FANCY Q JAPANESE INC

High Priority - Operating with an expired Division of Hotels and Restaurants license. February 1,2026.

Basic - Food stored on floor. Shrimp, scallops inside the walk in freezer.

Basic - Food-contact surface not smooth and easily cleanable. Cooked food stored in a cardboard box. The product was removed. Corrective Action Taken

Basic - Single-service articles improperly stored. 2iz portion cups in the dry storage area.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried his hands on his clothes.

High Priority - 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. Employee touched a slice of lime to garnish a plate with her bare hands. I had the employee to discard the lime and use a fork. Corrected On-Site

High Priority - Employee washed hands with no soap. Employee washed hands at the hand washing sink in the kitchen without using soap.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoons and spatulas in a container of water at 119F. The water was discarded.

High Priority - Operating with an expired Division of Hotels and Restaurants license. February 1,2025. Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Stainless container inside the hand washing sink next to the 3 compartment sink. The container was removed. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard lining the shelf above the flip top reach in cooler across from the cook line.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. Under the kitchen cooking equipment and dry storage shelves.

Basic - Food stored on floor. Cases of Fish Inside the walk in freezer.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Red spoon inside the rice container. On top of the flat top reach in cooler across cooler next to the hand wash sink in the kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Plastic quart containers inside the hand washing sink next to the 3 compartment sink.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over prep table across from the 3 compartment sink. The sticky tape was removed. Corrected On-Site

Basic - Food stored on floor. Product in the walk in freezer. Edamame, shrimp etc.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife Between the flip top reach in cooler and the wall across from the cook line. The knife was retro ve washed, rinsed and sanitized in the dishwasher area. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the rice cooker. Next 5o the burner at thee d of the cook line.

Basic - Accumulation of debris on exterior of warewashing machine. Top of the dishwasher.

Basic - Cardboard used to line food-contact shelves. Shelf for spices above the reach in cooler in the kitchen.

Basic - Food stored on floor. A case of tempura batter mix in the dry storage area. Spicy tuna, frozen noodles inside the walk in freezer.

Basic - Water leaking from faucet. At then3 compartment sink.

High Priority - Employee washed hands with no soap. I had employee to wash his hands using soap. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. February 1,2024 Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Employee washed a container at the hand washing sink in the kitchen. I had the employee to take the pan to the dishwasher area to be washed, rinsed and sanitized. Corrective Action Taken

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

Basic - Food stored on floor. Case of imitation crab sticks inside the walk in freezer.

High Priority - Operating with an expired Division of Hotels and Restaurants license. February 1,2024

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided a copy by email. Corrective Action Taken

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Minor in the kitchen.

Basic - Food stored on floor. Imitation crab stix inside the walk in freezer.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over cut vegetables inside the large flip top reach in cooler across from the cook line. The beef was relocated to be beneath. Corrected On-Site

High Priority - 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. Sushi rice. The operator marked the time. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided a copy by email to the operator. Corrected On-Site

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

Basic - Cardboard used to line nonfood-contact shelves. Lining the bottom shelf of the table at the end of the cook line.

Basic - Ceiling tile missing. Above the walk in freezer. Light burned out under the hood system.

Basic - Employee preparing food in customer section of dining area. Employees prepping sauces in the dining area. I had the employees to discontinue the process and all food items was moved to the back prep area. Corrective Action Taken

Basic - Food stored on floor. Mae Ploy Chilli sauce stored on the floor in the dry storage area. The product was removed from off the floor. Imitation crab stix. Walk in freezer. Corrected On-Site

Basic - Improper storage of maintenance equipment that interferes with cleaning. Mop sink used for storage of cleaning equipment. Brooms, mop cleaning supplies, fire extinguishers. Items was removed.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table across from the cook line. The knife was removed to be washed, rinsed and sanitized. Corrective Action Taken

Basic - No copy of latest inspection report available.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

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. Tested at 0 ppm. Manager replaced, primed and tested at 50 ppm Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards by three compartment sink

Intermediate - Handwash sink used for purposes other than handwashing. Observed bambbo mats stored in hand sink by three compartment sink. Manager removed Corrected On-Site

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. Observed policy but was missing dates signed and management signature

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled door handle on walk in freezer door

Basic - Current Hotel and Restaurant license not displayed. Current copy displayed expired 2-1-21

Basic - Cutting board has cut marks and is no longer cleanable. Observed two deeply grooved cutting boards by three compartment sink

Basic - Food stored on floor. Observed buckets of sauce and ginger stored on the ground in sushi area and walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled walk in cooler racks

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At sushi station, or server station. Also no paper towels at server hand station Warning - From follow-up inspection 2022-11-30: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Emailed self print licensing instructions to manager Warning - From follow-up inspection 2022-03-15: 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. Currently have 6 employees engaged in food preparation and serving Warning - From follow-up inspection 2021-08-18: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current copy expired 2-1-2021 Warning - From follow-up inspection 2021-08-18: Time Extended