BAYMONT BY WYNDHAM JACKSONVILLE AIRPORT
1153 AIRPORT RD, Jacksonville FL 32218 · 904-822-1212
Last inspected Nov 13, 2025 · 6 visits since July 2023
JUL 23
JAN 25
NOV 25
— STEADY
3 inspections within 4 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available. Inspector emailed Form 5030-104.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Nov 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
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. In kitchen, Dishwasher (Chlorine 0ppm). Manager moved feed line and primed. Retested 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small black counter top reach-in cooler at buffet, cream cheese (52F - Cold Holding); butter (51F - Cold Holding). Items placed in cooler 3 hours prior. Door opened during rush. Ambient temperature 51f.
Handwash sink used for purposes other than handwashing. In kitchen area, empty coffee packs in handwash sink. Employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator missing chlorine test strips for dish machine. Operator ordered during inspection.
Show the remaining 8 findings ▾
No soap provided at handwash sink. In kitchen, no soap at handwash sink. Supplied during inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In kitchen, hot water handle for handwash sink stripped. Inspector not able to turn on hot water.
Employee eating in a food preparation or other restricted area. In kitchen area, employee eating at prep sink.
Food storage container/container lid cracked or broken. In kitchen, multiple plastic containers have cracked/chipped bottoms.
No conspicuously located ambient air temperature thermometer in holding unit. At buffet no ambient thermometer in small black counter top reach-in cooler. Operator ordered during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At buffet with drink station, lower cabinets have build up of drink residue.
Single-service articles improperly stored. In kitchen, two open cases of single service cups stored on floor. Cups moved to shelves.
Single-service articles not stored inverted or protected from contamination. At buffet, single service utensils not inverted in holding container.
May 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 7, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager present stated she has been at property for 2 days, previous Certified Food Manager no longer at property, no other Certified Food Manager.
Jan 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
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. In kitchen, Dishwasher (Chlorine 0ppm). Observed bottle of sanitizer empty. Employee placed new bottle on line and primed- retest Dishwasher (Chlorine 100ppm).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet line in small counter top reach-in cooler, butter (49F - Cold Holding); cream cheese (50F - Cold Holding). Ambient temperature 41f. Door opened during breakfast.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager present stated she has been at property for 2 days, previous Certified Food Manager no longer at property, no other Certified Food Manager.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, no paper towels at handwash sink. Employee stated they are out of paper towels for dispenser. Inspector had employee place napkins at handwash sink.
Spray bottle containing toxic substance not labeled. In kitchen, one chemical spray bottle not labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen, Open bottle water on dry storage shelf.
No conspicuously located ambient air temperature thermometer in holding unit. At buffet, ambient thermometer missing in small counter top reach-in cooler.
Outer openings not protected with self-closing doors. In kitchen, door closer on back door torn away from door.
Unwrapped single-service utensils not presented so that only the handles are touched. At buffet, plastic forks and knives in containers, not inverted.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm), employee made new bucket, no change.
Sep 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet, cheese 55F. Cheese placed out approximately 45 minutes prior. Cheese voluntarily discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet, cooked potatoes 107F. Potatoes placed into service approximately 45 minutes prior. Potatoes removed to be reheated.
Toxic substance/chemical improperly stored. Can of Lysol of dry storage rack with single use plates across from triple sink. Item moved and stored correctly.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available. Inspector emailed Form 5030-104.
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 and Lodging Association (SafeStaff) 866-372-7233. No proof of any training could be provided.
Spray bottle containing toxic substance not labeled. Spray bottle containing purple chemical cleaner stored by triple sink in kitchen. Bottle labeled.
Current Hotel and Restaurant license not displayed. License displayed expired 6/1/23. New license printed and posted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on dry food storage rack in kitchen. Item moved and stored correctly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on dry food storage rack in kitchen with food items. Item moved and stored correctly.
Outer openings not protected with self-closing doors. Two doors inside kitchen area.
Single-service articles improperly stored. To go plates on floor in kitchen by dry storage rack.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.