Laquinta Inn & Suites
4686 Lenoir Ave S, Jacksonville, FL 32216 · Permanent Food Service · License 2613919
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 Oct 30 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate, 8 basic-19
- Administrative complaint on Oct 30Counts in full until a follow-up finds the problems fixed-20
- Safety score61
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 visitOct 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
60f shredded cheese at front counter cooler, hotel manager added it to 4 hrs procedure, and discarded it because breakfast is over
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
One bowl with shredded cheese at front counter, no sneeze guard, no hinged lid, discarded because breakfast is over
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Yellow substance on shelf in kitchen, operator stated it's bleach
Basic8
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
None. In front counter cooler where cream cheese and butter is at
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn in front counter cooler
Reach-in cooler shelves with rust that has pitted the surface.
Rust on some areas on shelves in upright cooler in kitchen
Food storage container/container lid cracked or broken.
Lid for waffle mix is cracked in reach in cooler
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Ok,d build up on cart by hand sink, black build up on bottom exterior door frame in upright freezer
Code 25, Single-service items: Reuse of single-service or single-use articles.
Washed and wrapped apples placed back in box that they came in unwashed, explained to operator, they'll washed them again
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Faucet in triple sink leaks
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
No cove molding by upright cooler in kitchen
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.