Fancy Sushi

7083 Collins Rd Ste 102, Jacksonville, FL 32244 · Permanent Food Service · License 2615549

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Sep 16, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 16 routine inspection
5 high priority (fixed on the spot, 1 repeat), 4 intermediate (3 fixed on the spot, 1 repeat), 4 basic
-31
Administrative complaint on Sep 16
Counts in full until a follow-up finds the problems fixed
-20
Safety score49

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep162026

Routine inspection

13 violations found

First visitSep 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 5 High priority
- 4 Intermediate
- 4 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Sushi rice being held on time as a public health control using time frames indicated in establishment's written procedures as 11am-3, 3pm-7 and 7pm-10. Rice at 3:06pm had not been discarded. Operator instructed employee to discard rice and bring new rice to the sushi line.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  See stop sale. Sushi rice being held on time as a public health control using time frames indicated in establishment's written procedures as 11am-3, 3pm-7 and 7pm-10. Rice at 3:06pm had not been discarded. Operator instructed employee to discard rice and bring new rice to the sushi line.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In flip top reach in cooler in kitchen, raw shell eggs stored over tortillas. Operator moved shell eggs to bottom shelf.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Mangoes and greens stored in grocery bags in direct contact with the food. Operator removed grocery bags. Also, plastic wrapped tray of salmon lined with non-food grade paper towels. Employee removed the paper towels.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Jug of soap stored directly against pepper on dry storage rack. Operator moved soap to other side of shelving with rest of chemicals.
  Fixed on the spot
Intermediate4
- Code 11, Employee health: 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 written procedures available. Provided DBPR Form HR 5030-104.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board at three compartment sink with heavy black staining.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Employee handwash sink by fryers blocked by shelf. Operator moved shelf.
  Fixed on the spot
  No soap provided at handwash sink.
  No soap at left sushi handwash sink. Operator brought soap.
  Fixed on the spotRepeat violation
Basic4
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  At prep area, utensils in standing water at 84°F. Operator removed the water. Also, rice spoon at sushi in standing water at 72°F. Operator removed the water.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Both door gaskets torn on sushi reach-in cooler.
  Cardboard used to line nonfood-contact shelves.
  Cardboard used to line shelf in prep area with single-service items and portioned sauces.
- Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
  No waste receptacle close to handwash sink by soda machine. Also, excessive amount of grease build up on the ground at the grease receptacle. Also, drain plug is missing on the right shared dumpster.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.