FANCY SUSHI
155 BARTRAM MARKET DR #145, Saint Johns FL 32259 · 904.651.7213
Last inspected Jul 20, 2026 · 8 visits since September 2023
AUG 24
MAY 25
DEC 25
MAY 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 cutting cucumbers at sushi bar with bare hands, employee put on gloves
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
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. Dishwasher (Chlorine 0ppm). Sanitizer container empty. Operator replaced with full container and primed, retested 100pom.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in bottom sector flip top reach-in cooler, raw beef and raw fish stored over ready to eat noodles. Operator rearranged items to proper storage.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At sushi bar, squid salad placed in service 4 days prior, not dated.
Food-contact surface soiled with food debris, mold-like substance or slime. At sushi bar, yellow cutting board has black stains. At wait station, 2 soda nozzles have build up of residue. Operator cleaned nozzles.
Show the remaining 10 findings ▾
Handwash sink used for purposes other than handwashing. At cook line, multiple items stored in handwash sink. Operator removed all items.
No paper towels or mechanical hand drying device provided at handwash sink. At wait station, no paper towels. Employee stocked during inspection.
Bowl or other container with no handle used to dispense food. At cook line, plastic togo cup used as scoop in bulk flour container. Operator removed cup.
Carbon dioxide/helium tanks not adequately secured. In kitchen by walk-in freezer, Observed CO2 tank not adequately secured.
Equipment and utensils not properly air-dried - wet nesting. At dish area, pans stacked before air drying. Operator moved pans to air dry.
Food stored on floor. In walk-in cooler, bag of whole carrots stored on floor. Operator moved carrots to shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cook line in bulk sugar and flour containers, plastic measuring cups have handle touching food. Operator moved cups.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters above flat top have grease build up.
Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet towel on cutting of reach-in cooler.
May 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority3 Intermediate7 Basic
Show 16 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels to line raw fish, produce and proteins throughout kitchen. Manager started removing paper towels.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk in cooler completely thawed albacore fish and Tilapia bearing a label indicating that it is to remain frozen until time of use. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler Cut lettuce (54F - Cold Holding) in a pan on top of pans in cooler. Manager placed inside reach in cooler.
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. Observed no time mark on sushi rice being held on TIME As A Public Health Control. Employee placed time on sushi rice. Employee stated rice was made at 12pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in fryer Shrimp Tempura (90F - Hot Holding). Manager stated the tempura was made recently and added it to Time As A Public Health Control.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine wiping solution at 300+ppm. Manager had employee add water to solution. Took second test at 100ppm.
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. Observed establishment without written procedures for Vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up.
Handwash sink not accessible for employee use at all times. Observed employee hand sink blocked with container of utensils. Manager removed and stored properly.
No soap provided at handwash sink. Observed employee hand sink with hand soap located on cook line. Manager provided hand soap.
Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not adequately secured.
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. Observed in walk in cooler completely thawed albacore fish and Tilapia bearing a label indicating that it is to remain frozen until time of use. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in sushi bar. Employee removed and stored properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on shelf above reach in cooler located on cook line. Employee removed and stored properly.
Food stored on floor. Observed open bags, boxes in walk in freezer stored on floor.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket. Manager stored to dry.
Wiping cloth sanitizing solution stored on the floor. Observed chemical sanitizer bucket stored on floor in sushi bar. Employee removed and stored properly.
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw fish, all removed form original packaging, in walk in freezer. Also raw fish eggs stored over various sauce bottles in bottom section of reach in cooler at sushi bar, closest to wait station. Also raw fish stored over cut vegetables in reach in cooler under sushi bar, near end of sushi bar against walls. Also raw beef stored over buckets of sauces in walk in cooler. All raw items moved.
Stop Sale issued due to food not being in a wholesome, sound condition. Container of cut lemons in ice bin of soda machine used as drink ice in wait station by sushi bar. Fully thawed out package of raw fish still in package in blue cooler inside walk in cooler.
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. Sushi rice at sushi bar area, per manager sushi rice was made around 3pm, manager marked time on clipboard.
Handwash sink not accessible for employee use at all times. Blue rack used to hold soiled utensils in hand wash station sink by triple sink. Plastic containers in hand wash station on cook line by prep sink. All items removed.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by triple sink. At hand wash station in wait station.
No soap provided at handwash sink. At hand wash station by triple sink.
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. Fully thawed out package of raw fish still in package in blue cooler inside walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table on make line in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Both sanitation buckets in establishment reading 0ppm, manager remade both to 100ppm.
May 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
Handwash sink used for purposes other than handwashing. Container of soiled utensils stored in hand wash sink next to three compartment sink area. Moved by manager.
Records/documents for required employee training do not contain all of the required information. Four of employees training certificates missing date of birth
Cutting board has cut marks and is no longer cleanable. On make table on cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep tables
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and person items above make table on cook line
Equipment in poor repair. Sushi bar reach in cooler with torn gasket
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 touching sugar in container on shelf. Moved by manager.
In-use wet wiping cloth/towel used under cutting board. On make table on cook line during food preparation
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sushi bar reach in cooler with soiled gasket
Stored food not covered. Raw frozen fish in walk in freezer not covered
Wet wiping cloths stored in detergent and sanitizer mixed together. At wait station in dining room. Manager discarded and re-made solution properly
Aug 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 7 high priority.
7 High priority5 Intermediate6 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. 2 dented cans of pineapple bits in storage area.
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 cutting cucumbers at sushi bar with bare hands, employee put on gloves
Employee washed hands with no soap. Manager washed hands in triple sink without any soap.
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw fish eggs and raw fish storage over multiple sauce squeeze bottles in reach in cooler at sushi bar. Also raw chicken stored in same box as whole tomatoes in walk in cooler. Also raw fish, removed from original packaging, stored over krab sticks in walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (60F - Cold Holding) sitting out on counter at sushi bar, per employee roe is taken in and out of cooler while making sushi rolls for less then 1 hour.
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. Sushi rice at sushi bar missing time markings, usually written on clipboard at bar, but not on board today.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar area reading 200ppm.
Handwash sink not accessible for employee use at all times. Bags of containers in hand wash sink on cook line. Utensils rack in hand wash sink in ware washing area.
Handwash sink used for purposes other than handwashing. Employee rinsing off wet cloth in hand wash sink at sushi bar.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of cook line. At hand wash station next to triple sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per manager there is one employee on site that has worked on site a little over 2 months that does not have proof of any training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per employee cut raw salmon in reach in cooler at sushi bar that is used in sushi rolls covered under a consumer advisory was prepared the day prior.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored over reach in cooler on make line in kitchen.
Food stored on floor. Fried crunchies in prep area. Bucket of raw beef in walk in freezer.
Time/temperature control for safety food thawed in an improper manner. Frozen raw fish sitting out on counter at sushi bar.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket in cook line at 0ppm, manager added bleach
Wiping cloth sanitizing solution stored on the floor. Sanitation bucket at sushi bar
May 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority7 Intermediate1 Basic
Show 11 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed plastic tubs then stored them on rack to dry without sanitizing them.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish eggs and raw fish, removed from original packaging stored over box of krab sticks in walk in freezer, krab sticks removed. Also plate of raw shrimp stored over vegetables on top section of reach in cooler on make line in kitchen, shrimp moved. Also raw salmon stored over bucket of ginger in walk in cooler. Also raw fish eggs stored over various sauce bottles in reach in cooler at sushi bar, eggs moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish roe (56F,60F - Cold Holding) sitting out next to cutting boards at sushi bar, per manager roe has been sitting out less then 1 hour, roe placed in reach in cooler.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Spicy Escolar Roll on large in house menu is not identified as white tuna.
Failure to maintain freezing records on nonexempt fish for 90 days. Establishment using invoices for the freezing records, but only the last 2 months
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (60F - Cooling, after 1 hour 54F) in large covered bucket filled with water in walk in cooler, lid removed and ice added
Handwash sink used for purposes other than handwashing. Employee filled container from hand wash sink at end of cook line near dish machine.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On to go menus: All have raw fish roe; Fish tempura Shrimp tempura roll Lobster California Rock n Roll Ginza Hwy 17 Volcano Crunchy Black Dragon King Crab California Also on the in house menu: Salmon Katsu
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee on site does not have proof of training.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station in server area in dining room.
Food stored on floor. Two bowls of crunchies in prep area in kitchen.
Sep 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority4 Intermediate12 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw beef stored over ready to eat butter. Employee rearranged the reach in cooler storage levels.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in the walk in cooler. Operator relocated the raw chicken.
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. Sushi rice behind the sushi bar counter stored with no time marking. Sushi rice time chart completed in notebook missing the previous two days of time tracking for sushi rice. Employee began the time tracking for the day.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards in use at the end of the cook line have build up of food residue staining. Waitstation soda dispenser has white substance build up on the lemonade dispenser nozzle. Operator cleaned the drink dispenser nozzle.
Handwash sink used for purposes other than handwashing. Observed hand wash sink on the main cook line used ton wash metal container of batter. Hand wash sink on the warewashing line used to store empty silverware drying rack. Employee relocated the silverware rack from the hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler container of soup cooked two days before per operator with no product date marking.
Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk dry rice container. Operator removed the plastic cup.
Carbon dioxide/helium tanks not adequately secured. In the storage hallway closest to the walk in freezer multiple carbon dioxide tanks stored without being secure.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on the main cook line prep table. Employee beverage stored inside of flip top reach in cooler. Employee removed the beverage from the reach in cooler.
Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler two plates of employee personal food stored on bulk containers of sauce. Employee relocated the personal food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker and phone stored on shelf over the main cook line prep area. In the dry storage area, employee bags and hats stored over dry goods.
Equipment in poor repair. Flip top reach in cooler on the main cook line has a torn cooler door gasket.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease dripping from center of the hood system by the catch tray over the flat top grill.
Food stored on floor. Onions and soy sauce stored on the floor in the dry storage area.
In-use knife/knives stored in cracks between pieces of equipment. On the main cook line two knives stored between flip top reach in cooler and prep table. Employee removed the knives.
No copy of latest inspection report available. No copy of most recent inspection available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door has mold like sunspots on the door gasket.
Wet wiping cloth not stored in sanitizing solution between uses. At the sushi bar counter, wet wiping cloths on clean cutting boards. On the main cook line sanitizer solution at 0ppm chlorine. Operator added chlorine bleach to the solution to 100ppm and employee began relocating wet wiping cloths.
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.