FANCY SUSHI SHO INC

Name: FANCY SUSHI SHO INC
Address: 2417 S HIGHWAY 27, CLERMONT, FL, 34711, US
Rating: 67.5

2417 S HIGHWAY 27, CLERMONT, FL 34711

License #4508529

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

67.5 Grade F / 100

Failing Health Score

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Quick take

FANCY SUSHI SHO INC in CLERMONT currently holds an InspectFL Health Score of 67.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 28, 2026. Across those visits, inspectors documented 51 total violations — 6 critical, 14 major, 31 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[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.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. -cook line
[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
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -beverage glasses at server area
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[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
[31A-11-4] Handwash sink used for purposes other than handwashing. -food particles in hand sink in kitchen
[33-34-4] Storage area not maintained clean and organized. -reach in freezers
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -by ice machine
[36-62-4] Light not functioning under hood suppression system
[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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -cook line
[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
[14-20-4] Ripped/worn tin foil used as shelf and equipment cover -cook line

Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw shrimp put in flour dredge with vegetables
[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
[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.
[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
[31A-09-4] Handwash sink not accessible for employee use at all times in kitchen
[33-34-4] Storage area not maintained clean and organized reach in freezer, dry storage area and server area
[51-18-6] No copy of latest inspection report available.
[41-17-4] Spray bottle containing toxic substance not labeled. Sushi area
[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.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack in beverage area
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Floor sushi area
[36-22-4] Floor area(s) covered with standing water under dish machine
[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
[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
[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.
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Sushi cooler
[35A-02-7] Live, small flying insects found -sushi line
[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
[25-32-4] Reuse of single-service or single-use articles. Spice net
[14-11-5] Equipment in poor repair. Inter reach in cooler sushi bar
[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

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