TRU BY HILTON JACKSONVILLE SOUTH MANDARIN
2970 HARTLEY RD, Jacksonville FL 32257 · 904-292-4401
Last inspected Jul 31, 2025 · 5 visits since September 2023
SEP 23
SEP 24
JUL 25
— STEADY
3 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Eggs on kitchen cart at 97°. Per Person In Charge, Placed about 15 mins before. Item reheated to 165-170°.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jul 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Food service employee failed to wash hands or change gloves after front counter service. Food service employee engaged in Food service activity with same soiled gloves. Manager intervened.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has No required high temperature sanitizing testing device.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink. Replaced by manger.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal foods stored above / next to restaurant foods In kitchen cooler. Moved by manager.
Show the remaining 5 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal foods personal cell phone by restaurant food items on kitchen rack. Moved by manager.
Employee with no hair restraint while engaging in food preparation. Food service employee with ineffective hair restraint. Long dangling hair.
Floor area(s) covered with standing water. Standing water on floor by Dish machine.
Time/temperature control for safety food thawed in an improper manner. Bag of frozen egg thawing at room temperature in kitchen sink. items still frozen. Moved by manager.
Water leaking from pipe and/or faucet/handle. Leak at pipe connection to Dish machine. Per Person In Charge. Work in progress.
Sep 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for hot water sanitizing at high temperature Dish machine.
Sep 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Food service employee failed to wash hands before putting on gloves after entering into kitchen from dining room / handling equipment.
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Food service employee returned from bathroom and engaged In food service activity without washing hands hands in kitchen Hand Wash Sink. Manager intervened.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Eggs on kitchen cart at 97°. Per Person In Charge, Placed about 15 mins before. Item reheated to 165-170°.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for hot water sanitizing at high temperature Dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink.
No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
Employee personal food not properly identified and segregated from food to be served to the public. Open water bottle personal drink In Kitchen cooler above restaurant foods. Moved by manager.
Plumbing system in disrepair. Plugs for Three compartment sink not working properly. Unable to seal drain to allow for filling of water/sanitizer. Constant leak from drains.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen cooler.
Single-service articles improperly stored. Boxed single service food containers on floor in kitchen.
Time/temperature control for safety food thawed in an improper manner. Frozen egg, sausage thawing in bag in kitchen sink at room temperature. Items immediately moved to cooler by manger.
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food service employee entered into kitchen from office then handled foods/food contact surfaces without washing hands. Manager intervened.
Manager or person in charge lacking proof of food manager certification. No proof of any Food Manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips available.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dispenser at kitchen Hand wash sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of food service cooking equipment.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
Food stored on floor. Boxed foods on floor. Kitchen.
Time/temperature control for safety food thawed in an improper manner. Bag of frozen sausage thawing in kitchen sink at room temperature. Moved by manager.
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.