FANCY Q SUSHI AND THAI RESTAURANT
1095 W ORANGE BLOSSOM TRL, Apopka FL 32712 · 407 880 1111
Last inspected Jul 28, 2026 · 7 visits since July 2023
JUL 24
MAY 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice noodles on line 50°; operator added ice for immediate temperature recovery
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024025860 | Mar 21, 2024 | May 30, 2024 | $400 |
Inspection history
7 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on line wearing gloves, cracked 8 shell eggs, wiped hands off with towel and proceeded to cook, manager Had employee remove gloves and educated employee on proper hand washing
Non-food grade paper/paper towel used as liner for food container. Open Steak wrapped in paper towel
Raw animal food stored over/not properly separated from ready-to-eat food. Raw poultry stored over sauces in walk-in-cooler
Employee washed hands in a sink other than an approved handwash sink. Employee on cooks line washed gloved hands in 3 compartment sink, manager stopped his hand wash process and had him wash hands in proper hand sink, manager re-educated employee on proper handwashing
Show the remaining 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cut board on line stained
Handwash sink used for purposes other than handwashing. Cook on line dropped spatulas on floor, he started rinsing them off in hand sink, manager stopped him and he washed utensils properly and educated employee on proper utensil wash, rinse and sanitizing
Bowl or other container with no handle used to dispense food. Metal bowl on cooks line is stored in raw chicken
Cutting board has cut marks and is no longer cleanable to board on cooks line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on clean towels on cooks line
Food stored on floor. Bucket of soy sauce stored on floor in kitchen
Single-service articles not stored inverted or protected from contamination. Plastic silverware at to go station is not inverted
Walk-in cooler shelves with rust that has pitted the surface.
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate14 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. 4 #10 cans dented to Tomato ketchup
Spray bottle containing toxic substance not labeled. Glass cleaner in spray bottle not labeled
Bowl or other container with no handle used to dispense food. Bowl with no handle stored in sauce in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets hanging on food shelf
Equipment in poor repair. Door handle missing to glass cooler
Food stored on floor. Bucket of sauce on floor
Ice buildup in reach-in freezer in kitchen
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored in flour
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 125°
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lid to storage bin has heavy food debris Gaskets soiled to deep freezer
Outer openings not protected with self-closing doors.
Silverware/utensils stored upright
Single-service articles not stored inverted or protected from contamination on cooks line
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloths stored in detergent and sanitizer mixed together.
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. 5lb oyster sauce
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bleach over 200 ppm, operator corrected to 50 ppm
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened prepared foods in walk-in-cooler not dated
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. Bowl stored in raw chicken on cooks line
Equipment in poor repair. Door handle missing to glass cooler at entrance to kitchen
Food stored on floor, Buckets of sauces on floor in kitchen
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle stored-in Raw chicken on line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 110°
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks for dish machine are heavily soiled
Outer openings not protected with self-closing doors.
Raw fruits/vegetables not washed prior to preparation. Prep individual on line taking bell peppers out of bag and immediately cutting without washing, verified from food storage bag that the product states to rinse first. Sushi employee cutting avocados with produce sticker still on avocados Discussed with manager proper food prep on fruits and vegetables
Reuse of single-service or single-use articles. Vinegar stored in soy sauce buckets
Walk-in cooler/freezer shelves with rust that has pitted the surface.
May 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Raw animal food stored over or with unwashed produce. Raw salmon sitting on top of unwashed fruits in walk-in-cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice noodles on line 50°; operator added ice for immediate temperature recovery
Toxic substance/chemical improperly stored. Opened bottle of rubbing alcohol on dry storage shelf with foods to be served to customers
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked
Spray bottle containing toxic substance not labeled, bleach in bottle not labeled
Bowl or other container with no handle used to dispense food. Bowl stored in raw chicken on line
Cleaned and sanitized equipment or utensils not properly stored. Plastic forks and spoons on counter not inverted
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 12 packs of salmon labeled to remove from packaging in walk-in-cooler defrosting in sealed packs. Operator opened salmon packs to continue proper defrosting
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. 2 door glass cooler across from drink station in kitchen, left door handle Missing
Food storage container/container lid cracked or broken. Lid to rice bin cracked
Food stored on floor. Case of cooking oil on floor by 3 compartment sink Buckets of soy sauce on floor in kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of coolers in kitchen soiled with food debris
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 57f Poultry 58f, per operator they had a busy lunch, out less than 4 hours, placed bags of ice on product for immediate temp recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Cut board on line stained
Handwash sink not accessible for employee use at all times. 8 large glasses stored in hand sink by dish machine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in-cooler numerous items not dated
Spray bottle containing toxic substance not labeled. Multiple cleaning bottles in kitchen not labeled
When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Operator has IKA advertised on menu, this is Japanese for Squid, operator provided CUDDLEFISH (imitation Squid) advised operator she has to advertise CUDDLEFISH and remove IKA from menus, or purchase SQUID, operator crossed IKA off menu's, advised online menus must be changed as well.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured. Tank by water heater not secured
Equipment in poor repair. Gaskets hanging off left door to unit on line
Food stored on floor. Cooking oil on floor under 3 compartment sink
No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in unit on cooks line
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate11 Basic
Show 19 findings ▾
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. Ran dish machine several times tested 0 ppm, sanitizer bucket was empty, operator changed out sanitizer and primed machine, sanitizer tested 50 ppm
Non-food grade paper/paper towel used as liner for food container. Paper towels under sushi products in front sushi display case
Nonfood-grade containers used for food storage - direct contact with food. Washed and cut zucchini stored in soiled cardboard boxes in walk-in-cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauces in walk-in-cooler
Identity of food or food product misrepresented. Facility has SQUID on the menu, when reviewing the invoices, operator pointed out CUTTLEFISH on the menu as that being used as SQUID. Advised operator that CUTTLEFISH cannot be used in place of Squid as this is a menu misrepresentation.
No paper towels or mechanical hand drying device provided at handwash sink to sink at entrance to sushi area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foods in walk-in-cooler from previous day not dated
Spray bottle containing toxic substance not labeled.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Equipment in poor repair. Door handle missing glass cooler entrance to kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bins holding dry goods not labeled Racks for dish machine soiled
Reach-in cooler interior/shelves have accumulation of soil residue to upright freezer in kitchen
Single-service articles not stored inverted or protected from contamination at sushi counter
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth sanitizing solution stored on the floor.
Working containers of food removed from original container not identified by common name. Flour and sugar in bins not labeled
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef on top of raw poultry in freezer across from dish machine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 59°; per operator on counter 45 minutes, added ice for immediate temperature recovery
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked Cooked/prepared foods in walk-in-cooler not dated from previous day
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Containers holding dry goods soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of both upright freezer by dish machine soiled
Single-service articles improperly stored at front sushi counter
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on sushi cut board, not stored in sanitizing solution
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.