FANCY SUSHI SHO INC
2417 S HIGHWAY 27, Clermont FL 34711 · 407.474.2454
Last inspected Apr 28, 2026 · 10 visits since December 2023
MAR 24
DEC 24
MAR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found -sushi line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019005123 | Nov 21, 2018 | Feb 19, 2019 | $600 |
Inspection history
10 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate15 Basic
What the inspector wrote — 19 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. --raw shrimp over open package of wontons in upright reach in freezer -raw ground tuna over imitation krab in walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee switched from working with raw food to vegetables and cooking utensils with no glove change or hand wash. Educated operator and employee, employee washed hands and put on new gloves
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at triple sink -cutting board on sushi line
Handwash sink used for purposes other than handwashing. -food particles in hand sink in kitchen
Show the remaining 15 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide/helium tanks not adequately secured. -by ice machine
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -soup spoons
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. -ground tuna in walk in cooler, beginning to thaw. Educated operator, operator removed from package for complete thawing.
Employee personal food not properly identified and segregated from food to be served to the public. -pickles and package of cookies stored on shelf with dry goods, operator removed. Operator moved to different area.
Equipment and utensils not properly air-dried - wet nesting. -beverage glasses at server area
Food not stored at least 6 inches off of the floor. -cooking oil and soy sauce in kitchen
Ice buildup in white reach-in freezer in kitchen and freezer at sushi bar.
Light not functioning under hood suppression system
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of large rice cooker on cook line -filters and area surrounding hood suppression system -shelf under flat top grill and under server area -exterior sides of all cooking equipment -top back of fryer cabinets -exterior upright reach in freezer in kitchen -gaskets on all coolers/freezers
Reach-in cooler shelves with rust that has pitted the surface. -cook line
Ripped/worn tin foil used as shelf and equipment cover -cook line
Storage area not maintained clean and organized. -reach in freezers
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocados over prepped salad in walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. -cook line
Oct 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. Sushi cooler
Employee washed hands in a sink other than an approved handwash sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. All cooling in walk in cooler was covered
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup spoon
Employee personal food not properly identified and segregated from food to be served to the public in freezer
Floor area(s) covered with standing water under dish machine
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Soy dau e
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Curtains entering kitchen Interior wok burner Exterior soup warmer All shelves and storage areas soiled Under racks in kitchen Interior fryer Under grills Exterior flour containers All gaskets
Sep 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 34 recorded, 5 high priority.
5 High priority9 Intermediate20 Basic
Show 34 findings ▾
Live, small flying insects found -sushi line
Raw animal food not separated from ready-to-eat food during preparation. Sushi cooler
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over icecream Raw salmon over cooked noodles in kitchen
Stop Sale issued due to food not being in a wholesome, sound condition. Raw shrimp put in flour dredge with vegetables
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours raw chicken (46F - Cold Holding), cooked shrimp tempura (49F - Cold Holding)
Employee washed hands in a sink other than an approved handwash sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. All cooling in walk in cooler was covered
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout Interior toaster oven Interior fryer Ic
Handwash sink not accessible for employee use at all times in kitchen
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory on sushi order menu
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi cooler
Spray bottle containing toxic substance not labeled. Sushi area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup spoon
Clean utensils or equipment stored in dirty drawer or rack in beverage area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils sushi bar
Employee personal food not properly identified and segregated from food to be served to the public in freezer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone charging on top of silverware storage bin in dining room and sushi bar
Equipment in poor repair. Inter reach in cooler sushi bar
Floor area(s) covered with standing water under dish machine
Hole in or other damage to wall. Under dish machine
Ice buildup in reach-in freezer and/or walk-in freezer. In sushi bar
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Soy dau e
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Curtains entering kitchen Interior wok burner Exterior soup warmer All shelves and storage areas soiled Under racks in kitchen Interior fryer Under grills Exterior flour containers All gaskets
Reuse of single-service or single-use articles. Spice net
Ripped/worn tin foil used as shelf cover. Under rice
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Floor sushi area
Storage area not maintained clean and organized reach in freezer, dry storage area and server area
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat miso paste walk in cooler
soiled floors throughout kitchen
May 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw chicken then equipment and utensils without a glove change.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -ice machine
Accumulation of debris inside warewashing machine.
Equipment in poor repair. -gaskets on reach in cooler and white reach in freezer cook line
Floor tiles missing and/or in disrepair. -kitchen
Ice buildup in white reach-in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets heavily soiled -top back fryer cabinets heavily soiled -exterior sides of cooking equipment heavily soiled -shelf under flat top grill heavily soiled -shelves under all prep tables in kitchen -filters on hood suppression system -exterior food containers in kitchen heavily soiled -exterior cooking equipment
Stored food not covered. -prepped broccoli in walk in cooler
Mar 11, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. -beef in bags in reach in freezer
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw chicken then equipment and utensils without a glove change.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -ice machine
Accumulation of black/green mold-like substance in the interior of the ice bin.
Accumulation of debris inside warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Equipment in poor repair. -gaskets on reach in cooler and white reach in freezer cook line
Floor tiles missing and/or in disrepair. -kitchen
Ice buildup in white reach-in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets heavily soiled -top back fryer cabinets heavily soiled -exterior sides of cooking equipment heavily soiled -shelf under flat top grill heavily soiled -shelves under all prep tables in kitchen -filters on hood suppression system -exterior food containers in kitchen heavily soiled -exterior cooking equipment
Stored food not covered. -prepped broccoli in walk in cooler
Mar 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 10 high priority.
10 High priority5 Intermediate17 Basic
Show 32 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked shrimp tempura (90F - cooling 4 hours) in walk in cooler
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked shrimp tempura (90F - cooling 4 hours) in walk in cooler
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. -0 ppm, operator corrected. 100 ppm
Non-food grade paper/paper towel used as liner for food container. -linen napkin in bowl with shrimp dumplings and covering salad sets in walk in cooler
Nonfood-grade bags used in direct contact with food. -beef in bags in reach in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna over prepped broccoli in walk in cooler
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw chicken then equipment and utensils without a glove change.
Stop Sale issued due to food not being in a wholesome, sound condition. -tempura crumbles used for raw shrimp and raw chicken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked krab (59F - Cold Holding); tempura batter (59F - Cold Holding) held less than four hours per operator. Operator added to time plan. -cut lettuce (60F - Cold Holding), raw shrimp (49F - Cold Holding) @retemp was 41Fheld less than four hours per operator, moved to walk in cooler for quick chill cooked shrimp tempura (90F - cooling 4 hours) in walk in cooler Corrective Action TakenCorrective Action TakenWarning**
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. -tempura batter and cooked imitation krab
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked shrimp tempura (90F - cooling 4 hours), stacked too high
Food-contact surface soiled with food debris, mold-like substance or slime. -interior spray hose at dish machine -shelves in walk in cooler and reach in coolers
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -raw tuna for sushi bar
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -ice machine
Accumulation of black/green mold-like substance in the interior of the ice bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse and drink cups stored with take out bags and dry storage items
Equipment in poor repair. -gaskets on reach in cooler and white reach in freezer cook line
Floor soiled/has accumulation of debris. -under cooking equipment in kitchen
Floor tiles missing and/or in disrepair. -kitchen
Ice buildup in white reach-in freezer
In-use tongs stored on equipment door handle between uses. -cook line
No conspicuously located ambient air temperature thermometer in holding unit on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets heavily soiled -top back fryer cabinets heavily soiled -exterior sides of cooking equipment heavily soiled -shelf under flat top grill heavily soiled -shelves under all prep tables in kitchen -filters on hood suppression system -exterior food containers in kitchen heavily soiled -exterior cooking equipment
Raw fruits/vegetables not washed prior to preparation. -avocado on sushi 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. -storage shelf next to sauce
Stored food not covered. -prepped broccoli in walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocado over butter in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Handwash sink not accessible for employee use at all times. Blocked with bucket. Manager removed
Bowl or other container with no handle used to dispense food. In rice container. Manager removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on dry storage rack. Operator removed.
Floor soiled/has accumulation of debris. Floor by cook line soiled.
Food stored on floor. Bucket of soy sauce on floor. Manager removed.
Ice buildup in reach-in freezer and/or walk-in freezer. In white upright freezer. In white freezer at sushi station
Light not functioning. One bulb on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods at cook line Gaskets in reach in cooler and reach in freezer soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled.
Wet wiping cloth not stored in sanitizing solution between uses. 2 wet rags at sushi make station. Manager put in sanitizing solution
Mar 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate13 Basic
Show 19 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef over krab Rangoon in reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw scallops over cornstarch in cook line cooler. -raw chicken over tofu in cook line cooler. -raw fish over avocado in cook line cooler.
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 beef over raw shrimp in reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is soiled on the cook line.
Handwash sink not accessible for employee use at all times in front kitchen area.
No paper towels or mechanical hand drying device provided at handwash sink in front kitchen area.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Soup spoon by soup station not inverted.
Employee personal food not properly identified and segregated from food to be served to the public. -box of croissants stored with restaurant food on dry storage rack.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Purse stored hanging from dry storage shelf.
Floor soiled/has accumulation of debris under cooking equipment on the cook line.
Food stored on floor. Soy sauce stored on floor in back kitchen area.
Ice buildup in white reach-in freezer in kitchen area.
Ice scoop handle in contact with ice in the wait station ice bin.
Interior of oven/microwave has accumulation of black substance/grease/food debris in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back and interior of fryer cabinets have a residue buildup. -stove has a residue buildup. -gaskets in reach in coolers and reach in freezer are soiled. -exterior of blue cooler in walk in cooler is soiled. -fans in sliding door reach in cooler have a dust buildup. -ice machine air filters have a dust buildup.
One Light not functioning under hood suppression system.
Single-service articles not stored inverted or protected from contamination in sushi making station.
Wet wiping cloth not stored in sanitizing solution between uses. Stored on cutting board in sushi making station.
Dec 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - cook line cutting board
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter
Dec 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
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. - 0 ppm
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. - dishwasher handling dirty dishes, then handles clean dishes, no hand wash
Employee washed hands in a sink other than an approved handwash sink. - cook washed hands in rice wash sink
Food-contact surface soiled with food debris, mold-like substance or slime. - cook line cutting board
Handwash sink not accessible for employee use at all times. - sushi bar blocked by bucket of sauces
Accumulation of debris inside warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over triple sink
Exterior door has a gap at the threshold that opens to the outside. - back door
Food stored on floor. - jugs of cooking oil
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter
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.