FANCY SUSHI

Name: FANCY SUSHI
Address: 155 BARTRAM MARKET DR #145, ST. JOHNS, FL, 32259, US
Rating: 58.1

155 BARTRAM MARKET DR #145, ST. JOHNS, FL 32259

License #6502390

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

58.1 Grade F / 100

Failing Health Score

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Quick take

FANCY SUSHI in ST. JOHNS currently holds an InspectFL Health Score of 58.1 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 May 14, 2026. Across those visits, inspectors documented 26 total violations — 9 critical, 6 major, 11 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

None on file yet

The latest inspection on May 14, 2026 shows 16 observation rows: 6 critical, 3 major, and 7 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

•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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in sushi bar. Employee removed and stored properly.
[08B-38-4] Food stored on floor. Observed open bags, boxes in walk in freezer stored on floor.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels to line raw fish , produce and proteins throughout kitchen. Manager started removing paper towels.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk in cooler completely thawed albacore fish and Tilapia bearing a label indicating that it is to remain frozen until time of use. See stop sale.
[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 in walk in cooler completely thawed albacore fish and Tilapia bearing a label indicating that it is to remain frozen until time of use. See stop sale.
[31B-03-4] No soap provided at handwash sink. Observed employee hand sink with hand soap located on cook line. Manager provided hand soap.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler Cut lettuce (54F - Cold Holding) in a pan on top of pans in cooler. Manager placed inside reach in cooler.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed establishment without written procedures for Vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed chemical sanitizer bucket stored on floor in sushi bar. Employee removed and stored properly .
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine wiping solution at 300+ppm. Manager had employee add water to solution. Took second test at 100ppm.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on shelf above reach in cooler located on cook line. Employee removed and stored properly.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not adequately secured.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket. Manager stored to dry .
[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. See stop sale. Observed no time mark on sushi rice being held on TIME As A Public Health Control . Employee placed time on sushi rice. Employee stated rice was made at 12pm.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed employee hand sink blocked with container of utensils. Manager removed and stored properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in fryer Shrimp Tempura (90F - Hot Holding). Manager stated the tempura was made recently and added it to Time As A Public Health Control .

Disposition: Inspection Completed - No Further Action
[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. Sushi rice at sushi bar area, per manager sushi rice was made around 3pm, manager marked time on clipboard.
[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. Fully thawed out package of raw fish still in package in blue cooler inside walk in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table on make line in kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by triple sink. At hand wash station in wait station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line.
[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 chicken stored over raw fish, all removed form original packaging, in walk in freezer. Also raw fish eggs stored over various sauce bottles in bottom section of reach in cooler at sushi bar, closest to wait station. Also raw fish stored over cut vegetables in reach in cooler under sushi bar, near end of sushi bar against walls. Also raw beef stored over buckets of sauces in walk in cooler. All raw items moved.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Both sanitation buckets in establishment reading 0ppm, manager remade both to 100ppm.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Container of cut lemons in ice bin of soda machine used as drink ice in wait station by sushi bar. Fully thawed out package of raw fish still in package in blue cooler inside walk in cooler.
[31B-03-4] No soap provided at handwash sink. At hand wash station by triple sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Blue rack used to hold soiled utensils in hand wash station sink by triple sink. Plastic containers in hand wash station on cook line by prep sink. All items removed.

Community reaction

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Community pulse