DirtyFLRestaurant Inspection Data

DELTA HOTELS BY MARRIOTT JACKSONVILLE DEERWOOD

With 10 inspections documented, DELTA HOTELS BY MARRIOTT JACKSONVILLE DEERWOOD maintains a 2.5/5 food safety rating in JACKSONVILLE. Recent inspections show improving food safety practices.

4700 SALISBURY RD

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 8/21/2025

Inspection #: Visit ID: 13491531

  • N/A:No Violations Were Observed

Inspection Date: 8/13/2025

Inspection #: Visit ID: 13489636

  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Heat strip indicates unit did not reach 160F during installation. Establishment will utilize triple sink to sanitize until unit is serviced. Warning - From follow-up inspection 2025-08-13: Operator needs more time to repair. **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found. Observed approximately five flying insects under dishmachine/ by triple sink. Observed three flying insects near mop sink. Observed three flying insects at prep sink drain in hallway by kitchen. Observed two flying insects in main kitchen. Person in charge states pest control due today for service. **Corrective Action Taken** Warning - From follow-up inspection 2025-08-13: Observed three flying insects near dirty linens storage in kitchen. Admin Complaint

Inspection Date: 8/12/2025

Inspection #: Visit ID: 10961524

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors with debris buildup at triple sink, behind reach in freezer/ cooler in storage hall. Drains with debris buildup in kitchen.
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. House made yogurt cups and fruit for customer self service missing minimum labeling. Only has date prepped. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen with grease buildup.
  • 25-05-4:Basic - Single-service articles improperly stored. Cases of single service items stored on floor in hallway to laundry room. Person in charge raised. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Several bulk powders in kitchen unlabeled. Person in charge began labeling. **Corrective Action Taken**
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Heat strip indicates unit did not reach 160F during installation. Establishment will utilize triple sink to sanitize until unit is serviced. Warning
  • 35A-02-7:High Priority - Live, small flying insects found. Observed approximately five flying insects under dishmachine/ by triple sink. Observed three flying insects near mop sink. Observed three flying insects at prep sink drain in hallway by kitchen. Observed two flying insects in main kitchen. Person in charge states pest control due today for service. **Corrective Action Taken** Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.25. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored over prewashed lettuce. Person in charge moved to appropriate location. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ham in walk in cooler unlabeled in walk in cooler. Person in charge unsure how old product is. Repeat Violation Admin Complaint
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham in walk in cooler unlabeled in walk in cooler. Person in charge unsure how old product is. See stop sale.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Person in charge unable to provide way to test high temperature dishmachine. Repeat Violation
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment is holding pancake batter and liquid egg on time per person in charge. Person in charge unable to provide time paperwork during inspection. Emailed to operator.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser by blue hand wash sink not functional.
  • 08B-15-4:Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples in Delta pantry for customer self service unwrapped. Repeat Violation

Inspection Date: 2/28/2025

Inspection #: Visit ID: 8888071

  • 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. Salmon in make line and in walk in cooler thawed with instructions to remove from packaging with no oxygen introduced.
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Missing minimum labeling information on self service items in bar cooler.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In reach in cooler raw bacon stored over unwashed grapes. Person in charge moved to appropriate location. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon in make line and in walk in cooler thawed with instructions to remove from packaging with no oxygen introduced.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar with debris buildup.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Person in charge unable to provide way to test high temperature dishmachine. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical in spray bottle at bar unlabeled.
  • 08B-15-4:Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples for self service in delta pantry unwrapped.

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8740575

  • 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing over ice machine in back kitchen. Also, several holes in ceiling tiles in kitchen.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. Person in charge states has work order in.
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Eggs and melon for customer self service at coffee bar missing minimum labeling. Repeat Violation
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at 0ppm. Most likely due to hot water utilized to mix sanitizer at hose bibb. Person in charge discarded, and will hand mix solution until can be serviced. **Corrective Action Taken** Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Person in charge has no way to test high temperature dishmachine.
  • 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee on duty with unapproved training certification.

Inspection Date: 4/30/2024

Inspection #: Visit ID: 8660733

  • N/A:No Violations Were Observed

Inspection Date: 4/24/2024

Inspection #: Visit ID: 8659910

  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishmachine in use at 150F. Also, dishmachine at bar testing at 0ppm. Sanitizer empty, no chemicals to replace. Person in charge called for repair during inspection. Establishment will utilize triple sink until repaired. **Corrective Action Taken** Warning - From follow-up inspection 2024-04-24: No change, person in charge called for service. Needs more time to fix. **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs, bacon, turkey bacon, French toast, liquid egg, pancake batter sitting out on line for 5 hours per person in charge at 57-73F. Provided time paperwork to operator during inspection. Repeat Violation Admin Complaint - From follow-up inspection 2024-04-24: Not issued. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs, bacon, turkey bacon, French toast, liquid egg, pancake batter sitting out on line for 5 hours per person in charge at 57-73F. Provided time paperwork to operator during inspection. Also, milk in carafe at coffee station at 48F. Person in charge added to time paperwork. Has been out for 2 hours per person in charge. Also, chicken wings in reach in cooler at 45F. Other items in temperature in unit. Person in charge states has been in and out for event. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-04-24: Items are on time paperwork and time marked. **Time Extended**

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8570142

  • 33-12-4:Basic - Dumpster rusted out on bottom. Observed rust on bottom right corner of right sided dumpster. Repeat Violation
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go items for self service missing minimum labeling.
  • 24-17-4:Basic - Silverware/utensils dried with a towel/cloth. Observed paper towels lining clean dishware items on dry ing racks.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed mussels and clams thawing at room temperature. Person in charge moved to reach in cooler.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quatanery ammonium sanitizer bucket at 0ppm, even coming directly out of dispenser. Person in charge called for repair service during inspection. Will utilize bleach until serviced. Also, sanitizer bucket stored on floor. **Corrective Action Taken**
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishmachine in use at 150F. Also, dishmachine at bar testing at 0ppm. Sanitizer empty, no chemicals to replace. Person in charge called for repair during inspection. Establishment will utilize triple sink until repaired. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat items in walk in cooler.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs, bacon, turkey bacon, French toast, liquid egg, pancake batter sitting out on line for 5 hours per person in charge at 57-73F. Provided time paperwork to operator during inspection. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs, bacon, turkey bacon, French toast, liquid egg, pancake batter sitting out on line for 5 hours per person in charge at 57-73F. Provided time paperwork to operator during inspection. Also, milk in carafe at coffee station at 48F. Person in charge added to time paperwork. Has been out for 2 hours per person in charge. Also, chicken wings in reach in cooler at 45F. Other items in temperature in unit. Person in charge states has been in and out for event. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in hot holding unit at 126F. Person in charge states unit was unplugged, just plugged unit back in. Also, butter on cookline at 96F. Recommended holding on time.
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment par cooks chicken wings to 140F per person in charge. No written procedures for non continuous cooking. Emailed to operator. Also, item not labeled as raw. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no way to test high temperature dishmachine.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Soap missing from hand wash sink at dish area. Also missing from kitchen. Also, missing hand wash sign at sink at bar.

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8569668

  • N/A:No Violations Were Observed

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8362104

  • 33-12-4:Basic - Dumpster rusted out. Observed visible holes in right sided dumpster from rust.
  • 08B-38-4:Basic - Food stored on floor. Cases of food stored on floor in walk in cooler. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign at sink in pantry area, by bag in box soda, in bar area.
  • 49-03-4:Flammables stored/debris present in boiler room. For reporting purposes only. Observed gasoline and gasoline powered tools in water heater room.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In stand up reach in cooler in kitchen shrimp, chicken, liquid egg, pooled eggs 44-46F. Establishment states no one has been in unit, no temperatures taken this morning. Only items out of temperature are on bottom shelf of unit. Also, in kitchen house made clarified butter at 80F. Made yesterday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up reach in cooler in kitchen shrimp, chicken, liquid egg, pooled eggs 44-46F. Establishment states no one has been in unit, no temperatures taken this morning. Only items out of temperature are on bottom shelf of unit. Also, in kitchen house made clarified butter at 80F. Made yesterday. Warning
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Establishment utilizes high temp dishmachine, unable to provide testing device. Also, dishmachine in bar utilizes chlorine, unable to provide test strips.