FANCY SUSHI SHO INC

Name: FANCY SUSHI SHO INC
Address: 2417 S HIGHWAY 27, CLERMONT, FL, 34711, US
Rating: 0

2417 S HIGHWAY 27, CLERMONT, FL 34711

License #4508529

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

April 28, 2026 · 19 findings · 2 critical

Routine - Food

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Quick take

FANCY SUSHI SHO INC in CLERMONT 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 10 times from Florida DBPR, with the most recent inspection on April 28, 2026. Across those visits, inspectors documented 161 total violations — 26 critical, 32 major, 103 minor.

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

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

161

Coverage note

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

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.

Disposition: Met Inspection Standards
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -by ice machine
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -soup spoons
[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.
[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.
[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
[14-69-4] Ice buildup in white reach-in freezer in kitchen and freezer at sushi bar.
[36-62-4] Light not functioning under hood suppression system
[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
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. -cook line
[14-20-4] Ripped/worn tin foil used as shelf and equipment cover -cook line
[33-34-4] Storage area not maintained clean and organized. -reach in freezers
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocados over prepped salad in walk in cooler
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -cook line
[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.
[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
[31A-11-4] Handwash sink used for purposes other than handwashing. -food particles in hand sink in kitchen

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup spoon
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public in freezer
[36-22-4] Floor area(s) covered with standing water under dish machine
[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
[51-18-6] No copy of latest inspection report available.
[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
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Sushi cooler
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink.
[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
[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.
[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.
[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

Disposition: Warning Issued
[36-10-4] soiled floors throughout kitchen
[35A-02-7] Live, small flying insects found -sushi line
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup spoon
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack in beverage area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils sushi bar
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public in freezer
[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
[14-11-5] Equipment in poor repair. Inter reach in cooler sushi bar
[36-22-4] Floor area(s) covered with standing water under dish machine
[36-24-5] Hole in or other damage to wall. Under dish machine
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In sushi bar
[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
[51-18-6] No copy of latest inspection report available.
[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
[25-32-4] Reuse of single-service or single-use articles. Spice net
[14-20-4] Ripped/worn tin foil used as shelf cover. Under rice
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Floor sushi area
[33-34-4] Storage area not maintained clean and organized reach in freezer, dry storage area and server area
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat miso paste walk in cooler
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Sushi cooler
[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
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw shrimp put in flour dredge with vegetables
[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)
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink.
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout Interior toaster oven Interior fryer Ic
[31A-09-4] Handwash sink not accessible for employee use at all times in kitchen
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory on sushi order menu
[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.
[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.
[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
[41-17-4] Spray bottle containing toxic substance not labeled. Sushi area

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse and drink cups stored with take out bags and dry storage items
[14-11-5] Equipment in poor repair. -gaskets on reach in cooler and white reach in freezer cook line
[36-73-4] Floor soiled/has accumulation of debris. -under cooking equipment in kitchen
[36-17-5] Floor tiles missing and/or in disrepair. -kitchen
[14-69-4] Ice buildup in white reach-in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses. -cook line
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets heavily soiled -top back fryer cabinets heavily soiled -exterior sides of cooking equipment heavily soiled -shelf under flat top grill heavily soiled -shelves under all prep tables in kitchen -filters on hood suppression system -exterior food containers in kitchen heavily soiled -exterior cooking equipment
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. -avocado on sushi line
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -storage shelf next to sauce
[08B-12-5] Stored food not covered. -prepped broccoli in walk in cooler
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocado over butter in walk in cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked shrimp tempura (90F - cooling 4 hours) in walk in cooler
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked shrimp tempura (90F - cooling 4 hours) in walk in cooler
[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. -0 ppm, operator corrected. 100 ppm
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -linen napkin in bowl with shrimp dumplings and covering salad sets in walk in cooler
[14-31-5] Nonfood-grade bags used in direct contact with food. -beef in bags in reach in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna over prepped broccoli in walk in cooler
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw chicken then equipment and utensils without a glove change.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -tempura crumbles used for raw shrimp and raw chicken
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked krab (59F - Cold Holding); tempura batter (59F - Cold Holding) held less than four hours per operator. Operator added to time plan. -cut lettuce (60F - Cold Holding), raw shrimp (49F - Cold Holding) @retemp was 41Fheld less than four hours per operator, moved to walk in cooler for quick chill cooked shrimp tempura (90F - cooling 4 hours) in walk in cooler
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -tempura batter and cooked imitation krab
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked shrimp tempura (90F - cooling 4 hours), stacked too high
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior spray hose at dish machine -shelves in walk in cooler and reach in coolers
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -raw tuna for sushi bar
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. -ice machine

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Soup spoon by soup station not inverted.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -box of croissants stored with restaurant food on dry storage rack.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Purse stored hanging from dry storage shelf.
[36-73-4] Floor soiled/has accumulation of debris under cooking equipment on the cook line.
[08B-38-4] Food stored on floor. Soy sauce stored on floor in back kitchen area.
[14-69-4] Ice buildup in white reach-in freezer in kitchen area.
[10-08-5] Ice scoop handle in contact with ice in the wait station ice bin.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back and interior of fryer cabinets have a residue buildup. -stove has a residue buildup. -gaskets in reach in coolers and reach in freezer are soiled. -exterior of blue cooler in walk in cooler is soiled. -fans in sliding door reach in cooler have a dust buildup. -ice machine air filters have a dust buildup.
[36-62-4] One Light not functioning under hood suppression system.
[25-06-4] Single-service articles not stored inverted or protected from contamination in sushi making station.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Stored on cutting board in sushi making station.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef over krab Rangoon in reach in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw scallops over cornstarch in cook line cooler. -raw chicken over tofu in cook line cooler. -raw fish over avocado in cook line cooler.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw beef over raw shrimp in reach in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is soiled on the cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times in front kitchen area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in front kitchen area.