Jacksonville Hilton Garden Inn
9745 Gate Pkwy, Jacksonville, FL 32246 · Permanent Food Service · License 2612565
What drove the grade
Stop Sale issued.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 11 basic-25
- Safety score75
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 visitNov 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed 2 individual packs of commercially vacuumed sealed raw salmon that is completely thawed and bearing label stored in reach in cooler make table in kitchen not removed from packaging. Stop sale issued
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Cleaning chemical packet and spray bottle stored next to Autofry oven in kitchen. Employee removed
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.
Operator has cold and hot buffet items on time but no full written procedure available. Completed new paperwork during inspection
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator has 2 employees with no proof of written agreement. Provided blank form
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 3 total food handler employees with 2 hired over 60 days with no proof of training
Basic11
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed 2 individual packs of commercially vacuumed sealed raw salmon that is completely thawed and bearing label stored in reach in cooler make table in kitchen not removed from packaging. Stop sale issued
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee preparing food in kitchen with no hair restraint
Employee with no beard guard/restraint while engaging in food preparation.
Employee with facial beard preparing food in kitchen with no beard guard
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee on cook line preparing food with watch on wrist
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Multiple reach in cooler gasket torn
Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
Observed sanitizer solution at wait station in kitchen soapy and employee stated she added some soap and was at 0ppm. Employee remade sanitizer solution
Fixed on the spot
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed sanitizer solution at wait station in kitchen soapy and employee stated she added some soap and was at 0ppm. Employee remade sanitizer solution
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior oven with black build up
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in cooler gasket soiled
Code 25, Single-service items: Single-service articles improperly stored.
Case of to go boxes stored on floor in dry storage area
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tile in kitchen with dust build up
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.