MARRIOTT JACKSONVILLE HOTEL
4670 SALISBURY RD, Jacksonville FL 32256 · 904-296-2222
Last inspected May 26, 2026 · 15 visits since August 2023
FEB 24
JAN 25
JUN 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed two live roaches on the wall behind not in use oven on secondary cookline. Person in charge killed and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
15 visits, newest first
May 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Several items on breakfast buffet, concierge missing sneeze guards or hinged lids.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato, cheese held on ice/ on counter at 46-50F. Person in charge states has been moved from walk in cooler approximately 15 minutes ago. Person in charge moved into ice. Quiche in walk in cooler at 48F. Stored on speed rack above cooling potatoes in walk in cooler. Person in charge moved to other location in walk in cooler.
Mar 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority2 Intermediate5 Basic
Show 14 findings ▾
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw ground beef stored over raw salmon in walk in cooler to be served under a consumer advisory. Person in charge moved to appropriate location.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cream in reach in cooler opened more than 24 hours per person in charge with no date mark.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mashed potatoes, rice in reach in cooler dated 3/16.
Roach activity present as evidenced by live roaches found. Observed two live roaches on the wall behind not in use oven on secondary cookline. Person in charge killed and discarded.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Several items on breakfast buffet, concierge missing sneeze guards or hinged lids.
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon in ROP with instructions to keep frozen until use thawed in walk in cooler still in packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato, cheese held on ice/ on counter at 46-50F. Person in charge states has been moved from walk in cooler approximately 15 minutes ago. Person in charge moved into ice. Quiche in walk in cooler at 48F. Stored on speed rack above cooling potatoes in walk in cooler. Person in charge moved to other location in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in bar with debris buildup.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge unable to provide written procedures for items held on time at breakfast buffett.
Ceiling tile missing. Ceiling tiles missing above walk in cooler area, in back catering area. Damage to corner of walls where meets floors in several areas of kitchen.
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. Salmon in ROP with instructions to keep frozen until use thawed in walk in cooler still in packaging.
Dead roaches on premises. Observed five dead roaches in not in use oven on back cookline. Person in charge began cleaning.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice accumulation in walk in freezer.
Water leaking from pipe and/or faucet/handle. Leak at triple sink observed with standing water on floor.
Oct 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 1, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. Observed one live roach on broom hanging on wall near not in use warmers on far side cook line. Person in charge killed and discarded. Person in charge provided pest control invoice dated 9.23.25.
Sep 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 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. Dishmachine in 9th floor concierge testing at 0ppm. Person in charge repaired and retested at 100ppm by the end of inspection.
Food with mold-like growth. See stop sale. Observed cut lemons in server area beverage cooler with mold like substance growth.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer sheet trays of raw chicken no longer commercially packaged stored over packages of fruit. Person in charge began rearranging.
Roach activity present as evidenced by live roaches found. Observed one live roach on broom hanging on wall near not in use warmers on far side cook line. Person in charge killed and discarded. Person in charge provided pest control invoice dated 9.23.25.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In far right double door glass reach in cooler on main cook line across from hand wash sink: salmon, rice, beef 45-50F. Person in charge states has been in and out of unit. Began moving items to other unit holding temperature. Liquid eggs stored on ice on line at 54F. Recommend holding on more ice or on time. Person in charge added more ice during inspection. In server area beverage single door Pepsi cooler by large speed rack reach in coolers butter at 45F. At double door glass reach in cooler at kitchen server area milk at 45F. Person in charge states had item out. Other items in unit 40F.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in bar area with heavy debris buildup. Cookline main microwave with debris buildup on interior.
Handwash sink used for purposes other than handwashing. Observed container stored in hand wash sink at server line. Also, ice stored in buffet line hand wash sink. Pitcher was removed.
Equipment in poor repair. Observed rust buildup on exterior of mason jar used for bar garnishes in bar area.
Ice buildup in reach-in freezer and/or walk-in freezer. Two white reach in freezers in kitchen area with ice buildup. Ice buildup observed in beverage reach in cooler near speed rack reach in coolers.
Jun 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Observed - From initial inspection : High Priority - 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. Dishmachine in concierge area on 9th floor in use testing at 0ppm. Person in charge unable to prime.
Observed - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In far right cook line double door cooler closest to hand wash sink fish, beef, fish, potato 47-50F. Person in charge states has had cooler open for breakfast, moved items to walk in cooler to rapidly chill. In concierge speed rack cooler chicken salad, cheese 47-49F. Person in charge moved to walk in cooler. In bar cooler half and half 44F person in charge discarded.
Observed - From initial inspection : Intermediate - 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. Person in charge unable to provide proof of food handling training for establishment due to locked in office.
Jun 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority7 Intermediate3 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup cooling overnight at 45-47F in walk in cooler.
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. Dishmachine in concierge area on 9th floor in use testing at 0ppm. Person in charge unable to prime.
Raw animal food stored over/not properly separated from ready-to-eat food. On speed rack raw pork sausage stored over fully cooked chicken sausage. Person in charge began rearranging.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soup cooling overnight at 45-47F in walk in cooler. Also, rop mahi with instructions to removed from packaging thawed still in package with no oxygen introduced.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In far right cook line double door cooler closest to hand wash sink fish, beef, fish, potato 47-50F. Person in charge states has had cooler open for breakfast, moved items to walk in cooler to rapidly chill. In concierge speed rack cooler chicken salad, cheese 47-49F. Person in charge moved to walk in cooler. In bar cooler half and half 44F person in charge discarded.
Wastewater on ground of establishment. When hand wash sink by breakfast glass Pepsi cooler is in use, water drains onto ground. Person in charge cleaned, added catch bucket. Engineering working on sink during inspection. Repaired while on site.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment par cooks wings to 130F. Person in charge unable to provide non continuous cooking procedure. Emailed DBPR form to operator during inspection.
Handwash sink used for purposes other than handwashing. Pitcher with knife stored in far end cook line hand wash sink. Items were removed.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge unable to provide proof of CFM for establishment due to locked in office.
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. Person in charge unable to provide proof of food handling training for establishment due to locked in office.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Hashbrowns, buffet items, concierge items held on time per person in charge. Unable to provide time paperwork. Inspector provided during inspection.
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Chicken wings no continuously cooked not labeled as raw.
Spray bottle containing toxic substance not labeled. Two spray bottles with blue and yellow chemical unlabeled. Person in charge labeled.
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. Rop mahi with instructions to removed from packaging thawed still in package with no oxygen introduced.
No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign at hand wash sink at server line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler, walk in freezer with dust buildup. Mold like substance buildup observed on shelving in walk in cooler.
Jan 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. One can of marinara with dent along seam. One can of artichoke hearts with dent along seam in dry storage. Also, two pieces of salmon thawed in reach in cooler, two pieces of tuna thawed in walk in cooler with instructions to remove from packaging with no oxygen introduced.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass door far left reach in cooler on main cook line, cheese, cut greens, quinoa, cut tomatoes at 45-52F. Person in charge states unsure how long unit has been out of temperature, discarded. Also at breakfast three door silver reach in cut melon, batter at 46F. Person in charge unsure how long items have been out of temperature. Person in charge began attempting to repair unit during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door far left reach in cooler on main cook line, cheese, cut greens, quinoa, cut tomatoes at 45-52F. Person in charge states unsure how long unit has been out of temperature, discarded. Also at breakfast three door silver reach in cut melon, batter at 46F. Person in charge unsure how long items have been out of temperature. Person in charge began attempting to repair unit during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade with debris buildup. Tea urns and water dispenser nozzles with debris buildup.
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. Two pieces of salmon thawed in reach in cooler, two pieces of tuna thawed in walk in cooler with instructions to remove from packaging with no oxygen introduced.
Drain cover(s) missing. Drain covers missing in server line to left of dishmachine area.
Equipment in poor repair. Observed rust on interior ceiling of microwave on line.
Hole in or other damage to wall. Wall at server line ice machine with damage. Ceiling tiles missing over walk in cooler / freezer.
No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign at main server line closest to bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan of walk in freezer with heavy dust buildup.
Mar 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine testing at 156F even after running multiple times. Person in charge will schedule service and sanitize in triple sink until reaching 160F at dish level.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw pork sausage stored over bacon.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken wings par cooked dated in reach in cooler and walk in cooler 2/12. Pasta 2/12 in reach in cooler. Person in charge discarded. Also, In bar area cream at 52F person in charge unsure how long item has been out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bar area cream at 52F person in charge unsure how long item has been out of temperature. At lounge half and half at 47F. Person in charge will hold item on time. Provided time paperwork.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in incorrect location at mop sink. Needs to be added to non chemical side of splitter. Has orange tag.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at concierge level hand wash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment utilizes time to hold items in employee lounge, no time paperwork.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Créme brûlée thawed with date of 2/5 person in charge states is freeze date, no thaw date on product.
Carbon dioxide/helium tanks not adequately secured. Multiple CO2 tanks in hallway unsecured.
Hole in or other damage to wall. Wall damage observed by main kitchen ice machine.
Oct 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 2, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority6 Intermediate1 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked oatmeal (124F - Hot Holding) in steamtable across from stove. Operator reheated oatmeal to 165F during this inspect
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of commercially packaged hummus opened two days ago not date marked. Operator date marked hummus
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Two soda guns in bar area soiled. Also, blade of can opener in prep area soiled.
Handwash sink used for purposes other than handwashing. Hand wash sink at closed end of kitchen used to fill container of hot water.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bar area. Operator replenished paper towels.
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belonging in front of microwave and clean plates In concierge lounge. Employee removed purse to properly store.
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.