FAIRFIELD INN & SUITES
1616 1 ST N, Jacksonville Beach FL 32250 · 904-435-0100
Last inspected Oct 2, 2025 · 6 visits since December 2023
3 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cream cheese (52F - Cold Holding); Salsa (56F - Cold Holding); Whipped butter (56F - Cold Holding) on buffet counter. Employee placed back in stand alone cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table Cooked sausage (65F - Cold Holding). Employee placed sausage back in stand alone cooler and. Observed on buffet counter Salsa Verda (56F - Cold Holding); Salsa (55F - Cold Holding); Boiled eggs (55F - Cold Holding). Employee stated salsa and eggs are held cold in ice bucket and at the end of service placed in stand alone cooler. Employee removed and placed in stand alone cooler and placed new salsa and eggs with new ice container.
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table Cooked sausage (65F - Cold Holding). Employee placed sausage back in stand alone cooler and. Observed on buffet counter Salsa Verda (56F - Cold Holding); Salsa (55F - Cold Holding); Boiled eggs (55F - Cold Holding). Employee stated salsa and eggs are held cold in ice bucket and at the end of service placed in stand alone cooler. Employee removed and placed in stand alone cooler and placed new salsa and eggs with new ice container.
Handwash sink not accessible for employee use at all times. Observed bread stored in employee hand sink. Employee removed and stored properly.
Ceiling tile missing. Observed ceiling tile missing on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone stored on prep table in kitchen. Employee removed and stored properly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing bracelets. Employee removed bracelets.
Time/temperature control for safety food thawed in an improper manner. Observed frozen spinach egg and cheese quiche on prep table to thaw. Employee will place quiche in stand alone cooler.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table in kitchen. Employee removed and stored properly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with bracelets on.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cream cheese (52F - Cold Holding); Salsa (56F - Cold Holding); Whipped butter (56F - Cold Holding) on buffet counter. Employee placed back in stand alone cooler.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation. Observed Employee with no hair restraint while engaging in food preparation.
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.