🪰85,269 violations tracked across 67 Florida counties

FANCY SUSHI

155 BARTRAM MARKET DR #145, ST. JOHNS, FL 32259

License #6502390

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

Mixed Health Record

How is this score calculated? →
Latest inspection
July 20, 2026 · 14 findings · 2 critical
Complaint Full
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on July 20, 2026 shows 10 observation rows: 2 critical, 2 major, and 6 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
10
Coverage note
Inspector notes linked where available

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Community pulse

Would you eat here?

FANCY SUSHI has some meaningful issues on record. Would you still eat here?

C record

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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.

Official DBPR inspection report ↗
  • 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.
  • [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.
  • [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.
  • [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.
  • [51-11-4] Carbon dioxide/helium tanks not adequately secured. In kitchen by walk-in freezer, Observed CO2 tank not adequately secured.
  • [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.
  • [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.
  • [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.
  • [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.
  • [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet towel on cutting of reach-in cooler.
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