Courtyard Jacksonville Butler Blvd
4670 Lenoir Ave S, Jacksonville, FL 32216 · Permanent Food Service · License 2612099
What drove the grade
Food with mold-like growth.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection3 high priority (2 fixed by the Oct 23 follow-up, 1 fixed on the spot), 6 intermediate (3 fixed on the spot), 6 basic (2 repeats)-32
- Safety score68
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 visitOct 23, 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 visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. Meatballs
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
60f liquid eggs on table, cook line, explained 4 hrs procedure, operator placed it in cooler, 52f meatballs, cheese, overnight, stop sale, 48f butter and cream cheese, sandwiches and wraps, placed in here 2 hrs ago, relocated to other cooler, all in drawer unit at front counter at 42-47f,
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shelled eggs on shelf above milk and boiled eggs in walk in cooler n
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk and half and half opened yesterday early morning, operator date marked them
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.
Quat test strips have white tip now, not working, operator order some
Fixed on the spot
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
None, explained to him
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
No hot water in hand sink by cook line, no water comes out when the knob is turned
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
In hand sink at front counter, operator refilled it
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Purple solution on chemical shelf, operator stated it's glass cleaner
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil jug in storage area, operator placed it on shelf
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Lid is cracked for cooked potatoes, operator discarded lid
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelf in walk in cooler with white build up
Code 36, Floors, walls, ceilings and ventilation: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Wall be it smooth by cook line and office
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Vent dusty by cook line
Repeat violation
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
One shield hanging in storage area, to go containers opened , maintenance person fixed it
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.