CROWNE PLAZA JACKSONVILLE AIRPORT/ SAVANNAH BISTRO
14670 Duval Road
Jacksonville, Florida, 32218
Duval County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/15/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/15/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/7/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At dish area, Dishwasher (Chlorine 0ppm). Manager switched sanitizer container. Will use triple sink to sanitize until dishwasher is functioning properly. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-04-07: Operator stated they are waiting on service still. Utilizing triple sink at callback. **Time Extended**
Food safety inspection conducted on 4/7/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 4/2/2025
High Priority
5
Intermediate
4
Basic
11
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Walk-in freezer door dented/metal in disrepair. In beer walk-in cooler, floor in disrepair. **Repeat Violation**
- 06-09-1: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. At cook line reach-in cooler, 8 each mahi not removed from reduced oxygen packaging before thawing per label. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. At secondary line in kitchen, interior of microwave has rust. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At cook line, 2 tongs stored on stove handle. Manager removed. **Corrected On-Site**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk seafood breading container, scoop has handle touching product. At wait station in ice bin, scoop handle touching ice. Both scoops stored correctly by manager. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, top plate in microwave has encrusted splatter debris. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At dish area, no handwash sign.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In dry storage area, exterior of multiple bulk containers soiled.
- 33-16-4:Basic - Open dumpster lid. Both lids open on dumpster.
- 25-05-4:Basic - Single-service articles improperly stored. At buffet line, togo plates stored on floor. Operator moved to counter. **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At cook line, standing water in bottom section of flip top reach-in cooler.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At dish area, Dishwasher (Chlorine 0ppm). Manager switched sanitizer container. Will use triple sink to sanitize until dishwasher is functioning properly. **Corrective Action Taken** **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, on speed rack, raw sausage stored over cooked bacon. Operator moved sausage below bacon. **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At cook line reach-in cooler, 8 each mahi not removed from reduced oxygen packaging before thawing per label. **Repeat Violation** **Admin Complaint**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line, In stand up reach-in cooler , wings (47-50F - Cold Holding); steaks (50F - Cold Holding); chicken (59F - Cold Holding). All items in cooler overnight per manager. In glass door dessert reach-in cooler, cheesecake (50F - Cold Holding). In cooler overnight per manager. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in styrofoam cooler, ham (48F - Cold Holding); cheese (54F - Cold Holding); sausage (57F - Cold Holding); cut tomato (58F - Cold Holding). Employee stated all,items out for 20 minutes. At cook line, In stand up reach-in cooler , wings (47-50F - Cold Holding); steaks (50F - Cold Holding); chicken (59F - Cold Holding). All items in cooler overnight per manager. In glass door dessert reach-in cooler, cheesecake (50F - Cold Holding). In cooler overnight per manager. At buffet line, butter (70F - Cold Holding). Out for 3.75 hours per manager. Manager voluntarily discarded. **Repeat Violation** **Admin Complaint**
- 53A-03-7: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/ Amos White, ServSafe certificate expired 10/8/2024. **Repeat Violation** **Admin Complaint**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At wait station handwash sink, sanitizer bucket stored in sink. Manager removed. At dish area, scrub pad in handwash sink. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish area handwash sink, no paper towels. At buffet area, no paper towels. **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. At prep area handwash sink, no soap. Operator supplied.
Food safety inspection conducted on 4/2/2025 revealed 20 total violations (5 high priority, 4 intermediate, 11 basic).
Inspection on 11/6/2024
High Priority
7
Intermediate
2
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Walk-in freezer door dented/metal in disrepair. In beer walk-in cooler, floor in disrepair. **Repeat Violation**
- 06-09-1: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. At cook line, 5 packs of mahi in sealed rop packs. At cook line, 10 packs of tilapia in sealed rop packs. Both items have label to keep frozen until use.
- 14-11-5:Basic - Equipment in poor repair. At second line in kitchen, microwave interior has rust.
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor behind cooking equipment has build up.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At walk-in freezer, ice buildup due to door not fully closing. **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior top plate of microwave has build up.
- 09-01-4: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. At cook line, cut lettuce handled with bare hands, placed on sandwich.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flying insects in dry storage room.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach-in cooler, pan of liquid egg stored with hamburger. Operator moved liquid egg to higher shelf. **Corrected On-Site**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, 1 pan of chopped ham dated 10/28, discard date was 11/3.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At cook line, 5 packs of mahi in sealed rop packs. At cook line, 10 packs of tilapia in sealed rop packs. Both items have label to keep frozen until use.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Starbucks coffee station, yogurt (47F - Cold Holding). Yogurt prepared yesterday.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Starbucks coffee station, yogurt (47F - Cold Holding). Yogurt prepared yesterday. **Repeat Violation** **Admin Complaint**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Amos White, ServSafe certificate expired 10/8/2024.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Starbucks station, handwash sink not set up with towels, soap or sign. At dish area, handwash sink not set up with towels or sign. Operator posted sign. **Corrective Action Taken** **Repeat Violation**
Food safety inspection conducted on 11/6/2024 revealed 15 total violations (7 high priority, 2 intermediate, 6 basic).