Courtyard by Marriott
14390 Mayo Blvd, Jacksonville, FL 32224 · Permanent Food Service · License 2609475
What drove the grade
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection2 high priority (1 fixed by the Jul 21 follow-up, 1 fixed on the spot), 2 intermediate, 7 basic (3 repeats)-22
- Safety score78
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 visitJul 21, 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 visitJul 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Operator serving undercooked salmon on menu & unable to provide parasite destruction letter or invoice with freezing parameters. Operator left message with food rep to get paperwork. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place.
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee at ware washing station handling soiled equipment & then clean equipment without washing hands. Reviewed with employee & employee wash hands
Fixed on the spot
Intermediate2
Code 13, Clean clothes, hair restraints, jewelry: Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils.
Employee on front line preparing foods with long fingernails & not wearing gloves
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator has no measuring device
Basic7
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink cup on prep table next to food
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee on front line preparing food with bracelet & watch on wrist
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in cooler with soiled gaskets
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
In back parking lot area
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tiles at dry storage food area
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Light shield on cook line missing
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee purse stored on prep table
Repeat violation
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.