FANCY SUSHI ASIAN FUSION
8324 MERCHANTS WAY 1, Jacksonville FL 32222 · 904.683.6188
Last inspected Jun 29, 2026 · 7 visits since October 2023
AUG 24
APR 25
OCT 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored in same container as ready-to-eat food. Observed ready to eat spring rolls stored in same container as raw chicken in walk-in cooler. Person in charge rearranged food items to proper storage levels.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk-in freezer. Person in charge rearranged food items to proper storage levels.
Handwash sink used for purposes other than handwashing. Observed metal scrub brush stored in hand wash sink next to fryer station.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to three compartment sink.
Show the remaining 6 findings ▾
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed clean coffee mug stored under soap dispenser at hand wash sink on server station. Coffee pot was moved.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed non food grade drill w/ paint mixture attachment used as a mixer stored on top of soda bag-in-boxes near walk-in cooler.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage container stored in reach in cooler under flip top cooler on cook line.
Stored food not covered. Observed; 2 containers of white powdery substances stored over night with no protective covering on cook line. Fried krab meat stored with no protective covering in walk-in cooler.
Wood food-contact surface not properly sealed. Observed unsealed plywood plank used as food-contact surface next to flip top cooler on cook line.
Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored over night with no label.
Dec 31, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. In walk-in cooler, raw beef and raw chicken in plastic bags stored on shelf above raw fish used in sushi covered under consumer advisory.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In flip top reach in cooler on cook line, plastic container of raw chicken stored on shelf above container of raw beef. Operator switched products.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi bar, Sanitizer Bucket (Chlorine 200+ppm). Employee added more water to sanitizer bucket and rechecked at 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of nozzles on tea urns at end of sushi bar soiled with brown residue.
Handwash sink used for purposes other than handwashing. Handwash sink at end of cook line observed with dirty plastic container and spoon in sink. Operator removed from sink. Also, observed server use handwash sink at end of sushi bar near boba station to raise off dirty utensil.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have chlorine test strips for establishment.
No soap provided at handwash sink. No soap available at handwash sink at sushi bar closest to tv.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Tea pitcher on server area table in kitchen stored under soap dispenser. Operator moved tea pitcher to end of table away from soap.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi bar, employee travel mug drink on top of counter in front of clean plates. Employee moved drink to bottom shelf with other employee belongings.
Equipment in poor repair. Gaskets on flip top reach in cooler on cook line and reach in coolers at sushi bar torn/in disrepair.
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 build up of grease and food debris. Also, ceiling vents above reach in cooler and soda machine in server area of kitchen soiled with heavy dust build up.
Food stored on floor. At end of server area table, 5 gallon container of soy sauce on floor. Operator put soy sauce on shelf.
Ice scoop handle in contact with ice. Handle of scoop touching ice in ice bin under soda machine. Operator removed handle from ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On soda machine in server area of kitchen soiled with mold-like substance build up around nozzles. Also, hood filters above cook line soiled with grease build up.
Single-service articles improperly stored. Under handwash sink at sushi bar, multiple rolls of paper towels stored on floor. Operator moved paper towels to shelf.
Time/temperature control for safety food thawed in an improper manner. Raw shrimp in 3 compartment sink thawing with no running water. Operator turned on cold running water.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed mushrooms and lemons stored above ready to eat noodles.
Working containers of food removed from original container not identified by common name. Plastic container of sugar on bottom shelf of prep table in kitchen not labeled. Operator labeled lid.
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate14 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In bottom of flip top reach in cooler on cook line, containers of raw salmon and raw beef stored on shelf above ready to eat noodles. Manager switched shelves with noodles above raw products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, whitefish (49F - Cold Holding). Manager stated it was put in cooler this morning and nothing has been done with it since but door of cooler has been open for orders. Manager moved white fish to bottom of reach in cooler to bring temperature down.
Toxic substance/chemical improperly stored. On bottom shelf of cook line, container of drain cleaner stored next to lemon juice. Manager removed chemicals from shelf. Also, by back door of establishment, 5 gallon bucket of so klean pot and pan cleaner stored next to fry oil. Manager moved fry oil to different area.
Handwash sink not accessible for employee use at all times. Handwash sink by triple sink has plastic lids in it. Manager removed lids from sink.
No soap provided at handwash sink. No soap available at handwash sink at sushi bar closer to tv.
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. Currently 7 out of 8 employees training is expired. Manager just received safestaff books in mail and will be retesting all employees with expired training.
Bowl or other container with no handle used to dispense food. On bottom shelf of prep table in front of cook line, bowl used as scoop in crunchy toppings.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At back counter of sushi bar, two employee drinks on counter in front of clean plates. Manager moved employee drinks to different area.
Employee eating in a food preparation or other restricted area. Employee on cook line eating food on cook line while cooking food in fryers.
Equipment in poor repair. Multiple gaskets on reach in cooler on cook line and reach in coolers at sushi bar in disrepair.
Floor soiled/has accumulation of debris. Floor under cook line has build up of food debris.
Floor tiles missing and/or in disrepair. Two missing tiles on floor in front of back door.
Food stored on floor. In walk-in cooler, container of soy sauce stored on floor. Manager moved soy sauce to pallet off the floor. Also, at sushi bar, multiple containers of ginger stored on floor. Manager moved all containers to shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On bottom shelf of dry storage rack near back door, scooper in container of rice has handle in product. Manager removed handle from product.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In bottom of flip top reach in cooler on cook line, handle of utensil touching raw chicken. Manager lifted handle of utensil out of product.
Missing drain plug at dumpster. On shared dumpster to side of establishment, drain plug missing on garbage dumpster.
No copy of latest inspection report available. Manager unable to provide copy of last inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line have grease build up. Also, on soda machine in server area around soda nozzles soiled.
Open dumpster lid. On shared dumpster on side of establishment, all dumpster lids open.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket near back door of establishment stored on floor. Manager removed from floor. Also, sanitizer bucket at sushi bar stored on floor. Manager removed from floor.
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen area.
Handwash sink not accessible for employee use at all times. Hand wash station by triple sink blocked with trash can. Manager removed trash can.
Spray bottle containing toxic substance not labeled. Spray bottle on ground below rice cooker. Manager stated liquid soap was in bottle. Manager added label.
Bowl or other container with no handle used to dispense food. Soup bowl used as scooper for crunchy topping under prep table in kitchen. Manager removed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from uncovered glass around prep table in kitchen. Manager removed glass from kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above flip top cooler in kitchen. Manager removed.
Floor soiled/has accumulation of debris. Floor under prep table in kitchen has build up. Floor under fryers have grease build up.
Floor tiles missing and/or in disrepair. Two floor tiles missing by back door.
Food stored on floor. Next to fryer in kitchen, case of cooking oil. Manager removed from ground.
Garbage can located outside has no lid or lid open/broken. Dumpster lid broken off.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In stored flour container by back door, scooper handle in direct contact with product. Manager lifted out of product.
Missing drain plug at dumpster. Drain plug missing at dumpster.
Mar 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 16 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In dish area, dish washer handled soiled plates and immediately handled clean plates on opposite end without washing hands. Manager coached employee on proper hand washing procedures.
Nonfood-grade containers used for food storage - direct contact with food. Bulk containers of rice, sugar and salt in dry storage area of kitchen.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, opened raw beef portions stored over opened ready to eat cream cheese wontons. Items moved and stored correctly.
Toxic substance/chemical improperly stored. Can of butane fuel stored on sushi bar counter next to clean plates. Fuel moved and stored correctly.
Handwash sink used for purposes other than handwashing. Hand washing sink by dish area as evidenced by ice in sink. Hand washing sink by prep area has plastic lid stored inside. Lid removed.
No soap provided at handwash sink. Hand washing sink on far end of sushi bar. Soap provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Kale held on time control in sushi bar is not on written plan. Kale added to plan.
Bowl or other container with no handle used to dispense food. Plastic black bowl used to scoop crunchy topping in prep area of kitchen. Bowl removed.
Carbon dioxide/helium tanks not adequately secured. Three tanks near prep area. Tanks secured by manager.
Cardboard used to line food-contact shelves. Cardboard lining shelves in dry storage area.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Two employee drink cups in sushi bar. Both cups discarded.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in server area in kitchen. Floor in back storage area.
Food stored on floor. Container of oil by dish area. Containers of sauces in walk in freezer. Container of sauce in walk in cooler. Items moved and stored correctly.
Wiping cloth sanitizing solution stored on the floor. Two buckets on floor - one in sushi bar and one near cook line. Both buckets moved and stored correctly.
Working containers of food removed from original container not identified by common name. Bulk containers of sugar and salt in dry storage area of kitchen. Containers labeled.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Silver fire extinguisher by cook line.
Oct 30, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket on cook line and at sushi bar reading 0ppm, employee remade both buckets to 50F.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed white plastic containers in triple sink then put away containers on rack without sanitizing them after rinsing.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaging, stored over cooked shrimp in walk in freezer. Raw beef, removed from original packaging, stored in box of edamame in walk in freezer. Also raw fish stored over cooked noodles in bottom section of reach in cooler on make line in kitchen. Also raw fish stored over cooked shrimp and various sauces in reach in cooler at sushi bar. Employees began to rearrange all items during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab salad (46F - Cold Holding); raw fish (46F - Cold Holding) in coolers under sushi bar, per operator items where taken in and out of coolers for the last 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. Establishment holding Tapioca pearls for bubble tea on time, but do not have any time markings, item added to written procedures.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In women's bathroom stall. At hand wash station in server area in kitchen, employee corrected during inspection.
Floor soiled/has accumulation of debris. Under soda machine and cabinets in server area in kitchen. Under racks in storage area in back of kitchen.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of grill between grill and wok station on cook line.
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.