Fancy Koi & Grill
9527 Regency Square Blvd Ste 108, Jacksonville, FL 32225 · Permanent Food Service · License 2616460
What drove the grade
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection2 intermediate (1 fixed on the spot, 1 repeat), 3 basic-9
- Safety score91
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 visitNov 3, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Sushi rice and fried krab meat with time marking on them but no written plan
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
All handsinks, manager provided
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs stored on oven doors, moved
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Personal opened water bottles on prep area next to line cooler
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cups in soy sauce, moved
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.