COURTYARD BY MARRIOTT AT FLAGLER STATION
14402 OLD ST AUGUSTINE RD, Jacksonville FL 32258 · 305-789-2766
Last inspected Feb 3, 2026 · 8 visits since November 2023
APR 24
OCT 24
DEC 24
AUG 25
FEB 26
▼ IMPROVING
5 inspections trending up, 59 points better than where it started.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs at ambient 69°. Per Person In Charge placed about 1 hr before. Items Moved by manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired Certified Food Manager credentials. Heather. Classes scheduled.
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
Bowl or other container with no handle used to dispense food. Bowl as coop in salt container.
Employee with no hair restraint while engaging in food preparation. Food service employees with no hair restraints.
Show the remaining 4 findings ▾
In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop holder by ice machine. Moved by manager.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn loose cooler gasket. Reach in cooler kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled reach in cooler gasket. Kitchen cooler.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : kitchen
Aug 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tray of raw shell eggs : ambient 68° in kitchen. Placed about 1 hr before. Moved by manager to walk in cooler. Raw sausage at 67° on prep table in kitchen. Placed about 1 hr before. Moved by manager to cooler.
No soap provided at handwash sink. No soap at rear kitchen Hand Wash Sink.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag by single service on rack. Moved by manager.
Hood filter missing from automatic fire suppression/exhaust system. Hood filters missing.
In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop holder. Moved by manager
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack
Single-service articles not stored inverted or protected from contamination. Single service plates at buffet line not inverted.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Metal stem-type thermometer soiled. Sticky surface. Cleaned by inspector.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
Dec 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature testing measuring devices available.
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.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
In-use ice scoop stored on soiled surface between uses. Ice scoop in standing water.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
Apr 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority6 Intermediate6 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Food service employee changed Single Service gloves multiple times but did not wash hands between gloves.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food service employee handled soiled equipment, garbage can, but did not wash hands between tasks.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard on displayed muffins at buffet bar
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs at ambient 69°. Per Person In Charge placed about 1 hr before. Items Moved by manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. By cookline : Sausage Patties at 60°, 59°. 60°, Liquid eggs at 57°. Cheese 55°. Per Person In Charge placed about 1 hr before. Items Moved by manager.
Handwash sink not accessible for employee use at all times. Hand wash sink by Three compartment sink blocked by equipment and items in sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device for high temperature sanitizing.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand wash sink.
No soap provided at handwash sink. No soap at kitchen Hand wash sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training on some food service personnel
Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle, clear liquid, cleaning compound.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employee, cook, with bracelets/ large jewelry. Cook with large watch.
Employee with no beard guard/restraint while engaging in food preparation. Food prep employee with no beard guard. (Cook).
In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop container.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple.
Single-service articles not stored inverted or protected from contamination. Single Service plates not inverted. Buffet line.
Nov 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Food service employee cracked raw shell eggs then engaged in food preparation activity without changing gloves and washing hands. Manager intervened.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw shell eggs over Ready to eat bread in walk in cooler. Moved by manager.
Toxic substance/chemical improperly stored. Chemical spray bottle on prep table. Moved by manager.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked oatmeal in walk in cooler not date marked. Unsure when made.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen cooler.
Single-service articles improperly stored. Boxed Single Service food containers on floor. Dry goods. Moved by manager.
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.