Sheraton Jacksonville Hotel

10605 Deerwood Park Blvd, Jacksonville, FL 32256 · Permanent Food Service · License 2613943

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 4, 2026

What drove the grade

Displayed food not properly protected from contamination.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 4 routine inspection
2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 10 basic (1 repeat)
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Sep42026

Routine inspection

15 violations found

First visitSep 4, 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.
15 violations found:
- 2 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
  Open containers of sugar. Nuts. At buffet line. (Containers are hinged ) employee closed lids.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm. Three compartment sink Quaternary ammonium set up. 300 ppm.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Ham , in walk in cooler , with date mark 8/15 , previously frozen , not tracked with date marking. Marked by manger.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Blocked Hand Wash Sink. Kitchen Moved by manager
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unlabeled chemical spray bottle at wait-station. All purpose cleaner.
Basic10
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Ice scoop in soiled scoop holder. Ice machine. Moved by manager.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on exterior of cleaned pans : dry rack.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Soiled interior of oven.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Soiled deflector plate to interior of ice machine located : kitchen
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soiled interior base of drawer coolers. Not in use.
  Buildup of food debris/soil residue on equipment door handles.
  Soiled exterior of equipment including handles to coolers, Oven handles .
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Plates on rack not inverted / protected. ( debris on top plate )
- Code 25, Single-service items: Single-service articles improperly stored.
  Roll of single service cups on floor. Wait-station. Moved by manager.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Condensation drip from ceiling tile in kitchen. By wait-station.
  Floor soiled/has accumulation of debris.
  Grease / food debris buildup behind cookline equipment.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.