FANCY SUSHI

Name: FANCY SUSHI
Address: 630 E TWINCOURT TRL UNIT 113, SAINT AUGUSTINE, FL, 32095, US
Rating: 77.1

630 E TWINCOURT TRL UNIT 113, SAINT AUGUSTINE, FL 32095

License #6502539

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

77.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

FANCY SUSHI in SAINT AUGUSTINE currently holds an InspectFL Health Score of 77.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, inspectors documented 18 total violations — 7 critical, 5 major, 6 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.

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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

November 13, 2025

The latest inspection on May 6, 2026 shows 11 observation rows: 3 critical, 3 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Administrative complaint recommended
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed gaskets cook line cooler cutting boards stained with food debris.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed ware washing hand washing station paper towel dispenser unable to dispense paper towels. Manual lever needs special instructions to function due to disrepair. Discussed with person in charge and they added a roll of paper towels to area.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handle making contact with ice at drink station. Person in charge removed handle from ice.
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed several pieces of chicken cooking on flat top. Employee plated chicken. Observed chicken piece (155F - Cooking) person in charge had employee place chicken back on flat top to continue cooking too 165F+
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on sushi reach in coolers and cook line reach in coolers soiled with food debris.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed clear spray bottle filled with brown liquid missing label. Person in charge added label.
[08B-38-4] Food stored on floor. Observed two bowls of tempura stored on floor near back door under liquor cardboard boxes. No visible contamination observed. Person in charge placed tempura on prep table. Observed two cardboard case boxes filled with frozen food on floor in walk-in freezer. Person in charge moved cases onto shelf.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Tempura (130F - Hot Holding) at sushi bar on hot plate. Two pieces at 130F while rest was above 135F. Discussed not double stacking tempura on hot plate with person in charge. Person in charge had employees clean drain place out of temperature tempura in flat top too reheat.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed ceramic bowls without handles used to scoop tempura and uncooked vegetables on cook line. Observed plastic take out container without handles used to scoop rice from hot pot into foam take out container. Discussed with person in charge. Person in charge removed to go cup from rice.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice utensils sitting in 88F water. Person in charge dumped water and placed hot water (142F) inside of container. Person in charge told employees to keep water on flat top.
[41-07-4] Container of medicine improperly stored. Observed over the counter pain killers and nasal spray stored on shelf above prep table. Person in charge removed all medications away from food area.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F - Cold Holding) in over filled container in top section of flip top reach in cooler on make line, per employee chicken was placed in reach in cooler from walk in cooler about 3 hours ago, chicken moved to walk in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of sushi bar area, against wall. Also paper towel dispenser at hand wash station in dish area not dispensing paper towels.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar reading over 200ppm, bucket was taken to dish area to be remade.
[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. Employee going back and forth between loading soiled dishes in dish and taking clean dishes out of dishwasher without washing hands between tasks.
[08B-38-4] Food stored on floor. Multiple containers of seafood in walk in freezer. Multiple buckets of sauce and chicken in walk in cooler. Bowls of tempura crunchies under table in prep area, crunchies moved.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Rong Huang Chen, operator, expired 10/14/2025 and no one else is a certified food manager.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish and shrimp, removed from original packaging, over krab sticks in walk in freezer. Also raw beef over cut lettuce in walk in cooler. Also raw fish eggs over sauce bottle in reach in cooler at sushi bar area. Also raw beef over batter in bottom of reach in cooler on make line. Employees rearranged all items during inspection.

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