Fancy Q Sushi and Thai Restaurant
Last inspected: Jan 14, 2026
39
Score
Public records show eight inspections at Fancy Q Sushi and Thai Restaurant stretching back to 2022. The latest inspection on file is from Jan 14, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around 12 violations to closer to 15 violations.
Looking across the full record, “walk-in cooler/freezer shelves with rust” is the recurring theme, flagged six times.
Compared to other Apopka restaurants (averaging 78), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
1
Critical latest
1
Major latest
14
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 critical violation. 1 major violation. 14 minor violations.
View 16 violations
High Priority - Dented/rusted cans present. See stop sale. 4 #10 cans dented to Tomato ketchup **Repeat Violation**
01B-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner in spray bottle not labeled **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets hanging on food shelf
40-06-5
Basic - Equipment in poor repair. Door handle missing to glass cooler **Repeat Violation**
14-11-5
Basic - Food stored on floor. Bucket of sauce on floor
08B-38-4
Basic - Ice buildup in reach-in freezer in kitchen
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored in flour **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 125° **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lid to storage bin has heavy food debris Gaskets soiled to deep freezer
23-03-4
Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
35B-03-4
Basic - Silverware/utensils stored upright
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination on cooks line
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
21-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle stored in sauce in kitchen **Repeat Violation**
14-01-5
39
Aug 26, 2025
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. 5lb oyster sauce
01B-01-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bleach over 200 ppm, operator corrected to 50 ppm **Corrected On-Site**
41-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened prepared foods in walk-in-cooler not dated **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in raw chicken on cooks line **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Equipment in poor repair. Door handle missing to glass cooler at entrance to kitchen **Repeat Violation**
14-11-5
Basic - Food stored on floor, Buckets of sauces on floor in kitchen **Repeat Violation**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle stored-in Raw chicken on line **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 110° **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks for dish machine are heavily soiled **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Prep individual on line taking bell peppers out of bag and immediately cutting without washing, verified from food storage bag that the product states to rinse first. Sushi employee cutting avocados with produce sticker still on avocados Discussed with manager proper food prep on fruits and vegetables **Corrective Action Taken**
08B-39-4
Basic - Reuse of single-service or single-use articles. Vinegar stored in soy sauce buckets
25-32-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
37
May 16, 2025
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw salmon sitting on top of unwashed fruits in walk-in-cooler
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice noodles on line 50°; operator added ice for immediate temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Opened bottle of rubbing alcohol on dry storage shelf with foods to be served to customers **Corrected On-Site**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled, bleach in bottle not labeled **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of coolers in kitchen soiled with food debris
23-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site**
10-01-5
Basic - Food stored on floor. Case of cooking oil on floor by 3 compartment sink Buckets of soy sauce on floor in kitchen **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Food storage container/container lid cracked or broken. Lid to rice bin cracked
14-38-4
Basic - Equipment in poor repair. 2 door glass cooler across from drink station in kitchen, left door handle Missing
14-11-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 12 packs of salmon labeled to remove from packaging in walk-in-cooler defrosting in sealed packs. Operator opened salmon packs to continue proper defrosting **Corrected On-Site**
06-09-1
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in raw chicken on line
14-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Plastic forks and spoons on counter not inverted **Corrected On-Site**
24-07-4
32
Jul 30, 2024
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
41
Mar 21, 2024
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
21
Jul 25, 2023
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 59°; per operator on counter 45 minutes, added ice for immediate temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef on top of raw poultry in freezer across from dish machine **Corrected On-Site**
08A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked Cooked/prepared foods in walk-in-cooler not dated from previous day **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Single-service articles improperly stored at front sushi counter **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on sushi cut board, not stored in sanitizing solution **Corrected On-Site**
21-12-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of both upright freezer by dish machine soiled
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Containers holding dry goods soiled **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site**
10-01-5
39
Apr 11, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/23
50-17-3
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has form, has not completed for all employees
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous pans of prepared foods in walk-in-cooler from previous day not dated **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Red cleaner in kitchen not labeled
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in raw chicken
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron on tip of open to go containers **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cold unit on cooks line soiled
23-03-4
Basic - Single-service articles improperly stored. Box of to go lids on floor in kitchen
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on line not inverted **Repeat Violation**
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
02D-01-5
43
Dec 21, 2022
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked breaded shrimp on cooks line sitting at 72°; operator reheated for immediate temperature recovery **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 58° sitting on counter, operator placed on ice for immediate temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Squeeze bottle of sauce stored in Ice at soda dispenser in kitchen, operator discarded ice
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Foods in walk-in-cooler not dated from previous day
02C-01-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut zucchini placed in cardboard box after being cut, operator took out of box and placed in food grade container **Corrected On-Site**
14-15-4
Intermediate - Equipment drain line draining into handwash sink. Sushi cooler draining into hand sink at front sushi bar **Corrected On-Site**
31A-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by soda dispenser in kitchen **Corrected On-Site**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable to board in kitchen
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purse stored on boxed sodas **Corrected On-Site**
40-06-5
Basic - Single-service articles not stored inverted or protected from contamination at sushi bar **Corrected On-Site**
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
29
Frequently Asked Questions
When was Fancy Q Sushi and Thai Restaurant last inspected?
The most recent health inspection at Fancy Q Sushi and Thai Restaurant on file is from Jan 14, 2026. The public record contains eight inspections in total.
What is the most common violation at Fancy Q Sushi and Thai Restaurant?
Across the inspection record, “walk-in cooler/freezer shelves with rust” has been cited six times, more than any other issue at Fancy Q Sushi and Thai Restaurant.
How does Fancy Q Sushi and Thai Restaurant compare to other restaurants in Apopka?
Fancy Q Sushi and Thai Restaurant most recently scored 39 out of 100, which is lower than the Apopka average of 78.
Has Fancy Q Sushi and Thai Restaurant's inspection record improved over time?
No. Recent inspections at Fancy Q Sushi and Thai Restaurant have averaged around 15 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Fancy Q Sushi and Thai Restaurant 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 Restaurant inspected?
Based on the inspection history on file, Fancy Q Sushi and Thai Restaurant is inspected around three times per year on average.
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