FANCY SUSHI & GRILL

Name: FANCY SUSHI & GRILL
Address: 5290 E STATE HWY 100 105, PALM COAST, FL, 32164, US
Rating: 45

5290 E STATE HWY 100 105, PALM COAST, FL 32164

License #2800748

🍱 Japanese/Sushi ℹ️

45 Grade F / 100

Failing Health Score

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Latest inspection

October 26, 2026 · 11 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FANCY SUSHI & GRILL in PALM COAST currently holds an InspectFL Health Score of 45 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 26, 2026. Across those visits, inspectors documented 71 total violations — 17 critical, 5 major, 49 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 6, 2024

The latest inspection on October 26, 2026 shows 11 observation rows: 2 critical, 1 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

FANCY SUSHI & GRILL 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: Inspection Completed - No Further Action
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed bowl of raw beef stored above scallops in flip top reach in cooler. Operator removed the beef.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table not stored in solution. Operator placed in sanitizer bucket.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with build up.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed cups above soda station wet nesting.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed top exterior of dishwasher soiled with debris.
[08B-38-4] Food stored on floor. Observed case of chicken stored under shelves of walk in freezer floor. Operator removed off floor.
[06-09-2] 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. See stop sale. Observed raw tuna bearing instructions to remove from packaging and thaw under refrigeration still in packaging and fully thawed.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed behind and underneath equipment soiled with food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves at sushi station soiled with build up.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed bulk container of white substance not labeled. Operator labeled sugar.
[01B-40-1] Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed raw tuna bearing instructions to remove from packaging and thaw under refrigeration still in packaging and fully thawed.

Disposition: Met Inspection Standards
[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 several packages of imitation crab meat, made of fish and bearing a label to be removed from packaging before thaw, thawing without being removed from its reduced oxygen packaging. Person in charge removed all product from packaging.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee/tea above flip-top cooler on cook line. Person in charge removed from food area.
[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 cellphone and keys above flip-top cooler on cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back door propped open by wood. Discussed with person in charge.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas for grill stored in 74F water. Person in charge dumped water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with food debris. Observed top of dish machine soiled with food debris.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed imitation crab meat thawing on prep table. Discussed proper methods of thawing to person in charge. Person in charge placed in walk-in cooler.
[14-06-4] Wood food-contact surface not properly sealed. Observed plywood screwed to flat top grill not sealed.
[53B-11-4] Records/documents for required employee training appear to be falsified. Observed food handler for Zou Jian Qiu appears to have been conducted on 10/15/2022 with the date being changed to 10/15/2024. Observable erase markers on expiration date from 2025 to 2027.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used as scoops in chicken; beef. To-go containers used to scoop rice/sugar. Person in charge removed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Person in kitchen; no hair restraint. Person in charge put one on.
[08B-38-4] Food stored on floor. In walk in freezer edamame on floor. Person in charge moved edamame to shelf.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop in ice. Person in charge removed.
[10-20-4] In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from doors. Person in charge removed.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet towel under cutting board. Person in charge removed.
[14-06-4] Wood food-contact surface not properly sealed. Board in kitchen used at sink not sealed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour not labeled. Person in charge labeled.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Container of cut lemons in drink ice. Did not see container go into ice. Person said contained was clean. Person removed.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels under fried onions and sushi. Person in charge removed all.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Sushi and fried onion lined with paper towel.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; ) beef 56F, steak 50F, tofu 45F; ( - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; ) beef 56F, steak 50F, tofu 45F; ( - Cold Holding)
[41-17-4] Spray bottle containing toxic substance not labeled. Under sink large spray bottle not labeled. Person in charge labeled.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on rice. Person in charge removed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door propped open. Person in charge closed door to kitchen.
[08B-38-4] Food stored on floor. Case of oil on floor in kitchen. Person in charge moved oil.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has ice accumulation inside.
[10-20-4] In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven door. Person in charge removed tongs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water. Person in charge emptied water out of container.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled with grease.
[14-06-4] Wood food-contact surface not properly sealed. Establishment has a bare board in kitchen that seal has worn off.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed person touch chicken with bare hands the go back to prep table without washing his hands first. Addressed immediately and cook washed his hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. Establishment has grocery bag with raw food in it.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler; Beef, 51F, shell eggs 50F, lettuce, 50F; ( - Cold Holding). All in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on line; Scallops, noodles, steamed broccoli, chicken, beef 47F-51F; ( - Cold Holding). Per owner items in cooler 2.5 hrs. In walk in cooler; Beef, 51F, shell eggs 50F, lettuce, 50F; ( - Cold Holding). Items in cooler overnight.
[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. Time stamp missing on tempura and batter. Person in charge time stamped.