Fancy Sushi and Grill
Last inspected: Feb 11, 2026
26
Score
Going back to 2022, Fancy Sushi and Grill has seven inspections in the public record. On Feb 11, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around nine violations to closer to 13 violations per visit.
The most common issue across all inspections has been “handwash sink used for purposes other than handwashing”, showing up four times.
Compared to other Yulee restaurants (averaging 71), there's room to close the gap. The pattern in the record is worth a careful look.
7
Inspections
2
Critical latest
4
Major latest
13
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
2 critical violations. 4 major violations. 13 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed streak on cook line in reach in cooler at 58F, for an hour and a half per manager, steak was sitting on a plate above the chill line of the cooler, manager placed steak in ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handing raw chicken with gloves on, employee then went to hand wash sink, did not take off gloves, washed hands with gloved on, then handled ready to eat foods. Manager educated employee. **Corrective Action Taken**
12A-12-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed plastic wrap with a dried piece of shrimp in box, manager cleaned out shrimp. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ware wash areas blocked by trash can, manager moved trash can. Hand wash sink at end of cook line filled with food debris. Manager cleaned out sink. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in ware wash area. Manager re filled paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Records/documents for required employee training appear to be falsified. Observed two certifications where white out was applied to the employee name, date of training, and expiration date, information was changed after white out was applied. Manager updated information on a new certificate. **Corrected On-Site**
53B-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between food prep tables. On cook line.
10-17-4
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelves by back door. Manager removed cardboard. **Corrected On-Site** **Repeat Violation**
14-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in ware wash area has a hole In it.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed two cutting boards on cook line that are grooved with one having a chunk of the corner missing.
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating In food prep area at wait station at kitchen entrance, employee took food and relocated. **Corrected On-Site**
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food on food prep table over dood to be served to the public.
08B-49-4
Basic - Food stored on floor. Observed box of tempura batter near fryer station on floor manager picked flour up off floor and set it on a shelf. **Corrected On-Site**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. Observed unbagged garbage/debris on ground in dumpster area.
33-19-4
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. Observed non food grade drill on shelf with single service food items. Manager removed the item. **Corrected On-Site**
42-03-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce over ready to eat commercially processed garlic.manager relocated the garlic. **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes on food prep tables in kitchen area. Manager put wiping clothes in sanitizer buckets. **Corrected On-Site**
21-12-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed sanitizer bucked mixed with sanitizer and soap per employee. Employee remade bucket with sanitizer only. **Corrected On-Site**
21-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed ketchup in reach in cooler on cook line not labeled.
02D-01-5
26
Apr 16, 2025
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish not removed from reduced oxygen package. In reach in cooler in sushi bar, ten (10) packages of thawed fish still in sealed reduced oxygen packages. Fish discarded. See stop sale.
01B-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, raw chicken and raw shrimp 50F. Both items placed into service approximately 30 minutes prior. Both items moved to walk in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Two spray bottles containing chemical cleaner hanging on rack next to and above wine bottles. Chemicals moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Basic - Cardboard used to line food-contact shelves. Dry food storage racks near cook line in kitchen. **Repeat Violation**
14-05-4
Basic - Commercially processed reduced oxygen packaged fish not removed from reduced oxygen package. In reach in cooler in sushi bar, ten (10) packages of thawed fish still in sealed reduced oxygen packages. Fish discarded. See stop sale.
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap above rear exit screen door in kitchen.
35B-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop for crunchy topping on pass through window in kitchen. Scoop moved and stored correctly. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in dish area. Manager posted sign. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink in back kitchen. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. On top of sushi bar, black single use containers are not inverted. Manager inverted containers. **Corrected On-Site**
25-06-4
45
Nov 21, 2024
Complaint Full
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
30
Jan 25, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on line took a drink from cup no lid no straw and went back to flipping shrimp over on grill. Advised to wash hands
12A-05-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed flyer over **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Handsink on line used as a dump sink. Handsink in sushi area used to thaw tuna
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks, moved **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook on line, provided hat **Corrected On-Site**
13-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi station up front, manger provided thermometer **Corrected On-Site**
05-09-4
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. Tuna thawing in handsink on sushi line still in vacuum sealed. Moved to cooler explained to open seal
06-09-1
58
Jul 10, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 6-1-23
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. handsink near drink station used to store lettuce scraps Handsink on cook line used to store spatulas, Moved **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink near dishwasher, provided **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Krab meat in walk in cooler from previous day. Dated **Corrected On-Site**
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in walk in freezer, moved Personal drinks in glass cooler moved **Corrected On-Site**
08B-49-4
Basic - Employee eating in a food preparation or other restricted area. Employee Eating on line next to line cooler on prep table, moved **Corrected On-Site**
12B-02-4
58
Dec 21, 2022
Routine - Food
1 critical violation. 8 major violations. 6 minor violations.
View 15 violations
High Priority - Employee washed hands with no soap. Employee washed hands at back hand sink with no soap **Warning**
12A-20-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips to text chlorine dish machine or triple sink
16-37-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handsink near dish machine, employee fixed **Corrected On-Site** **Warning**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noddles and fried crab sticks in walk in cooler from previous day **Warning**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. John and one other **Warning**
53B-14-5
Intermediate - Handwash sink used for purposes other than handwashing. Handsink near glass cooler used to store lettuce for salads, moved **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment offers red snapper on the menu but orders Red Sea bream used as red snapper. Under Teriyaki section of menu red snapper is offered. **Admin Complaint**
52-04-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ YU CHEN 4/5/2022 **Warning**
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Multiple empty soy sauce buckets stored in front of handsink next to dish machine
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar used as scooper. **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent In walk in cooler filled with. Dust
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal Aquafina water bottle over prep area **Warning**
12B-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in sushi cooler, moved **Corrected On-Site** **Warning**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Krab meat thawing in triple sink in standing water, moved to cooler **Corrected On-Site** **Warning**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Large container with white substance inside of soy sauce buckets, manager labeled sugar. **Corrected On-Site** **Warning**
02D-01-5
29
Jul 11, 2022
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Rice cooker waned at handsink and placed back into use, sent to sink to re wash and sanitizer
22-45-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue substance in clear spray bottle
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. 1)Washing pot in handsink 2) ice dumped in hand sink in sushi bar area
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dishwasher
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees on shift, no certified ,manager on shift at this time
53A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink next to clean plates over line Personal drink over top shelf on make line
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in freezer multiple bags and containers states employee foods
08B-49-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and cooler **Repeat Violation**
10-17-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in sushi area in plastic containers with the food contact side up
24-18-4
47
Frequently Asked Questions
When was Fancy Sushi and Grill last inspected?
The most recent health inspection at Fancy Sushi and Grill on file is from Feb 11, 2026. The public record contains seven inspections in total.
What is the most common violation at Fancy Sushi and Grill?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Fancy Sushi and Grill.
How does Fancy Sushi and Grill compare to other restaurants in Yulee?
Fancy Sushi and Grill most recently scored 26 out of 100, which is lower than the Yulee average of 71.
Has Fancy Sushi and Grill's inspection record improved over time?
No. Recent inspections at Fancy Sushi and Grill have averaged around 13 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Fancy Sushi and Grill 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 Sushi and Grill inspected?
Based on the inspection history on file, Fancy Sushi and Grill is inspected around two times per year on average.
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