City Express by Marriott

76043 Sidney Place, Yulee, FL 32097 · Permanent Food Service · License 5500929

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Jul 28, 2026

What drove the grade

Dented/rusted cans present.High priority · 7 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
3 high priority (2 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot, 2 repeats), 3 basic (1 repeat)
-24
Administrative complaint on Jul 28
Counts in full until a follow-up finds the problems fixed
-20
Safety score56

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

Inspection history

1 inspection · 1 visit

Jul282026

Routine inspection

8 violations found

First visitJul 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
- 3 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. In storage area in office area, one can of sausage gravy dented on two sides of can.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In stand up reach in cooler in office area, yogurt (50°F-55°F - Cold Holding). Employee stated at 6:30 this morning all temperatures were good, temperature taken at 9. Ambient air of cooler at 59°F. Employee moved yogurts into other cooler.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Employee stated the sanitizer dispenser is dispensing to much sanitizer so she added more water. Employee added more sanitizer and rechecked at 200ppm. Employee stated ecolab has been put to look at calibrating dispenser.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  In reach in cooler in back office area, milk opened day prior with no date marked after opening. Employee added date.
  Fixed on the spotRepeat violation
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Employee has test strips for chlorine but not for new sanitizer system installed by ecolab recently. Inspector provided some test strips to employee till they can order some.
  Fixed on the spotRepeat violation
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Reach in cooler in hallway near office ambient air temperature 59°F. Ambient air thermostat reading 60°F.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Under side of coffee machine near nozzles soiled with residue. Employee began to clean.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  One dead roach in cabinet under juice machine at buffet area. Employee cleaned up dead roach and discarded.
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.