FANCY SUSHI

Name: FANCY SUSHI
Address: 145 BEACHWALK SHORE DR STE 103, ST JOHNS, FL, 32259, US
Rating: 82.4

145 BEACHWALK SHORE DR STE 103, ST JOHNS, FL 32259

License #6502595

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

82.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

FANCY SUSHI in ST JOHNS currently holds an InspectFL Health Score of 82.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 2, 2026. Across those visits, inspectors documented 20 total violations — 7 critical, 7 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.

Read latest inspection ↓ Open 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

None on file yet

The latest inspection on February 2, 2026 shows 10 observation rows: 4 critical, 3 major, and 3 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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[13-03-4] Employee with no hair restraint while engaging in food preparation. 1 food handler on cook line preparing food, employee corrected during inspection.
[41-10-4] Toxic substance/chemical improperly stored. Pump soap for hand wash station in middle of sushi bar stored with containers of small utensils, soap moved.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees engaged in food handling and manager on site not able to locate food manager certification that said they had, but has been working on site for less then a few weeks.
[12A-20-4] Employee washed hands with no soap. After food preparation employee washed hands in triple sink without any soap then continued to do food preparation and handle clean equipment.
[08B-38-4] Food stored on floor. Buckets of raw chicken in walk in freezer. Bucket of cut onions and box of avocados in walk in cooler. All items moved.
[31A-09-4] Handwash sink not accessible for employee use at all times. Plastic containers with rice cloths stored inside hand wash sink of hand wash station by triple sink, items moved.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Page 3 of provided written procedures for time control not filled out, manager filled out during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (45F - Cold Holding); raw shrimp (56F - Cooling); cream cheese (45F - Cold Holding); cut cabbage (46F - Cold Holding) in walk in cooler, per manager door to walk in cooler has been consistently open for several hours, internal door to walk in freezer propped open. raw chicken (48F - Cold Holding) in over filled, double panned container in top section of reach in cooler on make line, per manager lid has been consistently open for no more then a few hours, chicken moved to walk in cooler. Recheck of all items at or below 41F. raw fish roe (53F - Cold Holding) sitting out on counter at sushi bar at beginning of inspection, per manager roe has been taken in and out of for less then 2 hours and is usually used up within 4 hours, manager placed roe on time control for busy hours of the day and placed roe for to day back in reach in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over udon noodles in bottom of flip top reach in cooler on make line in kitchen. Raw fish and raw fish roe stored over various prepared vegetables in bottom section of reach in cooler at sushi bar. Also raw beef stored over raw salmon in bottom of reach in cooler on make line in kitchen. All items rearranged.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink for employees stored over make line cooler, drink moved.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (64F - Cold Holding) sitting out on counter at sushi bar, per manager roe has been sitting gout for a couple of hours, roe put back in cooler. raw shrimp (45F - Cold Holding) in top section of flip top reach in cooler on cook line, per manager lid has been consistently open for several hours, lid closed.
[25-05-4] Single-service articles improperly stored. Box of chop sticks in cabinet in womens bathroom, box moved.
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee cooking on flattop on cook line.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottles of cleaner stored with bottles of soy sauce in cabinet in hallway leading to bathrooms, bottles moved.
[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 procedures for any items held on time control anywhere.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in server area, employee corrected during inspection.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over krab sticks in walk in freezer, fish removed from original packaging. Also Raw shrimp over shrimp sauce in walk in cooler. Also Shrimp and raw fish heads over beer in walk in cooler. Also raw fish roe over sauces in reach in cooler at sushi bar. Manager moved all items.
[08B-38-4] Food stored on floor. Thawing krab sticks in walk in cooler. All items moved.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw chicken (54F - Cooling, after 30 minutes 50F) in walk in cooler. raw chicken (53F - Cooling, after 30 minutes 49F) in reach in cooler on cook line. Both pans stacked over 2 inches deep, chicken put on sheet pans and placed in walk in freezer.
[31A-09-4] Handwash sink not accessible for employee use at all times. Rice bags in hand wash station next to triple sink. Plastic dish rack in hand wash station by dish machine. All items moved.

Community reaction

What do locals think?

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

Community pulse