Magnuson Hotel
2228 Phillips Hwy, Jacksonville, FL 32207 · Permanent Food Service · License 2614730
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 Aug 19 routine inspection1 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot, 1 repeat), 2 basic (1 repeat)-17
- Safety score83
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 visitAug 24, 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 visitAug 19, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed yogurt (49°F-50°F - Cold Holding) in small black fridge. Observed fridge overstocked with yogurt, not allowing air to flow. Operator stated yogurts placed in earlier this morning. Operator removed yogurts and placed in nearby fridge to chill.
Fixed on the spot
Intermediate4
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.
Observed paperwork not filled out for decanter of milk and waffle batter in machine at breakfast bar using Time as a Public Health Control. Person in charge stated milk and waffle batter discarded at end of breakfast before the 4 hours.. Breakfast is from 6a-9a. Had person in charge start to fill in paperwork during this inspection
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed underside of juice machine around nozzles at breakfast bar area soiled.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink. Operator replenished paper towels.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed all employee food safety handling training certificates expired in March 2026.
Basic2
Code 25, Single-service items: Single-service articles improperly stored.
Observed box with sealed sleeves of single use bowls stored on floor in back room.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored in mop bucket in a manner to not allow mop to properly dry.
Reporting only1
Code 49, Flammable materials: Flammables stored/debris present in meter room.
For reporting purposes only. Observed red gas container filled with gas stored in back storage room of kitchen area.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.