FANCY SUSHI

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee going back and forth between loading soiled dishes in dish and taking clean dishes out of dishwasher without washing hands between tasks. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish and shrimp, removed from original packaging, over krab sticks in walk in freezer. Also raw beef over cut lettuce in walk in cooler. Also raw fish eggs over sauce bottle in reach in cooler at sushi bar area. Also raw beef over batter in bottom of reach in cooler on make line. Employees rearranged all items during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F - Cold Holding) in over filled container in top section of flip top reach in cooler on make line, per employee chicken was placed in reach in cooler from walk in cooler about 3 hours ago, chicken moved to walk in cooler. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar reading over 200ppm, bucket was taken to dish area to be remade. Corrective Action Taken

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Rong Huang Chen, operator, expired 10/14/2025 and no one else is a certified food manager. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of sushi bar area, against wall. Also paper towel dispenser at hand wash station in dish area not dispensing paper towels. Repeat Violation

Basic - Food stored on floor. Multiple containers of seafood in walk in freezer. Multiple buckets of sauce and chicken in walk in cooler. Bowls of tempura crunchies under table in prep area, crunchies moved. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. 2 heavily dented soy sauce cans on rear dry goods storage rack. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food service employee handled personal cell phone then put on single service gloves then engaged on Food service activity without washing hands. Manager intervened. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw chicken over soy sauce in walk in cooler. Container of raw beef over cut onions in walk in cooler. Moved by manager. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee handled soiled dishware then handled clean dishware without Changing gloves or washing hands. Manager intervened. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut kale at sushi counter at 64° , 75°. Placed at about 11 am. Person In Charge iced down kale Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Disinfectant chemical spray bottle over single service chopsticks and fortune cookies. Moved by manager. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink by Dish machine blocked by large wood board. Utensils in Hand Wash Sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Hand Wash Sink by Dish machine. Replaced by manger. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at Hand Wash Sink by Dish machine. Replaced by manger. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for Time Temperature Controlled for Safety items. Per Person In Charge, plan taken home. Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in raw chicken . Moved by manager. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks container on prep area. Moved by manager. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over utensils on rack. Moved by manager. Corrected On-Site

Basic - Food stored on floor. Tubs of raw chicken, frozen seafood in walk in cooler and walk in freezer. Moved by manager. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on soiled ice machine side. Mb. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between equipment at prep table. Moved by manager. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops, Spoons , in standing water 82°.

Basic - Single-service articles not stored inverted or protected from contamination. Single service bowls by frontline Hand Wash Sink. Moved by manager. Corrected On-Site

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. 0ppm, in use, employee changed sanitizer bucket for dish machine, retest at 50ppm. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food and/or clean equipment/utensils without washing hands. Employees handling raw fish roe with gloved hands, then changed gloves, and continued to handle clean utensils and plates without washing hands. Also servers busing soiled plates from dirty tables then handled clean plates with food for customers without washing hands between. Also server touching hair with bare hands then touching plated food and prepared to go containers with food for customers without washing hands between tasks. Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken in walk in freezer stored in grocery bags Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soy sauce in walk in cooler. Raw shrimp, raw beef, and raw tuna sushi over multiple containers of ramen broth in reach in cooler on cook line. Also raw salmon over krab sticks in walk in freezer, all items removed from original container. Raw fish stored over seaweed salad and cooked crawfish salad in reach in cooler at sushi bar. Raw spicy tuna stored over cooked edamame in reach in cooler at sushi bar. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw egg (65F - Cold Holding) in bowl under prep table on cook line, per employee egg has been there less then a hour and is always set out and used within a couple of hours, egg placed on time control. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (107F - Hot Holding) sitting out on prep table on cook line, per employee soup has been there no more then 1 hour.

High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner stored with pooled egg, crunchies, and breading on cook line, cleaner removed. Spray bottles of windex stored on crash cart in dining room stored over and facing packs of chop sticks and clean utensils.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket on crash cart in dining room reading 200ppm.

Intermediate - Handwash sink not accessible for employee use at all times. Steel scrub pad in hand wash sink on cook line. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line. At hand wash station in ware washing area.

Basic - Food stored on floor. Oil on cook line. Raw fish, raw chicken, and raw beef in walk in freezer. Buckets of soy sauce in walk in cooler. Buckets of ginger at sushi bar area. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knifes on cook line stored between reach in cooler and prep table.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork sitting in compartment of triple sink not under any running cold water, employee removed pork to be prepared, pork at 39F. Corrected On-Site Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food/clean equipment/utensils without washing hands. Employee handled raw tuna loin with gloved hand, then changed gloves, then proceeded to handle clean equipment and sing service trays without washing hands between tasks.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Establishment using orange buckets from Home Depot for holding cut lettuce.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna loin stored over various sauce bottles in reach in cooler at sushi bar Raw spicy tuna stored over cucumbers in reach in cooler at sushi bar. Raw shell eggs stored over margarine in reach in cooler on make line in line. Raw steak stored over pork broth in reach in cooler on make line. Raw shell eggs stored over large container of individual sauces in walk in cooler. Also various raw fish, removed from original packaging, stored over boxes of noddles in walk in freezer. All raw items moved during inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of fully thawed out ground tuna in cooler in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut kale (68F - Cold Holding) sitting out in pan at sushi bar, per manager they use kale for garish and kale has been sitting out no more then 1 hour, kale placed on time control. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. 2 spray bottles of sanitizer stored on rack facing clean utensils on cart in dining room. Spray bottle of Windex stored with bottles of Mayo in shelf at sushi bar. Container of sanitizer wipes stored with single service trays on shelf behind sushi bar. Container of sanitizer wipes stored with seasoning on rack in back food preparation area. All bottles and containers moved. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw tuna (45F - Cooling, after 30 minutes 51F); raw salmon (46F - Cooling, after 30 minutes 52F) in sushi display cooler closest to main entrance to kitchen, employee consistency opening and closing cooler during lunch rush.

Intermediate - Handwash sink not accessible for employee use at all times. Wood board and sheet pan covering up sink in ware washing area, manager corrected during inspection. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lobster roll Ginza roll Fancy Dragon roll Volcano roll Crunchy roll Black Dragon roll Mango Tango roll Mr. Crab roll Hawaii roll Soft shell crab roll Hwy. 17 roll Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in warehouse washing area.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator only has blank food handler certifications for all employees, none are filled out. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash station in ware washing area. At hand wash station at end of make line in kitchen.

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. 3 packages of fully thawed out ground tuna in cooler in walk in cooler.

Basic - Food stored on floor. Multiple buckets of soy sauce in walk in cooler.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting heads of lettuce in prep area in kitchen without washing them first.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket on cart in dining room reading 10ppm, remade to 100ppm Corrected On-Site