Fancy Q Sushi and Thai
Last inspected: Apr 7, 2026
41
Score
Public records show 10 inspections at Fancy Q Sushi and Thai stretching back to 2022. The newest entry in the record is dated Apr 7, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around five violations each.
“Ice buildup in chest freezer” accounts for the largest share of issues, appearing three times across the record.
Compared to other Daytona Beach restaurants (averaging 71), there's room to close the gap. The pattern in the record is worth a careful look.
10
Inspections
4
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Chicken 47f per manager made yesterday ,manager discarded
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -walk in cooler Raw pork over raw fish for sushi **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -sushi rice less than 4 hours **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -ice in handsink at waitstation
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. -in cooked rice
14-01-5
Basic - Food stored on floor. -bucket of soy sauce on floor in storage room
08B-38-4
Basic - Ice buildup in chest freezer.
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
22-20-5
41
Nov 18, 2025
Routine - Food
No violations found.
100
Sep 18, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
39
Mar 25, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food/egg stored over/not properly separated from ready-to-eat food. -walk in cooler -sushi reach in cooler raw fish over rte fish
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. -fryer basket in hand sink at cookline **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. -green chemical
41-17-4
Basic - Bowl or other container with no handle used to dispense food. -cooked rice
14-01-5
Basic - Floor tiles missing and/or in disrepair. -walk in freezer
36-17-5
Basic - Food stored on floor. -walk in cooler
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -pasta and flour **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop **Corrective Action Taken**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. -next to dish machine
31B-04-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -drill by clean utensils
42-03-5
50
Nov 1, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
45
Apr 3, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -chest feezer - From follow-up inspection 2024-04-03: **Time Extended**
14-69-4
95
Apr 2, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
37
Dec 6, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -walk in freezer raw fish over RTE shrimp
08A-02-6
High Priority - Toxic substance/chemical improperly stored. -spray bottle with green chemical stored on shelf with under table at cookline **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. -dirty pot in handsink **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. -green Chemical
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Ice buildup in chest freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice station
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. -sushi bar
31B-04-4
Basic - Objectionable odors in bathroom or other areas of the establishment. -employee bathroom
36-64-5
Basic - Water leaking from pipe and/or faucet/handle. -faucet leaking at handsink next to Dishmachine
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -25 ppm corrected to 100 ppm **Corrected On-Site**
21-07-4
43
Apr 5, 2023
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Whither and deodorizer bleach not a disinfectant.
22-48-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline make line cooked chicken (45F - Cold Holding); noodles (45F - Cold Holding)
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Front counter placed under heat lamp turned off crab stick (105F - Hot Holding)/10 minutes. Instructed to reheat. **Corrective Action Taken**
03B-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. 4-1-2023. **Corrected On-Site**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In kitchen make in-unit raw eggs overflowing from container next to container of cooked chicken .
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Container with Food utensils stored at wash ware area hand sink. **Corrected On-Site**
31A-11-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
05-05-4
Basic - Kitchen ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
30
Nov 29, 2022
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw fish stored over cooked shrimp. Walk in freezer.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Reach in Cooler: shrimp 48F.
03A-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Sushi bar.
31B-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Kitchen.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off. Hand sink dish wash area.
27-16-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Sushi bar.
14-09-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large wood mixing bowl.
14-25-5
Basic - Ice scoop handle in contact with ice. Wait station.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi case. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled. Hood filters soiled with grease.
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
35
Frequently Asked Questions
When was Fancy Q Sushi and Thai last inspected?
The most recent health inspection at Fancy Q Sushi and Thai on file is from Apr 7, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fancy Q Sushi and Thai?
Across the inspection record, “ice buildup in chest freezer” has been cited three times, more than any other issue at Fancy Q Sushi and Thai.
How does Fancy Q Sushi and Thai compare to other restaurants in Daytona Beach?
Fancy Q Sushi and Thai most recently scored 41 out of 100, which is lower than the Daytona Beach average of 71.
Has Fancy Q Sushi and Thai's inspection record improved over time?
Results have been roughly steady. Inspections at Fancy Q Sushi and Thai have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Fancy Q Sushi and Thai means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Fancy Q Sushi and Thai inspected?
Based on the inspection history on file, Fancy Q Sushi and Thai is inspected around three times per year on average.
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