Holiday Inn Express Mayport

2040 Mayport, Jacksonville, FL 32233 · Permanent Food Service · License 2614318

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Sep 8, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 8 follow-up · 4 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
2 high priority (fixed by the Sep 8 follow-up), 2 intermediate (1 fixed on the spot), 1 basic
-12
Safety score88

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep32026

Routine inspection

5 violations found · Inspector came back once

Follow-up visitSep 8, 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 visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
- 2 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in stand alone cooler Precooked cheese omelette (56°F-59°F - Cold Holding); (56°F-58°F - Cold Holding); Gravy (56°F-58°F - Cold Holding); Yogurt (56°F-58°F - Cold Holding); cooked turkey sausage (56°F-58°F - Cold Holding); Boiled eggs (56°F-58°F - Cold Holding); liquid eggs (56°F-58°F - Cold Holding). Cooler has an ambient temperature of 57°F-59°F. See stop sale. Employee stated all product was in cooler from previous day.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in stand alone cooler Precooked cheese omelette (56°F-59°F - Cold Holding); (56°F-58°F - Cold Holding); Gravy (56°F-58°F - Cold Holding); Yogurt (56°F-58°F - Cold Holding); cooked turkey sausage (56°F-58°F - Cold Holding); Boiled eggs (56°F-58°F - Cold Holding); liquid eggs (56°F-58°F - Cold Holding). Cooler has an ambient temperature of 57°F-59°F. See stop sale. Employee stated all product was in cooler from previous day.
Intermediate2
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Observed establishment without a probe thermometer.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed employee hand washing station in kitchen without paper towels. Employee provided paper towels for employee handwashing station.
  Fixed on the spot
Basic1
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed open box of single service napkins stored on floor of kitchen.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.