Hampton Inn
8127 Point Meadows Dr, Jacksonville, FL 32256 · Permanent Food Service · License 2614131
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 Aug 17 routine inspection3 high priority (1 fixed by the Aug 19 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 2 repeats), 1 basic-22
- Administrative complaint on Aug 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 19, 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 - 1st follow-up visitAug 18, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At todays callback : individual butters at 47° , créme cheese tubs at 50° in small reach in cooler at frontline. Per Person In Charge , items placed this morning from kitchen cooler which is fully functional. Yogurt 40°. Hard boiled eggs 40°. In kitchen cooler.
- First visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Individual Butters at 47°. Yogurt 50°. Boiled eggs 54°. Frontline.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Food service employees servicing dining room tables etc but not washing hands when returning to kitchen activities. ( no soap at Hand Wash Sink ) Manager intervened.
Fixed on the spot
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Food service employee not changing gloves as required between tasks. (No soap at Hand Wash Sink. ) Manager intervened.
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Establishment has no Quaternary ammonium test strips available.
Repeat violation
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No soap at Hand Wash Sink. Replaced by manger.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No proof of any Certified Food Manager. (Currently new manager started 2 weeks ago)
Repeat violationAdministrative complaint
Basic1
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
No last inspection report available.
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.