HILTON JACKSONVILLE AT MAYO CLINIC
4745 TRANSFORMATION WAY, Jacksonville FL 32224 · 904.929.9000
Last inspected Jul 31, 2026 · 4 visits since September 2025
SEP 25
APR 26
JUL 26
▲ GETTING WORSE
3 inspections trending down, 38 points off where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce @ 1 hr (118-121F - Hot Holding), stored in pan on cook line. Place on TIME.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Jul 31, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 16 quarts of cooked chicken tinga (49-52F - Cooling), stored in 2nd walk in cooler on speed rack covered with condensation under lid from overnight with no additional food preparation done today as per chef. Stop sale issued. Chef discarded
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 16 quarts of cooked chicken tinga (49-52F - Cooling), stored in 2nd walk in cooler on speed rack covered with condensation under lid from overnight with no additional food preparation done today as per chef. Stop sale issued. Chef discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk (49-51F - Cold Holding), stored in wait station upright reach in cooler. Employee going in and out of unit to use product left out for few minutes and place back in reach in cooler. Manager put ice around milk
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 16 quarts of cooked chicken tinga (49-52F - Cooling), stored in 2nd walk in cooler on speed rack covered with condensation under lid from overnight with no additional food preparation done today as per chef. Stop sale issued. Chef discarded
Show the remaining 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Inside of soda bar nozzles at bar area with black build up
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has only 1 Florida food handler training certificate for employee hired over 60 days. All other food handler training certificates for employees hired over 60 days are with ServSafe California Food Handler Assessment. Operator recently had these done. Operator will look for Florida approved food handler training programs
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored next to clean equipment on drying storage rack. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen preparing food without watch on wrist
Employee with no beard guard/restraint while engaging in food preparation. Employee in kitchen with facial beard preparing food without beard guard
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice scoop stored with handle touching ice at bar area. Manager properly stored
Jun 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator serves and offers undercooked salmon and has no invoice with freezing parameters or parasite letter. Operator called sales rep and received parasite destruction letter during inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese, deli meat (65F - Cold Holding); cut honey dew, cut melons (58F - Cold Holding); milk (55F - Cold Holding); yogurt (48F - Cold Holding), all stored at buffet area and place there around 630am as per manager. Discussed placing items on TIME and paperwork completed during inspection batter mix @ 1 hr (45F - Cold Holding), stored sitting out on front cook line prep area. Place on TIME. raw beef (54F - Cold Holding, re-temp 39F); raw salmon (51F - Cold Holding, re-temp 39F); raw chicken (52F - Cold Holding, re-temp 39F), all stored on cook line both bottom and top reach in cooler drawers, and was placed there approximately 1 hr from walk in cooler. Drawer was left open. Manager place in walk in cooler to bring down temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce @ 1 hr (118-121F - Hot Holding), stored in pan on cook line. Place on TIME.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, back flow preventer missing at non-chemical side of splitter. Maintenance person installed back flow preventer correctly
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/ Manager Andrew Kallsnick expired 11-5-25
No paper towels or mechanical hand drying device provided at handwash sink. At wait station Hans wash sink. Employee provided paper towel. At front bar hand wash sink. Employee provided paper towel
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has over 20 food handler employees that area cooks, server and bartenders hired over 60 days with no proof of training
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has over 20 employees with no proof of agreement. Provided blank form
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen vacuum sealed lamb in walk in freezer dated 3-11-26. Operator vacuum sealing raw meats in house and stored frozen for over 48 hours. Provided ROP FREQUENTLY ASKED QUESTIONS and Special Processes at Retail
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line preparing food with watch on wrist. Server employee preparing food with bracelet on wrist
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with facial beard preparing food with no beard guard
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's on front line stored in 78F standing water. Employee discarded water and made new batch and place on grill surface to maintain at 135F. Front bar area utensils stored in standing water. Manager turn on water source to have continuous flowing water
Sep 5, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink. Construction supervisor provided backflow preventer for mop sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in pantry area. Operator replenished paper towels.
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.