FANCY SUSHI

Name: FANCY SUSHI
Address: 7083 COLLINS RD STE 102, JACKSONVILLE, FL, 32244, US
Rating: 69.6

7083 COLLINS RD STE 102, JACKSONVILLE, FL 32244

License #2615549

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

FANCY SUSHI in JACKSONVILLE currently holds an InspectFL Health Score of 69.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 19 total violations — 6 critical, 3 major, 10 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 29, 2026 included 3 critical violations, 3 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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.

Administrative complaint recommended
[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)
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 3 employees engaging in food preparation with no hair restraints.
[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.
[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.
[41-07-4] Container of medicine improperly stored. Observed employee medicine stored directly above food items on cook line. Person in charge removed medicine.
[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.
[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.
[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.
[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.
[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.

Administrative complaint recommended
[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.
[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.
[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.
[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.
[14-11-5] Equipment in poor repair. Gaskets on both reach in coolers at sushi bar are torn.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line soiled with food debris/grease.
[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.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse