FANCY Q SUSHI AND THAI Inspection – April 7, 2026

High Priority 4

#5High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Chicken 47f per manager made yesterday ,manager discarded

#6High Priority08A-02-6

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. -walk in cooler Raw pork over raw fish for sushi **Corrected On-Site**

Corrected On-Site

#7High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Stop Sale

#8High Priority03F-02-5

High Priority – 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 and the time removed from temperature control cannot be determined. -sushi rice less than 4 hours **Corrected On-Site**

Corrected On-Site

Intermediate 1

#9Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. -ice in handsink at waitstation

Basic 4

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount

#2Basic14-01-5

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

#3Basic08B-38-4

Basic – Food stored on floor. -bucket of soy sauce on floor in storage room

#4Basic14-69-4

Basic – Ice buildup in chest freezer.

Florida Food Watch