Fancy Sushi, 1478 Sadler Rd, Fernandina Beach, FL - Restaurant inspection findings and violations

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Business Info

Name: FANCY SUSHI
Type: Permanent Food Service
Address: 1478 Sadler Rd, Fernandina Beach, FL 32034
License #: 5501008
Total inspections: 6
Last inspection: 11/03/2014

Working hours:
  • Sunday: 12:00pm - 10:00pm
  • Monday: 11:00am - 10:00pm
  • Tuesday: 11:00am - 10:00pm
  • Wednesday: 11:00am - 10:00pm
  • Thursday: 11:00am - 10:00pm
  • Friday: 11:00am - 11:00pm
  • Saturday: 11:00am - 11:00pm
Accepted credit cards: American Express, Discover, Mastercard, Visa
Cuisine: Asian
Reservations: Not accepted

Restaurant representatives - add corrected or new information about Fancy Sushi, 1478 Sadler Rd, Fernandina Beach, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not separated fm establishment food in wait staff cooler **Corrected On-Site**
  • Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop laying in fried rice container with handle touching product **Corrected On-Site**
  • Basic - Paper towel used as liner for food container. Paper towel used in several fish and vegetable containers **Corrected On-Site**
  • Basic - Screening is not 16-mesh to the inch. Operator replaced screen on back door with wire unit that is not 16 mesh
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken stored behind cut carrots in top of make table on cooks line
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw steak stored over sauces and vegetables on walk in cooler **Corrected On-Site**
11/03/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop on bucket of crunchies on cooks line
  • Basic - Dusty ceiling tiles and/or air conditioning vent covers. In kitchen area
  • Basic - Exterior door has a gap at the threshold that opens to the outside. In bottom left corner and along top of screen door
  • Basic - Food not stored at least 6 inches off of the floor. Several containers not 6" off floor in kitchen and walk in cooler
  • High Priority - Live flies in kitchen. Several throughout kitchen area
  • High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Steak 53° in top portion of make table on cooks line.
  • Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in small cooler on cooks line reading 20° actual ambient temperature 39°
  • Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Establishment has a Fancy Q Roll on sushi menu that lists white tuna as an ingredient but serves escolar. Corrective aciton-Operator marked sushi menus with a notation on this item to indicate it is escolar **Admin Complaint**
6/3/2014Routine - FoodAdministrative complaint recommended
  • Basic - Food not stored at least 6 inches off of the floor. Cases of chicken in back kitchen area sitting on 2x4
  • Basic - Ice scoop handle in contact with ice. In ice bin in service area **Corrected On-Site**
  • Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle touching in bulk rice and bulk sugar containers **Corrected On-Site**
  • Basic - Leaking pipe at plumbing fixture. Under triple sink
  • Basic - Working containers of food removed from original container not identified by common name. Container of vinegar not labeled
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee in kitchen did not wash hands before putting gloves on
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shell eggs 50°, shrimp 48° Corrective action- placed ice bag on shrimp and placed eggs in walk in cooler
  • High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 46° in top portion of reach in cooler Corrective action-placed ice bag further on product
12/3/2013Complaint FullInspection Completed - No Further Action
  • Basic - Build-up of grease/dust/debris on hood filters. Grease build up on hood filters
  • Basic - Carbon dioxide/helium tanks not adequately secured. In closet near restrooms **Warning**
  • Basic - Employee personal items stored in or above a food preparation area. Employee phones on counter in sushi bar and on make table in kitchen **Corrected On-Site** **Warning**
  • Basic - Equipment in poor repair. Small refrigerator behind sushi bar ambient temperature 48°. **Warning**
  • Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop and measuring cup sitting in bulk containers in kitchen **Corrected On-Site** **Warning**
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small unit behind sushi bar **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth sitting on counter in sushi mar **Warning**
  • Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor in kitchen
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cooks in kitchen put gloves on without washing hands first **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whole shell eggs 56°, krab sticks 48°, salmon skin 48°, yellow tail 49°, cheese 49° all in unit behind sushi bar. Corrective action-moved product to,other cooler **Warning**
  • High Priority - Potentially hazardous (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. No time marking on tempura batter and sushi rice when inspector arrived. Operator put time on products at time of inspections **Corrected On-Site** **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tempura shrimp 121° held in fry area. **Corrected On-Site** **Warning**
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw steak over vegetables in cooler on cooks line **Corrected On-Site** **Warning**
  • High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Steak 55° in top portion of unit on cooks line. Corrective action-took some product out of pan and placed in cooler **Warning**
  • High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Quail eggs 47° in unit with ambient temperature of 48° **Warning**
  • High Priority - Shell eggs in use or stored with cracks or broken shells. Cracked eggs stored in container with untracked eggs. Corrective action-voluntarily discarded product **Warning**
  • High Priority - Vacuum breaker missing at mop sink faucet. Missing on end of faucet **Warning**
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Nozzles on unit in service area has some black build up on them **Warning**
  • Intermediate - Employee used handwash sink as a dump sink. Sink in kitchen and behind sushi bar used as a dump sink. **Warning**
  • Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Establishment offers white tuna and albacore tuna but only has invoices for albacore and escolar. Labeling at sushi bar also state white tuna instead of albacore tuna. **Admin Complaint**
  • Intermediate - Handwash sink not accessible for employee use at all times. Sink behind sushi bar blocked by water bucket **Warning**
  • Intermediate - Ice chute soiled/build up of mold-like substance/slime. Chute on unit in service area has some black build up in it **Warning**
  • Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator used old certificates for new employees, erased name and wrote new employees name on certificates. Explained she needs to write name in ink and cannot reuse certificates **Warning**
10/8/2013Routine - FoodAdministrative complaint recommended
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
  • Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - No Heimlich maneuver/choking sign posted.
  • Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand wash sink. **Corrected On-Site**
  • Basic - Soil residue build-up on nonfood-contact surface. On six burner stove.
  • Basic - Waste line missing at soda gun holster. **Corrected On-Site**
  • High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. At bar three compartment sink. **Corrected On-Site**
  • Intermediate - Employee used handwash sink as a dump sink. Ice in sink. **Corrected On-Site**
  • Intermediate - No soap provided at handwash sink. Bar area. **Corrected On-Site**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sausages in walk-in cooler. **Corrected On-Site**
3/27/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Establishment not maintaining salmon invoice for 90 days. Missing september
  • Critical - Food not properly protected from contamination. Bowls with mushrooms and scallions stacked on top of each other, bottom of bowl touching veggies
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
  • Critical - Observed buildup of slime on soda dispensing nozzles. Ice tube
  • Observed food debris accumulated on kitchen floor. Sushi area
  • Critical - Observed food stored on floor. Bucket with shrimp in walk in cooler **Corrected On-Site**
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Toaster oven, sushi area
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Spices **Corrected On-Site**
  • Observed nonfood-grade containers / bags used for food storage. Grocery bag for raw chicken in reach in freezer **Repeat Violation**
  • Critical - Observed raw animal food stored over ready-to-eat food. Raw tuna over lettuce in sushi cooler, raw shrimp over cut veggies in prep reach in cooler **Corrected On-Site**
  • Critical - Observed unlabeled spray bottle. By dish machine **Corrected On-Site**
  • Critical - Vacuum breaker mising at hose bibb. Hand sink in kitcken
11/26/2012Routine - FoodInspection Completed - No Further Action

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