Fancy Q Sushi and Thai

2525 W International Speedway, Blvd 150, Daytona Beach, FL 32114 · Permanent Food Service · License 7407415

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 1 intermediate, 6 basic
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Sep242026

Routine inspection

11 violations found

First visitSep 24, 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.
11 violations found:
- 4 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. -manager discarded tuna
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  -walk in freezer raw chicken over fish
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade drill used as a mixer.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  -bleach on three compartment sink
Intermediate1
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Automatic gratuity of 18% for 6 or more not on menu
Basic6
- 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.
  -salt
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  -sushi station ,operator removed
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  -floors soiled under fryers
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.
Stop sale: An order that the food can’t be sold or served.