Holiday Inn Express
10148 New Berlin Rd, Jacksonville, FL 32226 · Permanent Food Service · License 2613554
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection1 high priority (fixed by the Nov 3 follow-up), 7 intermediate (3 fixed on the spot), 2 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 visitNov 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
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 in metal containers poured every morning. In reach in cooler on kitchen half gallon containers still not dated
More time given
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handsink still blocked
More time given
Basic1
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Opened personal water bottle in reach in cooler over opened containers of milk
More time given
- First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee picked up pork sausage box off the floor dismembered the box to fit in trash, then placed on gloves and took sausage gravy out the can to portion into plastic container with out washing hands
Intermediate7
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.
Opened half gallon milk & chocolate milk in guess breakfast cooler
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handsink blocked by blue bucket. Bucket moved from handsink by general manager
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handsink in kitchen , paper towels provided
Fixed on the spot
No soap provided at handwash sink.
No soap at handsink in kitchen, hand soap provided by manager
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
cans of sausage gravy mix stored on floor under microwave counter, manager moved off floor
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Opened bottle water in reach in cooler in kitchen over bagged eggs, personal opened water bottle removed
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.