Holiday Inn Express
13934 Village Lake Cir, Jacksonville, FL 32258 · Permanent Food Service · License 2615809
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 Jul 1 routine inspection3 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 1 basic-18
- Safety score82
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 visitJul 7, 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 visitJul 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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.
In household reach in cooler at buffet line and in overflow reach in cooler in storage area Yogurt, cream cheese, hard boiled eggs, yogurt (44-56°F - Cold Holding). Per person in charge had units open frequently due to putting up delivery/ service. Person in charge began moving items to other units holding at 38-40°F ambient.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In double door reach in cooler in kitchen, observed raw bacon stored over case of liquid egg. Person in charge moved to appropriate location.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple sink set up and in use at 0ppm. Inspector noted sanitizer container is empty. Person in charge replaced and began rewashing dishes.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment holds items on buffet on time per person in charge. Unable to provide written plan. Inspector emailed operator form.
Fixed on the spot
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Person in charge unable to provide probe thermometer during inspection. Also, household reach in cooler used for individual yogurt, milk etc. missing ambient thermometer.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee who handles food per person in charge working longer than 60 days with no proof of food handler training.
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed two dead roaches on the floor to right of ice machine in kitchen. Person in charge began cleaning.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.