FANCY SUSHI
Bartram Market Drive
Florida, 33359
Saint Johns County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 8/19/2024
High Priority
7
Intermediate
5
Basic
6
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 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 phone stored over reach in cooler on make line in kitchen.
- 08B-38-4:Basic - Food stored on floor. Fried crunchies in prep area. Bucket of raw beef in walk in freezer. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw fish sitting out on counter at sushi bar.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket in cook line at 0ppm, manager added bleach **Corrective Action Taken**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitation bucket at sushi bar
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of pineapple bits in storage area.
- 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 cutting cucumbers at sushi bar with bare hands, employee put on gloves Corrected On-Site
- 12A-20-4:High Priority - Employee washed hands with no soap. Manager washed hands in triple sink without any soap.
- 08A-16-5: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
- 03A-02-5: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
- 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. Sushi rice at sushi bar missing time markings, usually written on clipboard at bar, but not on board today.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar area reading 200ppm.
- 31A-09-4: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-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing off wet cloth in hand wash sink at sushi bar. Repeat Violation
- 31B-02-4: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
- 53B-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. 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
- 02C-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.
Food safety inspection conducted on 8/19/2024 revealed 18 total violations (7 high priority, 5 intermediate, 6 basic).
Inspection on 5/6/2024
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 5/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/5/2024
High Priority
3
Intermediate
7
Basic
1
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Two bowls of crunchies in prep area in kitchen. Repeat Violation
- 22-45-4: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.
- 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 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
- 03A-02-5: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**
- 52-04-5: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
- 01D-02-4: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
- 03D-15-4: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**
- 31A-11-4: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
- 02B-01-5: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
- 53B-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. 1 employee on site does not have proof of training.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station in server area in dining room.
Food safety inspection conducted on 3/5/2024 revealed 11 total violations (3 high priority, 7 intermediate, 1 basic).
Inspection on 9/15/2023
High Priority
3
Intermediate
4
Basic
12
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5: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
- 51-11-4: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
- 12B-07-4: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
- 08B-49-4: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
- 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 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
- 14-11-5:Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line has a torn cooler door gasket. Repeat Violation
- 36-63-4: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
- 08B-38-4:Basic - Food stored on floor. Onions and soy sauce stored on the floor in the dry storage area. Repeat Violation
- 10-17-4: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**
- 51-18-6:Basic - No copy of latest inspection report available. No copy of most recent inspection available. Repeat Violation
- 23-03-4: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.
- 21-12-4: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**
- 08A-05-6: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-20-5: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
- 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. 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**
- 11-27-4: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**
- 22-02-4: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
- 31A-11-4: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**
- 02C-02-5: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
Food safety inspection conducted on 9/15/2023 revealed 19 total violations (3 high priority, 4 intermediate, 12 basic).