Fancy Garden
9444 Arlington Expressway, Jacksonville, FL 32225 · Permanent Food Service · License 2615288
What drove the grade
Shell eggs in use or stored with cracks or broken shells.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 repeat), 5 basic (2 repeats)-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. 4 cracked eggs stored in container with whole eggs on cook line.
Code 03, Food out of temperature: 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.
Manager states just placed items out at 2:30
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Container of raw chicken over cut cabbage and broccoli in walk in cooler, manager moved
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked shrimp and general chicken no date marking cooked previous day.
Repeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Ming expired 6-28-26
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Pans of raw chicken on floor of walk in cooler.
Repeat violation
Employee preparing food in customer section of dining area.
Employee in dinning room prepping snow peas at dining room table
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Personal drink over cooler (soup cup filled with water and Ice) Opened water bottle stored over cooler
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Under unit of walk in freezer build up with ice
Repeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed to operator to print
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.