Towneplace Suites

4801 Lenoir Ave, Jacksonville, FL 32216 · Permanent Food Service · License 2614300

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 8 basic
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Oct192026

Routine inspection

15 violations found

First visitOct 19, 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:
- 4 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  60f waffle batter with ice pack at front counter, no time, no procedure, operator added it to 4 hrs procedure
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
  Apples not under sneeze guard or wrapped, explained to her, operator removed them
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds.
  Do not use equipment/utensils not properly sanitized. Operator dipped in dishes in sanitizer only, explained to her and she placed them back again for 30 seconds
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Missing on yellow hose side of splitter
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Gravy opened yesterday early morning, she dated it
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  None
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  On cart by front counter, operator stated it's sanitizer
  Repeat violation
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Syrup bottles in box in storage closet, operator placed them on shelf
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Box with gloves for food on floor, operator placed them on shelf
  Fixed on the spot
  Single-service items for customer self-service not properly protected to prevent contamination.
  Plates and bowls not inverted, explained to her, operator paced them away
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
  Wall peeling by triple sink
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Jacket on shelf above fruit, storage shelf, operator moved it
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Old one
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  None. Emailed one
  Fixed on the spot
  No copy of latest inspection report available.
  Couldn't find it
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.