FANCY SUSHI AND GRILL
463875 SR 200, Yulee FL 32097 · 904.849-7368
Last inspected May 12, 2026 · 7 visits since July 2023
JAN 24
NOV 24
APR 25
FEB 26
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. 6-1-23
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 12, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, corn (50F - Cold Holding); raw beef (51F - Cold Holding); raw chicken (50F - Cold Holding); raw shelled egg (58F - Cold Holding); raw shrimp (51F - Cold Holding). Operator stated lids have been open for 2 hours during lunch time. Ambient air thermometer reading 41F, actual ambient air 53F.
May 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, open package of raw beef hamburgers on shelf above raw shrimp. Operator moved raw beef below shrimp.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, three packages of ground tuna and two packages of tuna steak completely thawed out without being removed from packaging. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, corn (50F - Cold Holding); raw beef (51F - Cold Holding); raw chicken (50F - Cold Holding); raw shelled egg (58F - Cold Holding); raw shrimp (51F - Cold Holding). Operator stated lids have been open for 2 hours during lunch time. Ambient air thermometer reading 41F, actual ambient air 53F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In kitchen at end of cook line, Sanitizer Bucket (Chlorine 200+ppm). Operator added more water and rechecked at 100ppm.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer of flip top reach in cooler on cook line reading 41F, actual ambient air temperature at 53F.
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles on water container, tea runs and soda machine soiled with residue.
Bowl or other container with no handle used to dispense food. On bottom shelf of prep table, to go bowl used as scoop in sugar. Operator removed bowl.
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. In walk-in cooler, three packages of ground tuna and two packages of tuna steak completely thawed out without being removed from packaging. See stop sale.
Employee eating in a food preparation or other restricted area. Employee soup on counter behind sushi bar next to to-go utensils and sauces. Employee removed food. Also, employee water bottle on counter behind sushi bar. Manager discarded water.
Exterior door has a gap at the threshold that opens to the outside. Back door of establishment has gap under screen door that is also not self closing when exterior door is propped open with bucket.
Floor area(s) covered with standing water. Standing water under floor tiles in doorway of walk-in freezer.
Floor, wall and/or ceiling soiled/has accumulation of debris. Ceiling vent in ladies restroom has dust build up. Also, floor under cook line soiled with black residue and food debris. Also, wall behind cook line soiled with grease and food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease build up. Also, gaskets on reach in cooler on cook line and sushi bar soiled with food debris. Also, side of fryer on cook line has build up of food debris/grease.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Server Sanitizer Bucket (Chlorine 0ppm). Operator added more bleach and rechecked at 50ppm.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket at end of cook line on floor. Operator put on rack to bring off floor.
Feb 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 2 high priority.
2 High priority4 Intermediate13 Basic
Show 20 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handing raw chicken with gloves on, employee then went to hand wash sink, did not take off gloves, washed hands with gloved on, then handled ready to eat foods. Manager educated employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed streak on cook line in reach in cooler at 58F, for an hour and a half per manager, steak was sitting on a plate above the chill line of the cooler, manager placed steak in ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed plastic wrap with a dried piece of shrimp in box, manager cleaned out shrimp.
Handwash sink not accessible for employee use at all times. Hand wash sink in ware wash areas blocked by trash can, manager moved trash can. Hand wash sink at end of cook line filled with food debris. Manager cleaned out sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in ware wash area. Manager re filled paper towels.
Records/documents for required employee training appear to be falsified. Observed two certifications where white out was applied to the employee name, date of training, and expiration date, information was changed after white out was applied. Manager updated information on a new certificate.
Cardboard used to line food-contact shelves. Observed cardboard lining shelves by back door. Manager removed cardboard.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in ware wash area has a hole In it.
Cutting board has cut marks and is no longer cleanable. Observed two cutting boards on cook line that are grooved with one having a chunk of the corner missing.
Employee eating in a food preparation or other restricted area. Observed employee eating In food prep area at wait station at kitchen entrance, employee took food and relocated.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food on food prep table over dood to be served to the public.
Food stored on floor. Observed box of tempura batter near fryer station on floor manager picked flour up off floor and set it on a shelf.
Garbage on the ground and/or pad around dumpster. Observed unbagged garbage/debris on ground in dumpster area.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between food prep tables. On cook line.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed non food grade drill on shelf with single service food items. Manager removed the item.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce over ready to eat commercially processed garlic.manager relocated the garlic.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes on food prep tables in kitchen area. Manager put wiping clothes in sanitizer buckets.
Wet wiping cloths stored in detergent and sanitizer mixed together. Observed sanitizer bucked mixed with sanitizer and soap per employee. Employee remade bucket with sanitizer only.
Working containers of food removed from original container not identified by common name. Observed ketchup in reach in cooler on cook line not labeled.
No child labor law poster. For reporting purposes only. Operator does not have a child labor poster, emailed operator a child labor poster.
Apr 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish not removed from reduced oxygen package. In reach in cooler in sushi bar, ten (10) packages of thawed fish still in sealed reduced oxygen packages. Fish discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, raw chicken and raw shrimp 50F. Both items placed into service approximately 30 minutes prior. Both items moved to walk in cooler to cool.
Toxic substance/chemical improperly stored. Two spray bottles containing chemical cleaner hanging on rack next to and above wine bottles. Chemicals moved and stored correctly.
Cardboard used to line food-contact shelves. Dry food storage racks near cook line in kitchen.
Commercially processed reduced oxygen packaged fish not removed from reduced oxygen package. In reach in cooler in sushi bar, ten (10) packages of thawed fish still in sealed reduced oxygen packages. Fish discarded. See stop sale.
Exterior door has a gap at the threshold that opens to the outside. Gap above rear exit screen door 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. Scoop for crunchy topping on pass through window in kitchen. Scoop moved and stored correctly.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in dish area. Manager posted sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink in back kitchen.
Single-service articles not stored inverted or protected from contamination. On top of sushi bar, black single use containers are not inverted. Manager inverted containers.
Nov 21, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. On cook line in flip top cooler, raw eggs, raw beef and raw shrimp stored over ready to eat sauces. In walk in cooler, raw shrimp stored over ready to eat sauces. All items moved and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar, raw fish eggs on countertop 63F. Eggs removed from reach in cooler approximately 30 minutes prior. Eggs moved to reach in cooler to cool.
Toxic substance/chemical improperly stored. In server station on shelf below counter, chemicals stored next to single use forks. On shelf below prep table near cook line, spray bottle containing chemical cleaner stored next to bottle plastic water. Chemicals moved and stored correctly.
No soap provided at handwash sink. Hand washing sink in server station. Soap provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan could be provided. Inspector emailed Time As Public Health Control Paperwork.
Bowl or other container with no handle used to dispense food. Bowl used to scoop crunchy topping near cook line. Bowl removed.
Cardboard used to line nonfood-contact shelves. Multiple shelves lined with cardboard throughout kitchen.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep tables in kitchen and in sushi bar next to clean equipment. Bottles moved and stored correctly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee phones on shelves in sushi bar nest to single use items. Phones moved and stored correctly.
Floor tiles missing and/or in disrepair. In walk in freezer.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under sushi bar. Floor under equipment in kitchen. Floor under racks in dry storage area. Floor under ice machine in kitchen. Floor in restrooms.
Garbage on the ground and/or pad around dumpster. Shared dumpster outside establishment.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in sushi bar. Inspector emailed sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer in kitchen. Exterior of rice cookers in kitchen.
Uncleanable knife block in use to store knives. Knife block on cook line in kitchen.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on line took a drink from cup no lid no straw and went back to flipping shrimp over on grill. Advised to wash hands
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 flyer over
Handwash sink used for purposes other than handwashing. Handsink on line used as a dump sink. Handsink in sushi area used to thaw tuna
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 thawing in handsink on sushi line still in vacuum sealed. Moved to cooler explained to open seal
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks, moved
Employee with no hair restraint while engaging in food preparation. Cook on line, provided hat
No conspicuously located ambient air temperature thermometer in holding unit. Sushi station up front, manger provided thermometer
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 6-1-23
Handwash sink used for purposes other than handwashing. handsink near drink station used to store lettuce scraps Handsink on cook line used to store spatulas, Moved
No paper towels or mechanical hand drying device provided at handwash sink. Handsink near dishwasher, provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Krab meat in walk in cooler from previous day. Dated
Employee eating in a food preparation or other restricted area. Employee Eating on line next to line cooler on prep table, moved
Employee personal food not properly identified and segregated from food to be served to the public. Personal food in walk in freezer, moved Personal drinks in glass cooler 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.