HYATT REGENCY JACKSONVILLE RIVERFRONT
225 East Coastline Drive
Jacksonville, Florida, 32202
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/10/2025
High Priority
4
Intermediate
2
Basic
10
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gasket in milk cooler Repeat Violation
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. One is broken and one gap also
- 10-08-5:Basic - Ice scoop handle in contact with ice. Manager removed it from ice bin at bar Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in storage room
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut melon, explained to him and he washed it **Corrective Action Taken**
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Milk cooler in back area Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Too many coffee filters, coffee area, employee placed lid on, to go container in bags on floor, market area Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries on shelf above cut melon, manager rearranged reach in cooler at cook line Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet in dump sink at market area Repeat Violation
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat, employee got new solution, 300 ppm Corrected On-Site
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched face then scooped food to cook, explained to her and she washed hands Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above cooked veggies, in walk in cooler, employee rearranged Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 49f cut tomato and cheese siting on ice, employee added more ice water **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. 127f cooked chicken in warmer, employee turned it up higher **Corrective Action Taken** Repeat Violation Admin Complaint
- 02D-11-5:Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Part cooked chicken in walk in cooler, employee wrote it down Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Manager couldn't tell what it is, discarded it, market area Corrected On-Site
Food safety inspection conducted on 2/10/2025 revealed 16 total violations (4 high priority, 2 intermediate, 10 basic).
Inspection on 9/16/2024
High Priority
5
Intermediate
3
Basic
13
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By ice machine, employee removed it, and in bar closet, secured Corrected On-Site
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage in drink server station and dish machine area Repeat Violation
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ice build up by fan, employee posted a note "don't put cheese cake in this cooler", it's the only tcs food in cooler **Corrective Action Taken**
- 29-18-4:Basic - Drain cover(s) missing. Drain in storage, manager placed cover on Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Torn fryer basket, manager discarded it Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Soda syrup boxes in storage closer, employee placed them on shelf Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler at back prep by cook line
- 25-32-4:Basic - Reuse of single-service or single-use articles. Washed strawberries placed in same container that they came unwashed, explained to manager
- 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates, manager placed them under sneeze guard Corrected On-Site
- 16-05-4:Basic - Wash/Rinse/Sanitizing solution not maintained clean. Triple sink has dirty water, manager stated it hasn't been used in several days
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Prep sink at market front counter
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder, flour by employee, labeled Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon on shelf above cut fruit in walk in cooler, employee rearranged Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheesecake
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 52f cheesecake in sliding door cooler at 54f, manager discarded it **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. 130f sausage and 120f cheese, in warmer, employee reheated them to 165f Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner hanging on soda syrup boxes, employee removed it Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles, microwave
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink at bar
- 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. When pressing the foot pedal there is barley any water coming out, hand sink by ice machine, maintenance person working on it **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 9/16/2024 revealed 21 total violations (5 high priority, 3 intermediate, 13 basic).
Inspection on 2/5/2024
High Priority
2
Intermediate
5
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage in drink station
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on crate, inverted by mgr Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter/server area, employees moved them Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above spices, storage, mg moved it Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in one drawer unit, doors in milk cooler at market hard to close
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between them by fryer, fixed by mgr Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in pastry area, mgr placed one
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in bar cooler
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, mgr changed solution, 300 ppm Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and rinsed lid for sour cream ROP that feel on floor, mgr took it to dish machine Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked chicken sitting on ice, employee voluntarily discarded it, cook line **Corrective Action Taken**
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. One mgr here for 6 months
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Front of the house employee/servers, and one has 360 training for one employee, all, some have the 360 along with environ health, explain to mgr
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Labeled cleaner by mgr, server area Corrected On-Site
- 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. Cold water side in hand sink at drink station and hand sink in ice machine room Repeat Violation
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. States to replace 1/2024
Food safety inspection conducted on 2/5/2024 revealed 16 total violations (2 high priority, 5 intermediate, 9 basic).
Inspection on 7/7/2023
High Priority
3
Intermediate
7
Basic
6
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Employee secured it Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Scooping grits, market area and back kitchen employee making pizzas Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Plastic bottles soda, walk in cooler, mgr placed it on shelf Corrected On-Site
- 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates by entrance to buffet Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink by ice bin at bar
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. By cook line, employee discarded it Corrected On-Site
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Cheese, employee discarded it
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at bar Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaners above paper towels in hand sink at bar, employee removed them Corrected On-Site Repeat Violation Admin Complaint
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Did not know cooling parameters
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked veggies at 63-65f room temperature at 63, explained to mgr and he placed veggies in walk in cooler **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. With tray, employee removed it from both hand sinks at bar
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink by front cook line in kitchen Repeat Violation
- 05-14-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. Not using thermometers for cooling veggie
- 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. One employee has with servsafe only
- 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. Cold water side in hand sink at beverage room
Food safety inspection conducted on 7/7/2023 revealed 16 total violations (3 high priority, 7 intermediate, 6 basic).