Hilton Jacksonville at Mayo Clinic
4745 Transformation Way, Jacksonville, FL 32224 · Permanent Food Service · License 2616533
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 Jul 31 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 4 basic (2 repeats)-33
- Administrative complaint on Jul 31Counts in full until a follow-up finds the problems fixed-20
- Safety score47
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 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.
16 quarts of cooked chicken tinga (49-52°F - Cooling), stored in 2nd walk in cooler on speed rack covered with condensation under lid from overnight with no additional food preparation done today as per chef. Stop sale issued. Chef discarded
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Milk (49-51°F - Cold Holding), stored in wait station upright reach in cooler. Employee going in and out of unit to use product left out for few minutes & place back in reach in cooler. Manager put ice around milk
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
16 quarts of cooked chicken tinga (49-52°F - Cooling), stored in 2nd walk in cooler on speed rack covered with condensation under lid from overnight with no additional food preparation done today as per chef. Stop sale issued. Chef discarded
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
16 quarts of cooked chicken tinga (49-52°F - Cooling), stored in 2nd walk in cooler on speed rack covered with condensation under lid from overnight with no additional food preparation done today as per chef. Stop sale issued. Chef discarded
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Inside of soda bar nozzles at bar area with black build up
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator has only 1 Florida food handler training certificate for employee hired over 60 days. All other food handler training certificates for employees hired over 60 days are with ServSafe California Food Handler Assessment. Operator recently had these done. Operator will look for Florida approved food handler training programs
Repeat violationAdministrative complaint
Basic4
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Ice scoop stored with handle touching ice at bar area. Manager properly stored
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee in kitchen with facial beard preparing food without beard guard
Repeat violation
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee in kitchen preparing food without watch on wrist
Repeat violation
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 phone stored next to clean equipment on drying storage rack. Moved by manager.
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.
- 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.