Fancy Sushi
Last inspected: Dec 8, 2025
39
Score
Across the available record, Fancy Sushi has eight inspections on file, the first dated 2022. Fancy Sushi was last inspected on Dec 8, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around 10 violations to closer to 13 violations per visit.
When inspectors have written things up, “handwash sink used for purposes other than handwashing” has been the most frequent reason, cited five times.
Fancy Sushi's latest score of 39 falls below the St. Johns average of 69. There are enough flags in the record to merit a second thought.
8
Inspections
3
Critical latest
3
Major latest
4
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw fish, all removed form original packaging, in walk in freezer. Also raw fish eggs stored over various sauce bottles in bottom section of reach in cooler at sushi bar, closest to wait station. Also raw fish stored over cut vegetables in reach in cooler under sushi bar, near end of sushi bar against walls. Also raw beef stored over buckets of sauces in walk in cooler. All raw items moved. **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of cut lemons in ice bin of soda machine used as drink ice in wait station by sushi bar. Fully thawed out package of raw fish still in package in blue cooler inside walk in cooler.
01B-13-4
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. Sushi rice at sushi bar area, per manager sushi rice was made around 3pm, manager marked time on clipboard. **Corrected On-Site**
03F-02-5
Intermediate - No soap provided at handwash sink. At hand wash station by triple sink.
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Blue rack used to hold soiled utensils in hand wash station sink by triple sink. Plastic containers in hand wash station on cook line by prep sink. All items removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by triple sink. At hand wash station in wait station.
31B-02-4
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. Fully thawed out package of raw fish still in package in blue cooler inside walk in cooler.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table on make line in kitchen. **Repeat Violation**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line. **Repeat Violation**
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Both sanitation buckets in establishment reading 0ppm, manager remade both to 100ppm. **Corrected On-Site**
21-07-4
39
May 27, 2025
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - Handwash sink used for purposes other than handwashing. Container of soiled utensils stored in hand wash sink next to three compartment sink area. Moved by manager. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Four of employees training certificates missing date of birth
53B-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep tables
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and person items above make table on cook line **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Sushi bar reach in cooler with torn gasket
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored touching sugar in container on shelf. Moved by manager. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. On make table on cook line during food preparation
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sushi bar reach in cooler with soiled gasket
23-03-4
Basic - Stored food not covered. Raw frozen fish in walk in freezer not covered
08B-12-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At wait station in dining room. Manager discarded and re-made solution properly **Corrected On-Site**
21-03-4
Basic - Cutting board has cut marks and is no longer cleanable. On make table on cook line
14-09-4
52
Aug 19, 2024
Routine - Food
7 critical violations. 5 major violations. 6 minor violations.
View 18 violations
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of pineapple bits in storage area.
01B-01-4
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. Employee cutting cucumbers at sushi bar with bare hands, employee put on gloves **Corrected On-Site**
09-01-4
High Priority - Employee washed hands with no soap. Manager washed hands in triple sink without any soap.
12A-20-4
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw fish eggs and raw fish storage over multiple sauce squeeze bottles in reach in cooler at sushi bar. Also raw chicken stored in same box as whole tomatoes in walk in cooler. Also raw fish, removed from original packaging, stored over krab sticks in walk in freezer. **Repeat Violation** **Admin Complaint**
08A-16-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (60F - Cold Holding) sitting out on counter at sushi bar, per employee roe is taken in and out of cooler while making sushi rolls for less then 1 hour. **Repeat Violation** **Admin Complaint**
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. Sushi rice at sushi bar missing time markings, usually written on clipboard at bar, but not on board today.
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar area reading 200ppm.
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of cook line. At hand wash station next to triple sink. **Repeat Violation**
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. Per manager there is one employee on site that has worked on site a little over 2 months that does not have proof of any training. **Repeat Violation** **Admin Complaint**
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. Per employee cut raw salmon in reach in cooler at sushi bar that is used in sushi rolls covered under a consumer advisory was prepared the day prior.
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Bags of containers in hand wash sink on cook line. Utensils rack in hand wash sink in ware washing area. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing off wet cloth in hand wash sink at sushi bar. **Repeat Violation**
31A-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitation bucket at sushi bar
21-38-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored over reach in cooler on make line in kitchen.
40-06-5
Basic - Food stored on floor. Fried crunchies in prep area. Bucket of raw beef in walk in freezer. **Repeat Violation**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw fish sitting out on counter at sushi bar.
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket in cook line at 0ppm, manager added bleach **Corrective Action Taken**
21-07-4
16
May 6, 2024
Routine - Food
No violations found.
100
Mar 5, 2024
Routine - Food
3 critical violations. 7 major violations. 1 minor violation.
View 11 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed plastic tubs then stored them on rack to dry without sanitizing them.
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish eggs and raw fish, removed from original packaging stored over box of krab sticks in walk in freezer, krab sticks removed. Also plate of raw shrimp stored over vegetables on top section of reach in cooler on make line in kitchen, shrimp moved. Also raw salmon stored over bucket of ginger in walk in cooler. Also raw fish eggs stored over various sauce bottles in reach in cooler at sushi bar, eggs moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish roe (56F,60F - Cold Holding) sitting out next to cutting boards at sushi bar, per manager roe has been sitting out less then 1 hour, roe placed in reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On to go menus: All have raw fish roe; Fish tempura Shrimp tempura roll Lobster California Rock n Roll Ginza Hwy 17 Volcano Crunchy Black Dragon King Crab California Also on the in house menu: Salmon Katsu **Warning**
02B-01-5
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. 1 employee on site does not have proof of training.
53B-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station in server area in dining room.
31B-05-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Spicy Escolar Roll on large in house menu is not identified as white tuna. **Admin Complaint**
52-04-5
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Establishment using invoices for the freezing records, but only the last 2 months
01D-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (60F - Cooling, after 1 hour 54F) in large covered bucket filled with water in walk in cooler, lid removed and ice added **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled container from hand wash sink at end of cook line near dish machine. **Repeat Violation**
31A-11-4
Basic - Food stored on floor. Two bowls of crunchies in prep area in kitchen. **Repeat Violation**
08B-38-4
30
Sep 15, 2023
Routine - Food
3 critical violations. 4 major violations. 12 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw beef stored over ready to eat butter. Employee rearranged the reach in cooler storage levels. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in the walk in cooler. Operator relocated the raw chicken. **Repeat Violation** **Admin Complaint**
08A-20-5
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. Sushi rice behind the sushi bar counter stored with no time marking. Sushi rice time chart completed in notebook missing the previous two days of time tracking for sushi rice. Employee began the time tracking for the day. **Corrective Action Taken**
03F-02-5
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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards in use at the end of the cook line have build up of food residue staining. Waitstation soda dispenser has white substance build up on the lemonade dispenser nozzle. Operator cleaned the drink dispenser nozzle. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink on the main cook line used ton wash metal container of batter. Hand wash sink on the warewashing line used to store empty silverware drying rack. Employee relocated the silverware rack from the hand wash sink. **Corrective Action Taken**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler container of soup cooked two days before per operator with no product date marking. **Repeat Violation**
02C-02-5
Basic - No copy of latest inspection report available. No copy of most recent inspection available. **Repeat Violation**
51-18-6
Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk dry rice container. Operator removed the plastic cup. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. In the storage hallway closest to the walk in freezer multiple carbon dioxide tanks stored without being secure. **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on the main cook line prep table. Employee beverage stored inside of flip top reach in cooler. Employee removed the beverage from the reach in cooler. **Corrective Action Taken** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler two plates of employee personal food stored on bulk containers of sauce. Employee relocated the personal food. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker and phone stored on shelf over the main cook line prep area. In the dry storage area, employee bags and hats stored over dry goods. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line has a torn cooler door gasket. **Repeat Violation**
14-11-5
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease dripping from center of the hood system by the catch tray over the flat top grill. **Repeat Violation**
36-63-4
Basic - Food stored on floor. Onions and soy sauce stored on the floor in the dry storage area. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line two knives stored between flip top reach in cooler and prep table. Employee removed the knives. **Corrective Action Taken**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door has mold like sunspots on the door gasket.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the sushi bar counter, wet wiping cloths on clean cutting boards. On the main cook line sanitizer solution at 0ppm chlorine. Operator added chlorine bleach to the solution to 100ppm and employee began relocating wet wiping cloths. **Corrective Action Taken**
21-12-4
23
Jan 19, 2023
Complaint Full
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
14
Sep 13, 2022
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food. In the walk in cooler, uncut melon stored in direct contact with plastic grocery bag. Operator relocated the melon to a food grade bag. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, plate of raw shrimp stored over container of cut lettuce. In the interior to the flip top reach in cooler raw beef stored over containers of peeled garlic. Operator relocated all raw items to the proper storage locations. In the walk in freezer, plastic wrapped container of frozen raw pork stored with plastic wrapped container of raw frozen salmon, operator relocated the pork to the proper storage location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. At time of inspection, hand wash sink by the three compartment sink used to store blue silverware drying rack. Employee relocated the silverware drying rack to the proper storage location. Observed one employee utilize the hand wash sink by the entrance to the sushi bar counter to fill container of tempura batter with water. **Corrective Action Taken**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the reach in cooler under the sushi bar counter, container of sliced tuna stored from the previous day with no product date marking.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. In the bulk containers of salt and flour on the main cook line, plastic portion cup and measuring cup with no handle used as a scoop stored in the bulk products. Operator removed the containers from the bulk containers. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. In the back storage hallway by the walk in freezer, two carbon dioxide tanks stored without being secured. **Repeat Violation**
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom. In the women's restroom, receptacle lid stored behind the container. Operator replaced the lid for the receptacle. **Corrected On-Site**
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On the clean prep table opposite the prep sink closest to the rear exterior door, open employee coffee mug stored on the prep table. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, plate of wrapped employee personal food stored on container of prepared sauce. Operator relocated the employee personal food. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On the shelf over the clean prep table on the main cook line, employee personal speaker stored next to the microwave over clean prep table. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean plastic and metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Food stored on floor. In the walk in cooler, container of heads of lettuce stored on the floor, operator relocated the container to the proper storage shelf. **Corrected On-Site**
08B-38-4
Basic - Open dumpster lid. Shared dumpster lid open. **Repeat Violation**
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. At the prep sink closest to the rear exterior door, raw frozen shrimp thawing in bucket of water stored on the floor. Operator relocated the frozen shrimp to the sink to thaw under running water. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. At the end of the main cook line under the prep sink by the rear exterior door, sanitizer solution bucket at 0ppm chlorine stored on the floor. Operator replaced the sanitizer solution and relocated the solution to the proper storage levels. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. On the bottom shelf of the prep table in the main cook line, bulk container of flour and salt with no product label. Operator labeled the bulk containers. **Corrected On-Site** **Repeat Violation**
02D-01-5
33
Frequently Asked Questions
When was Fancy Sushi last inspected?
The most recent health inspection at Fancy Sushi on file is from Dec 8, 2025. The public record contains eight 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 five times, more than any other issue at Fancy Sushi.
How does Fancy Sushi compare to other restaurants in St. Johns?
Fancy Sushi most recently scored 39 out of 100, which is lower than the St. Johns average of 69.
Has Fancy Sushi's inspection record improved over time?
No. Recent inspections at Fancy Sushi have averaged around 13 violations per visit, up from roughly 10 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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