Fancy Sushi
Last inspected: Apr 29, 2026
27
Score
Going back to 2022, Fancy Sushi has 12 inspections in the public record. The newest entry in the record is dated Apr 29, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around 12 violations lately compared to roughly seven violations before.
Looking across the full record, “stop sale issued due to food not being in a wholesome” is the recurring theme, flagged three times.
By comparison, the average Jacksonville facility scores 74, putting Fancy Sushi on the weaker side. The pattern in the record is worth a careful look.
12
Inspections
4
Critical latest
4
Major latest
6
Minor latest
Inspection History
Apr 29, 2026
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed container of multiple commercially processed reduced oxygen packages of tuna thawing in walk-in cooler. Person in charge began removing tuna from packaging. Label states to remove from package before thawing. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle personal cell phone then place phone in pocket and don gloves without washing hands. Inspector educated employee proper handwashing procedures. **Corrective Action Taken**
12A-07-5
High Priority - Container of medicine improperly stored. Observed employee medicine stored directly above food items on cook line. Person in charge removed medicine. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut kale at temperatures of 61F on front sushi line. Person in charge stated kale was cut 2 hours prior and is used for decorating plates for service. Kale was placed in reach in cooler below. Cut kale (61F - Cold Holding) **Corrective Action Taken**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened krab sticks with no date marking in reach in cooler under sushi line. Person in charge stated krab sticks were opened 2 days prior.
02C-03-5
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/ Observed 5 employees engaging in food preparation with no certified food manager on site.
53A-05-6
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink next to dish machine. Person in charge provided soap. **Corrected On-Site**
31B-03-4
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. Observed 2 employees engaging in food handler certifications expired.
53B-14-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 employees engaging in food preparation with no hair restraints.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance build up on walk-in cooler door gaskets. **Repeat Violation**
23-03-4
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 container of multiple commercially processed reduced oxygen packages of tuna thawing in walk-in cooler. Person in charge began removing tuna from packaging. Label states to remove from package before thawing. **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored at end of cook line.
14-09-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed 1 employee on cook line chewing gum while engaging in food preparation.
12B-09-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed opened employee energy drink can on prep table under cook line.
12B-12-5
27
Oct 3, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
Required Records Available; Shellstock Tags/Labels
FL-14
33
Apr 22, 2025
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. In dry storage area to left of walk-in cooler near bag- in- box soda rack, multiple bottles of cleaners (bleach, oven cleaner, so klean cleaner) stored on shel es with food products. Manager moved all chemicals to u Dee dish machine. Also, on bottom shelf of prep table with rice cooker on it spray bottle of purple chemical stored on shelf with plastic to go bags. Manager removed spray bottle from shelf. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of flip top reach in cooler on cook line, scallops (44F - Cold Holding). Manager stated the container was out for a few minutes to complete order then placed back into cooler. Rechecked temperature of scallops at 42F. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar, two packs of tuna fully thawed and not removed from reduced oxygen packaging.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, pan of raw beef and raw salmon stored on shelf above heads of iceberg lettuce. Manager moved both beef and Salmon to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cook line, raw salmon wrapped in plastic wrap stored over commercially packaged edamame. Manager removed salmon from reach in freezer. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by dish machine blocked by plastic container in sink and green cart in front of sink. Manager removed plastic container from sink and moved cart. **Corrected On-Site** **Repeat Violation**
31A-09-4
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. One employee of establishment hired a couple weeks ago has no proof she has been informed of her responsibility to report health concerns with person in charge. Emailed manager DBPR Form 5030-103 via email. Manager stated he will print out tonight and go over with employee tomorrow. **Corrective Action Taken**
11-26-1
Basic - Open dumpster lid. On shared dumpster on side or establishment, dumpster lid open. **Repeat Violation**
33-16-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At sushi bar, sanitizer bucket made with bleach and soap per manager. Manager dumped sanitizer bucket and started making a new one with just bleach and water. **Corrective Action Taken**
21-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has presents of mold-like substance on deflector plate. Manager began cleaning. **Corrective Action Taken**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. On dry storage rack near back door of establishment, plastic container of crunch topping for soups has to go bowl as scoop. Manager removed to go container from product. **Corrected On-Site** **Repeat Violation**
14-01-5
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. At sushi bar, two packs of tuna fully thawed and not removed from reduced oxygen packaging.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee drink next to rice cooker and single service to go bowls. Manager removed employee drink. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gaskets on reach in cooler on cook line torn. Also, gaskets on all coolers at sushi bar torn and in disrepair.
14-11-5
27
Jul 31, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Personal Cleanliness
FL-40
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
52
Jan 11, 2024
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. On shelf in sushi bar, Spray bottle containing window chemical cleaner stored next to hot sauce. On shelf in dry storage in kitchen, container of soap stored next to jelly. Items moved and stored correctly. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler on cook line in kitchen, raw eggs, raw beef, raw shrimp and raw chicken stored over ready to eat pasta. Items moved and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bulk containers of flour, sugar, rice and seasoning in dry storage area.
14-15-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes, rinsed dishes, placed rack in dish machine and immediately handled clean container without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-13-4
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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in dish area blocked by cart and pan. Items moved. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in dish area. Towels provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand washing sink in dish area. Soap provided. **Corrected On-Site**
31B-03-4
Basic - Ceiling tile missing. Two ceiling tiles over walk in cooler.
36-36-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for bulk crunchy topping in dry storage area of kitchen. Bowl discarded. **Corrected On-Site**
14-01-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden legs for prep sink in kitchen. Interior of kitchen door has holes.
14-47-4
Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster pad outside of establishment.
33-19-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Wall on far end of sushi bar near restrooms.
36-73-4
Basic - Equipment in poor repair. Window for sushi display cooler repaired with duct tape. Gasket for reach in cooler in sushi bar is torn.
14-11-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee glass of water on pass through window in kitchen. Glass placed in dish area. **Corrected On-Site**
12B-12-5
26
Nov 6, 2023
Routine - Food
No violations found.
100
Nov 4, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under counter at sushi bar behind pallet. 1 live roach at sushi bar area by entrance to kitchen. 1 live roach on wall under triple sink in back of kitchen. Manager killed and discarded all roaches during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-11-04: 2 live roaches under stack of pans on rack over triple sink in back of kitchen. 1 live roach behind stack of boxes by walk in cooler door in kitchen. Manager killed and cleaned up all roaches during inspection. **Admin Complaint** **Corrective Action Taken**
35A-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches around mop sink at end of cook line in kitchen. 1 dead roach by reach in cooler on make line in kitchen. 2 dead roaches under triple sink in back of kitchen. Manager cleaned up all dead roaches during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-11-04: No dead roaches observed in establishment. **Time Extended** **Corrective Action Taken**
35A-03-4
82
Nov 3, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under counter at sushi bar behind pallet. 1 live roach at sushi bar area by entrance to kitchen. 1 live roach on wall under triple sink in back of kitchen. Manager killed and discarded all roaches during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
35A-05-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees on site during inspection. **Repeat Violation** **Admin Complaint**
53B-02-5
Basic - Dead roaches on premises. 2 dead roaches around mop sink at end of cook line in kitchen. 1 dead roach by reach in cooler on make line in kitchen. 2 dead roaches under triple sink in back of kitchen. Manager cleaned up all dead roaches during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
35A-03-4
Basic - Food stored on floor. 2 buckets of shrimp sauce on floor in prep area in kitchen, employee corrected during inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Holes in base of wall around mop sink at end of cook line in kitchen. **Warning**
36-24-5
67
Nov 1, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor in kitchen between dish area and make line, employee killed and cleaned roach. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-11-01: No live roaches observed in establishment. **Time Extended**
35A-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach in hallway by bathrooms. 1 dead roach under sushi bar next to reach in cooler. 2 dead roaches in corner of kitchen by hand wash station/soda machine. Employee cleaned up all dead roaches. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-11-01: 2 dead roaches under hand wash station by soda machines in kitchen. 1 dead roach under large ice machine in kitchen. 8 dead roaches under cook line in kitchen. 4 dead roaches under triple sink in kitchen. 1 dead roach under sushi bar behind plastic pallet. Manager cleaned up and discarded all roaches. **Time Extended** **Corrective Action Taken**
35A-03-4
82
Oct 31, 2023
Routine - Food
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. 10 fried krab rolls and 2 dynamite rolls on rack in kitchen held on time control from the previous day.
03F-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 10 fried krab rolls and 2 dynamite rolls on rack in kitchen held on time control from the previous day. Container of cut lemons in ice bin of soda machine in kitchen filled with ice.
01B-13-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on floor in kitchen between dish area and make line, employee killed and cleaned roach. **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over blocks of margarine in bottom section of reach in cooler on make line in kitchen. Packages of raw fish and raw fish roe stored over box of broccoli in walk in cooler. Employee rearranged all items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Food stored in ice used for drinks. See stop sale. Container of cut lemons in ice bin of soda machine in kitchen filled with ice.
08B-56-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 4 employees came to work and immediately began to work with food and clean equipment before washing hands. **Warning**
12A-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of sushi bar, employee corrected during inspection. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees
53B-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station in dish area because of broken knob, water turned back on. **Corrective Action Taken** **Repeat Violation**
27-16-4
Basic - Dead roaches on premises. 1 dead roach in hallway by bathrooms. 1 dead roach under sushi bar next to reach in cooler. 2 dead roaches in corner of kitchen by hand wash station/soda machine. Employee cleaned up all dead roaches. **Corrective Action Taken** **Warning**
35A-03-4
Basic - Garbage on the ground and/or pad around dumpster. Inside and around dumpster enclosure has a build up of garbage. Also build up of grease around grease receptacles and enclosure.
33-19-4
27
Jun 8, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food in Good Condition, Safe, and Unadulterated
FL-13
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Sewage and Wastewater Properly Disposed
FL-27
37
Dec 20, 2022
Routine - Food
4 critical violations. 6 major violations. 2 minor violations.
View 12 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken in top section stored over noodles in bottom section of reach in cooler on cook line. Also raw squid over various sauces in bottom section of reach in cooler on cook line. **Repeat Violation** **Admin Complaint**
08A-13-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef, removed from original packaging, stored on top of bags of wontons and edamame, employee removed raw beef. Multiple bags of raw shrimp, removed from original packaging, stored over boxes of noodles in walk in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (78F - Cold Holding) sitting in bowl of tempura batter on cook line, per employee shrimp has only been sitting in bowl less then 15 minutes about to be cooked, shrimp still sitting in bowl after inspector completed inspection, after approximately an additional 1.5 hours, employee cooked shrimp in fryers. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clear soup (116F - Hot Holding); miso soup (125F - Hot Holding); tapioca pearls (78F - Hot Holding) sitting out on counter in kitchen, per manager all items where made approximately 1.5 hours prior, soups placed on stove to reheat, tapioca pearls placed on time as a public health control. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On to go and in store menus: Maki Lunch Special (cook); Snow crab roll Fancy Sushi Special; Austin Powers Roll Per operator both rolls are made with imitation Krab sticks. **Admin Complaint**
52-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On to go menus and in store menus: Fancy Sushi Special; Volcano Roll Crunchy Roll Crazy Girl Roll Black Dragon Roll Lobster General Roll Sushi A La Carte (cook); Smoked Salmon Ikura Sushi Roll (cook); Crazy Roll Rock N Roll Lobster Roll Soup and Salad; Spicy tuna salad **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by cook line. At hand wash station in dish area. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. At hand wash station in dish area. **Repeat Violation**
31B-03-4
Intermediate - Records/documents for required employee training appear to be falsified. 6 employee certifications written in pencil with expiration dates that have been erased several times. **Repeat Violation** **Admin Complaint**
53B-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle broken at hand wash station in preparation area by soda machine.
27-16-4
Basic - Food stored on floor. Two containers of soy sauce in kitchen. One container of ginger at sushi bar.
08B-38-4
Basic - Equipment and utensils not properly air-dried. Employee drying off plates with towel right after coming out of the dish machine.
24-08-4
27
Frequently Asked Questions
When was Fancy Sushi last inspected?
The most recent health inspection at Fancy Sushi on file is from Apr 29, 2026. The public record contains 12 inspections in total.
What is the most common violation at Fancy Sushi?
Across the inspection record, “stop sale issued due to food not being in a wholesome” has been cited three times, more than any other issue at Fancy Sushi.
How does Fancy Sushi compare to other restaurants in Jacksonville?
Fancy Sushi most recently scored 27 out of 100, which is lower than the Jacksonville average of 74.
Has Fancy Sushi's inspection record improved over time?
No. Recent inspections at Fancy Sushi have averaged around 12 violations per visit, up from roughly seven 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 four times per year on average.
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