FANCY SUSHI AND GRILL
463875 SR 200
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
3
Intermediate
0
Basic
7
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Dry food storage racks near cook line in kitchen. **Repeat Violation**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish not removed from reduced oxygen package. In reach in cooler in sushi bar, ten (10) packages of thawed fish still in sealed reduced oxygen packages. Fish discarded. See stop sale.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap above rear exit screen door in kitchen.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop for crunchy topping on pass through window in kitchen. Scoop moved and stored correctly. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in dish area. Manager posted sign. **Corrected On-Site** **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink in back kitchen. **Repeat Violation**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. On top of sushi bar, black single use containers are not inverted. Manager inverted containers. **Corrected On-Site**
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish not removed from reduced oxygen package. In reach in cooler in sushi bar, ten (10) packages of thawed fish still in sealed reduced oxygen packages. Fish discarded. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, raw chicken and raw shrimp 50F. Both items placed into service approximately 30 minutes prior. Both items moved to walk in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Two spray bottles containing chemical cleaner hanging on rack next to and above wine bottles. Chemicals moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 4/16/2025 revealed 10 total violations (3 high priority, 0 intermediate, 7 basic).
Inspection on 11/21/2024
High Priority
3
Intermediate
2
Basic
11
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop crunchy topping near cook line. Bowl removed. **Corrected On-Site**
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Multiple shelves lined with cardboard throughout kitchen.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep tables in kitchen and in sushi bar next to clean equipment. Bottles moved and stored correctly. **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. Multiple employee phones on shelves in sushi bar nest to single use items. Phones moved and stored correctly. **Corrected On-Site**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In walk in freezer.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under sushi bar. Floor under equipment in kitchen. Floor under racks in dry storage area. Floor under ice machine in kitchen. Floor in restrooms.
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster outside establishment.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in sushi bar. Inspector emailed sign. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer in kitchen. Exterior of rice cookers in kitchen.
- 14-55-4:Basic - Uncleanable knife block in use to store knives. Knife block on cook line in kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line in flip top cooler, raw eggs, raw beef and raw shrimp stored over ready to eat sauces. In walk in cooler, raw shrimp stored over ready to eat sauces. All items moved and stored correctly. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar, raw fish eggs on countertop 63F. Eggs removed from reach in cooler approximately 30 minutes prior. Eggs moved to reach in cooler to cool.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. In server station on shelf below counter, chemicals stored next to single use forks. On shelf below prep table near cook line, spray bottle containing chemical cleaner stored next to bottle plastic water. Chemicals moved and stored correctly. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink in server station. Soap provided. **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 could be provided. Inspector emailed Time As Public Health Control Paperwork. **Corrective Action Taken**
Food safety inspection conducted on 11/21/2024 revealed 16 total violations (3 high priority, 2 intermediate, 11 basic).