Fancy Sushi
Last inspected: Nov 13, 2025
100
Score
Going back to 2023, Fancy Sushi has eight inspections in the public record. Inspectors last stopped by on Nov 13, 2025. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around seven violations to closer to two violations per visit over the last few inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
The city-wide average for St. Augustine sits at 81, putting Fancy Sushi on the better side of that line. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 13, 2025
Complaint Full
No violations found.
100
Oct 29, 2025
Complaint Full
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F - Cold Holding) in over filled container in top section of flip top reach in cooler on make line, per employee chicken was placed in reach in cooler from walk in cooler about 3 hours ago, chicken moved to walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar reading over 200ppm, bucket was taken to dish area to be remade. **Corrective Action Taken**
41-27-4
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. Employee going back and forth between loading soiled dishes in dish and taking clean dishes out of dishwasher without washing hands between tasks. **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish and shrimp, removed from original packaging, over krab sticks in walk in freezer. Also raw beef over cut lettuce in walk in cooler. Also raw fish eggs over sauce bottle in reach in cooler at sushi bar area. Also raw beef over batter in bottom of reach in cooler on make line. Employees rearranged all items during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Rong Huang Chen, operator, expired 10/14/2025 and no one else is a certified food manager. **Warning**
53A-07-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of sushi bar area, against wall. Also paper towel dispenser at hand wash station in dish area not dispensing paper towels. **Repeat Violation**
31B-02-4
Basic - Food stored on floor. Multiple containers of seafood in walk in freezer. Multiple buckets of sauce and chicken in walk in cooler. Bowls of tempura crunchies under table in prep area, crunchies moved. **Corrective Action Taken**
08B-38-4
43
Mar 6, 2025
Routine - Food
No violations found.
100
Mar 5, 2025
Routine - Food
6 critical violations. 5 major violations. 9 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw chicken over soy sauce in walk in cooler. Container of raw beef over cut onions in walk in cooler. Moved by manager. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. 2 heavily dented soy sauce cans on rear dry goods storage rack. **Warning**
01B-01-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food service employee handled personal cell phone then put on single service gloves then engaged on Food service activity without washing hands. Manager intervened. **Corrective Action Taken** **Warning**
12A-29-4
High Priority - Toxic substance/chemical improperly stored. Disinfectant chemical spray bottle over single service chopsticks and fortune cookies. Moved by manager. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut kale at sushi counter at 64° , 75°. Placed at about 11 am. Person In Charge iced down kale **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee handled soiled dishware then handled clean dishware without Changing gloves or washing hands. Manager intervened. **Corrective Action Taken** **Warning**
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink by Dish machine blocked by large wood board. Utensils in Hand Wash Sink.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Hand Wash Sink by Dish machine. Replaced by manger. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at Hand Wash Sink by Dish machine. Replaced by manger. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for Time Temperature Controlled for Safety items. Per Person In Charge, plan taken home. **Warning**
03F-10-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over utensils on rack. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Single-service articles not stored inverted or protected from contamination. Single service bowls by frontline Hand Wash Sink. Moved by manager. **Corrected On-Site**
25-06-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops, Spoons , in standing water 82°.
10-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between equipment at prep table. Moved by manager. **Corrective Action Taken**
10-17-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on soiled ice machine side. Mb. **Corrective Action Taken**
10-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks container on prep area. Moved by manager. **Corrective Action Taken**
12B-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in raw chicken . Moved by manager. **Corrective Action Taken**
14-01-5
Basic - Food stored on floor. Tubs of raw chicken, frozen seafood in walk in cooler and walk in freezer. Moved by manager. **Corrected On-Site**
08B-38-4
16
Aug 7, 2024
Routine - Food
No violations found.
100
Aug 6, 2024
Routine - Food
No violations found.
100
Jun 6, 2024
Routine - Food
6 critical violations. 6 major violations. 4 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. 2 spray bottles of sanitizer stored on rack facing clean utensils on cart in dining room. Spray bottle of Windex stored with bottles of Mayo in shelf at sushi bar. Container of sanitizer wipes stored with single service trays on shelf behind sushi bar. Container of sanitizer wipes stored with seasoning on rack in back food preparation area. All bottles and containers moved. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut kale (68F - Cold Holding) sitting out in pan at sushi bar, per manager they use kale for garish and kale has been sitting out no more then 1 hour, kale placed on time control. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of fully thawed out ground tuna in cooler in walk in cooler.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna loin stored over various sauce bottles in reach in cooler at sushi bar Raw spicy tuna stored over cucumbers in reach in cooler at sushi bar. Raw shell eggs stored over margarine in reach in cooler on make line in line. Raw steak stored over pork broth in reach in cooler on make line. Raw shell eggs stored over large container of individual sauces in walk in cooler. Also various raw fish, removed from original packaging, stored over boxes of noddles in walk in freezer. All raw items moved during inspection. **Corrected On-Site**
08A-05-6
High Priority - Employee switched from working with raw food to ready-to-eat food/clean equipment/utensils without washing hands. Employee handled raw tuna loin with gloved hand, then changed gloves, then proceeded to handle clean equipment and sing service trays without washing hands between tasks.
12A-12-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Establishment using orange buckets from Home Depot for holding cut lettuce.
14-15-4
Intermediate - No soap provided at handwash sink. At hand wash station in ware washing area. At hand wash station at end of make line in kitchen.
31B-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw tuna (45F - Cooling, after 30 minutes 51F); raw salmon (46F - Cooling, after 30 minutes 52F) in sushi display cooler closest to main entrance to kitchen, employee consistency opening and closing cooler during lunch rush.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Wood board and sheet pan covering up sink in ware washing area, manager corrected during inspection. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lobster roll Ginza roll Fancy Dragon roll Volcano roll Crunchy roll Black Dragon roll Mango Tango roll Mr. Crab roll Hawaii roll Soft shell crab roll Hwy. 17 roll **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in warehouse washing area.
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator only has blank food handler certifications for all employees, none are filled out. **Corrected On-Site**
53B-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. 3 packages of fully thawed out ground tuna in cooler in walk in cooler.
06-09-1
Basic - Food stored on floor. Multiple buckets of soy sauce in walk in cooler.
08B-38-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting heads of lettuce in prep area in kitchen without washing them first.
08B-39-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket on cart in dining room reading 10ppm, remade to 100ppm **Corrected On-Site**
21-07-4
18
Dec 19, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Proper Sanitizer Contact Time and Concentration
FL-33
95
Frequently Asked Questions
When was Fancy Sushi last inspected?
The most recent health inspection at Fancy Sushi on file is from Nov 13, 2025. The public record contains eight inspections in total.
What is the most common violation at Fancy Sushi?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Fancy Sushi.
How does Fancy Sushi compare to other restaurants in St. Augustine?
Fancy Sushi most recently scored 100 out of 100, which is higher than the St. Augustine average of 81.
Has Fancy Sushi's inspection record improved over time?
Yes. Recent inspections at Fancy Sushi have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Fancy Sushi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Fancy Sushi inspected?
Based on the inspection history on file, Fancy Sushi is inspected around four times per year on average.
Nearby Restaurants