CLERMONT, FL. Inspectors visiting Fancy Sushi Sho Inc on South Highway 27 in late April found toxic chemicals improperly stored or labeled near food, no consumer advisory warning customers about raw or undercooked items on a menu built around raw fish, and food not cooked to required minimum temperatures. The restaurant was not closed.
The April 28, 2026 inspection produced nine high-severity violations and three intermediate violations. That tally puts it among the most serious single-visit records in the restaurant's documented history, which now spans 30 inspections and 313 total violations.
What Inspectors Found
Two separate chemical violations appeared in the same inspection. Inspectors cited both toxic chemicals improperly stored or labeled and toxic substances improperly identified, stored, or used, a pairing that signals chemicals were present near food or food preparation areas without adequate controls on either the storage side or the labeling side.
The raw fish problem was compounded by two overlapping failures. The restaurant had no consumer advisory posted to warn customers that raw or undercooked items carry elevated risk, and it also failed to properly use time as a public health control, the mechanism that governs how long raw fish can safely remain in the temperature danger zone when refrigeration is not the primary safeguard. Both violations on the same visit, at a sushi restaurant, is a significant combination.
Inspectors also cited inadequate shell stock identification and records. Shellfish served raw or lightly cooked require documentation tracing each batch to its harvest source. Without those records, there is no way to identify the origin of a contaminated batch if a customer becomes ill.
The handwashing picture was equally layered. Inspectors found both inadequate handwashing facilities, meaning the physical infrastructure was deficient, and improper hand and arm washing technique, meaning employees who did attempt to wash their hands were not doing it correctly. Those two violations appearing together suggest the problem was not simply a matter of broken equipment.
What These Violations Mean
The chemical violations are the most immediately alarming finding in this inspection. Improperly stored or unlabeled chemicals near food can cause acute poisoning through direct contamination, and mislabeling creates a separate hazard if a chemical is mistaken for a food-safe product. At a sushi restaurant, where much of the food is served raw and without a cooking step that might neutralize a contaminant, the margin for error is narrower than at a kitchen where everything passes through heat.
The absence of a consumer advisory matters most to the most vulnerable diners. Pregnant women, elderly customers, young children, and people with compromised immune systems face meaningfully higher risk from raw fish and shellfish. Without a posted advisory, those customers have no way to make an informed choice about what they order.
Food not cooked to required minimum temperatures is a direct pathway to pathogen survival. Salmonella in poultry survives below 165 degrees Fahrenheit. At a restaurant that also serves cooked items alongside raw preparations, an undercooking violation signals that temperature discipline is not consistent across the kitchen.
The intermediate violation for inadequate cooling and cold holding equipment is particularly consequential at a sushi restaurant. If the equipment cannot maintain required temperatures, raw fish that should be held cold is instead sitting in the range where bacterial growth accelerates. That failure does not require any single dramatic event. It happens gradually, across every service.
The Longer Record
Fancy Sushi Sho: Recent Inspection History
The April 2026 inspection is not an outlier. Over the eight most recent inspections on record, the facility has never once come in below four high-severity violations. In September 2025, inspectors documented 14 high-severity and six intermediate violations in a single visit, the highest single-visit count in the recent record.
The March 2025 pattern is striking on its own. Inspectors visited on March 7 and found 11 high-severity violations and four intermediate ones. Four days later, on March 11, they returned and found seven high-severity violations and two intermediate ones. The numbers dropped between visits, but seven high-severity violations on a follow-up inspection is not a clean bill of health.
Across 30 inspections, the facility has accumulated 313 total violations. It has never been emergency-closed.
Open for Business
Despite nine high-severity violations documented on April 28, including improperly stored toxic chemicals, no consumer advisory for raw fish, food not cooked to temperature, and deficient handwashing infrastructure, Fancy Sushi Sho remained open following the inspection.
The restaurant has now logged high-severity violations in every documented inspection going back through 2023. The doors stayed open after all of them.