Baymont Inn - Jacksonville
7030 Bonneval Rd, Jacksonville, FL 32216 · Permanent Food Service · License 2612628
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection1 high priority (fixed on the spot, 1 repeat), 6 intermediate (3 fixed on the spot), 6 basic-26
- Administrative complaint on Nov 6Counts in full until a follow-up finds the problems fixed-20
- Safety score54
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 visitNov 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
60f waffle batter on counter, explained 4 hrs procedure, they have blank form, no time for waffle mix, employee filled it up
Fixed on the spotRepeat violationAdministrative complaint
Intermediate6
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
None, emailed one
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For chlorine sanitizer
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Big trash can blocking hand sink, employee moved it
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
None, employee placed napkins
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
A couple by hand sink, yellow and blue substances, employee stated they are cleaners
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Employee stated she only washes and rinses dishes, explained they have to be sanitized, she stated she never seen sanitizer but she found chlorine by hand sink
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White powder in bulk container, storage shelf, employee stated it's waffle mix,
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up in reach in cooler at front counter
Code 25, Single-service items: Single-service articles improperly stored.
Boxes with to go containers on floor in storage room
Single-service items for customer self-service not properly protected to prevent contamination.
Plates for waffles, inverted by employee
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Faucet in triple sink dripping
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
None, emailed one
Fixed on the spot
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.