FANCY Q SUSHI AND THAI Inspection – March 25, 2025

High Priority 1

#8High Priority08A-05-6

High Priority – Raw animal food/egg stored over/not properly separated from ready-to-eat food. -walk in cooler -sushi reach in cooler raw fish over rte fish

Intermediate 2

#9Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. -fryer basket in hand sink at cookline **Corrected On-Site**

Corrected On-Site

#10Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. -green chemical

Basic 7

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. -cooked rice

#2Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. -walk in freezer

#3Basic08B-38-4

Basic – Food stored on floor. -walk in cooler

#4Basic10-01-5

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -pasta and flour **Corrected On-Site**

Corrected On-Site

#5Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop **Corrective Action Taken**

Corrective Action Taken

#6Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. -next to dish machine

#7Basic42-03-5

Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -drill by clean utensils

Florida Food Watch