Fancy Sushi & Grill
Last inspected: Jan 14, 2026
61
Score
Fancy Sushi & Grill has been inspected 10 times since 2022. The most recent report on file is from Jan 14, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly seven violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
Compared to other Palm Coast restaurants (averaging 79), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
1
Major latest
8
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Records/documents for required employee training appear to be falsified. Observed food handler for Zou Jian Qiu appears to have been conducted on 10/15/2022 with the date being changed to 10/15/2024. Observable erase markers on expiration date from 2025 to 2027.
53B-11-4
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. Observed several packages of imitation crab meat, made of fish and bearing a label to be removed from packaging before thaw, thawing without being removed from its reduced oxygen packaging. Person in charge removed all product from packaging. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee/tea above flip-top cooler on cook line. Person in charge removed from food area. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone and keys above flip-top cooler on cook line. **Repeat Violation**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door propped open by wood. Discussed with person in charge. **Repeat Violation**
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas for grill stored in 74F water. Person in charge dumped water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with food debris. Observed top of dish machine soiled with food debris. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed imitation crab meat thawing on prep table. Discussed proper methods of thawing to person in charge. Person in charge placed in walk-in cooler. **Corrected On-Site**
06-01-5
Basic - Wood food-contact surface not properly sealed. Observed plywood screwed to flat top grill not sealed.
14-06-4
61
Sep 11, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer (chest) raw shrimp over ice cream. Person in charge moved shrimp to store properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler 4+ hours; Tofu 50F; ( - Cold Holding). Person in charge placed in walk in cooler. **Corrective Action Taken**
03A-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. Missing on shrimp tempura. Person in charge time stamped. **Corrected On-Site**
03F-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above prep table. Person in charge removed phone. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door was propped open. Person in charge shut back door. **Corrected On-Site**
35B-01-4
Basic - Food stored in a prohibited area. Prepared food, shrimp tempura, sitting on shelf with can goods. Person in charge moved shrimp tempura. **Corrected On-Site**
08B-37-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from over door. Person in charge removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled with grease. **Repeat Violation**
23-03-4
50
Jan 31, 2025
Complaint Full
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Onion and carrots on top of non food grade paper towel. Tuna thawed in vacuumed sealed bag. **Repeat Violation**
01B-13-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade Paper towel lining vegetables. Person in charge removed paper towel. Vegetables discarded. **Repeat Violation**
14-86-1
Intermediate - Spray bottle containing toxic substance not labeled. Large spray bottle not labeled, person in charge labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
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 in vacuumed sealed bag. Bag says to remove and thaw. Tuna completely thawed.
06-09-1
Basic - Floor not cleaned when the least amount of food is exposed. Food debris/grease behind fryers.
36-01-4
Basic - Food stored on floor. 5 gallon containers of Oil and soy on cook line on floor. 5 gallon container of Ginger on floor in dry storage . Person in charge stored properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door. Spatula in back of fryer. Person in charge removed all items. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By rice and on cook line; utensils in water. Person in charge removed all water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler is dusty. Hand washing sink at front sushi has black mold like substance surrounding it.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Lots of old labels on clean dishes. Person in charge removed all and began cleaning. **Corrective Action Taken**
16-46-4
47
Sep 6, 2024
Routine - Food
No violations found.
100
Sep 5, 2024
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
High Priority - Food stored in ice used for drinks. See stop sale. Container of cut lemons in drink ice. Did not see container go into ice. Person said contained was clean. Person removed. **Corrective Action Taken**
08B-56-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels under fried onions and sushi. Person in charge removed all. **Corrected On-Site**
14-86-1
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sushi and fried onion lined with paper towel.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; ) beef 56F, steak 50F, tofu 45F; ( - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; ) beef 56F, steak 50F, tofu 45F; ( - Cold Holding) **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Under sink large spray bottle not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops in chicken; beef. To-go containers used to scoop rice/sugar. Person in charge removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Person in kitchen; no hair restraint. Person in charge put one on. **Corrected On-Site**
13-03-4
Basic - Ice scoop handle in contact with ice. Ice scoop in ice. Person in charge removed. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from doors. Person in charge removed. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel under cutting board. Person in charge removed. **Corrected On-Site**
21-04-4
Basic - Wood food-contact surface not properly sealed. Board in kitchen used at sink not sealed.
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
Basic - Food stored on floor. In walk in freezer edamame on floor. Person in charge moved edamame to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
29
Feb 26, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Spray bottle containing toxic substance not labeled. Person in charge discarded. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop shrimp. Also cup used to scoop ice. Person in charge removed. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person in charge removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several phones above food prep. Person in charge removed all. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Oil and soy sauce on floor. Person in charge moved to store properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Several knives store in between prep tables. Person in charge removed all knives. **Corrected On-Site**
10-17-4
70
Sep 22, 2023
Routine - Food
No violations found.
100
Sep 20, 2023
Routine - Food
5 critical violations. 8 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler; Beef, 51F, shell eggs 50F, lettuce, 50F; ( - Cold Holding). All in cooler overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on line; Scallops, noodles, steamed broccoli, chicken, beef 47F-51F; ( - Cold Holding). Per owner items in cooler 2.5 hrs. In walk in cooler; Beef, 51F, shell eggs 50F, lettuce, 50F; ( - Cold Holding). Items in cooler overnight. **Warning**
03A-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. Time stamp missing on tempura and batter. Person in charge time stamped. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Establishment has grocery bag with raw food in it.
14-31-5
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 person touch chicken with bare hands the go back to prep table without washing his hands first. Addressed immediately and cook washed his hands. **Corrected On-Site**
09-01-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door propped open. Person in charge closed door to kitchen. **Corrected On-Site**
35B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on rice. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Case of oil on floor in kitchen. Person in charge moved oil. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has ice accumulation inside.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water. Person in charge emptied water out of container. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled with grease. **Repeat Violation**
23-03-4
Basic - Wood food-contact surface not properly sealed. Establishment has a bare board in kitchen that seal has worn off. **Repeat Violation**
14-06-4
32
Feb 20, 2023
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.22, still owes 50.00 late fee. **Admin Complaint**
50-17-3
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. Missing on tempura and shrimp. Person in charge time stamped. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in flour. Person in charge removed cup. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food stored on floor. In walk in freezer; chicken on floor. Person in charge moved chicken to a shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Several knives in between make table and prep table. Person in charge removed knives. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs on oven doors. Person in charge removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water. Person in charge removed water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled. Tops of sugar not cleaned. Person in charge cleaned sugar tops. **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Wood food-contact surface not properly sealed. Exposed piece of wood in kitchen. Person in charge removed exposed wood from kitchen. **Corrected On-Site** **Repeat Violation**
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
50
Aug 31, 2022
Routine - Food
4 critical violations. 2 major violations. 15 minor violations.
View 21 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.22. **Admin Complaint**
50-17-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over matcha in reach in freezer. Person in charge mover shrimp to walk in freezer. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside make; Chicken 46F, soft shell 48F; ( - Cold Holding). Per person in charge items in cooler for 1 hour. Person in charge placed inside walk in cooler. **Corrective Action Taken**
03A-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. Missing on tempura, crab, shrimp. Person in charge time stamped everything. **Corrected On-Site**
03F-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled. Person in charge labeled. **Corrected On-Site**
41-17-4
Intermediate - Multiuse food-contact surface with welds/joints that are not smooth. At hand washing sink at front, not sealed properly.
14-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has mold in it.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop chicken, beef, shrimp. Cups used to scoop sugar, flour, corn starch. Person in charge removed all scoops and bowls. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on clean prep tables. Person in charge removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Several coolers had personal food in them. Person in charge gather all food and placed in tub in walk in cooler. **Corrected On-Site**
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door is open. Person in charge shut door. **Corrected On-Site**
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor behind fryers.
36-01-4
Basic - Food stored on floor. Oil and soy on floor in kitchen. Person in charge moved both. Chicken on floor in walk in freezer. Person in charge picked all up. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Lots of knives in between prep tables. Person in charge removed. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from oven. Person in charge removed tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi utensils in water. Person in charge emptied water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled. Gaskets on sushi coolers are soiled.
23-03-4
Basic - Open dumpster lid. At front side of store.
33-16-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled wet wiping clothes on prep tables. Person in charge removed all. **Corrected On-Site**
21-09-4
Basic - Wood food-contact surface not properly sealed. Bare wood on bottom shelf in kitchen.
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
21
Frequently Asked Questions
When was Fancy Sushi & Grill last inspected?
The most recent health inspection at Fancy Sushi & Grill on file is from Jan 14, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fancy Sushi & Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Fancy Sushi & Grill.
How does Fancy Sushi & Grill compare to other restaurants in Palm Coast?
Fancy Sushi & Grill most recently scored 61 out of 100, which is lower than the Palm Coast average of 79.
Has Fancy Sushi & Grill's inspection record improved over time?
No. Recent inspections at Fancy Sushi & Grill have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Fancy Sushi & Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Fancy Sushi & Grill inspected?
Based on the inspection history on file, Fancy Sushi & Grill is inspected around three times per year on average.
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