FANCY SUSHI SHO INC

Name: FANCY SUSHI SHO INC
Address: 2417 S HIGHWAY 27, CLERMONT, FL, 34711, US
Rating: 54.8

2417 S HIGHWAY 27, CLERMONT, FL 34711

License #4508529

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

54.8 Grade F / 100

Failing Health Score

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Quick take

FANCY SUSHI SHO INC in CLERMONT currently holds an InspectFL Health Score of 54.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 28, 2026. Across those visits, inspectors documented 67 total violations — 8 critical, 16 major, 43 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 28, 2026 shows 19 observation rows: 2 critical, 2 major, and 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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

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•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: Inspection Completed - No Further Action
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee switched from working with raw food to vegetables and cooking utensils with no glove change or hand wash. Educated operator and employee, employee washed hands and put on new gloves
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at triple sink -cutting board on sushi line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of large rice cooker on cook line -filters and area surrounding hood suppression system -shelf under flat top grill and under server area -exterior sides of all cooking equipment -top back of fryer cabinets -exterior upright reach in freezer in kitchen -gaskets on all coolers/freezers
[31A-11-4] Handwash sink used for purposes other than handwashing. -food particles in hand sink in kitchen
[33-34-4] Storage area not maintained clean and organized. -reach in freezers
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. --raw shrimp over open package of wontons in upright reach in freezer -raw ground tuna over imitation krab in walk in cooler.
[14-20-4] Ripped/worn tin foil used as shelf and equipment cover -cook line
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -cook line
[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. -ground tuna in walk in cooler, beginning to thaw. Educated operator, operator removed from package for complete thawing.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -by ice machine
[36-62-4] Light not functioning under hood suppression system
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -soup spoons
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocados over prepped salad in walk in cooler
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -beverage glasses at server area
[08B-47-4] Food not stored at least 6 inches off of the floor. -cooking oil and soy sauce in kitchen
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. -cook line
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -pickles and package of cookies stored on shelf with dry goods, operator removed. Operator moved to different area.
[14-69-4] Ice buildup in white reach-in freezer in kitchen and freezer at sushi bar.

Disposition: Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw shrimp put in flour dredge with vegetables
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi cooler
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Soy dau e
[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.
[14-20-4] Ripped/worn tin foil used as shelf cover. Under rice
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout Interior toaster oven Interior fryer Ic
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink.
[25-32-4] Reuse of single-service or single-use articles. Spice net
[31A-09-4] Handwash sink not accessible for employee use at all times in kitchen
[33-34-4] Storage area not maintained clean and organized reach in freezer, dry storage area and server area
[36-10-4] soiled floors throughout kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone charging on top of silverware storage bin in dining room and sushi bar
[51-18-6] No copy of latest inspection report available.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack in beverage area
[35A-02-7] Live, small flying insects found -sushi line
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. All cooling in walk in cooler was covered
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Floor sushi area
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Sushi cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Curtains entering kitchen Interior wok burner Exterior soup warmer All shelves and storage areas soiled Under racks in kitchen Interior fryer Under grills Exterior flour containers All gaskets
[41-17-4] Spray bottle containing toxic substance not labeled. Sushi area
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup spoon
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over icecream Raw salmon over cooked noodles in kitchen
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In sushi bar
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public in freezer
[14-11-5] Equipment in poor repair. Inter reach in cooler sushi bar
[36-24-5] Hole in or other damage to wall. Under dish machine
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours raw chicken (46F - Cold Holding), cooked shrimp tempura (49F - Cold Holding)
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat miso paste walk in cooler
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory on sushi order menu
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils sushi bar
[36-22-4] Floor area(s) covered with standing water under dish machine

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