Fancy Sushi

155 Bartram Market Dr #145, St. Johns, FL 32259 · Permanent Food Service · License 6502390

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Jul 20, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 complaint inspection
2 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot), 8 basic (2 repeats)
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Jul202026

Complaint inspection

14 violations found

First visitJul 20, 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.
14 violations found:
- 2 High priority
- 4 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  At cook line in bottom sector flip top reach-in cooler, raw beef and raw fish stored over ready to eat noodles. Operator rearranged items to proper storage.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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. Dishwasher (Chlorine 0ppm). Sanitizer container empty. Operator replaced with full container and primed, retested 100pom.
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  At sushi bar, squid salad placed in service 4 days prior, not dated.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  At sushi bar, yellow cutting board has black stains. At wait station, 2 soda nozzles have build up of residue. Operator cleaned nozzles.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  At cook line, multiple items stored in handwash sink. Operator removed all items.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  At wait station, no paper towels. Employee stocked during inspection.
  Fixed on the spot
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  In walk-in cooler, bag of whole carrots stored on floor. Operator moved carrots to shelf.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  At cook line in bulk sugar and flour containers, plastic measuring cups have handle touching food. Operator moved cups.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  At cook line, plastic togo cup used as scoop in bulk flour container. Operator removed cup.
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice build up in walk-in freezer.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  At cook line, wet towel on cutting of reach-in cooler.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At cook line, hood filters above flat top have grease build up.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  At dish area, pans stacked before air drying. Operator moved pans to air dry.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  In kitchen by walk-in freezer, Observed CO2 tank not adequately secured.
  Repeat violation
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.