HYATT REGENCY JACKSONVILLE RIVERFRONT
225 E COASTLINE DR, Jacksonville FL 32202 · 904.588.1234
Last inspected Jul 30, 2026 · 7 visits since July 2023
SEP 24
FEB 25
AUG 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found. One by prep area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Observed one can of ocean clams dented and crimped in middle of can. See stop sale.
Non-food grade paper/paper towel used as liner for food container. Observed raw salmon stored in direct contact of non food grade towel in reach-in cooler on cook line. Operator removed blue towel.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over ready to eat sausage in walk in freezer-not all products commercially packaged. Operator removed raw fish to properly store.
Toxic substance/chemical improperly stored. Observed two spray bottles containing toxic substance stored next to small plates on counter in dining area. Employee removed both spray bottles of cleaners.
Show the remaining 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at prep table soiled. Also, holster for soda gun in back bar area soiled. Also, three cutting boards on flip top reach-in coolers on cook line soiled/ stained.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in front service area and in back bar area. Operator replenished paper towels at both hand wash sinks.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed foods in grab and go area of market missing date the product was prepared.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on stand up reach-in cooler in bakery area and gasket on hot banquet kitchen cooler soiled. Also, exterior of flour and sugar bins soiled. Employee cleaned bins during this inspection.
Feb 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority3 Intermediate12 Basic
Show 19 findings ▾
Displayed food not properly protected from contamination. Cereals in new containers with not hinged lids at buffet, employee moved them
Live, small flying insects found. One by prep cooler, cook line
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncooked chicken in open bag on top of bags with fries in box freezer, cook line, raw tuna on shelf above hummus, in walk in cooler, manager rearranged
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage on shelf above raw bacon in walk in cooler in back kitchen, employee rearranged
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade with old build up
No soap provided at handwash sink. Hand sink in server area, employee placed some
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In hand sink by storage closet to walk in cooler, no water comes out
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna, employee removed it from bag
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack and jacket above food in shelf inside office, back prep area, employee moved it
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking with no beard guard
Equipment in poor repair. Gasket torn in cooler at server area,
Hood filter missing from automatic fire suppression/exhaust system. One is broken and gap, employee fixed the gap, also gap on hood in back prep kitchen, fixed by employee
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. A couple missing by dish machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at coffee front area dusty
Reach-in cooler shelves with rust that has pitted the surface. Shelf in one reach in cooler at pastry area
Single-service articles improperly stored. Box with gloves on floor, coffee area, employee placed them on shelf
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By hand sink close to cook line
Water leaking from pipe and/or faucet/handle. Faucet in prep sink by walk in cooler
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat in bucket at cook line, employee got new solution, 150ppm
Aug 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Live, small flying insects found. One by prep area
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f oatmeal and grits on warmer, employee moved them to circle warmer and stirred them up
Toxic substance/chemical improperly stored. Cleaner by sauce and to go containers, stand by bar, manager rearranged
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at bar opened 2 days ago
Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles and can opener
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in buffet area closed today, used as storage
Equipment in poor repair. Gasket in mil cooler, beverage area
Food stored on floor. Potato skins on box in walk in freezer, manager placed them on shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler
Raw fruits/vegetables not washed prior to preparation. Employee cut banana and didn't wash it, explained to her, also cutting little potatoes, explained to him
Reach-in cooler interior/shelves have accumulation of soil residues. Milk cooler at market caffe area
Reach-in cooler shelves with rust that has pitted the surface. Upright cooler, also microwave
Single-service articles not stored inverted or protected from contamination. To go containers on storage area at market caffe area, manager inverted them
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By ovens
Working containers of food removed from original container not identified by common name. White powder, labeled salt per employee
Feb 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched face then scooped food to cook, explained to her and she washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above cooked veggies, in walk in cooler, employee rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 49f cut tomato and cheese siting on ice, employee added more ice water
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 127f cooked chicken in warmer, employee turned it up higher
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Part cooked chicken in walk in cooler, employee wrote it down
Spray bottle containing toxic substance not labeled. Manager couldn't tell what it is, discarded it, market area
Equipment in poor repair. Gasket in milk cooler
Hood filter missing from automatic fire suppression/exhaust system. One is broken and one gap also
Ice scoop handle in contact with ice. Manager removed it from ice bin at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in storage room
Raw fruits/vegetables not washed prior to preparation. Employee cut melon, explained to him and he washed it
Reach-in cooler shelves with rust that has pitted the surface. Milk cooler in back area
Single-service articles not stored inverted or protected from contamination. Too many coffee filters, coffee area, employee placed lid on, to go container in bags on floor, market area
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries on shelf above cut melon, manager rearranged reach in cooler at cook line
Water leaking from pipe and/or faucet/handle. Faucet in dump sink at market area
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat, employee got new solution, 300 ppm
Sep 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority3 Intermediate13 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon on shelf above cut fruit in walk in cooler, employee rearranged
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheesecake
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 52f cheesecake in sliding door cooler at 54f, manager discarded it
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 130f sausage and 120f cheese, in warmer, employee reheated them to 165f
Toxic substance/chemical improperly stored. Cleaner hanging on soda syrup boxes, employee removed it
Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles, microwave
No soap provided at handwash sink. Hand sink at bar
Water pressure lacking at fixtures that require the use of water. When pressing the foot pedal there is barley any water coming out, hand sink by ice machine, maintenance person working on it
Carbon dioxide/helium tanks not adequately secured. By ice machine, employee removed it, and in bar closet, secured
Ceiling/ceiling tile shows damage or is in disrepair. Water damage in drink server station and dish machine area
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ice build up by fan, employee posted a note "don't put cheese cake in this cooler", it's the only tcs food in cooler
Drain cover(s) missing. Drain in storage, manager placed cover on
Equipment in poor repair. Torn fryer basket, manager discarded it
Food stored on floor. Soda syrup boxes in storage closer, employee placed them on shelf
No handwashing sign provided at a hand sink used by food employees. Hand sink at bar
Reach-in cooler shelves with rust that has pitted the surface. Upright cooler at back prep by cook line
Reuse of single-service or single-use articles. Washed strawberries placed in same container that they came unwashed, explained to manager
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates, manager placed them under sneeze guard
Wash/Rinse/Sanitizing solution not maintained clean. Triple sink has dirty water, manager stated it hasn't been used in several days
Water leaking from pipe and/or faucet/handle. Prep sink at market front counter
Working containers of food removed from original container not identified by common name. White powder, flour by employee, labeled
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and rinsed lid for sour cream ROP that feel on floor, mgr took it to dish machine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked chicken sitting on ice, employee voluntarily discarded it, cook line
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. One mgr here for 6 months
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. Front of the house employee/servers, and one has 360 training for one employee, all, some have the 360 along with environ health, explain to mgr
Spray bottle containing toxic substance not labeled. Labeled cleaner by mgr, server area
Water pressure lacking at fixtures that require the use of water. Cold water side in hand sink at drink station and hand sink in ice machine room
Water treatment device has not been inspected or serviced according to manufacturer's instructions. States to replace 1/2024
Ceiling/ceiling tile shows damage or is in disrepair. Water damage in drink station
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on crate, inverted by mgr
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter/server area, employees moved them
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above spices, storage, mg moved it
Equipment in poor repair. Gasket torn in one drawer unit, doors in milk cooler at market hard to close
Hood filter missing from automatic fire suppression/exhaust system. Gap in between them by fryer, fixed by mgr
No handwashing sign provided at a hand sink used by food employees. Hand sink in pastry area, mgr placed one
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in bar cooler
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, mgr changed solution, 300 ppm
Jul 7, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority7 Intermediate6 Basic
Show 16 findings ▾
Food with mold-like growth. See stop sale. Cheese, employee discarded it
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at bar
Toxic substance/chemical improperly stored. Cleaners above paper towels in hand sink at bar, employee removed them
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Did not know cooling parameters
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked veggies at 63-65f room temperature at 63, explained to mgr and he placed veggies in walk in cooler
Handwash sink not accessible for employee use at all times. With tray, employee removed it from both hand sinks at bar
Handwash sink used for purposes other than handwashing. Ice in hand sink by front cook line in kitchen
Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. Not using thermometers for cooling veggie
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee has with servsafe only
Water pressure lacking at fixtures that require the use of water. Cold water side in hand sink at beverage room
Carbon dioxide/helium tanks not adequately secured. Employee secured it
Employee with no hair restraint while engaging in food preparation. Scooping grits, market area and back kitchen employee making pizzas
Food stored on floor. Plastic bottles soda, walk in cooler, mgr placed it on shelf
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates by entrance to buffet
Water leaking from pipe and/or faucet/handle. Pipe under hand sink by ice bin at bar
Wet wiping cloth not stored in sanitizing solution between uses. By cook line, employee discarded it
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.