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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 ST. JOHNS currently holds an InspectFL Health Score of 89 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 July 20, 2026. Across those visits, inspectors documented 14 total violations — 2 critical, 4 major, 8 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 July 20, 2026 shows 14 observation rows: 2 critical, 4 major, and 8 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
- [02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At sushi bar, squid salad placed in service 4 days prior, not dated.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters above flat top have grease build up.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At wait station, no paper towels. Employee stocked during inspection.
- [08B-38-4] Food stored on floor. In walk-in cooler, bag of whole carrots stored on floor. Operator moved carrots to shelf.
- [51-11-4] Carbon dioxide/helium tanks not adequately secured. In kitchen by walk-in freezer, Observed CO2 tank not adequately secured.
- [22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Sanitizer container empty. Operator replaced with full container and primed, retested 100pom.
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk-in freezer.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in bottom sector flip top reach-in cooler, raw beef and raw fish stored over ready to eat noodles. Operator rearranged items to proper storage.
- [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. At cook line in bulk sugar and flour containers, plastic measuring cups have handle touching food. Operator moved cups.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At sushi bar, yellow cutting board has black stains. At wait station, 2 soda nozzles have build up of residue. Operator cleaned nozzles.
- [14-01-5] Bowl or other container with no handle used to dispense food. At cook line, plastic togo cup used as scoop in bulk flour container. Operator removed cup.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet towel on cutting of reach-in cooler.
- [31A-11-4] Handwash sink used for purposes other than handwashing. At cook line, multiple items stored in handwash sink. Operator removed all items.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, pans stacked before air drying. Operator moved pans to air dry.
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