Fancy Sushi
Last inspected: Sep 26, 2025
29
Score
Inspectors have visited Fancy Sushi seven times, with records going back to 2022. On Sep 26, 2025, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to 10 violations.
Looking across the full record, “handwash sink used for purposes other than handwashing” is the recurring theme, flagged three times.
Fancy Sushi's latest score of 29 falls below the Fernandina Beach average of 68. There are enough flags in the record to merit a second thought.
7
Inspections
5
Critical latest
1
Major latest
8
Minor latest
Inspection History
Sep 26, 2025
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Non food grade paper towels used in direct contact with mushrooms and other herbs
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat pork dumplings in Reach in cooler on cook line. Also, raw chicken stored over ready to eat fruit in walk-in cooler. Operator removed raw chicken and raw shrimp to properly store. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (52F - Cold Holding); tofu (50F - Cold Holding) in glass door Reach in cooler at front service area. Operator stated items were placed in cooler this morning. Operator placed both items on ice to chill. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle containing toxic substance stored next to lemon juice in sushi making station. Operator removed spray bottle of cleaner. **Corrected On-Site**
41-10-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed Employee handling peeled oranges in prep area with bare hands. Oranges will not be cooked or heated to a minimum of 145F. Discussed with operator. Operator had employee wash hands and put on gloves. **Corrective Action Taken**
09-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to ice machine used for dumping items. Observed accumulation of food debris in basin of sink and drain. Operator cleaned out Hand wash sink. **Corrected On-Site**
31A-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice buildup up in reach in deep freezer across from warewashing area.
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin around deflector plate soiled.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed Cup without handle used to dispense rice across from triple sink. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Glass door Reach in cooler at front service line unable to maintain temperature of 41F and below, ambient temperature of Reach in cooler 49F. Observed gasket on cooler torn and scotch taped up.
14-74-7
Basic - Equipment in poor repair. Observed torn gasket on Reach in freezer across from cook line and torn gasket on glass door Reach in cooler at front service station. Observed top of counter / table next to grill chipped and peeling/ in disrepair.
14-11-5
Basic - Food stored on floor. Bucket with misc food stored on floor in front of walk-in cooler. Operator removed food to properly store. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under grill has heavy accumulation of grease/ food debris. Also, gasket on walk-in cooler and reach in freezer soiled Also, multiple filters in hood area above grill soiled. Also, fan covers in walk-in cooler has accumulation of dust. **Repeat Violation**
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) on cook line not a a minimum strength of sanitizer. Operator added bleach to bucket and retested at 100ppm
21-07-4
29
Mar 13, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. White sanitizer bucket at sushi bar tested 200+ppm chlorine sanitizer. Solution discarded and refilled - tested 100ppm. **Corrected On-Site**
41-27-4
High Priority - Nonfood-grade bags used in direct contact with food. In white reach in freezer across from cook line, white "to go" bags used to store raw beef. In walk in cooler, white "to go" bags used to store ginger root. Manager states she will get proper bags for storage. **Corrective Action Taken**
14-31-5
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/ No certified food manager present at beginning of inspection with six (6) employees working. Certified manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment has "New Menu" which has raw items on menu, but items are not identified as raw. Establishment removed all menus and changed menu to reflect raw items. **Corrected On-Site**
02B-01-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in sushi bar. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in front sushi bar. Hood filters above cooking equipment. Manager states company coming to clean. **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Single use ramekins stored in server area are not inverted. Ramekins inverted by manager. **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple white wiping cloths on counter in sushi bar. Cloths moved and stored correctly. **Corrected On-Site** **Repeat Violation**
21-12-4
50
Nov 12, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
37
Jan 3, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
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 vomit clean up **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal scrubber stored in sink, moved **Corrected On-Site**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink stored over prep cooler, discarded **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal seafood in freezer, manager labeled with employee name and separated it **Corrected On-Site**
08B-49-4
Basic - In-use wet wiping cloth/towel used under cutting board. Moved and placed paper towel **Corrected On-Site**
21-04-4
70
Jul 26, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
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. Time marking incorrectly marked, placed on corrected time **Corrected On-Site**
03F-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler raw beef, moved **Corrected On-Site**
08B-49-4
Basic - Bowl or other container with no handle used to dispense food. Cup stored in rice, moved **Corrected On-Site**
14-01-5
78
Jan 11, 2023
Routine - Food
2 minor violations.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Personal Cleanliness
FL-40
90
Jul 12, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
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, placed time on container **Corrective Action Taken**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Metal scrub pad stored in handsink in kitchen. , Moved **Corrected On-Site**
31A-11-4
Basic - Food not stored at least 6 inches off of the floor. Container of soaked bamboo, on walk in cooler floor
08B-47-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in buckets of water on kitchen floor, moved to running water in sink **Corrected On-Site**
06-01-5
70
Frequently Asked Questions
When was Fancy Sushi last inspected?
The most recent health inspection at Fancy Sushi on file is from Sep 26, 2025. The public record contains seven inspections in total.
What is the most common violation at Fancy Sushi?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Fancy Sushi.
How does Fancy Sushi compare to other restaurants in Fernandina Beach?
Fancy Sushi most recently scored 29 out of 100, which is lower than the Fernandina Beach average of 68.
Has Fancy Sushi's inspection record improved over time?
No. Recent inspections at Fancy Sushi have averaged around 10 violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Fancy Sushi 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 inspected?
Based on the inspection history on file, Fancy Sushi is inspected around two times per year on average.
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