SHERATON JACKSONVILLE HOTEL
10605 DEERWOOD PARK BLVD, Jacksonville FL 32256 · 904.564-4772
Last inspected Mar 26, 2026 · 11 visits since August 2023
MAR 24
DEC 24
APR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect near dry food storage area and one near reach-in cooler in prep area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Mar 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 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes with gloved hands, then clean dishes without hand wash. Person in charge spoke to employee during inspection who removed gloves and washed hands.
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. High temperature dishmachine testing at 120F during inspection. Person in charge called for repair during inspection. Will utilize triple sink for sanitizing until repaired.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over intact beef in glass door reach in cooler in kitchen. Person in charge moved to appropriate location.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham opened 3/8 in walk in cooler. Garbanzo beans dated 3/10 in walk in cooler.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Bread station and waffle topping station at breakfast buffet missing adequate protection from contamination. Per person in charge has new containers for bread on order.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with debris accumulated. Also, soda nozzle at bar with debris accumulated.
Wall soiled with accumulated grease, food debris, and/or dust. Wall with damage/ discoloration at server station where toaster used to be. Also, dust accumulation on vent above glass door reach in cooler across from walk in cooler.
Sep 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Artichoke confit, hummus, polenta dated 8/24.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Pasta made more than 24 hours ago with no date mark.
Ceiling tile missing. Missing ceiling tile at dish pit.
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. Self service salad, fruit, parfaits by front desk missing minimum labeling requirements.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right sided hood filters and side of griddle with grease accumulation.
Apr 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 11 findings ▾
Priority: High Priority-Observed: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Soup, chicken salad, hummus dated 4/8, 4/9. Confit dated 3.29.
Priority: High Priority-Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Mahi thawed in walk in cooler with instructions to remove from packaging with no oxygen introduced.
Priority: High Priority-Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door server side reach in cooler chicken and beef at 47F. Person in charge states has had door open frequently. Ambient temperature of unit 41F by end of inspection.
Priority: Intermediate-Observed: Partially cooked raw animal food is not separated from ready-to-eat food. Seared chicken still raw stored over uncovered tray of desserts. Person in charge moved to appropriate location.
Priority: Intermediate-Observed: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed polenta which was frozen not date marked.
Priority: Basic-Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior with mold like substance buildup.
Priority: Basic-Observed: Ceiling tile missing. Ceiling tile missing at sink at dish pit. Also, wall at sink at dish pit with debris buildup.
Priority: Basic-Observed: 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. Mahi thawed in walk in cooler with instructions to remove from packaging with no oxygen introduced.
Priority: Basic-Observed: No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign from server side of cook line hand wash sink. Person in charge addded.
Priority: Basic-Observed: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quatanery ammonium in sanitizer bucket at 0ppm. Person in charge discarded.
Priority: Reporting-Observed: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Three LP tanks stored in chemical room off of kitchen.
Feb 26, 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, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Establishment is making roasted garlic confit and artichoke confit extending shelf life beyond 7 days. No approved haccp.
Dec 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 14 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 the highest of 155F at dish level after running multiple times. Person in charge states will utilize triple sink until unit is serviced.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hummus dated 12.13, deli meat dated 12.3, confit dated 12.5, confit dated 10.30, tomato soup dated 12.15, beans dated 12.8 in reach in coolers, walk in cooler.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Bread and cheese unprotected at buffet line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server dairy/ sauce stand up cooler, milk, sour cream, half and half at 45-47F. Ambient temperature of unit is 47F during inspection. Person in charge states has been in and out of unit. Moved all time/temperature control for safety products to walk in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at mop sink splitter far right side.
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. Establishment is making roasted garlic confit and artichoke confit extending shelf life beyond 7 days. No approved haccp.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory missing on breakfast and brunch menu. Person in charge added and reprinted during inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with expired training at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine will mold like substance buildup. Interior door of oven with grease buildup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of griddle with grease buildup. Hood filters with grease buildup. Exterior of microwave with debris buildup. Exterior clear sliding door of ice machine with mold like substance buildup.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls at buffet line not inverted or protected with covering.
Standing water in floor drain/floor drain draining very slowly. Standing water in floor drain on cook line closest to walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at toaster in server area of kitchen with grease buildup. Also, paneling at hand wash sink nearest dishmachine separating from wall.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed three propane tanks in chemical room off of kitchen.
Mar 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On thaw speed rack in walk in cooler observed raw sausage stored over raw bacon.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler feta cheese dated 3/9. In reach in cooler at main cookline hummus dated 3/22.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats in buffet hall cooler at 48F, person in charge discarded. Shelving blocked with liners blocking air flow. Butter stored on bottom of unit.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance buildup on ceiling of unit.
Food stored on floor. Cases of juice stored on floor in dry storage. Person in charge raised.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup observed in reach in cooler closest to walk in cooler door. Also, ice buildup observed in reach in cooler closest to ice machine.
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. Establishment packages cookies, cake pops, yogurt, salads etc. for customer self service in hotel. Items missing minimum labeling.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certificate for 3 boilers on site expired 9/7/23. Also, no boiler certificate posted in boiler room.
Nov 15, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 8, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority5 Intermediate1 Basic
Show 10 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served undercooked if requested per person in charge. No proof of parasite destruction. Person in charge called supplier during inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream cheese filling dated 10/9. Crab cake mix dated 10/27.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At breakfast buffet butter at 52F. Not indicated on time paperwork. Has been out of temperature less than 4 hours. Recommend holding smaller amounts on time.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment sears chicken, then cools down, then cooks to 165F at second cook. No non continuous paperwork. Provided to operator during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white buildup on interior of ice machine, especially on ceiling.
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. Establishment is utilizing hot brine to pickle red onions, holding for longer than 7 days.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice made 2 days ago with no date mark. Person in charge marked appropriately.
Whole fruit displayed for self-service not wrapped and no utensils provided. Apples for self service at buffet not wrapped, no utensil present.
Old labels stuck to food containers after cleaning. Old labels observed on several clean dish items.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certificate expired 9/7/23. Person in charge states is new boiler. Spoke to inspector during inspection states awaiting return visit to verify CO2 monitor installation. Unable to certify during last inspection at end of Oct.
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. Can of mandarin oranges dented and crimped at bottom seam of can. Stop Sale.
Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands with gloves on and then dried them on soiled wiping cloth in apron pocket, then touched clean bowl and utensil on cook line. Discussed with chef. Chef had employee property wash hands and place bowl in warewashing area.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect near dry food storage area and one near reach-in cooler in prep area.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. One Vacuum breaker missing from non chemical side of 4 way splitter at mop sink. Maintenance personnel stated he was going to get one from maintenance room and replace.
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 half and half in bar area opened two days ago according to chef not date marked. Chef date marked container.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at flip top reach-in cooler across from stove soiled/ stained. Also,blade of can opener at prep area soiled. Operator removed cutting board on cookline. Also, soda gun in bar area nearest bar entry area soiled.
No paper towels or mechanical hand drying device provided at handwash sink.. No paper towels at hand wash sink next to dry food storage room and at hand wash sink in bar. Also, Unable to dispense paper towels at hand wash sink at end of kitchen next to prep area Operator rethreaded paper towels at hand wash sink at end of cook line and replenished paper towels at hand wash sinks in bar area and near dry food storage area.
Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored in cabinet below hand wash sink at front service line. Operator labeled spray bottle of sanitizer.
Buildup of food debris/soil residue on equipment door handles. Handles of food storage bins for rice and flour in prep area soiled.
Equipment in poor repair. Gasket on reach-in cooler in bar area torn.
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.