Fancy Sushi
Last inspected: Jan 5, 2026
64
Score
Fancy Sushi, located at 11949 Atlantic Blvd Apt 103 in Jacksonville, FL, had a moderate-risk inspection on January 5, 2026, with a score of 64. This inspection noted one critical, one major, and four minor violations. Previous inspections for Fancy Sushi have also predominantly been high-risk.
14
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : 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. See stop sale. Sushi Rice in sushi area no time marking on container. Employees placed time on container **Corrected On-Site** **Warning** - From follow-up inspection 2026-01-05: Time on rice states placed 11am needed to changed at 3pm, still in use at 4 pm. Sushi chef states he was going to change time, explained new rice has to come out, rice was still in use. Discussed with manager rice changed **Time Extended**
03F-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Handsink next to dish area used to store clean plastic containers, moved **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2026-01-05: Handsink next to fryers with cup inside **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Plastic sliding door on sushi bar cracked and broken **Warning** - From follow-up inspection 2026-01-05: Plastic sliding doors Still broken on sushi station **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -White container fish in walk in freezer floor -container of raw shrimp thawing of on floor of kitchen **Warning** - From follow-up inspection 2026-01-05: Case of fish on floor opened box of yellowtail **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in cooler door soiled with black buildup **Warning** - From follow-up inspection 2026-01-05: Gaskets still soiled **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths folded and at sushi bar stored on sushi stations **Warning** - From follow-up inspection 2026-01-05: Still has wet clothes stored on sushi station **Time Extended**
21-12-4
64
Nov 3, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
47
Jul 23, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
39
Jun 2, 2025
Complaint Full
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
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. See stop sale. Sushi rice, cooked shrimp tempura and fried sushi roll. Placed time on items **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Skinned cut carrots, garlic and peeled onions stored in recycled thank you bags
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Used a dump sink. And used to stored soiled bowls
31A-11-4
Intermediate - Identity of food or food product misrepresented. Establishment using Buri as yellowtail. Per the FDA seafood (Vernacular names are prohibited from being used) are Hamachi | Yellowtail | Racing Tuna. **Repeat Violation** **Admin Complaint**
52-01-4
Intermediate - No soap provided at handwash sink. Handsink next to dish washer, no hand soap
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open Red Bulls and coffee cups stored over rice warmers on cook line, moved **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Plastic containers of crab on floor in walk in cooler, moved off floor **Corrected On-Site**
08B-47-4
Basic - Ice scoop handle in contact with ice. Drink station in kitchen handle in ice
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between coolers, over to sink **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sign missing at handsink at sushi bar
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on coolers at sushi bar
23-03-4
41
Apr 7, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : 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 on line at sushi station no time marking, manager provided time **Corrected On-Site** - From follow-up inspection 2025-04-07: Provide time at time of call back **Admin Complaint** **Corrected On-Site**
03F-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cups,scrub pads and metal pan stored in handsink, moved **Corrected On-Site** - From follow-up inspection 2025-04-07: Still the same items in sink **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. - From follow-up inspection 2025-04-07: Shared dumpster **Time Extended**
33-19-4
Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2025-04-07: Shared dumper **Time Extended**
33-16-4
70
Jan 30, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
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 on line at sushi station no time marking, manager provided time **Corrected On-Site**
03F-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ YAN zing and renie Chen expired 12-16-24
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Cups,scrub pads and metal pan stored in handsink, moved **Corrected On-Site**
31A-09-4
Intermediate - Identity of food or food product misrepresented. Buri used as hamachi per the invoice, provided establishment with seafood list. **Warning**
52-01-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 10 employees on shift
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Bowls in flour and in sauces, manager removed cups **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on cook line opened water bottle
12B-07-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ride scooper in water 77f. Manager discarded water **Corrected On-Site**
10-07-4
Basic - Open dumpster lid.
33-16-4
45
Sep 18, 2024
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp in walk in cooler **Warning**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 30lbs Buri used as hamachi **Warning**
01B-13-4
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 no time mark, employee placed time on container **Corrected On-Site** **Warning**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw beef over cases of lettuce, moved **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Identity of food or food product misrepresented. Buri used as hamachi. Buri is on the seafood list to not be used as hamachi. **Admin Complaint**
52-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink near dish machine, manager provided **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoopers stored in water 75f **Warning**
10-07-4
Basic - Food not stored at least 6 inches off of the floor. Containers of vegetables,carrots,mushrooms and cut onions stored on floor under wok, employees moved to cooler. In walk in cooler containers of raw chicken stored on floor. In walk in freezer cases of chicken and shrimp on floor **Corrective Action Taken** **Warning**
08B-47-4
Basic - Equipment in poor repair. Gaskets torn of line cooler. **Warning**
14-11-5
Basic - Clean utensils stored between equipment and wall. Knives stored between cooler and prep table
24-14-4
Basic - Bowl or other container with no handle used to dispense food. Multiple cups in vinegar, soy sauce and other sauce, cups removed **Corrected On-Site** **Warning**
14-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloths under cutting board **Warning**
21-04-4
30
Aug 16, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed meat stored in direct contact with to go style bag. Also, observed members mark paper towels in direct contact with food products. Also, observed non food grade containers in direct contact with prepped vegetables in walk in cooler. - From follow-up inspection 2024-08-16: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken with gloved hands, then handle blanched broccoli with same gloved hands. Employee removed gloves and washed hands. Person in charge cooked broccoli to 178F during inspection. Also, observed employee wipe face with gloved hands, then handle food without hand wash. Person in charge spoke to employees. **Corrective Action Taken** - From follow-up inspection 2024-08-16: **Time Extended**
12A-12-4
Intermediate - - From initial inspection : Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Person in charge only able to provide 1 month of invoices at time of inspection. States the rest are at home. - From follow-up inspection 2024-08-16: **Time Extended**
01D-02-4
Basic - - From initial inspection : 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. Tuna in walk in cooler thawed with no oxygen introduced. See stop sale. **Repeat Violation** - From follow-up inspection 2024-08-16: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed meat in containers on prep table thawing at room temperature. Person in charge moved to walk in cooler. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2024-08-16: Observed shrimp thawing under prep table, over **Time Extended**
06-01-5
61
Jun 17, 2024
Routine - Food
7 critical violations. 8 major violations. 8 minor violations.
View 23 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken with gloved hands, then handle blanched broccoli with same gloved hands. Employee removed gloves and washed hands. Person in charge cooked broccoli to 178F during inspection. Also, observed employee wipe face with gloved hands, then handle food without hand wash. Person in charge spoke to employees. **Corrective Action Taken**
12A-12-4
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. Observed employee handle cucumbers to be served in sushi raw with bare hands. No AOP present. **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed meat stored in direct contact with to go style bag. Also, observed members mark paper towels in direct contact with food products. Also, observed non food grade containers in direct contact with prepped vegetables in walk in cooler.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored over ramen base, raw beef stored over mushrooms, raw shrimp stored over margarine, raw fish stored over sauce. Person in charge began rearranging. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One pan of thawed ROP tuna with instructions to remove from packaging with no oxygen introduced in walk in. Also, one shell egg in reach in cooler and one shell egg in walk in cooler with cracked shells.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler eggs at 45F. Person in charge states has been open frequently during prep. Ambient temp of unit 42F during inspection.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored with food on shelf under prep table. Person in charge removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Person in charge only able to provide 1 month of invoices at time of inspection. States the rest are at home.
01D-02-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On blackboard special menu at front of restaurant Atlantic Roll includes "white tuna" as ingredient. Also, on lunch section of menu, Spicy White Tuna Roll and White Tuna Roll are menu selections. Person in charge states escolar is served in all three menu items, not tuna. Person in charge changed blackboard during inspection to reflect that escolar is being served. **Corrective Action Taken** **Admin Complaint**
52-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed clean mandolin slicers with debris buildup. Observed black cutting board with staining. Observed interior black door of ice machine with debris buildup.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by container of soup bowls. Person in charge removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu under Specialty Rolls menu items # 1, 6, 9, 10, 13, 18, 28, 29 missing disclosure due to raw ingredients present. Also, under cooked sushi roll section of menu item numbers 1,2, 10, 11, 13 contain raw items with no disclosure. **Warning**
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At beginning of inspection, no CFM present with 4+ food handling employees. Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide thermometer during inspection.
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Fried sushi rolls and fish eggs stored on time per person in charge not indicated on time paperwork. Person in charge added during inspection. **Corrected On-Site**
03F-10-5
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. Tuna in walk in cooler thawed with no oxygen introduced. See stop sale. **Repeat Violation**
06-09-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed meat in containers on prep table thawing at room temperature. Person in charge moved to walk in cooler. **Corrective Action Taken** **Repeat Violation**
06-01-5
Basic - Food stored on floor. Observed container of prepped vegetables stored on floor in kitchen, also containers of food stored on floor of walk in freezer.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates in kitchen with mold like substance buildup. **Repeat Violation**
23-03-4
Basic - Food stored in a location that is exposed to splash/dust. Observed covered container of tempura shrimp stored under hand wash sink. Person in charge moved to appropriate location. **Corrected On-Site**
08B-36-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed several knives stored between table and reach in cooler in kitchen. **Repeat Violation**
10-17-4
Basic - Grease on the ground and/or pad around grease receptacle. Observed large amount of food debris buildup specific to restaurant at shared grease receptacle. Also, lid open during inspection.
33-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cigarettes stored on shelf with food items. Also, observed employee hat stored on food items on shelf under prep table. Person in charge removed. **Corrected On-Site**
40-06-5
11
Apr 19, 2024
Routine - Food
No violations found.
100
Apr 15, 2024
Routine - Food
5 critical violations. 4 major violations. 11 minor violations.
View 20 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at sushi sanitation made with soapy water and over 200ppm. Employee discarded and re-made at 200ppm **Corrected On-Site** **Warning**
41-27-4
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored next to sauces on cook line. Moved by manager. **Corrected On-Site** **Warning**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep pork stored over butter in make table reach in cooler. Employee removed **Corrected On-Site** **Warning**
08A-05-6
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 preparing and portioning cut lettuce into containers with bare hands in kitchen to be place in reach in coolers. Employee preparing and storing cut lemons with bare hands. Employee at fry station handling cooked food with bare hands out of fryer basket after cooked and storing for later Person in charge reviewed with employees and they put on gloves **Corrected On-Site** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Container of medicine improperly stored. Employees medicine stored on top of make table on cook line. Moved by manager. **Corrected On-Site** **Warning**
41-07-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee wash hands thee compartment sink area
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. At hand wash sink next to fryer blocked its food pans in-front of it. Employee removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has all expired employees food handler certificates **Warning**
53B-05-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot running water at hand wash sink at three compartment sink.
27-16-5
Basic - Bowl or other container with no handle used to dispense food. Bowl stored inside rice bin container **Repeat Violation**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Multiple card boards on shelf at dry storage area and under prep table
14-45-4
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. Thawed raw fish marked with label to removed from packaging stored in walk in cooler in chest drawer
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink cups stored next to food prep on cook line. Moved by manager. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Bluetooth speaker stored next to food on cook line. Moved by manager. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees preparing food with watch on wrist.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives stored in between prep table and reach in cooler. Moved by manager. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior fryer soiled
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing at room temperature in back kitchen prep table
06-01-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer bucket at sushi sanitation made with soapy water and over 200ppm. Employee discarded and re-made at 200ppm **Corrected On-Site**
21-03-4
18
May 16, 2023
Routine - Food
No violations found.
100
May 15, 2023
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
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. Food prep employee handling shredded lettuce with bare hand contact. Manager intervened. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees wiped nose with paper towels then handled dood containers without washing hands. **Warning**
12A-25-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food prep employee put on gloves to handle food without washing hands. manager intervened. **Corrected On-Site** **Warning**
12A-07-5
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Multiple Hand wash sinks , kitchen, Dish Machine line blocked by equipment and trays of food.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dispenser. Kitchen.
31B-02-4
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.
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag over uncovered rice.
40-06-5
Basic - Food stored in a location that is exposed to splash/dust. Tray of cooked seafood under kitchen Hand wash sink. Moved by manager. **Corrected On-Site**
08B-36-4
Basic - Food stored on floor. Multiple boxed food items on floor . Kitchen. Walk in cooler. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between equipment. Prep line. **Repeat Violation**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water. 77°. Kitchen.
10-07-4
Basic - Stored food not covered. Uncovered foods in walk in cooler. Prepped vegetables.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter. Kitchen. Moved by manager **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in rice.
14-01-5
26
Oct 31, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment operating with expired license 6/1/2022. Operator showed paid bill from May 2022. Operator possible did not provide proof of veterans discount. Advised operator to check with Tallahassee **Admin Complaint**
50-17-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored in small covered tub on top of a full case of avocados. Raw beef stored in make line cooler over half gallon of tea in pitcher. Operator corrected both. **Corrected On-Site**
08A-05-6
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Unnecessary household bug spray stored under three compartment sink.
41-04-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth used under cutting board in preparation area Employee corrected **Corrected On-Site**
21-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in cracks between make line cooler and preparation table. **Repeat Violation**
10-17-4
Basic - Food stored on floor. Full case of unopened avocados stored on walk in cooler floor. Full case of unopened chicken stored in walk in freezer floor. Half five gallon box of cooking oil stored on floor at end of cook line.
08B-38-4
58
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