DirtyFLRestaurant Inspection Data

FANCY SUSHI

Based on 3 health inspections, FANCY SUSHI in ST JOHNS has earned a 2.3/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 3 reports on file

Bartram Market Drive
Florida, 33359
Saint Johns County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

2/2/2026· 1mo ago

Visit ID: 13490083

Follow-up Inspection Required

4 high, 3 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink for employees stored over make line cooler, drink moved. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 1 food handler on cook line preparing food, employee corrected during inspection. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Buckets of raw chicken in walk in freezer. Bucket of cut onions and box of avocados in walk in cooler. All items moved. Corrected On-Site Repeat Violation
  • 12A-20-4:High Priority - Employee washed hands with no soap. After food preparation employee washed hands in triple sink without any soap then continued to do food preparation and handle clean equipment.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over udon noodles in bottom of flip top reach in cooler on make line in kitchen. Raw fish and raw fish roe stored over various prepared vegetables in bottom section of reach in cooler at sushi bar. Also raw beef stored over raw salmon in bottom of reach in cooler on make line in kitchen. All items rearranged. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (45F - Cold Holding); raw shrimp (56F - Cooling); cream cheese (45F - Cold Holding); cut cabbage (46F - Cold Holding) in walk in cooler, per manager door to walk in cooler has been consistently open for several hours, internal door to walk in freezer propped open. raw chicken (48F - Cold Holding) in over filled, double panned container in top section of reach in cooler on make line, per manager lid has been consistently open for no more then a few hours, chicken moved to walk in cooler. Recheck of all items at or below 41F. raw fish roe (53F - Cold Holding) sitting out on counter at sushi bar at beginning of inspection, per manager roe has been taken in and out of for less then 2 hours and is usually used up within 4 hours, manager placed roe on time control for busy hours of the day and placed roe for to day back in reach in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Pump soap for hand wash station in middle of sushi bar stored with containers of small utensils, soap moved. Corrected On-Site Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Plastic containers with rice cloths stored inside hand wash sink of hand wash station by triple sink, items moved. Corrected On-Site Repeat Violation
  • 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/ 4 employees engaged in food handling and manager on site not able to locate food manager certification that said they had, but has been working on site for less then a few weeks.
  • 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. Page 3 of provided written procedures for time control not filled out, manager filled out during inspection. Corrected On-Site Repeat Violation

8/12/2025· 7mo ago

Visit ID: 10937367

Met Inspection Standards

3 high, 4 int, 3 basic

  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee cooking on flattop on cook line.
  • 08B-38-4:Basic - Food stored on floor. Thawing krab sticks in walk in cooler. All items moved. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Box of chop sticks in cabinet in women's bathroom, box moved. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over krab sticks in walk in freezer, fish removed from original packaging. Also Raw shrimp over shrimp sauce in walk in cooler. Also Shrimp and raw fish heads over beer in walk in cooler. Also raw fish roe over sauces in reach in cooler at sushi bar. Manager moved all items. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (64F - Cold Holding) sitting out on counter at sushi bar, per manager roe has been sitting gout for a couple of hours, roe put back in cooler. raw shrimp (45F - Cold Holding) in top section of flip top reach in cooler on cook line, per manager lid has been consistently open for several hours, lid closed. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaner stored with bottles of soy sauce in cabinet in hallway leading to bathrooms, bottles moved. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw chicken (54F - Cooling, after 30 minutes 50F) in walk in cooler. raw chicken (53F - Cooling, after 30 minutes 49F) in reach in cooler on cook line. Both pans stacked over 2 inches deep, chicken put on sheet pans and placed in walk in freezer. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Rice bags in hand wash station next to triple sink. Plastic dish rack in hand wash station by dish machine. All items moved. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in server area, employee corrected during inspection. 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 procedures for any items held on time control anywhere.

2/12/2025· 1y ago

Visit ID: 10771528

Met Inspection Standards
  • N/A:No Violations Were Observed