Fancy Sushi
1478 Sadler Rd, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501008
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection2 high priority (fixed on the spot), 6 basic (3 repeats)-15
- Safety score85
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 visitAug 25, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In top of flip top reach in cooler on cook line, raw shrimp (46°F - Cold Holding); raw chicken (44°F - Cold Holding). Operator stated lid has been open for lunch. Operator put ice on items.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Multiple items on cook line, sushi bar and walk-in cooler had non food grade pale towels used in contact with food. Operator began to removed paper towels.
Fixed on the spot
Basic6
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife stored between reach in cooler and table on cook line. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In bag of rice in blue container, to go container with no handle used as scoop. Operator removed.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
On cook line and at sushi bar, Sanitizer Bucket (Chlorine 10ppm). Operator added more bleach to bucket and rechecked at 50 ppm.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Table under grill on cook line soiled with food debris. Also, gaskets on cook line reach in cooler and sushi bar reach in cooler stained/soiled.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: 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 grease.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
On bottom shelf of table on cook line, employee cups/food and cellphones stored with customer items.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.