Fancy Sushi Sho
Last inspected: Oct 9, 2025
35
Score
Going back to 2022, Fancy Sushi Sho has 11 inspections in the public record. On Oct 9, 2025, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near 18 violations per visit across recent inspections.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 68, which Fancy Sushi Sho's 35 doesn't quite reach. The pattern in the record is worth a careful look.
11
Inspections
1
Critical latest
5
Major latest
8
Minor latest
Inspection History
Oct 9, 2025
Routine - Food
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Raw animal food not separated from ready-to-eat food during preparation. Sushi cooler **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
08A-14-5
Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
12A-03-4
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. All cooling in walk in cooler was covered **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
03D-15-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi cooler **Repeat Violation** **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Curtains entering kitchen Interior wok burner Exterior soup warmer All shelves and storage areas soiled Under racks in kitchen Interior fryer Under grills Exterior flour containers All gaskets **Repeat Violation** **Warning** - From follow-up inspection 2025-10-09: Interior fryer Under grills Progress made **Time Extended** **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup spoon **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public in freezer **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water under dish machine **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Soy dau e **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - No copy of latest inspection report available. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
51-18-6
35
Sep 30, 2025
Routine - Food
5 critical violations. 9 major violations. 20 minor violations.
View 34 violations
High Priority - Live, small flying insects found -sushi line **Warning**
35A-02-7
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Sushi cooler **Warning**
08A-14-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over icecream Raw salmon over cooked noodles in kitchen **Warning**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw shrimp put in flour dredge with vegetables **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours raw chicken (46F - Cold Holding), cooked shrimp tempura (49F - Cold Holding) **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi cooler **Repeat Violation** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Sushi area **Warning**
41-17-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. All cooling in walk in cooler was covered **Corrected On-Site** **Repeat Violation** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout Interior toaster oven Interior fryer Ic **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times in kitchen **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory on sushi order menu **Corrected On-Site** **Warning**
02B-01-5
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. **Warning**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup spoon **Warning**
24-05-4
Basic - Clean utensils or equipment stored in dirty drawer or rack in beverage area **Warning**
24-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils sushi bar **Warning**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in freezer **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone charging on top of silverware storage bin in dining room and sushi bar **Warning**
40-06-5
Basic - Equipment in poor repair. Inter reach in cooler sushi bar **Warning**
14-11-5
Basic - Floor area(s) covered with standing water under dish machine **Warning**
36-22-4
Basic - Hole in or other damage to wall. Under dish machine **Warning**
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In sushi bar **Repeat Violation** **Warning**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Soy dau e **Warning**
10-01-5
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Curtains entering kitchen Interior wok burner Exterior soup warmer All shelves and storage areas soiled Under racks in kitchen Interior fryer Under grills Exterior flour containers All gaskets **Repeat Violation** **Warning**
23-03-4
Basic - Reuse of single-service or single-use articles. Spice net **Warning**
25-32-4
Basic - Ripped/worn tin foil used as shelf cover. Under rice **Warning**
14-20-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Floor sushi area **Warning**
21-44-1
Basic - Storage area not maintained clean and organized reach in freezer, dry storage area and server area **Warning**
33-34-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat miso paste walk in cooler **Repeat Violation** **Warning**
08B-17-4
Basic - soiled floors throughout kitchen **Warning**
36-10-4
7
May 7, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw chicken then equipment and utensils without a glove change. **Warning** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-05-07: **Time Extended**
12A-09-4
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -ice machine **Warning** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-05-07: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler and white reach in freezer cook line **Warning** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-05-07: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -kitchen **Warning** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-05-07: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in white reach-in freezer **Repeat Violation** **Warning** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-05-07: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets heavily soiled -top back fryer cabinets heavily soiled -exterior sides of cooking equipment heavily soiled -shelf under flat top grill heavily soiled -shelves under all prep tables in kitchen -filters on hood suppression system -exterior food containers in kitchen heavily soiled -exterior cooking equipment **Repeat Violation** **Warning** - From follow-up inspection 2025-03-11: top back fryer cabinets soiled exterior sides of cooking equipment soiled filters on hood suppression system shelf under flat top grill soiled Progress being made**Time Extended** **Time Extended** - From follow-up inspection 2025-05-07: top back fryer cabinets soiled exterior sides of cooking equipment soiled filters on hood suppression system shelf under flat top grill soiled **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Stored food not covered. -prepped broccoli in walk in cooler **Warning** - From follow-up inspection 2025-03-11: **Time Extended** - From follow-up inspection 2025-05-07: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2025-03-11: Progress made **Time Extended** - From follow-up inspection 2025-05-07: **Time Extended**
16-03-4
58
Mar 11, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -beef in bags in reach in freezer **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw chicken then equipment and utensils without a glove change. **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
12A-09-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -ice machine **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice bin. **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2025-03-11: Progress made **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler and white reach in freezer cook line **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -kitchen **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in white reach-in freezer **Repeat Violation** **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets heavily soiled -top back fryer cabinets heavily soiled -exterior sides of cooking equipment heavily soiled -shelf under flat top grill heavily soiled -shelves under all prep tables in kitchen -filters on hood suppression system -exterior food containers in kitchen heavily soiled -exterior cooking equipment **Repeat Violation** **Warning** - From follow-up inspection 2025-03-11: top back fryer cabinets soiled exterior sides of cooking equipment soiled filters on hood suppression system shelf under flat top grill soiled Progress being made**Time Extended** **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Stored food not covered. -prepped broccoli in walk in cooler **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
08B-12-5
41
Mar 7, 2025
Routine - Food
10 critical violations. 5 major violations. 17 minor violations.
View 32 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm, operator corrected. 100 ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked shrimp tempura (90F - cooling 4 hours) in walk in cooler **Warning**
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked shrimp tempura (90F - cooling 4 hours) in walk in cooler **Warning**
01B-36-5
High Priority - Non-food grade paper/paper towel used as liner for food container. -linen napkin in bowl with shrimp dumplings and covering salad sets in walk in cooler **Warning**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. -beef in bags in reach in freezer **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna over prepped broccoli in walk in cooler **Warning**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw chicken then equipment and utensils without a glove change. **Warning**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -tempura crumbles used for raw shrimp and raw chicken **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked krab (59F - Cold Holding); tempura batter (59F - Cold Holding) held less than four hours per operator. Operator added to time plan. -cut lettuce (60F - Cold Holding), raw shrimp (49F - Cold Holding) @retemp was 41Fheld less than four hours per operator, moved to walk in cooler for quick chill cooked shrimp tempura (90F - cooling 4 hours) in walk in cooler Corrective Action Taken** **Corrective Action Taken** **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. -tempura batter and cooked imitation krab **Warning**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked shrimp tempura (90F - cooling 4 hours), stacked too high **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior spray hose at dish machine -shelves in walk in cooler and reach in coolers **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -raw tuna for sushi bar **Warning**
02C-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -ice machine **Warning**
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin. **Warning**
22-20-5
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse and drink cups stored with take out bags and dry storage items **Repeat Violation** **Warning**
40-06-5
Basic - Equipment in poor repair. -gaskets on reach in cooler and white reach in freezer cook line **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. -under cooking equipment in kitchen **Repeat Violation** **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair. -kitchen **Warning**
36-17-5
Basic - Ice buildup in white reach-in freezer **Repeat Violation** **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. -cook line **Warning**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit on cook line **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets heavily soiled -top back fryer cabinets heavily soiled -exterior sides of cooking equipment heavily soiled -shelf under flat top grill heavily soiled -shelves under all prep tables in kitchen -filters on hood suppression system -exterior food containers in kitchen heavily soiled -exterior cooking equipment **Repeat Violation** **Warning**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. -avocado on sushi line **Warning**
08B-39-4
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. -storage shelf next to sauce **Warning**
42-03-5
Basic - Stored food not covered. -prepped broccoli in walk in cooler **Warning**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocado over butter in walk in cooler **Warning**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
6
Dec 6, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
58
Mar 8, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
25
Dec 14, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cook line cutting board **Warning** - From follow-up inspection 2023-12-14: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter **Warning** - From follow-up inspection 2023-12-14: **Time Extended**
23-03-4
86
Dec 5, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - 0 ppm **Warning**
22-41-4
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 handling dirty dishes, then handles clean dishes, no hand wash **Warning**
12A-13-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. - cook washed hands in rice wash sink **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cook line cutting board **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - sushi bar blocked by bucket of sauces **Warning**
31A-09-4
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over triple sink **Warning**
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Warning**
35B-01-4
Basic - Food stored on floor. - jugs of cooking oil **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter **Warning**
23-03-4
41
Jun 16, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
32
Dec 28, 2022
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Container of medicine improperly stored. Vaseline store on shelf above cooked rice.
41-07-4
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hand sink across 3 compartment sink.
12A-08-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat foods.
08A-05-6
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 operator placed correct time.
03F-02-5
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. Servers
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All sauces in white Buckets stored in walk-in cooler. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. All equipment in kitchen area.
23-24-4
Basic - Ice scoop handle in contact with ice at large ice machine in kitchen area.
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine. Hood filters
23-03-4
33
Frequently Asked Questions
When was Fancy Sushi Sho last inspected?
The most recent health inspection at Fancy Sushi Sho on file is from Oct 9, 2025. The public record contains 11 inspections in total.
What is the most common violation at Fancy Sushi Sho?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Fancy Sushi Sho.
How does Fancy Sushi Sho compare to other restaurants in Clermont?
Fancy Sushi Sho most recently scored 35 out of 100, which is lower than the Clermont average of 68.
Has Fancy Sushi Sho's inspection record improved over time?
Results have been roughly steady. Inspections at Fancy Sushi Sho have averaged around 18 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Fancy Sushi Sho 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 Sho inspected?
Based on the inspection history on file, Fancy Sushi Sho is inspected around four times per year on average.
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