MARRIOTT JACKSONVILLE HOTEL
4670 SALISBURY RD, JACKSONVILLE 32256
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/3/2025
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 1/3/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/2/2025
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Two pieces of salmon thawed in reach in cooler, two pieces of tuna thawed in walk in cooler with instructions to remove from packaging with no oxygen introduced.
- 29-18-4:Basic - Drain cover(s) missing. Drain covers missing in server line to left of dishmachine area.
- 14-11-5:Basic - Equipment in poor repair. Observed rust on interior ceiling of microwave on line.
- 36-24-5:Basic - Hole in or other damage to wall. Wall at server line ice machine with damage. Ceiling tiles missing over walk in cooler / freezer. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign at main server line closest to bar.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan of walk in freezer with heavy dust buildup.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One can of marinara with dent along seam. One can of artichoke hearts with dent along seam in dry storage. Also, two pieces of salmon thawed in reach in cooler, two pieces of tuna thawed in walk in cooler with instructions to remove from packaging with no oxygen introduced.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass door far left reach in cooler on main cook line, cheese, cut greens, quinoa, cut tomatoes at 45-52F. Person in charge states unsure how long unit has been out of temperature, discarded. Also at breakfast three door silver reach in cut melon, batter at 46F. Person in charge unsure how long items have been out of temperature. Person in charge began attempting to repair unit during inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door far left reach in cooler on main cook line, cheese, cut greens, quinoa, cut tomatoes at 45-52F. Person in charge states unsure how long unit has been out of temperature, discarded. Also at breakfast three door silver reach in cut melon, batter at 46F. Person in charge unsure how long items have been out of temperature. Person in charge began attempting to repair unit during inspection. **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade with debris buildup. Tea urns and water dispenser nozzles with debris buildup.
Food safety inspection conducted on 1/2/2025 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 3/1/2024
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 3/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/22/2024
High Priority
5
Intermediate
3
Basic
2
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Multiple CO2 tanks in hallway unsecured.
- 36-24-5:Basic - Hole in or other damage to wall. Wall damage observed by main kitchen ice machine.
- 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. Dishmachine testing at 156F even after running multiple times. Person in charge will schedule service and sanitize in triple sink until reaching 160F at dish level. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw pork sausage stored over bacon.
- 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. Chicken wings par cooked dated in reach in cooler and walk in cooler 2/12. Pasta 2/12 in reach in cooler. Person in charge discarded. Also, In bar area cream at 52F person in charge unsure how long item has been out of temperature.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bar area cream at 52F person in charge unsure how long item has been out of temperature. At lounge half and half at 47F. Person in charge will hold item on time. Provided time paperwork.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in incorrect location at mop sink. Needs to be added to non chemical side of splitter. Has orange tag.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at concierge level hand wash sink. 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 utilizes time to hold items in employee lounge, no time paperwork.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Créme brûlée thawed with date of 2/5 person in charge states is freeze date, no thaw date on product.
Food safety inspection conducted on 2/22/2024 revealed 10 total violations (5 high priority, 3 intermediate, 2 basic).
Inspection on 10/5/2023
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 10/5/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/2/2023
High Priority
1
Intermediate
6
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belonging in front of microwave and clean plates In concierge lounge. Employee removed purse to properly store. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked oatmeal (124F - Hot Holding) in steamtable across from stove. Operator reheated oatmeal to 165F during this inspect Corrected On-Site 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. Container of commercially packaged hummus opened two days ago not date marked. Operator date marked hummus Corrected On-Site
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two soda guns in bar area soiled. Also, blade of can opener in prep area soiled. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at closed end of kitchen used to fill container of hot water. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bar area. Operator replenished paper towels. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Corrective Action Taken** Warning
Food safety inspection conducted on 8/2/2023 revealed 8 total violations (1 high priority, 6 intermediate, 1 basic).