Fancy Sushi
145 Beachwalk Shore Dr Ste 103, St Johns, FL 32259 · Permanent Food Service · License 6502595
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection4 high priority (2 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot, 1 repeat), 5 basic (1 repeat)-31
- Administrative complaint on Aug 28Counts 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 visitRoutine inspection
- First visitAug 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
At soda dispenser ice bin, plastic togo container with lemons stored in ice.
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
At fry station, krab rolls held on Time as a Public Health Control has no time marked per written procedures. Operator stated they hold 11-3, 3-7. Operator changed procedures to time frames.
Fixed on the spot
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 section of flip top reach-in cooler, pan of raw beef stored over sauce and chopped garlic. Also, in walk-in freezer, tray of raw shrimp in plastic wrap stored on top of ice cream, 2 plastic togo cups with raw scallops stored on shelf above ice cream, and on speed rack raw beef in plastic wrap stored on same tray as raw chicken in plastic wrap. All items moved to proper storage levels.
Fixed on the spotRepeat violationAdministrative complaint
Food stored in ice used for drinks.
See stop sale. At soda dispenser ice bin, plastic togo container with lemons stored in ice.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
In kitchen, one handwash sink has metal lid covering sink, other handwash sink has bucket with cleaning supplies stacked in front of sink. Employees moved items.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
At wait station handwash sink, no paper towels. Operator supplied towels.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
In kitchen, multiple cases of oil and buckets of sauces stored on floor. Operator moved all items off floor.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In walk-in cooler, plastic togo cups,used as scoop in bulk teriyaki sauce. Operator removed up.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
At cook line, interior of microwave soiled with food residue. Operator started cleaning.
Fixed on the spot
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In kitchen, interior of door on ice machine soiled with mold-like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, hood filters have grease build up.
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.
- 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.