FANCY SUSHI SHO INC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. --raw shrimp over open package of wontons in upright reach in freezer -raw ground tuna over imitation krab in walk in cooler.

High Priority - 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 Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at triple sink -cutting board on sushi line

Intermediate - Handwash sink used for purposes other than handwashing. -food particles in hand sink in kitchen

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. -by ice machine

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -soup spoons Repeat Violation

Basic - 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. Corrected On-Site

Basic - 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.Repeat Violation Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -beverage glasses at server area

Basic - Food not stored at least 6 inches off of the floor. -cooking oil and soy sauce in kitchen

Basic - Ice buildup in white reach-in freezer in kitchen and freezer at sushi bar. Repeat Violation

Basic - Light not functioning under hood suppression system

Basic - 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

Basic - Reach-in cooler shelves with rust that has pitted the surface. -cook line

Basic - Ripped/worn tin foil used as shelf and equipment cover -cook line

Basic - Storage area not maintained clean and organized. -reach in freezers Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocados over prepped salad in walk in cooler Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -cook line

High Priority - - From initial inspection : High Priority - Raw animal food not separated from ready-to-eat food during preparation. Sushi cooler Warning - From follow-up inspection 2025-10-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Warning - From follow-up inspection 2025-10-09: Time Extended

Intermediate - - From initial inspection : Intermediate - 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 Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-10-09: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-10-09: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-10-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi cooler Repeat Violation Warning - From follow-up inspection 2025-10-09: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2025-10-09: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2025-10-09: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup spoon Warning - From follow-up inspection 2025-10-09: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public in freezer Warning - From follow-up inspection 2025-10-09: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water under dish machine Warning - From follow-up inspection 2025-10-09: Time Extended

Basic - - From initial inspection : Basic - 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 Warning - From follow-up inspection 2025-10-09: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. Warning - From follow-up inspection 2025-10-09: Time Extended

Basic - - From initial inspection : Basic - 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 Repeat Violation Warning - From follow-up inspection 2025-10-09: Interior fryer Under grills Progress made Time Extended Time Extended

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw chicken then equipment and utensils without a glove change. Warning - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-05-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -ice machine Warning - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2025-03-11: Progress made Time Extended - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets on reach in cooler and white reach in freezer cook line Warning - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -kitchen Warning - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in white reach-in freezer Repeat Violation Warning - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets heavily soiled -top back fryer cabinets heavily soiled -exterior sides of cooking equipment heavily soiled -shelf under flat top grill heavily soiled -shelves under all prep tables in kitchen -filters on hood suppression system -exterior food containers in kitchen heavily soiled -exterior cooking equipment Repeat Violation Warning - From follow-up inspection 2025-03-11: top back fryer cabinets soiled exterior sides of cooking equipment soiled filters on hood suppression system shelf under flat top grill soiled Progress being madeTime Extended Time Extended - From follow-up inspection 2025-05-07: top back fryer cabinets soiled exterior sides of cooking equipment soiled filters on hood suppression system shelf under flat top grill soiled Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. -prepped broccoli in walk in cooler Warning - From follow-up inspection 2025-03-11: Time Extended - From follow-up inspection 2025-05-07: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with bucket. Manager removed Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In rice container. Manager removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on dry storage rack. Operator removed. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor by cook line soiled. Repeat Violation

Basic - Food stored on floor. Bucket of soy sauce on floor. Manager removed. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white upright freezer. In white freezer at sushi station Repeat Violation

Basic - Light not functioning. One bulb on cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods at cook line Gaskets in reach in cooler and reach in freezer soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line soiled. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet rags at sushi make station. Manager put in sanitizing solution Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef over krab Rangoon in reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw scallops over cornstarch in cook line cooler. -raw chicken over tofu in cook line cooler. -raw fish over avocado in cook line cooler.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw beef over raw shrimp in reach in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is soiled on the cook line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times in front kitchen area. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in front kitchen area.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Soup spoon by soup station not inverted.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -box of croissants stored with restaurant food on dry storage rack.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Purse stored hanging from dry storage shelf.

Basic - Floor soiled/has accumulation of debris under cooking equipment on the cook line.

Basic - Food stored on floor. Soy sauce stored on floor in back kitchen area. Corrected On-Site Repeat Violation

Basic - Ice buildup in white reach-in freezer in kitchen area.

Basic - Ice scoop handle in contact with ice in the wait station ice bin. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back and interior of fryer cabinets have a residue buildup. -stove has a residue buildup. -gaskets in reach in coolers and reach in freezer are soiled. -exterior of blue cooler in walk in cooler is soiled. -fans in sliding door reach in cooler have a dust buildup. -ice machine air filters have a dust buildup.

Basic - One Light not functioning under hood suppression system.

Basic - Single-service articles not stored inverted or protected from contamination in sushi making station. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on cutting board in sushi making station. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cook line cutting board Warning - From follow-up inspection 2023-12-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter Warning - From follow-up inspection 2023-12-14: Time Extended

High Priority - 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. 0 ppm.

High Priority - Raw animal food stored over or with unwashed produce. Raw salmon over mango.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw scallops over noodles. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash lid and then return to working with food.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on prep cooler.

Intermediate - Handwash sink not accessible for employee use at all times. At wait station. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Mens bathroom. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Some hoods.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2023-03-07: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-03-07: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All equipment in kitchen area. - From follow-up inspection 2023-03-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine. Hood filters - From follow-up inspection 2023-03-07: Time Extended

High Priority - 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. 0 ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over curry sauce in prep cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Cooking oil in kitchen.

Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms being cut before being washed.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright silver freezer. Repeat Violation

Basic - Trash receptacles not provided where needed in establishment. By rear handsink.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at server station blocked by bag of dirty linens. Corrected On-Site

Basic - Ceiling tile missing. Over walk in cooler. Manager replaced dislodged tiles. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf over prep table. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in sushi bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.

Basic - Reach-in freezer interior have accumulation of soil residues. Upright silver freezer has build up of old food debris.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers over washed and cut broccoli in walk in cooler. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar not labeled. Corrected On-Site