FANCY SUSHI
Argyle Forest Boulevard
Jacksonville, Florida, 32244
Duval County County
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
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 3/6/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/5/2025
High Priority
6
Intermediate
5
Basic
9
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 as scoop in raw chicken . Moved by manager. **Corrective Action Taken**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen
- 12B-07-4: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**
- 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 jacket over utensils on rack. Moved by manager. **Corrected On-Site**
- 08B-38-4: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**
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on soiled ice machine side. Mb. **Corrective Action Taken**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between equipment at prep table. Moved by manager. **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops, Spoons , in standing water 82°.
- 25-06-4: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**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 heavily dented soy sauce cans on rear dry goods storage rack. **Warning**
- 12A-29-4: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**
- 08A-05-6: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**
- 12A-09-4: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**
- 03A-02-5: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**
- 41-10-4: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**
- 31A-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.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
- 31B-02-4: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-03-4:Intermediate - No soap provided at handwash sink. No soap at Hand Wash Sink by Dish machine. Replaced by manger. **Corrected On-Site**
- 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. No written plan for Time Temperature Controlled for Safety items. Per Person In Charge, plan taken home. **Warning**
Food safety inspection conducted on 3/5/2025 revealed 20 total violations (6 high priority, 5 intermediate, 9 basic).
Inspection on 8/7/2024
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 8/7/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/6/2024
High Priority
8
Intermediate
2
Basic
3
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Oil on cook line. Raw fish, raw chicken, and raw beef in walk in freezer. Buckets of soy sauce in walk in cooler. Buckets of ginger at sushi bar area. **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knifes on cook line stored between reach in cooler and prep table.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork sitting in compartment of triple sink not under any running cold water, employee removed pork to be prepared, pork at 39F. **Corrected On-Site** **Repeat Violation**
- 22-41-4: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. 0ppm, in use, employee changed sanitizer bucket for dish machine, retest at 50ppm. **Corrected On-Site**
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food and/or clean equipment/utensils without washing hands. Employees handling raw fish roe with gloved hands, then changed gloves, and continued to handle clean utensils and plates without washing hands. Also servers busing soiled plates from dirty tables then handled clean plates with food for customers without washing hands between. Also server touching hair with bare hands then touching plated food and prepared to go containers with food for customers without washing hands between tasks. **Repeat Violation** **Admin Complaint**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken in walk in freezer stored in grocery bags **Repeat Violation** **Admin Complaint**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soy sauce in walk in cooler. Raw shrimp, raw beef, and raw tuna sushi over multiple containers of ramen broth in reach in cooler on cook line. Also raw salmon over krab sticks in walk in freezer, all items removed from original container. Raw fish stored over seaweed salad and cooked crawfish salad in reach in cooler at sushi bar. Raw spicy tuna stored over cooked edamame in reach in cooler at sushi bar. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw egg (65F - Cold Holding) in bowl under prep table on cook line, per employee egg has been there less then a hour and is always set out and used within a couple of hours, egg placed on time control. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (107F - Hot Holding) sitting out on prep table on cook line, per employee soup has been there no more then 1 hour.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner stored with pooled egg, crunchies, and breading on cook line, cleaner removed. Spray bottles of windex stored on crash cart in dining room stored over and facing packs of chop sticks and clean utensils.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket on crash cart in dining room reading 200ppm.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Steel scrub pad in hand wash sink on cook line. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line. At hand wash station in ware washing area.
Food safety inspection conducted on 8/6/2024 revealed 13 total violations (8 high priority, 2 intermediate, 3 basic).
Inspection on 8/6/2024
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 8/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).