Fancy Q Sushi and Thai Restaurant
1095 W Orange Blossom Trl, Apopka, FL 32712 · Permanent Food Service · License 5814446
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection3 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 6 basic-22
- Safety score78
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 visitJul 28, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw poultry stored over sauces in walk-in-cooler
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Cook on line wearing gloves, cracked 8 shell eggs, wiped hands off with towel and proceeded to cook, manager Had employee remove gloves and educated employee on proper hand washing
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Open Steak wrapped in paper towel
Fixed on the spot
Intermediate3
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee on cooks line washed gloved hands in 3 compartment sink, manager stopped his hand wash process and had him wash hands in proper hand sink, manager re-educated employee on proper handwashing
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cut board on line stained
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Cook on line dropped spatulas on floor, he started rinsing them off in hand sink, manager stopped him and he washed utensils properly and educated employee on proper utensil wash, rinse and sanitizing
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Bucket of soy sauce stored on floor in kitchen
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Metal bowl on cooks line is stored in raw chicken
Fixed on the spot
Cutting board has cut marks and is no longer cleanable to board on cooks line
Walk-in cooler shelves with rust that has pitted the surface.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Plastic silverware at to go station is not inverted
Fixed on the spot
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.
Employee hat on clean towels on cooks line
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.