Best Western Cecil Field Inn & Suites
525 Chaffee Pt Blvd, Jacksonville, FL 32221 · Permanent Food Service · License 2614009
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection2 high priority (fixed by the Nov 3 follow-up), 1 intermediate, 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitNov 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed multiple food items at temperatures of 69-71°F stored in standing reach in cooler in back kitchen area. Person in charge stated they were aware reach in cooler ambient temperature was at 70°F, work order was placed, but food items were left in reach in cooler over night.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed multiple food items at temperatures of 69-71°F stored in standing reach in cooler in back kitchen area. Person in charge stated they were aware reach in cooler ambient temperature was at 70°F, work order was placed, but food items were left in reach in cooler over night. Cooked egg, cooked sausage, cream cheese, butter (69-71°F - Cold Holding)
Intermediate1
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Observed establishment unable to provide original food handler certificates through Florida Restaurant & Lodging Association. Current certificates are readily observable copied certificates via printer or copy machine.
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed cooked sausage and cooked eggs thawing at room temperatures in three compartment sink. Person in charge moved food items to nearby reach in freezer.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored in mop bucket that's not-in-use.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.