Tru by Hilton

4142 Perimeter Industrial Pkwy W, Jacksonville, FL 32219 · Permanent Food Service · License 2616319

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 15 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 9 routine inspection
3 high priority (fixed by the Oct 15 follow-up), 5 intermediate (2 repeats), 4 basic (1 repeat)
-31
Safety score69

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

Inspection history

1 inspection · 2 visits

Oct92026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitOct 15, 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 visitOct 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 5 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cream cheese packets at buffet area were returned to refrigeration after breakfast service.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Flats of raw shell eggs in far right reach-in cooler in the kitchen are stored over containers of apple juice.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing/incorrectly installed at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Vacuum breaker missing on non-chemical side of threaded splitter attached at the mop sink.
Intermediate5
- 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.
  Establishment is using time as a public health control on all buffet time/temperature controlled for safety foods. No written procedures available. Provided DBPR Form HR 5022-090. Also, cream cheese packets at the buffet area was returned to the refrigerator after breakfast service. See stop sale.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior nozzles of juice machine have food debris build up.
  Repeat violation
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  No soap at kitchen handwash sink.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unlabeled spray bottle with orange liquid on shelf above the three compartment sink.
  Repeat violation
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Rebecca. This is the only employee that handles food along with managers.
Basic4
- Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized and/or not sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized. Observed employee wash dishes with soap, rinse and dried with a dry cloth. No sanitizer was applied to the dishes.
- Code 24, Clean equipment storage and air drying: Silverware/utensils/dishes dried with a towel/cloth.
  Observed employee wash and rinse dishes and then dried them with a dry cloth.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Plastic knives and forks at the buffet area presented with eating surface facing up. Employee inverted plastic ware.
  Fixed on the spot
- 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.
  Employee backpack stored on dry storage shelving with sauces and over cookies.
  Repeat violation
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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.