Fancy Sushi Asian Fusion
8324 Merchants Way 1, Jacksonville, FL 32222 · Permanent Food Service · License 2615940
What drove the grade
Non-food grade paper/paper towel used as liner for food container.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 3 intermediate, 7 basic-27
- Administrative complaint on Oct 2Counts in full until a follow-up finds the problems fixed-20
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In walk-in freezer, open pan of raw chicken stored on top of a case of squid. Operator moved raw chicken to bottom shelf. In walk-in freezer, bagged raw chicken stored over bagged raw shrimp.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Multiple containers/trays of cooked rolls, raw vegetables and raw fish lined/wrapped with paper towels.
Intermediate3
Code 11, Employee health: No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No food employee reporting agreement for Navid, hired approximately one week ago. Provided DBPR Form HR 5030-103 and DBPR Form HR 5030-203.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottles with yellow liquids in cabinet in women's restroom and below dishmachine. Operator identified contents of both as degreaser.
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Francisco, Hernandez and Xiajin.
Basic7
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
In walk-in cooler, unwashed mushrooms stored over cooked noodles. Operator moved noodles to top shelf.
Fixed on the spot
Food stored on floor.
Two buckets of breading stored on the floor in front of the ice machine. Operator moved both buckets to shelving.
Fixed on the spot
Raw fruits/vegetables not washed prior to preparation.
Observed cook cutting whole mushrooms with dirt visible on mushrooms at prep table. Operator had employee wash the mushrooms.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Wiping cloth solution at the three compartment sink tested at 10ppm chlorine. Operator remade solution to 100ppm chlorine.
Fixed on the spot
Wiping cloth sanitizing solution stored on the floor.
Wiping cloth solution stored on the floor at the three compartment sink.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk-in cooler gasket is soiled. Hood filters have grease build up.
Code 24, Clean equipment storage and air drying: Silverware/utensils dried with a towel/cloth.
Observed silverware from dishmachine being dried with a dry cloth. Also, silverware is washed in the dishmachine, removed from the dishmachine, placed in hot water with lemon then dried with a dry cloth. Operator coached on proper dishwashing and air-drying procedures. Silverware placed back into the dishroom to rerun through the machine.
Fixed on the spot
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.