FANCY Q JAPANESE INC
5615 S FLORIDA AVENUE, Lakeland FL 33813 · 863-646-6666
Last inspected Jul 28, 2026 · 8 visits since November 2023
SEP 24
JAN 25
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. February 1,2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025069723 | Aug 20, 2025 | Oct 29, 2025 | $200 |
Inspection history
8 visits, newest first
Jul 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority2 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in the dishwasher area. A roll of paper towels was placed at the hand washing sink.
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. 07-07-2022 Warning**
Accumulation of debris on exterior of warewashing machine. Top of the dishwasher is soiled with debris.
Current Hotel and Restaurant license not displayed. No license displayed.
Show the remaining 3 findings ▾
Employee eating in a food preparation or other restricted area. Employee eating on the cook line.on the reach in cooler cutting board. The food was removed.
Food stored on floor. Cases of cooking oil on the floor in the dry storage area near the back door..
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water at 93F. On the cook line. The water was discarded and the spatulas was taken to the cook line to be washed, rinsed and sanitized.
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. February 1,2026.
Food stored on floor. Shrimp, scallops inside the walk in freezer.
Food-contact surface not smooth and easily cleanable. Cooked food stored in a cardboard box. The product was removed.
Single-service articles improperly stored. 2iz portion cups in the dry storage area.
Aug 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Employee dried his hands on his clothes.
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 touched a slice of lime to garnish a plate with her bare hands. I had the employee to discard the lime and use a fork.
Employee washed hands with no soap. Employee washed hands at the hand washing sink in the kitchen without using soap.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoons and spatulas in a container of water at 119F. The water was discarded.
Operating with an expired Division of Hotels and Restaurants license. February 1,2025.
Handwash sink not accessible for employee use at all times. Stainless container inside the hand washing sink next to the 3 compartment sink. The container was removed.
Cardboard used to line food-contact shelves. Cardboard lining the shelf above the flip top reach in cooler across from the cook line.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Under the kitchen cooking equipment and dry storage shelves.
Food stored on floor. Cases of Fish Inside the walk in freezer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Red spoon inside the rice container. On top of the flat top reach in cooler across cooler next to the hand wash sink in the kitchen.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Plastic quart containers inside the hand washing sink next to the 3 compartment sink.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over prep table across from the 3 compartment sink. The sticky tape was removed.
Food stored on floor. Product in the walk in freezer. Edamame, shrimp etc.
In-use knife/knives stored in cracks between pieces of equipment. Knife Between the flip top reach in cooler and the wall across from the cook line. The knife was retro ve washed, rinsed and sanitized in the dishwasher area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the rice cooker. Next 5o the burner at thee d of the cook line.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of debris on exterior of warewashing machine. Top of the dishwasher.
Cardboard used to line food-contact shelves. Shelf for spices above the reach in cooler in the kitchen.
Food stored on floor. A case of tempura batter mix in the dry storage area. Spicy tuna, frozen noodles inside the walk in freezer.
Water leaking from faucet. At then3 compartment sink.
Apr 30, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee washed hands with no soap. I had employee to wash his hands using soap.
Operating with an expired Division of Hotels and Restaurants license. February 1,2024
Handwash sink used for purposes other than handwashing. Employee washed a container at the hand washing sink in the kitchen. I had the employee to take the pan to the dishwasher area to be washed, rinsed and sanitized.
Accumulation of black/green mold-like substance in the interior of the ice machine. Bottom of the white interior panel.
Food stored on floor. Case of imitation crab sticks inside the walk in freezer.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. February 1,2024
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. Provided a copy by email.
Unnecessary persons in the food preparation, food storage, or warewashing area. Minor in the kitchen.
Food stored on floor. Imitation crab stix inside the walk in freezer.
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. Raw beef over cut vegetables inside the large flip top reach in cooler across from the cook line. The beef was relocated to be beneath.
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. The operator marked the time.
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. Provided a copy by email to the operator.
Accumulation of black/green mold-like substance in the interior of the ice machine. Bottom of the white interior panel.
Cardboard used to line nonfood-contact shelves. Lining the bottom shelf of the table at the end of the cook line.
Ceiling tile missing. Above the walk in freezer. Light burned out under the hood system.
Employee preparing food in customer section of dining area. Employees prepping sauces in the dining area. I had the employees to discontinue the process and all food items was moved to the back prep area.
Food stored on floor. Mae Ploy Chilli sauce stored on the floor in the dry storage area. The product was removed from off the floor. Imitation crab stix. Walk in freezer.
Improper storage of maintenance equipment that interferes with cleaning. Mop sink used for storage of cleaning equipment. Brooms, mop cleaning supplies, fire extinguishers. Items was removed.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table across from the cook line. The knife was removed to be washed, rinsed and sanitized.
No copy of latest inspection report available.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.