DELTA SKY CLUB
2400 YANKEE CLIPPER DR STE 106, Jacksonville FL 32218 · 470.240.7385
Last inspected Dec 19, 2025 · 8 visits since July 2023
JAN 24
AUG 24
MAR 25
AUG 25
DEC 25
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed 1 flying insect at bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Dec 19, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 18, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Live, small flying insects found. Observed a total of 15 flying insects, 4 in food prep area, 3 at bar area, 5 at dish area, 3 at dining room drink station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In food prep room reach-in cooler, yogurt (51F - Cold Holding); pasta (57F - Cold Holding); bacon dip with sour cream (50F - Cold Holding); cheese (49F - Cold Holding); ham sandwich (47F - Cold Holding). Operator stated they took temperatures this and all items were 41f or below. Operator stated unit has been opened continuously with prep and switch over from breakfast buffet to lunch. Ambient thermometer showing 50f.
Equipment and utensils not properly air-dried - wet nesting. At dish area, plastic containers stacked before air drying.
Floors, walls and/orceilings soiled/has accumulation of debris. At dish area, floor and wall at ice machine soiled.
Aug 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line room reach-in cooler, cheese (47F - Cold Holding); peas (46F - Cold Holding). Manager stated door opened for change to lunch items. Ambient temperature 42f after 30 minutes.
Equipment in poor repair. In both kitchen areas, multiple reach-in cooler gaskets torn.
Floors, walls and/ or ceilings soiled/has accumulation of debris. At dish area room, wall next to ice machine soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At bar, cabinet with bag-in-box soda soda, bottom soiled.
Mar 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Live, small flying insects found Observed 1 flying insect at bar area.
Stop Sale issued due to food not being in a wholesome, sound condition. At buffet coffee station, half and half marked time out at 7am, currently 1150am.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At buffet coffee station, milk (47, 48F - Cold Holding). Operator stated milk placed in cooler yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet coffee station, milk (47, 48F - Cold Holding). Operator stated milk placed in cooler yesterday.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At buffet coffee station, half and half marked time out at 7am, currently 1150am.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At bar, Employee keys on bar mat.
Aug 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 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. Dishwasher (Chlorine 0ppm), sanitizer container empty. Operator supplied new container of sanitizer, primed with strip still at 0pom. Operator called for service. Operator is able to sanitizer items at Chili's restaurant next door.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at dish area, half and half (47F - Cold Holding). Operator stated she had out to refill container. In reach-in cooler at kitchen area, yogurt (50F - Cold Holding). Employee stated she had out on cart, just put back in cooler.
Handwash sink used for purposes other than handwashing. In kitchen area, scissors in handwash sink. In dish area, coffee urn in handwash sink. Both items removed.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen area, no paper towels. Operator supplied.
Floors, walls and/or ceilings soiled/has accumulation of debris. In kitchen and dish areas, floors under equipment/shelves soiled.
No copy of latest inspection report available. Operator on duty not able to locate.
Reach-in cooler interior/shelves have accumulation of soil residues. At coffee bar, bottom of reach-in cooler soiled.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect at dish area.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. In steam well by ice machine, chicken 110f. Operator stated item in steam well for approximately 2 hours. Operator placed chicken in microwave to finish reheating.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in dish area, black mold-like substance on deflection plate. Cleaner is scheduled for tomorrow morning.
Jul 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked potatoes reheated approximately four hours prior and placed in reach in cooler in prep area to cool 72F. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked potatoes reheated approximately four hours prior and placed in reach in cooler in prep area to cool 72F. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At the coffee bar in dining area, three (3) containers of milk placed out at 0700 still in use. Milk discarded.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At the coffee bar in dining area, three (3) containers of milk placed out at 0700 still in use. Milk discarded.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On buffet line, multiple items missing time markings. Manager states products placed into service approximately 30 minutes prior. Items marked by employee.
No paper towels or mechanical hand drying device provided at handwash sink. No towels at hand washing sink in prep area. Towels provided.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under dump sink in bar area.
Objectionable odors in bathroom or other areas of the establishment. Strong odor from under dump sink in bar area.
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.