FANCY SUSHI
1478 SADLER RD, Fernandina Beach FL 32034 · 9042619855
Last inspected Aug 25, 2026 · 7 visits since July 2023
NOV 24
MAR 25
SEP 25
APR 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. Emailed vomit clean up
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Multiple items on cook line, sushi bar and walk-in cooler had non food grade pale towels used in contact with food. Operator began to removed paper towels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of flip top reach in cooler on cook line, raw shrimp (46F - Cold Holding); raw chicken (44F - Cold Holding). Operator stated lid has been open for lunch. Operator put ice on items.
Bowl or other container with no handle used to dispense food. In bag of rice in blue container, to go container with no handle used as scoop. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On bottom shelf of table on cook line, employee cups/food and cellphones stored with customer items.
Show the remaining 4 findings ▾
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with food debris. Also, wall behind cook line soiled with grease.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and table on cook line. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under grill on cook line soiled with food debris. Also, gaskets on cook line reach in cooler and sushi bar reach in cooler stained/soiled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cook line and at sushi bar, Sanitizer Bucket (Chlorine 10ppm). Operator added more bleach to bucket and rechecked at 50 ppm.
Apr 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shrimp stored in plastic container on shelf above hard boiled eggs in soy sauce. Operator switched items. Also, in walk-in cooler containers of raw beef stored over uncooked sweet potato. Operator states that was employee lunch and removed from walk-in cooler.
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/ Manager Shu W. training expired 4/26/2026. She already has test scheduled.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Jacky L. training expired 1/3/2026.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with grease and black build up. Also, wall behind cook line soiled with grease build up. Also, ceiling vent in men's restroom soiled with dust build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease. Also, table under grill soiled with black residue. Also, multiple gaskets torn/soiled.
Open dumpster lid. Lid open. Operator sent employee out to shut lid.
Outer openings of establishment cannot be properly sealed when not in operation. Exterior back door propped open and screen door not fully sealed with gaps in the screen and floor/door frame.
Single-service articles not stored inverted or protected from contamination. At sushi bar, stored to go bowls not inverted. Operator flipped all bowls over.
Uncovered food stored near sink exposed to splash. At wait station, uncovered cut lemons for drinks stored next to handwash sink. Operator moved lemons.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cook line, Sanitizer Bucket (Chlorine 10ppm). Operator added more bleach to bucket and rechecked at 100ppm.
Wiping cloth sanitizing solution stored on the floor. In front of three compartment sink, sanitizer bucket on floor. Operator moved to rack.
Sep 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate8 Basic
Show 14 findings ▾
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 handling peeled oranges in prep area with bare hands. Oranges will not be cooked or heated to a minimum of 145F. Discussed with operator. Operator had employee wash hands and put on gloves.
Non-food grade paper/paper towel used as liner for food container. Observed Non food grade paper towels used in direct contact with mushrooms and other herbs
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat pork dumplings in Reach in cooler on cook line. Also, raw chicken stored over ready to eat fruit in walk-in cooler. Operator removed raw chicken and raw shrimp to properly store.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (52F - Cold Holding); tofu (50F - Cold Holding) in glass door Reach in cooler at front service area. Operator stated items were placed in cooler this morning. Operator placed both items on ice to chill.
Toxic substance/chemical improperly stored. Observed spray bottle containing toxic substance stored next to lemon juice in sushi making station. Operator removed spray bottle of cleaner.
Handwash sink used for purposes other than handwashing. Hand wash sink next to ice machine used for dumping items. Observed accumulation of food debris in basin of sink and drain. Operator cleaned out Hand wash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin around deflector plate soiled.
Bowl or other container with no handle used to dispense food. Observed Cup without handle used to dispense rice across from triple sink. Operator removed cup.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Glass door Reach in cooler at front service line unable to maintain temperature of 41F and below, ambient temperature of Reach in cooler 49F. Observed gasket on cooler torn and scotch taped up.
Equipment in poor repair. Observed torn gasket on Reach in freezer across from cook line and torn gasket on glass door Reach in cooler at front service station. Observed top of counter / table next to grill chipped and peeling/ in disrepair.
Food stored on floor. Bucket with misc food stored on floor in front of walk-in cooler. Operator removed food to properly store.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice buildup up in reach in deep freezer across from warewashing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under grill has heavy accumulation of grease/ food debris. Also, gasket on walk-in cooler and reach in freezer soiled Also, multiple filters in hood area above grill soiled. Also, fan covers in walk-in cooler has accumulation of dust.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) on cook line not a a minimum strength of sanitizer. Operator added bleach to bucket and retested at 100ppm
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. In white reach in freezer across from cook line, white "to go" bags used to store raw beef. In walk in cooler, white "to go" bags used to store ginger root. Manager states she will get proper bags for storage.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. White sanitizer bucket at sushi bar tested 200+ppm chlorine sanitizer. Solution discarded and refilled - tested 100ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment has "New Menu" which has raw items on menu, but items are not identified as raw. Establishment removed all menus and changed menu to reflect raw items.
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/ No certified food manager present at beginning of inspection with six (6) employees working. Certified manager arrived during inspection.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in sushi bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in front sushi bar. Hood filters above cooking equipment. Manager states company coming to clean.
Single-service articles not stored inverted or protected from contamination. Single use ramekins stored in server area are not inverted. Ramekins inverted by manager.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple white wiping cloths on counter in sushi bar. Cloths moved and stored correctly.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Employee switched from working with raw food to clean equipment without washing hands. Cook on cook line handled raw shrimp with gloved hands then immediately handled clean plate without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, plastic container of raw chicken stored ready to eat sauce. Items moved and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar, raw/ready to eat fish eggs stored on front prep counter 62F. Eggs placed on counter approximately five (5) minutes earlier. Eggs moved to reach in cooler to cool.
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. In sushi bar area, sushi rice and fried shrimp tempura not time marked. Items placed into time control approximately 25 minutes prior. Items time marked.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler in server area, container of cream opened two (2) days prior not dated. Manager dated cream.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two (2) records are expired.
Cardboard used to line nonfood-contact shelves. Cardboard lining between cans and sauces on shelf in back kitchen. Cardboard removed.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in small back storage room near restrooms.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Countertop under soda machine near server station.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth near front host stand near front door. Cloth moved and stored correctly.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
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. Emailed vomit clean up
Handwash sink used for purposes other than handwashing. Metal scrubber stored in sink, moved
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink stored over prep cooler, discarded
Employee personal food not properly identified and segregated from food to be served to the public. Personal seafood in freezer, manager labeled with employee name and separated it
In-use wet wiping cloth/towel used under cutting board. Moved and placed paper towel
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 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. Time marking incorrectly marked, placed on corrected time
Bowl or other container with no handle used to dispense food. Cup stored in rice, moved
Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler raw beef, moved
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.