Fancy Sushi Asian Fusion
Last inspected: Dec 31, 2025
100
Score
Going back to 2023, Fancy Sushi Asian Fusion has eight inspections in the public record. On Dec 31, 2025, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near 12 violations per visit.
“Floor, wall and/or ceiling soiled/has accumulation of debris” comes up most often, recorded five times in the inspection record.
The city-wide average for Jacksonville sits at 74, putting Fancy Sushi Asian Fusion on the better side of that line. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 31, 2025
Complaint Partial
No violations found.
100
Oct 30, 2025
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. In walk-in cooler, raw beef and raw chicken in plastic bags stored on shelf above raw fish used in sushi covered under consumer advisory.
08A-16-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In flip top reach in cooler on cook line, plastic container of raw chicken stored on shelf above container of raw beef. Operator switched products. **Corrected On-Site**
08A-20-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi bar, Sanitizer Bucket (Chlorine 200+ppm). Employee added more water to sanitizer bucket and rechecked at 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of nozzles on tea urns at end of sushi bar soiled with brown residue.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at end of cook line observed with dirty plastic container and spoon in sink. Operator removed from sink. Also, observed server use handwash sink at end of sushi bar near boba station to raise off dirty utensil.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have chlorine test strips for establishment.
16-37-1
Intermediate - No soap provided at handwash sink. No soap available at handwash sink at sushi bar closest to tv. **Repeat Violation**
31B-03-4
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Tea pitcher on server area table in kitchen stored under soap dispenser. Operator moved tea pitcher to end of table away from soap. **Corrected On-Site**
24-28-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi bar, employee travel mug drink on top of counter in front of clean plates. Employee moved drink to bottom shelf with other employee belongings. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Gaskets on flip top reach in cooler on cook line and reach in coolers at sushi bar torn/in disrepair. **Repeat Violation**
14-11-5
Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with food debris. Also, wall behind cook line soiled with build up of grease and food debris. Also, ceiling vents above reach in cooler and soda machine in server area of kitchen soiled with heavy dust build up. **Repeat Violation**
36-73-4
Basic - Food stored on floor. At end of server area table, 5 gallon container of soy sauce on floor. Operator put soy sauce on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Handle of scoop touching ice in ice bin under soda machine. Operator removed handle from ice. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On soda machine in server area of kitchen soiled with mold-like substance build up around nozzles. Also, hood filters above cook line soiled with grease build up. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Under handwash sink at sushi bar, multiple rolls of paper towels stored on floor. Operator moved paper towels to shelf. **Corrected On-Site**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp in 3 compartment sink thawing with no running water. Operator turned on cold running water. **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed mushrooms and lemons stored above ready to eat noodles.
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Plastic container of sugar on bottom shelf of prep table in kitchen not labeled. Operator labeled lid. **Corrected On-Site**
02D-01-5
25
Apr 23, 2025
Routine - Food
3 critical violations. 3 major violations. 14 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In bottom of flip top reach in cooler on cook line, containers of raw salmon and raw beef stored on shelf above ready to eat noodles. Manager switched shelves with noodles above raw products. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, whitefish (49F - Cold Holding). Manager stated it was put in cooler this morning and nothing has been done with it since but door of cooler has been open for orders. Manager moved white fish to bottom of reach in cooler to bring temperature down. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. On bottom shelf of cook line, container of drain cleaner stored next to lemon juice. Manager removed chemicals from shelf. Also, by back door of establishment, 5 gallon bucket of so klean pot and pan cleaner stored next to fry oil. Manager moved fry oil to different area. **Corrected On-Site**
41-10-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Currently 7 out of 8 employees training is expired. Manager just received safestaff books in mail and will be retesting all employees with expired training.
53B-14-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by triple sink has plastic lids in it. Manager removed lids from sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. No soap available at handwash sink at sushi bar closer to tv.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. On bottom shelf of prep table in front of cook line, bowl used as scoop in crunchy toppings. **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At back counter of sushi bar, two employee drinks on counter in front of clean plates. Manager moved employee drinks to different area. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee on cook line eating food on cook line while cooking food in fryers.
12B-02-4
Basic - Equipment in poor repair. Multiple gaskets on reach in cooler on cook line and reach in coolers at sushi bar in disrepair.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor under cook line has build up of food debris.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Two missing tiles on floor in front of back door. **Repeat Violation**
36-17-5
Basic - Food stored on floor. In walk-in cooler, container of soy sauce stored on floor. Manager moved soy sauce to pallet off the floor. Also, at sushi bar, multiple containers of ginger stored on floor. Manager moved all containers to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On bottom shelf of dry storage rack near back door, scooper in container of rice has handle in product. Manager removed handle from product. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In bottom of flip top reach in cooler on cook line, handle of utensil touching raw chicken. Manager lifted handle of utensil out of product. **Corrected On-Site**
10-06-5
Basic - Missing drain plug at dumpster. On shared dumpster to side of establishment, drain plug missing on garbage dumpster. **Repeat Violation**
33-11-4
Basic - No copy of latest inspection report available. Manager unable to provide copy of last inspection.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line have grease build up. Also, on soda machine in server area around soda nozzles soiled.
23-03-4
Basic - Open dumpster lid. On shared dumpster on side of establishment, all dumpster lids open.
33-16-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket near back door of establishment stored on floor. Manager removed from floor. Also, sanitizer bucket at sushi bar stored on floor. Manager removed from floor. **Corrected On-Site**
21-38-4
23
Aug 8, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen area.
35A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station by triple sink blocked with trash can. Manager removed trash can.
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on ground below rice cooker. Manager stated liquid soap was in bottle. Manager added label. **Corrected On-Site**
41-17-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from uncovered glass around prep table in kitchen. Manager removed glass from kitchen. **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above flip top cooler in kitchen. Manager removed.
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor under prep table in kitchen has build up. Floor under fryers have grease build up. **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Two floor tiles missing by back door.
36-17-5
Basic - Food stored on floor. Next to fryer in kitchen, case of cooking oil. Manager removed from ground. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Garbage can located outside has no lid or lid open/broken. Dumpster lid broken off.
33-15-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In stored flour container by back door, scooper handle in direct contact with product. Manager lifted out of product. **Corrected On-Site**
10-01-5
Basic - Missing drain plug at dumpster. Drain plug missing at dumpster.
33-11-4
Basic - Bowl or other container with no handle used to dispense food. Soup bowl used as scooper for crunchy topping under prep table in kitchen. Manager removed. **Corrected On-Site** **Repeat Violation**
14-01-5
45
Mar 13, 2024
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
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. In dish area, dish washer handled soiled plates and immediately handled clean plates on opposite end without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-13-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bulk containers of rice, sugar and salt in dry storage area of kitchen.
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, opened raw beef portions stored over opened ready to eat cream cheese wontons. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Toxic substance/chemical improperly stored. Can of butane fuel stored on sushi bar counter next to clean plates. Fuel moved and stored correctly. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by dish area as evidenced by ice in sink. Hand washing sink by prep area has plastic lid stored inside. Lid removed. **Corrective Action Taken**
31A-11-4
Intermediate - No soap provided at handwash sink. Hand washing sink on far end of sushi bar. Soap provided. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Kale held on time control in sushi bar is not on written plan. Kale added to plan. **Corrected On-Site**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Plastic black bowl used to scoop crunchy topping in prep area of kitchen. Bowl removed. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Three tanks near prep area. Tanks secured by manager. **Corrected On-Site**
51-11-4
Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves in dry storage area.
14-05-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Two employee drink cups in sushi bar. Both cups discarded. **Corrected On-Site**
12B-12-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in server area in kitchen. Floor in back storage area. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Container of oil by dish area. Containers of sauces in walk in freezer. Container of sauce in walk in cooler. Items moved and stored correctly. **Corrected On-Site**
08B-38-4
Basic - Wiping cloth sanitizing solution stored on the floor. Two buckets on floor - one in sushi bar and one near cook line. Both buckets moved and stored correctly. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of sugar and salt in dry storage area of kitchen. Containers labeled. **Corrected On-Site**
02D-01-5
27
Oct 30, 2023
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed white plastic containers in triple sink then put away containers on rack without sanitizing them after rinsing.
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaging, stored over cooked shrimp in walk in freezer. Raw beef, removed from original packaging, stored in box of edamame in walk in freezer. Also raw fish stored over cooked noodles in bottom section of reach in cooler on make line in kitchen. Also raw fish stored over cooked shrimp and various sauces in reach in cooler at sushi bar. Employees began to rearrange all items during inspection. **Corrective Action Taken**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab salad (46F - Cold Holding); raw fish (46F - Cold Holding) in coolers under sushi bar, per operator items where taken in and out of coolers for the last hour.
03A-02-5
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. Establishment holding Tapioca pearls for bubble tea on time, but do not have any time markings, item added to written procedures. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket on cook line and at sushi bar reading 0ppm, employee remade both buckets to 50F. **Corrected On-Site**
22-39-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In women's bathroom stall. At hand wash station in server area in kitchen, employee corrected during inspection. **Corrective Action Taken**
31B-05-4
Basic - Floor soiled/has accumulation of debris. Under soda machine and cabinets in server area in kitchen. Under racks in storage area in back of kitchen.
36-73-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of grill between grill and wok station on cook line.
23-03-4
37
May 18, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
33
Jan 5, 2023
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
32
Frequently Asked Questions
When was Fancy Sushi Asian Fusion last inspected?
The most recent health inspection at Fancy Sushi Asian Fusion on file is from Dec 31, 2025. The public record contains eight inspections in total.
What is the most common violation at Fancy Sushi Asian Fusion?
Across the inspection record, “floor, wall and/or ceiling soiled/has accumulation of debris” has been cited five times, more than any other issue at Fancy Sushi Asian Fusion.
How does Fancy Sushi Asian Fusion compare to other restaurants in Jacksonville?
Fancy Sushi Asian Fusion most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Fancy Sushi Asian Fusion's inspection record improved over time?
Results have been roughly steady. Inspections at Fancy Sushi Asian Fusion have averaged around 12 violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fancy Sushi Asian Fusion means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Fancy Sushi Asian Fusion inspected?
Based on the inspection history on file, Fancy Sushi Asian Fusion is inspected around three times per year on average.
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