FANCY SUSHI
Argyle Forest Boulevard
Jacksonville, Florida, 32244
Duval County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 33-19-4:Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. - From follow-up inspection 2025-04-07: Shared dumpster **Time Extended**
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2025-04-07: Shared dumper **Time Extended**
- 03F-02-5:High Priority - - From initial inspection : 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 on line at sushi station no time marking, manager provided time Corrected On-Site - From follow-up inspection 2025-04-07: Provide time at time of call back Admin Complaint Corrected On-Site
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cups,scrub pads and metal pan stored in handsink, moved Corrected On-Site - From follow-up inspection 2025-04-07: Still the same items in sink **Time Extended**
Food safety inspection conducted on 4/7/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 1/30/2025
High Priority
1
Intermediate
4
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls in flour and in sauces, manager removed cups Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on cook line opened water bottle
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ride scooper in water 77f. Manager discarded water Corrected On-Site
- 33-16-4:Basic - Open dumpster lid.
- 03F-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. Sushi rice on line at sushi station no time marking, manager provided time Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ YAN zing and renie Chen expired 12-16-24
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cups,scrub pads and metal pan stored in handsink, moved Corrected On-Site
- 52-01-4:Intermediate - Identity of food or food product misrepresented. Buri used as hamachi per the invoice, provided establishment with seafood list. Warning
- 53A-05-6: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/ 10 employees on shift
Food safety inspection conducted on 1/30/2025 revealed 10 total violations (1 high priority, 4 intermediate, 5 basic).
Inspection on 9/18/2024
High Priority
4
Intermediate
3
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Multiple cups in vinegar, soy sauce and other sauce, cups removed Corrected On-Site Warning
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Knives stored between cooler and prep table
- 14-11-5:Basic - Equipment in poor repair. Gaskets torn of line cooler. Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Containers of vegetables,carrots,mushrooms and cut onions stored on floor under wok, employees moved to cooler. In walk in cooler containers of raw chicken stored on floor. In walk in freezer cases of chicken and shrimp on floor **Corrective Action Taken** Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoopers stored in water 75f Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloths under cutting board Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw beef over cases of lettuce, moved Corrected On-Site Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp in walk in cooler Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 30lbs Buri used as hamachi Warning
- 03F-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. Sushi rice no time mark, employee placed time on container Corrected On-Site Warning
- 52-01-4:Intermediate - Identity of food or food product misrepresented. Buri used as hamachi. Buri is on the seafood list to not be used as hamachi. Admin Complaint
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink near dish machine, manager provided Corrected On-Site Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 9/18/2024 revealed 13 total violations (4 high priority, 3 intermediate, 6 basic).
Inspection on 8/16/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in walk in cooler thawed with no oxygen introduced. See stop sale. Repeat Violation - From follow-up inspection 2024-08-16: **Time Extended**
- 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed meat in containers on prep table thawing at room temperature. Person in charge moved to walk in cooler. **Corrective Action Taken** Repeat Violation - From follow-up inspection 2024-08-16: Observed shrimp thawing under prep table, over **Time Extended**
- 12A-12-4:High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken with gloved hands, then handle blanched broccoli with same gloved hands. Employee removed gloves and washed hands. Person in charge cooked broccoli to 178F during inspection. Also, observed employee wipe face with gloved hands, then handle food without hand wash. Person in charge spoke to employees. **Corrective Action Taken** - From follow-up inspection 2024-08-16: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed meat stored in direct contact with to go style bag. Also, observed members mark paper towels in direct contact with food products. Also, observed non food grade containers in direct contact with prepped vegetables in walk in cooler. - From follow-up inspection 2024-08-16: **Time Extended**
- 01D-02-4:Intermediate - - From initial inspection : Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Person in charge only able to provide 1 month of invoices at time of inspection. States the rest are at home. - From follow-up inspection 2024-08-16: **Time Extended**
Food safety inspection conducted on 8/16/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 6/17/2024
High Priority
7
Intermediate
8
Basic
8
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in walk in cooler thawed with no oxygen introduced. See stop sale. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cigarettes stored on shelf with food items. Also, observed employee hat stored on food items on shelf under prep table. Person in charge removed. Corrected On-Site
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Observed covered container of tempura shrimp stored under hand wash sink. Person in charge moved to appropriate location. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed container of prepped vegetables stored on floor in kitchen, also containers of food stored on floor of walk in freezer.
- 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle. Observed large amount of food debris buildup specific to restaurant at shared grease receptacle. Also, lid open during inspection.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed several knives stored between table and reach in cooler in kitchen. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates in kitchen with mold like substance buildup. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed meat in containers on prep table thawing at room temperature. Person in charge moved to walk in cooler. **Corrective Action Taken** Repeat Violation
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken with gloved hands, then handle blanched broccoli with same gloved hands. Employee removed gloves and washed hands. Person in charge cooked broccoli to 178F during inspection. Also, observed employee wipe face with gloved hands, then handle food without hand wash. Person in charge spoke to employees. **Corrective Action Taken**
- 09-01-4: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. Observed employee handle cucumbers to be served in sushi raw with bare hands. No AOP present. Repeat Violation Admin Complaint
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed meat stored in direct contact with to go style bag. Also, observed members mark paper towels in direct contact with food products. Also, observed non food grade containers in direct contact with prepped vegetables in walk in cooler.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored over ramen base, raw beef stored over mushrooms, raw shrimp stored over margarine, raw fish stored over sauce. Person in charge began rearranging. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One pan of thawed ROP tuna with instructions to remove from packaging with no oxygen introduced in walk in. Also, one shell egg in reach in cooler and one shell egg in walk in cooler with cracked shells.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler eggs at 45F. Person in charge states has been open frequently during prep. Ambient temp of unit 42F during inspection.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored with food on shelf under prep table. Person in charge removed. Corrected On-Site Repeat Violation Admin Complaint
- 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On blackboard special menu at front of restaurant Atlantic Roll includes "white tuna" as ingredient. Also, on lunch section of menu, Spicy White Tuna Roll and White Tuna Roll are menu selections. Person in charge states escolar is served in all three menu items, not tuna. Person in charge changed blackboard during inspection to reflect that escolar is being served. **Corrective Action Taken** Admin Complaint
- 01D-02-4:Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Person in charge only able to provide 1 month of invoices at time of inspection. States the rest are at home.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed clean mandolin slicers with debris buildup. Observed black cutting board with staining. Observed interior black door of ice machine with debris buildup.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by container of soup bowls. Person in charge removed. Corrected On-Site Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu under Specialty Rolls menu items # 1, 6, 9, 10, 13, 18, 28, 29 missing disclosure due to raw ingredients present. Also, under cooked sushi roll section of menu item numbers 1,2, 10, 11, 13 contain raw items with no disclosure. Warning
- 53A-05-6: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/ At beginning of inspection, no CFM present with 4+ food handling employees. Manager arrived during inspection. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide thermometer during inspection.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Fried sushi rolls and fish eggs stored on time per person in charge not indicated on time paperwork. Person in charge added during inspection. Corrected On-Site
Food safety inspection conducted on 6/17/2024 revealed 23 total violations (7 high priority, 8 intermediate, 8 basic).
Inspection on 4/19/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/15/2024
High Priority
5
Intermediate
4
Basic
11
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored inside rice bin container Repeat Violation
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Multiple card boards on shelf at dry storage area and under prep table
- 06-09-1: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. Thawed raw fish marked with label to removed from packaging stored in walk in cooler in chest drawer
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink cups stored next to food prep on cook line. Moved by manager. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Bluetooth speaker stored next to food on cook line. Moved by manager. Corrected On-Site Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees preparing food with watch on wrist.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives stored in between prep table and reach in cooler. Moved by manager. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior fryer soiled
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing at room temperature in back kitchen prep table
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer bucket at sushi sanitation made with soapy water and over 200ppm. Employee discarded and re-made at 200ppm Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Employees medicine stored on top of make table on cook line. Moved by manager. Corrected On-Site Warning
- 09-01-4: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 preparing and portioning cut lettuce into containers with bare hands in kitchen to be place in reach in coolers. Employee preparing and storing cut lemons with bare hands. Employee at fry station handling cooked food with bare hands out of fryer basket after cooked and storing for later Person in charge reviewed with employees and they put on gloves Corrected On-Site Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep pork stored over butter in make table reach in cooler. Employee removed Corrected On-Site Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored next to sauces on cook line. Moved by manager. Corrected On-Site Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at sushi sanitation made with soapy water and over 200ppm. Employee discarded and re-made at 200ppm Corrected On-Site Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee wash hands thee compartment sink area
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At hand wash sink next to fryer blocked its food pans in-front of it. Employee removed Corrected On-Site Repeat Violation
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has all expired employees food handler certificates Warning
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot running water at hand wash sink at three compartment sink.
Food safety inspection conducted on 4/15/2024 revealed 20 total violations (5 high priority, 4 intermediate, 11 basic).