Hampton Inn Jax South
4681 Lenoir Ave South, Jacksonville, FL 32216 · Permanent Food Service · License 2612931
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 Oct 28 routine inspection3 high priority (fixed by the Oct 30 follow-up), 2 intermediate, 8 basic-23
- Safety score77
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 30, 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 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Milk, yogurt, etc
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
44-48f yogurt, boiled eggs, cooked egg, cream cheese, milk, overnight in upright cooler at back storage, stop sale, ambient thermometer reading 37f but my probe thermometer reads 47f, calibrated my probe thermometer at 32f in ice water
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
On hanging hose side of splitter
Intermediate2
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 quat sanitizer
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Yellow substance in back storage room, operators stated it's chlorine
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Bottle waters on floor in office area
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened employee drink on prep counter, operator discarded it
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Wood non food-contact surface not properly sealed.
Shelf under apples is wood not sealed, storage closet by prep counter, also shelves in storage closet
Equipment in poor repair.
Gasket torn on little cooler at front counter
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Too many coffee filters out on top of coffee machine, box with to go cups on floor in back storage room
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
In mop sink faucet
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
None, emailed to operator
Fixed on the spot
No copy of latest inspection report available.
Couldn't find it
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.