – food properly labeled; original container
511-6-1.04(4)(d) – food storage containers identified with common name of food (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that non-easily identifiable foods such as dry goods and sauces in containers on the line and in the walk-in cooler are not labeled with the common name of the product. Code: Non-easily identifiable food shall be labeled with the common name of the product.
Violation #22:
11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.04(6)(e) – cooling methods (pf, c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the facility is attempting to cool items (containers of rice) by placing them in large, dense containers which caused cooling to not be effectively conducted. COS. Facility opted to discard rice. Code: Cooling methods shall be appropriate to ensure that cooling is faciliated in the correct timeframe.
Violation #23:
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the is thawing raw fish by leaving the items sitting in containers in the front food service area. COS. Placed into refrigeration. Code: Thawing shall be done using approved means such as under cold running, by placing it under refrigeration, cooking from frozen, or microwaving and immediately cooking.
Violation #24:
11D – thermometers provided and accurate
511-6-1.05(2)(x) – tmd, located in refrigerators/ hot holding (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that not all reach-in units in the front of house area and main kitchen had ambient thermometers in them. Code: Ambient thermometers shall be located in the warmest part of the unit for cold holding units and the coldest part of a hot holding unit.
Violation #25:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed containers of food stored on the floor of the walk-in cooler and on the floor in the main food area (produce and sauces); observed food stored next to the hand sink (no splash guard) at the hand sink in the sushi area. Code: Food shall be stored at least 6 inches off of the floor and in a manner that prevents contamination.
Violation #26:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(i) – storage or display of food in contact with water or ice (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the facility was storing the raw shrimp that they prepared in direct contact with undrained ice from the facility. COS. Shrimp placed into a perforated plan to allow for ice to melt and drain. Code: Food shall not be stored in direct contact with undrained ice.
Violation #27:
12B – personal cleanliness
511-6-1.03(5)(g) – jewelry (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the front of house employees had bracelets on while preparing food and drinks. COS. Removed. Code: With the exception of a plain band ring, no jewelry may be worn on the hands or wrists while preparing food.
Violation #28:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(d) – displaying of the inspection report (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facility had the inspection report posted, however, it was posted near the roof in a corner where it was not easily seen/not in a conspicuous place. Code: The most recent inspection report shall be posted within 15 feet of the front door, 5-7 feet from the floor, readable from a distance of 1 foot away, and in a conspicuous place.
Violation #29:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed in-use utensils were stored in stagnant, room temperature water (75 F). COS. Utensils moved. Code: Scoops and utensils shall be properly stored in hot (135 F) water, in running water, in the product with the handle above the level of the food, or on/in a clean surface or container.
Violation #30:
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(10)(e)1,2,4 – equipment, utensil, linens, stored 6″ off floor in clean, dry location (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed that the plates not in-use stored near the rear of the lobby are stored upright without overhead protection. Code: Stored plates and containers shall be stored covered or inverted to protect against overhead contamination.
Violation #31:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(1)(i) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facility is using unsealed wood as a non-food contact surface. Code: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material
Violation #32:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(4)(b) – fixed equipment, spacing or sealing (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facilities fixed in place equipment, the hand sinks, 3-compartment sink, and prep sink in the main kitchen, are not properly sealed to the wall. Code: Equipment that is fixed shall be spaced to allow for cleaning or shall be sealed to the wall.
Violation #33:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(a) – good repair & proper adjustment (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the coolers in the main kitchen have damaged and missing gaskets. Code: Equipment shall be maintained in a state of good repair, including seals and gaskets.
Violation #34:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed heavy accumulation of debris, grease, and food on and in non-food contact surfaces such as all shelves in the kitchen and inside of all reach-in coolers. Code: Equipment and non-food contact surfaces shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.
Violation #35:
16B – plumbing installed; proper backflow devices
511-6-1.06(2)(r) – system maintained in good repair (p, c)
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facility has leaky faucets at the preparation sinks. Code: Plumbing system and fixtures shall be maintained in a state of good repair.
Violation #36:
17B – garbage/refuse properly disposed; facilities maintained
511-6-1.06(5)(o),(p) – using drain plugs; maintaining refuse areas (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that one of the dumpsters did not have a drain plug. Code: Dumpsters with a drain shall have a drain plug.
Violation #37:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed heavy accumulation of debris, grease, and food on floors and walls; there is heavy accumulation under all shelves and equipment in the main kitchen, front of house area, and front sushi area. Code: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.
Violation #38:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(4)(b) – designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed employee phones, backpacks, and jackets stored with and above food and food contact surfaces in the main kitchen and in the front of house area. Code: Employee belongings and activities shall be in designated locations that prevent the contamination of food and food contact surfaces.
Violation #39:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(3)(f) – lighting intensity, adequate in food prep, storage & service areas (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that several of the lights in the main kitchen area, near the prep, and one in the front of house area were out causing it to be very dark; inspector had to use flashlights to be able to see. Code: Lighting intensity shall be adequate.
Violation #40:
18 – insects, rodents, and animals not present
511-6-1.07(2)(n) – exterior walls and roofs, protective barrier (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the after self-closing the rear exterior door is not tight-fitting. Code: Exterior openings shall be self-closing and tight-fitting.
Violation #41:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that there are dozens of live roaches in the facility; there are more than a dozen live roaches crawling on the rear and into the ice machine (video taken and attached to the report in the system); inspector observed live roaches crawling on the hand sink in the kitchen while washing their hands; observed live roaches inside of the refrigeration units in the main kitchen and front of house area (picture of one instance attached to report in the system); observed live roaches on the counters in the front of house area; observed live roaches under the preparation sinks and cooler in the rear of the main kitchen; observed live roaches under the counter at the sushi bar. Code: Pests shall be controlled and prevented.
Additional remarks:
Due to the noted violations and the grade received, the facility shall receive follow-up(s) within the required time frames. Due to the required score, the department requests that a risk control plan be conducted to discuss long term compliance. Contact the inspector to schedule this meeting.
Due to the numerous violations and imminent health hazard (pest infestation) the facility opted to voluntarily close. A walk-through will be conducted on Monday, 6/8/2026, to ensure facility has been thoroughly cleaned and pest control application. prior to reopening.
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