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Solid Health Score
How is this score calculated? → 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.
FANCY SUSHI in FERNANDINA BEACH currently holds an InspectFL Health Score of 88 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 25, 2026. Across those visits, inspectors documented 8 total violations — 2 critical, 6 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 25, 2026 shows 8 observation rows: 2 critical, 0 major, and 6 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •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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What do locals think?
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Would you eat here?
FANCY SUSHI looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and table on cook line. Operator removed.
- [14-01-5] Bowl or other container with no handle used to dispense food. In bag of rice in blue container, to go container with no handle used as scoop. Operator removed.
- [21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cook line and at sushi bar, Sanitizer Bucket (Chlorine 10ppm). Operator added more bleach to bucket and rechecked at 50 ppm.
- [36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with food debris. Also, wall behind cook line soiled with grease.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On bottom shelf of table on cook line, employee cups/food and cellphones stored with customer items.
- [14-86-1] Non-food grade paper/paper towel used as liner for food container. Multiple items on cook line, sushi bar and walk-in cooler had non food grade pale towels used in contact with food. Operator began to removed paper towels.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of flip top reach in cooler on cook line, raw shrimp (46F - Cold Holding); raw chicken (44F - Cold Holding). Operator stated lid has been open for lunch. Operator put ice on items.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under grill on cook line soiled with food debris. Also, gaskets on cook line reach in cooler and sushi bar reach in cooler stained/soiled.
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