FANCY SUSHI

Name: FANCY SUSHI
Address: 630 E TWINCOURT TRL UNIT 113, SAINT AUGUSTINE, FL, 32095, US
Rating: 55.2

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

License #6502539

🍱 Japanese/Sushi ℹ️

55.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

May 6, 2026 · 11 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FANCY SUSHI in SAINT AUGUSTINE currently holds an InspectFL Health Score of 55.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, inspectors documented 68 total violations — 27 critical, 18 major, 23 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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

November 13, 2025

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

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

60%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

FANCY SUSHI has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Warning Issued
[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.
[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.
[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.
[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.
[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.
[41-07-4] 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.
[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+
[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.
[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.
[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.

Disposition: Warning Issued
[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.
[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.
[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.
[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.
[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.
[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.
[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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl as scoop in raw chicken . Moved by manager.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks container on prep area. Moved by manager.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over utensils on rack. Moved by manager.
[08B-38-4] Food stored on floor. Tubs of raw chicken, frozen seafood in walk in cooler and walk in freezer. Moved by manager.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop on soiled ice machine side. Mb.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives between equipment at prep table. Moved by manager.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops, Spoons , in standing water 82°.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service bowls by frontline Hand Wash Sink. Moved by manager.
[01B-01-4] Dented/rusted cans present. See stop sale. 2 heavily dented soy sauce cans on rear dry goods storage rack.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food service employee handled personal cell phone then put on single service gloves then engaged on Food service activity without washing hands. Manager intervened.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw chicken over soy sauce in walk in cooler. Container of raw beef over cut onions in walk in cooler. Moved by manager.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee handled soiled dishware then handled clean dishware without Changing gloves or washing hands. Manager intervened.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut kale at sushi counter at 64° , 75°. Placed at about 11 am. Person In Charge iced down kale
[41-10-4] Toxic substance/chemical improperly stored. Disinfectant chemical spray bottle over single service chopsticks and fortune cookies. Moved by manager.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand Wash Sink by Dish machine blocked by large wood board. Utensils in Hand Wash Sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Hand Wash Sink by Dish machine. Replaced by manger.
[31B-03-4] No soap provided at handwash sink. No soap at Hand Wash Sink by Dish machine. Replaced by manger.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for Time Temperature Controlled for Safety items. Per Person In Charge, plan taken home.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Oil on cook line. Raw fish, raw chicken, and raw beef in walk in freezer. Buckets of soy sauce in walk in cooler. Buckets of ginger at sushi bar area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. 2 knifes on cook line stored between reach in cooler and prep table.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw pork sitting in compartment of triple sink not under any running cold water, employee removed pork to be prepared, pork at 39F.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, in use, employee changed sanitizer bucket for dish machine, retest at 50ppm.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food and/or clean equipment/utensils without washing hands. Employees handling raw fish roe with gloved hands, then changed gloves, and continued to handle clean utensils and plates without washing hands. Also servers busing soiled plates from dirty tables then handled clean plates with food for customers without washing hands between. Also server touching hair with bare hands then touching plated food and prepared to go containers with food for customers without washing hands between tasks.
[14-31-5] Nonfood-grade bags used in direct contact with food. Raw chicken in walk in freezer stored in grocery bags
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soy sauce in walk in cooler. Raw shrimp, raw beef, and raw tuna sushi over multiple containers of ramen broth in reach in cooler on cook line. Also raw salmon over krab sticks in walk in freezer, all items removed from original container. Raw fish stored over seaweed salad and cooked crawfish salad in reach in cooler at sushi bar. Raw spicy tuna stored over cooked edamame in reach in cooler at sushi bar.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw egg (65F - Cold Holding) in bowl under prep table on cook line, per employee egg has been there less then a hour and is always set out and used within a couple of hours, egg placed on time control.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (107F - Hot Holding) sitting out on prep table on cook line, per employee soup has been there no more then 1 hour.
[41-10-4] Toxic substance/chemical improperly stored. Stainless steel cleaner stored with pooled egg, crunchies, and breading on cook line, cleaner removed. Spray bottles of windex stored on crash cart in dining room stored over and facing packs of chop sticks and clean utensils.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket on crash cart in dining room reading 200ppm.
[31A-09-4] Handwash sink not accessible for employee use at all times. Steel scrub pad in hand wash sink on cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line. At hand wash station in ware washing area.

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. 3 packages of fully thawed out ground tuna in cooler in walk in cooler.
[08B-38-4] Food stored on floor. Multiple buckets of soy sauce in walk in cooler.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee cutting heads of lettuce in prep area in kitchen without washing them first.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket on cart in dining room reading 10ppm, remade to 100ppm
[12A-12-4] Employee switched from working with raw food to ready-to-eat food/clean equipment/utensils without washing hands. Employee handled raw tuna loin with gloved hand, then changed gloves, then proceeded to handle clean equipment and sing service trays without washing hands between tasks.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Establishment using orange buckets from Home Depot for holding cut lettuce.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna loin stored over various sauce bottles in reach in cooler at sushi bar Raw spicy tuna stored over cucumbers in reach in cooler at sushi bar. Raw shell eggs stored over margarine in reach in cooler on make line in line. Raw steak stored over pork broth in reach in cooler on make line. Raw shell eggs stored over large container of individual sauces in walk in cooler. Also various raw fish, removed from original packaging, stored over boxes of noddles in walk in freezer. All raw items moved during inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of fully thawed out ground tuna in cooler in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut kale (68F - Cold Holding) sitting out in pan at sushi bar, per manager they use kale for garish and kale has been sitting out no more then 1 hour, kale placed on time control.
[41-10-4] Toxic substance/chemical improperly stored. 2 spray bottles of sanitizer stored on rack facing clean utensils on cart in dining room. Spray bottle of Windex stored with bottles of Mayo in shelf at sushi bar. Container of sanitizer wipes stored with single service trays on shelf behind sushi bar. Container of sanitizer wipes stored with seasoning on rack in back food preparation area. All bottles and containers moved.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw tuna (45F - Cooling, after 30 minutes 51F); raw salmon (46F - Cooling, after 30 minutes 52F) in sushi display cooler closest to main entrance to kitchen, employee consistency opening and closing cooler during lunch rush.
[31A-09-4] Handwash sink not accessible for employee use at all times. Wood board and sheet pan covering up sink in ware washing area, manager corrected during inspection.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lobster roll Ginza roll Fancy Dragon roll Volcano roll Crunchy roll Black Dragon roll Mango Tango roll Mr. Crab roll Hawaii roll Soft shell crab roll Hwy. 17 roll
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in warehouse washing area.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator only has blank food handler certifications for all employees, none are filled out.
[31B-03-4] No soap provided at handwash sink. At hand wash station in ware washing area. At hand wash station at end of make line in kitchen.