FANCY SUSHI
155 BARTRAM MARKET DR #145 · ST. JOHNS · St. Johns County · FL 32259
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 7
01B-01-4High Priority – Dented/rusted cans present. See stop sale. 2 dented cans of pineapple bits in storage area.
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting cucumbers at sushi bar with bare hands, employee put on gloves **Corrected On-Site**
12A-20-4High Priority – Employee washed hands with no soap. Manager washed hands in triple sink without any soap.
08A-16-5High Priority – Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw fish eggs and raw fish storage over multiple sauce squeeze bottles in reach in cooler at sushi bar. Also raw chicken stored in same box as whole tomatoes in walk in cooler. Also raw fish, removed from original packaging, stored over krab sticks in walk in freezer. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (60F – Cold Holding) sitting out on counter at sushi bar, per employee roe is taken in and out of cooler while making sushi rolls for less then 1 hour. **Repeat Violation** **Admin Complaint**
03F-02-5High 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. Sushi rice at sushi bar missing time markings, usually written on clipboard at bar, but not on board today.
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar area reading 200ppm.
Intermediate 5
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Bags of containers in hand wash sink on cook line. Utensils rack in hand wash sink in ware washing area. **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Employee rinsing off wet cloth in hand wash sink at sushi bar. **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of cook line. At hand wash station next to triple sink. **Repeat Violation**
53B-02-5Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per manager there is one employee on site that has worked on site a little over 2 months that does not have proof of any training. **Repeat Violation** **Admin Complaint**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per employee cut raw salmon in reach in cooler at sushi bar that is used in sushi rolls covered under a consumer advisory was prepared the day prior.
Basic 6
50-09-4Basic – Current Hotel and Restaurant license not displayed.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored over reach in cooler on make line in kitchen.
08B-38-4Basic – Food stored on floor. Fried crunchies in prep area. Bucket of raw beef in walk in freezer. **Repeat Violation**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Frozen raw fish sitting out on counter at sushi bar.
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket in cook line at 0ppm, manager added bleach **Corrective Action Taken**
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor. Sanitation bucket at sushi bar
Inspector observations synchronized from DBPR on September 26, 2026 12:44 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.