FANCY SUSHI

Name: FANCY SUSHI
Address: 7083 COLLINS RD STE 102, JACKSONVILLE, FL, 32244, US
Rating: 0

7083 COLLINS RD STE 102, JACKSONVILLE, FL 32244

License #2615549

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 16, 2026 · 13 findings · 5 critical

Routine - Food

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Major

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Minor

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Quick take

FANCY SUSHI in JACKSONVILLE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 100 total violations — 33 critical, 21 major, 46 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 6, 2023

The latest inspection on September 16, 2026 shows 13 observation rows: 5 critical, 4 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

100

Coverage note

Inspector notes linked where available

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard used to line shelf in prep area with single-service items and portioned sauces.
[14-11-5] Equipment in poor repair. Both door gaskets torn on sushi reach-in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at three compartment sink with heavy black staining.
[31B-03-4] No soap provided at handwash sink. No soap at left sushi handwash sink. Operator brought soap.
[41-10-4] Toxic substance/chemical improperly stored. Jug of soap stored directly against pepper on dry storage rack. Operator moved soap to other side of shelving with rest of chemicals.
[14-31-5] Nonfood-grade bags used in direct contact with food. Mangoes and greens stored in grocery bags in direct contact with the food. Operator removed grocery bags. Also, plastic wrapped tray of salmon lined with non-food grade paper towels. Employee removed the paper towels.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice being held on time as a public health control using time frames indicated in establishments written procedures as 11am-3, 3pm-7 and 7pm-10. Rice at 3:06pm had not been discarded. Operator instructed employee to discard rice and bring new rice to the sushi line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice being held on time as a public health control using time frames indicated in establishments written procedures as 11am-3, 3pm-7 and 7pm-10. Rice at 3:06pm had not been discarded. Operator instructed employee to discard rice and bring new rice to the sushi line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler in kitchen, raw shell eggs stored over tortillas. Operator moved shell eggs to bottom shelf.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At prep area, utensils in standing water at 84F. Operator removed the water. Also, rice spoon at sushi in standing water at 72F. Operator removed the water.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided DBPR Form HR 5030-104.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. No waste receptacle close to handwash sink by soda machine. Also, excessive amount of grease build up on the ground at the grease receptacle. Also, drain plug is missing on the right shared dumpster.
[31A-09-4] Handwash sink not accessible for employee use at all times. Employee handwash sink by fryers blocked by shelf. Operator moved shelf.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed container of multiple commercially processed reduced oxygen packages of tuna thawing in walk-in cooler. Person in charge began removing tuna from packaging. Label states to remove from package before thawing.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored at end of cook line.
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed 1 employee on cook line chewing gum while engaging in food preparation.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed opened employee energy drink can on prep table under cook line.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 3 employees engaging in food preparation with no hair restraints.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance build up on walk-in cooler door gaskets.
[41-07-4] Container of medicine improperly stored. Observed employee medicine stored directly above food items on cook line. Person in charge removed medicine.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle personal cell phone then place phone in pocket and don gloves without washing hands. Inspector educated employee proper handwashing procedures.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed container of multiple commercially processed reduced oxygen packages of tuna thawing in walk-in cooler. Person in charge began removing tuna from packaging. Label states to remove from package before thawing.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut kale at temperatures of 61F on front sushi line. Person in charge stated kale was cut 2 hours prior and is used for decorating plates for service. Kale was placed in reach in cooler below. Cut kale (61F - Cold Holding)
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened krab sticks with no date marking in reach in cooler under sushi line. Person in charge stated krab sticks were opened 2 days prior.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 employees engaging in food preparation with no certified food manager on site.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink next to dish machine. Person in charge provided soap.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees engaging in food handler certifications expired.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. On bottom shelf of prep table near dish area, large container of msg with to go container used as scoop. Operator removed container. Also, at sushi bar, large container of lemon vinegar mix used for sushi with to go container as scoop. Operator removed to go container.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler, 12 vacuum packaged ground tuna packs fully thawed out without being removed from packaging.
[14-11-5] Equipment in poor repair. Gaskets on both reach in coolers at sushi bar are torn.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Dispensing container of black tea stored next to handwash sink near soda machine with nozzle of container in sink. Operator moved black tea container to counter away from handwash sink.
[08B-38-4] Food stored on floor. In kitchen next to walk-in cooler door, unopened plastic container of soy sauce and plastic container of black tea stored on floor. Operator moved both containers to shelves.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease build up.
[33-16-4] Open dumpster lid. On shared dumpster to left of establishment, right lid open. Operator closed lid.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line soiled with food debris/grease.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler on cook line, tray of raw shelled eggs stored on top of margarine. Operator moved eggs to lower shelf. Also, in flip top reach in cooler on cook line, metal bowl of raw calamari stored on shelf above to go containers of noodles. Operator moved raw calamari to lower shelf.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In flip top reach in cooler on cook line, pan of raw beef stored on shelf above plastic to go containers of raw scallops. Operator switched items.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, 12 vacuum packaged ground tuna packs fully thawed out without being removed from packaging.
[41-10-4] Toxic substance/chemical improperly stored. On bottom shelf of prep table on cook line across from ice machine, spray bottle of purple liquid stored next to multiple boxes of single service to go bags. Operator removed spray bottle from shelf. Also, on bottom shelf of prep table next to dish area, bottle of bleach, soap and spray bottle of purple liquid stored next to single service items (forks, spoons, chopsticks). Operator removed all bottles from shelf and put on floor under dish machine. Also, on bottom shelf of storage rack in small hallway to left of walk-in cooler, multiple boxes of bleach stored next to large containers of seasonings. Operator removed all bleach from shelf. Also, at front counter on bottom shelf multiple chemical spray bottles stored on shelf between case of paper napkins and opened wine bottles. Operator removed all spray bottle from shelf.
[41-17-4] Spray bottle containing toxic substance not labeled. Two spray bottles of purple liquid; one on bottom shelf of prep table and other on floor under dish; not labeled. Operator labeled both bottles.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has presents of mold-like substance on deflector plate. Manager began cleaning.
[14-01-5] Bowl or other container with no handle used to dispense food. On dry storage rack near back door of establishment, plastic container of crunch topping for soups has to go bowl as scoop. Manager removed to go container from product.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At sushi bar, two packs of tuna fully thawed and not removed from reduced oxygen packaging.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee drink next to rice cooker and single service to go bowls. Manager removed employee drink.
[14-11-5] Equipment in poor repair. Gaskets on reach in cooler on cook line torn. Also, gaskets on all coolers at sushi bar torn and in disrepair.
[33-16-4] Open dumpster lid. On shared dumpster on side or establishment, dumpster lid open.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. At sushi bar, sanitizer bucket made with bleach and soap per manager. Manager dumped sanitizer bucket and started making a new one with just bleach and water.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cook line, raw salmon wrapped in plastic wrap stored over commercially packaged edamame. Manager removed salmon from reach in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, pan of raw beef and raw salmon stored on shelf above heads of iceberg lettuce. Manager moved both beef and Salmon to lower shelf.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar, two packs of tuna fully thawed and not removed from reduced oxygen packaging.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of flip top reach in cooler on cook line, scallops (44F - Cold Holding). Manager stated the container was out for a few minutes to complete order then placed back into cooler. Rechecked temperature of scallops at 42F.
[41-10-4] Toxic substance/chemical improperly stored. In dry storage area to left of walk-in cooler near bag- in- box soda rack, multiple bottles of cleaners (bleach, oven cleaner, so klean cleaner) stored on shel es with food products. Manager moved all chemicals to u Dee dish machine. Also, on bottom shelf of prep table with rice cooker on it spray bottle of purple chemical stored on shelf with plastic to go bags. Manager removed spray bottle from shelf.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink by dish machine blocked by plastic container in sink and green cart in front of sink. Manager removed plastic container from sink and moved cart.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One employee of establishment hired a couple weeks ago has no proof she has been informed of her responsibility to report health concerns with person in charge. Emailed manager DBPR Form 5030-103 via email. Manager stated he will print out tonight and go over with employee tomorrow.

Disposition: Met Inspection Standards
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in dish area. Towels provided.
[31B-03-4] No soap provided at handwash sink. Hand washing sink in dish area. Soap provided.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for bulk crunchy topping in dry storage area of kitchen. Bowl discarded.
[36-36-4] Ceiling tile missing. Two ceiling tiles over walk in cooler.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee glass of water on pass through window in kitchen. Glass placed in dish area.
[14-11-5] Equipment in poor repair. Window for sushi display cooler repaired with duct tape. Gasket for reach in cooler in sushi bar is torn.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Wall on far end of sushi bar near restrooms.
[33-19-4] Garbage on the ground and/or pad around dumpster. Shared dumpster pad outside of establishment.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden legs for prep sink in kitchen. Interior of kitchen door has holes.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes, rinsed dishes, placed rack in dish machine and immediately handled clean container without washing hands. Manager coached employee on proper hand washing procedures.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Bulk containers of flour, sugar, rice and seasoning in dry storage area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler on cook line in kitchen, raw eggs, raw beef, raw shrimp and raw chicken stored over ready to eat pasta. Items moved and stored correctly.
[41-10-4] Toxic substance/chemical improperly stored. On shelf in sushi bar, Spray bottle containing window chemical cleaner stored next to hot sauce. On shelf in dry storage in kitchen, container of soap stored next to jelly. Items moved and stored correctly.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink in dish area blocked by cart and pan. Items moved.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. 1 dead roach in hallway by bathrooms. 1 dead roach under sushi bar next to reach in cooler. 2 dead roaches in corner of kitchen by hand wash station/soda machine. Employee cleaned up all dead roaches.
[33-19-4] Garbage on the ground and/or pad around dumpster. Inside and around dumpster enclosure has a build up of garbage. Also build up of grease around grease receptacles and enclosure.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 4 employees came to work and immediately began to work with food and clean equipment before washing hands.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Container of cut lemons in ice bin of soda machine in kitchen filled with ice.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over blocks of margarine in bottom section of reach in cooler on make line in kitchen. Packages of raw fish and raw fish roe stored over box of broccoli in walk in cooler. Employee rearranged all items.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach on floor in kitchen between dish area and make line, employee killed and cleaned roach.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 10 fried krab rolls and 2 dynamite rolls on rack in kitchen held on time control from the previous day. Container of cut lemons in ice bin of soda machine in kitchen filled with ice.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. 10 fried krab rolls and 2 dynamite rolls on rack in kitchen held on time control from the previous day.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of sushi bar, employee corrected during inspection.
[53B-02-5] 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. 2 employees
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station in dish area because of broken knob, water turned back on.