FANCY SUSHI
11949 ATLANTIC BLVD APT 103, Jacksonville FL 32225 · 904-990-1888
Last inspected Jul 21, 2026 · 14 visits since April 2024
JUN 25
JUL 25
NOV 25
JUN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 removing fried krab from fryer to portion pan with bare hands, placed on gloves
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate9 Basic
What the inspector wrote — 12 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. -Interior Lid of ice machine soiled with food debris. Employee wiped clean. - area around soda nozzles soiled with black residue.
No paper towels or mechanical hand drying device provided at handwash sink. Handsink in dish area missing paper towels, manager provided
Spray bottle containing toxic substance not labeled. Zapp spray bottle with clear substance inside, manager not sure of liquid, discarded
Bowl or other container with no handle used to dispense food. Cup in rice, manager removed,
Show the remaining 8 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public. In walk in freezer multiple bags of meat in Togo shopping bags, per manager it's for employees.
Employee with no hair restraint while engaging in food preparation. Cook on line no hair restraint, hat provided
Equipment in poor repair. -Plastic door on sushi bar broken - gaskets on all coolers broken/torn
Food stored on floor. -In walk in freezer, containers of chicken on floor In walk in cooler crab meat in container, moved from floor
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between prep table and cooler, manager moved
No handwashing sign provided at a hand sink used by food employees. women's restroom missing handwashing sign, manager provided
Open dumpster lid. Dumpster lid open Shared with plaza
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting Avocados at sushi bar straight from the case of unwashed avocados with sticker on. Discussed with manager must be washed before cutting
Jun 2, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. One handsink at bar blocked with plastic bucket filled with water and wood
Equipment in poor repair. Gaskets on all doors of reach in coolers in kitchen
Jun 1, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Paid at time of inspection
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Seaweed salad 47f raw chicken 47f cooked noddles 47 shrimp sauce 46f I n walk in cooler ambient 50f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler Seaweed salad 47f raw chicken 47f cooked noddles 47 shrimp sauce 46f
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. See stop sale. Sushi rice
Handwash sink used for purposes other than handwashing. One handsink at bar blocked with plastic bucket filled with water and wood
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/ 6 cooks in kitchen. Manager Arrived during inspection
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. All handsink no soap,
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided time as a public health form
Bowl or other container with no handle used to dispense food. Cup in bucket of white substance used as scooper, cup removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Personal opened cup drinks stored over rice warmers on line - personal opened drink cups stored on prep table on line
Employee personal food not properly identified and segregated from food to be served to the public. In walk in freezer food in thank you Togo bags, manager states it's for employees. Moved
Equipment in poor repair. Gaskets on all doors of reach in coolers in kitchen
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between table and cooler where rice warmer is located on line, employees moved
In-use tongs stored on equipment door handle between uses. Tongs stored on gas lines in front of wok
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoopers in water 77f
Jan 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
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. See stop sale. Sushi Rice in sushi area no time marking on container. Employees placed time on container
Handwash sink used for purposes other than handwashing. Handsink next to dish area used to store clean plastic containers, moved
Equipment in poor repair. Plastic sliding door on sushi bar cracked and broken
Food not stored at least 6 inches off of the floor. -White container fish in walk in freezer floor -container of raw shrimp thawing of on floor of kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in cooler door soiled with black buildup
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths folded and at sushi bar stored on sushi stations
Nov 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
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. See stop sale. Sushi Rice in sushi area no time marking on container. Employees placed time on container
Handwash sink used for purposes other than handwashing. Handsink next to dish area used to store clean plastic containers, moved
Identity of food or food product misrepresented. Establishment uses Buri but offers Yellowtail on the menu.
Bowl or other container with no handle used to dispense food. Cook on line used cup to scoop cooked rice on a plate
Equipment in poor repair. Plastic sliding door on sushi bar cracked and broken
Food not stored at least 6 inches off of the floor. -White container fish in walk in freezer floor -container of raw shrimp thawing of on floor of kitchen
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon on sushi rice at sushi bar, employee removed spoon
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in cooler door soiled with black buildup
Time/temperature control for safety food thawed in an improper manner. Container of lobsters thawing in prep sink at room temperature
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths folded and at sushi bar stored on sushi stations
Working containers of food removed from original container not identified by common name. Large 5 gallon buckets in kitchen with white substances inside. Manager labeled salt and sugar
Jul 23, 2025Inspection 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 ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came threw back door went to line and placed on gloves, no hand wash
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 removing fried krab from fryer to portion pan with bare hands, placed on gloves
Handwash sink not accessible for employee use at all times. Handwashing sink near dish area bowl stored in sink. Handwashing sink next to fryer with bowls and chopsticks stored in sink
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink next to dishwasher no hot water
Bowl or other container with no handle used to dispense food. Bowl n bucket of vinegar in sushi bar station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open personal drinks stored over coolers on line
Employee personal food not properly identified and segregated from food to be served to the public. In walk in freezer personal foods stored with customer items
Equipment and utensils not properly air-dried - wet nesting. Clear plastic containers stacked wet
Equipment in poor repair. Gaskets torn on sushi bar cooler
Garbage on the ground and/or pad around dumpster. Shared dumpster with plaza
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between coolers
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper stored in stand in water, water discarded
No handwashing sign provided at a hand sink used by food employees. Woman's Restroom
Jun 2, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Skinned cut carrots, garlic and peeled onions stored in recycled thank you bags
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. See stop sale. Sushi rice, cooked shrimp tempura and fried sushi roll. Placed time on items
Handwash sink used for purposes other than handwashing. Used a dump sink. And used to stored soiled bowls
Identity of food or food product misrepresented. Establishment using Buri as yellowtail. Per the FDA seafood (Vernacular names are prohibited from being used) are Hamachi | Yellowtail | Racing Tuna.
No soap provided at handwash sink. Handsink next to dish washer, no hand soap
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open Red Bulls and coffee cups stored over rice warmers on cook line, moved
Food not stored at least 6 inches off of the floor. Plastic containers of crab on floor in walk in cooler, moved off floor
Ice scoop handle in contact with ice. Drink station in kitchen handle in ice
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between coolers, over to sink
No handwashing sign provided at a hand sink used by food employees. Handwash sign missing at handsink at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on coolers at sushi bar
Apr 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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 on line at sushi station no time marking, manager provided time
Handwash sink not accessible for employee use at all times. Cups,scrub pads and metal pan stored in handsink, moved
Garbage on the ground and/or pad around dumpster.
Open dumpster lid.
Jan 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
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 on line at sushi station no time marking, manager provided time
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ YAN zing and renie Chen expired 12-16-24
Handwash sink not accessible for employee use at all times. Cups,scrub pads and metal pan stored in handsink, moved
Identity of food or food product misrepresented. Buri used as hamachi per the invoice, provided establishment with seafood list.
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/ 10 employees on shift
Bowl or other container with no handle used to dispense food. Bowls in flour and in sauces, manager removed cups
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on cook line opened water bottle
Garbage on the ground and/or pad around dumpster.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ride scooper in water 77f. Manager discarded water
Open dumpster lid.
Sep 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw beef over cases of lettuce, moved
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp in walk in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. 30lbs Buri used as hamachi
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 no time mark, employee placed time on container
Identity of food or food product misrepresented. Buri used as hamachi. Buri is on the seafood list to not be used as hamachi.
No paper towels or mechanical hand drying device provided at handwash sink. Handsink near dish machine, manager provided
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.
Bowl or other container with no handle used to dispense food. Multiple cups in vinegar, soy sauce and other sauce, cups removed
Clean utensils stored between equipment and wall. Knives stored between cooler and prep table
Equipment in poor repair. Gaskets torn of line cooler.
Food not stored at least 6 inches off of the floor. Containers of vegetables,carrots,mushrooms and cut onions stored on floor under wok, employees moved to cooler. In walk in cooler containers of raw chicken stored on floor. In walk in freezer cases of chicken and shrimp on floor
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoopers stored in water 75f
In-use wet wiping cloth/towel used under cutting board. Wet cloths under cutting board
Aug 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken with gloved hands, then handle blanched broccoli with same gloved hands. Employee removed gloves and washed hands. Person in charge cooked broccoli to 178F during inspection. Also, observed employee wipe face with gloved hands, then handle food without hand wash. Person in charge spoke to employees.
Nonfood-grade bags used in direct contact with food. Observed meat stored in direct contact with to go style bag. Also, observed members mark paper towels in direct contact with food products. Also, observed non food grade containers in direct contact with prepped vegetables in walk in cooler.
Failure to maintain freezing records on nonexempt fish for 90 days. Person in charge only able to provide 1 month of invoices at time of inspection. States the rest are at home.
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. Tuna in walk in cooler thawed with no oxygen introduced. See stop sale.
Time/temperature control for safety food thawed in an improper manner. Observed meat in containers on prep table thawing at room temperature. Person in charge moved to walk in cooler.
Jun 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 7 high priority.
7 High priority8 Intermediate8 Basic
Show 23 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken with gloved hands, then handle blanched broccoli with same gloved hands. Employee removed gloves and washed hands. Person in charge cooked broccoli to 178F during inspection. Also, observed employee wipe face with gloved hands, then handle food without hand wash. Person in charge spoke to employees.
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. Observed employee handle cucumbers to be served in sushi raw with bare hands. No AOP present.
Nonfood-grade bags used in direct contact with food. Observed meat stored in direct contact with to go style bag. Also, observed members mark paper towels in direct contact with food products. Also, observed non food grade containers in direct contact with prepped vegetables in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored over ramen base, raw beef stored over mushrooms, raw shrimp stored over margarine, raw fish stored over sauce. Person in charge began rearranging.
Stop Sale issued due to food not being in a wholesome, sound condition. One pan of thawed ROP tuna with instructions to remove from packaging with no oxygen introduced in walk in. Also, one shell egg in reach in cooler and one shell egg in walk in cooler with cracked shells.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler eggs at 45F. Person in charge states has been open frequently during prep. Ambient temp of unit 42F during inspection.
Toxic substance/chemical improperly stored. Chemical spray bottle stored with food on shelf under prep table. Person in charge removed.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. On blackboard special menu at front of restaurant Atlantic Roll includes "white tuna" as ingredient. Also, on lunch section of menu, Spicy White Tuna Roll and White Tuna Roll are menu selections. Person in charge states escolar is served in all three menu items, not tuna. Person in charge changed blackboard during inspection to reflect that escolar is being served.
Failure to maintain freezing records on nonexempt fish for 90 days. Person in charge only able to provide 1 month of invoices at time of inspection. States the rest are at home.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed clean mandolin slicers with debris buildup. Observed black cutting board with staining. Observed interior black door of ice machine with debris buildup.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by container of soup bowls. Person in charge removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu under Specialty Rolls menu items # 1, 6, 9, 10, 13, 18, 28, 29 missing disclosure due to raw ingredients present. Also, under cooked sushi roll section of menu item numbers 1,2, 10, 11, 13 contain raw items with no disclosure.
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/ At beginning of inspection, no CFM present with 4+ food handling employees. Manager arrived during inspection.
No probe thermometer provided to measure temperature of food products. Person in charge unable to provide thermometer during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Fried sushi rolls and fish eggs stored on time per person in charge not indicated on time paperwork. Person in charge added during inspection.
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. Tuna in walk in cooler thawed with no oxygen introduced. See stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cigarettes stored on shelf with food items. Also, observed employee hat stored on food items on shelf under prep table. Person in charge removed.
Food stored in a location that is exposed to splash/dust. Observed covered container of tempura shrimp stored under hand wash sink. Person in charge moved to appropriate location.
Food stored on floor. Observed container of prepped vegetables stored on floor in kitchen, also containers of food stored on floor of walk in freezer.
Grease on the ground and/or pad around grease receptacle. Observed large amount of food debris buildup specific to restaurant at shared grease receptacle. Also, lid open during inspection.
In-use knife/knives stored in cracks between pieces of equipment. Observed several knives stored between table and reach in cooler in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates in kitchen with mold like substance buildup.
Time/temperature control for safety food thawed in an improper manner. Observed meat in containers on prep table thawing at room temperature. Person in charge moved to walk in cooler.
Apr 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority4 Intermediate11 Basic
Show 20 findings ▾
Container of medicine improperly stored. Employees medicine stored on top of make table on cook line. Moved by manager.
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 preparing and portioning cut lettuce into containers with bare hands in kitchen to be place in reach in coolers. Employee preparing and storing cut lemons with bare hands. Employee at fry station handling cooked food with bare hands out of fryer basket after cooked and storing for later Person in charge reviewed with employees and they put on gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep pork stored over butter in make table reach in cooler. Employee removed
Toxic substance/chemical improperly stored. Chemical spray bottle stored next to sauces on cook line. Moved by manager.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at sushi sanitation made with soapy water and over 200ppm. Employee discarded and re-made at 200ppm
Employee washed hands in a sink other than an approved handwash sink. Employee wash hands thee compartment sink area
Handwash sink not accessible for employee use at all times. At hand wash sink next to fryer blocked its food pans in-front of it. Employee removed
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. Operator has all expired employees food handler certificates
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot running water at hand wash sink at three compartment sink.
Bowl or other container with no handle used to dispense food. Bowl stored inside rice bin container
Cardboard used to line nonfood-contact shelves. Multiple card boards on shelf at dry storage area and under prep table
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. Thawed raw fish marked with label to removed from packaging stored in walk in cooler in chest drawer
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink cups stored next to food prep on cook line. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Bluetooth speaker stored next to food on cook line. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees preparing food with watch on wrist.
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
In-use knife/knives stored in cracks between pieces of equipment. Multiple knives stored in between prep table and reach in cooler. Moved by manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior fryer soiled
Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing at room temperature in back kitchen prep table
Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer bucket at sushi sanitation made with soapy water and over 200ppm. Employee discarded and re-made at 200ppm
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.