Four Points by Sheraton Jacksonville Beachfront
11 1 St N, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2613087
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 4 basic-18
- Safety score82
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 visitOct 19, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Food service employee handled personal cell phone , soiled cooler handles then put on single service gloves for food prep without washing hands. Manager intervened.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Vaccum breaker at mop sink missing from split at non-chemical side.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cut lettuce incorrectly date marked. 10/7. Food service employee placed correct date.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels towels at kitchen dispenser.
Soap dispenser at handwash sink not working/unable to dispense soap.
Soap dispenser not functional Kitchen
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on exterior of cleaned pans : dry rack.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
Code 24, Clean equipment storage and air drying: Silverware/utensils dried with a towel/cloth.
Utensils, pans dried with cloth after dish cycle.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.