Hilton Garden Inn Jacksonville Downtown Southbank
Last inspected: Mar 17, 2026
35
Score
Public records show 11 inspections at Hilton Garden Inn Jacksonville Downtown Southbank stretching back to 2022. The most recent visit was on Mar 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around 14 violations lately compared to roughly 10 violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
Restaurants in Jacksonville average 74, so Hilton Garden Inn Jacksonville Downtown Southbank trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
1
Critical latest
3
Major latest
12
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 3 major violations. 12 minor violations.
View 16 violations
High Priority - Displayed food not properly protected from contamination. Grits and eggs on warmer without a hinged lid, employee removed them from buffet **Corrected On-Site**
08B-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheese cake and heavy cream opened a couple of days ago, dated by employee **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. 3 chairs around hand sink in back prep area, employee moved them **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine and hand sink at bar, employee placed some **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above customer food in upright cooler by cook line, employee moved it to bottom shelf **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee scooping foods has a few wristbands and big rings, explained to him
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, no beard guard **Repeat Violation**
13-04-4
Basic - Equipment in poor repair. Gasket torn in 1 door freezer by cook line, also one fryer basket torn
14-11-5
Basic - Food storage container/container lid cracked or broken. Lid is cracked for cut melon, in walk in cooler, **Repeat Violation**
14-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Blue container with old build up, employee placed it by triple sink to be washed **Corrective Action Taken**
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, interior top with old build up **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at bar with brown build up **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler by cook line
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Too many coffee filter out on top of coffee machine, employee placed them in bag **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and pineapple above milk and cooked sausage in walk in cooler, explained to cook
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. White ponder in bulk container, back kitchen, employee wrote sugar **Corrected On-Site** **Repeat Violation**
02D-01-5
35
Sep 11, 2025
Routine - Food
4 major violations. 9 minor violations.
View 13 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Mashed potatoes opened a couple of days ago
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back prep area and hand sink by triple sink, employee placed some **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand sink in back prep, employee placed some **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Pink solution by triple sink, cleaner by manager, one at bar also
41-17-4
Basic - Bowl or other container with no handle used to dispense food. On sugar, employee removed it **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep cooler, employee moved it **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooking **Repeat Violation**
13-04-4
Basic - Food storage container/container lid cracked or broken. Lid is cracked for rice in reach in cooler
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in freezer, also shelves in walk in cooler **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. On mash potatoes, employee removed it **Corrected On-Site**
16-46-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm by cook line, manager discarded it **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. White powder in bulk container, employee wrote name on, sugar **Corrected On-Site**
02D-01-5
43
Mar 12, 2025
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Mashed potatoes made on 2/28, employee discarded it, 1/2 cup **Corrected On-Site**
01B-24-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 2 hand sinks in kitchen, employee placed some **Corrected On-Site**
31B-02-4
Intermediate - 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. For 3 new employees
11-26-1
Intermediate - No soap provided at handwash sink. All 3 hand sinks in kitchen, employee placed some **Corrected On-Site**
31B-03-4
Intermediate - 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. 3 expired in 2024
53B-14-5
Basic - Drain cover(s) missing. Mop sink, placed it by manager **Corrected On-Site**
29-18-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
13-04-4
Basic - Hole in or other damage to wall. By upright cooler, manager fixed it **Corrected On-Site**
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. On oven handle, manager moved it **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler and hand sink at bar **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler
14-33-4
Basic - Reuse of single-service or single-use articles. Washes and cut strawberries placed in same container they came dirty, explained to operator
25-32-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet in triple sink
29-11-4
39
Oct 15, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cooked sausage, ham, cheese cooked chicken, wings, raw steak, in prep reach in cooler overnight, some relocated to freezer to cool down and some stop sale, discarded, 55f cut tomatoes by prep filler, siting on ice, placed them in coolers, less than 4 hrs **Corrective Action Taken** **Warning** - From follow-up inspection 2024-10-15: 57f sausage, shredded cheese, ham, and liquid eggs in prep reach in cooler not working, less than 4 hrs, employee iced them down, cooler at 63f **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 60f shelled eggs in prep cooler, less than 4 hrs, employee placed them in freezer to cool down **Corrective Action Taken** **Warning** - From follow-up inspection 2024-10-15: 57f shelled egg in prep reach in cooler, less than 4 hrs, employee iced it down, cooler at 63f **Admin Complaint**
03A-03-5
74
Oct 7, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Displayed food not properly protected from contamination. Cut fruits at front counter self service, sneeze guard broke, ordered another one
08B-02-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 60f shelled eggs in prep cooler, less than 4 hrs, employee placed them in freezer to cool down **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cooked sausage, ham, cheese cooked chicken, wings, raw steak, in prep reach in cooler overnight, some relocated to freezer to cool down and some stop sale, discarded, 55f cut tomatoes by prep filler, siting on ice, placed them in coolers, less than 4 hrs **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in hand sink at bar, employee moved it **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brie cheese opened a couple of days ago, employee wrote date on **Corrected On-Site**
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink at cook line, employee placed some next to hand sink **Corrected On-Site**
31B-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Under prep table, back prep area, labeled air freshener, also a couple at bar **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle, employee removed them **Corrected On-Site**
10-20-4
Basic - In-use ice scoop stored on soiled surface between uses. Blue container dirty, employee placed it by dish machine **Corrective Action Taken** **Repeat Violation**
10-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it to bottom shelf **Corrected On-Site**
12B-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. By rear door **Repeat Violation**
51-11-4
Basic - Bowl or other container with no handle used to dispense food. On sugar, removed by employee **Corrected On-Site** **Repeat Violation**
14-01-5
32
Mar 4, 2024
Routine - Food
1 critical violation. 5 major violations. 9 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above veggies, employee rearranged upright cooler **Corrected On-Site** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Cup in hand sink at bar, removed by employee **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
31B-02-4
Intermediate - No soap provided at handwash sink. At bar **Repeat Violation**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For breakfast menu, email and posted **Corrected On-Site**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. 2 at bar, cleaners by employee **Repeat Violation**
41-17-4
Basic - 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. Mgr punctured 3 of them that were missed **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Carbon dioxide/helium tanks not adequately secured. In storage area
51-11-4
Basic - Food stored on floor. Box with food in walk in freezer **Repeat Violation**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Blue container is dirty, employee placed it by triple sink to be washed **Corrective Action Taken**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave **Repeat Violation**
22-08-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler **Repeat Violation**
14-33-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on prep table, employee moved it **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. On sugar, employee moved it **Corrected On-Site**
14-01-5
33
Oct 11, 2023
Routine - Food
No violations found.
100
Oct 6, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 54-56f liquid eggs, milk, heavy cream, cheeses, cut melon, pimento cheese, mashed potatoes, yogurts, lunchables, sausage, boiled eggs, raw salmon, raw hamburgers in walk in cooler, overnight, stop sale **Warning** - From follow-up inspection 2023-10-06: 50-53f yogurts, butter, cheeses, cut lettuce in walk in cooler **Admin Complaint**
03A-02-5
86
Oct 5, 2023
Routine - Food
8 critical violations. 6 major violations. 15 minor violations.
View 29 violations
High Priority - Displayed food not properly protected from contamination. Granola and nots night under sneeze guard or hinged lid at self serve buffet area, brown sugar raisins, employee moved them **Corrected On-Site**
08B-02-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Should be on red hanging hose side of splitter
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 54-56f liquid eggs, milk, heavy cream, cheeses, cut melon, pimento cheese, mashed potatoes, yogurts, lunchables, sausage, boiled eggs, raw salmon, raw hamburgers in walk in cooler, overnight, stop sale **Warning**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 60f shelled eggs, in walk in cooler, overnight, stop sale **Warning**
03A-03-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburgers on shelf above raw salmon, employee rearranged cooler by cook line **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncooked chicken on shelf above fries, both open in freezer by cook line, employee rearrange **Corrected On-Site**
08A-02-6
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 6 seconds between raw eggs and cheese, explained and he washed hands again properly **Corrected On-Site** **Warning**
12A-17-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then grabbed plate and was going to grab cheese so I explained to him, he washed hands **Corrected On-Site** **Warning**
12A-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Jeffrey Mercado took test on 9/30/18
53A-03-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None
16-62-1
Intermediate - No soap provided at handwash sink. Hand sink by cook line, employee placed some **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Has times by food items, but no procedure, emailed one
03F-10-5
Intermediate - 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. 2 employees, one in 2022 and one in early 2023
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance at bar, employee write cleaner **Corrected On-Site**
41-17-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Lid for fryer, mgr placed it by dish washing area to be washed **Corrective Action Taken**
24-26-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Ice scoop holder, employee placed them in dish washing area **Corrective Action Taken**
24-06-4
Basic - 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. Employee punctured them **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table, he moved it **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket in reach in cooler, cook line
14-11-5
Basic - Food stored on floor. Salt bags in water heater room
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, employee cleaned it **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrected On-Site**
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar, emailed one
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep cooler by cook line **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler by cook line
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Too many filters on top of coffee machine, employee placed them under overhead protection **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towel not immersed in sanitizer, employee added more solution **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container with brown and white powdery, employee wrote name on **Corrected On-Site**
02D-01-5
8
May 4, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
78
Nov 14, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Plumbing system in disrepair. Water leaking from sprayer by dish machine
29-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of microwave
22-08-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled blue container
10-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on cutting board
14-09-4
82
Frequently Asked Questions
When was Hilton Garden Inn Jacksonville Downtown Southbank last inspected?
The most recent health inspection at Hilton Garden Inn Jacksonville Downtown Southbank on file is from Mar 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hilton Garden Inn Jacksonville Downtown Southbank?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Hilton Garden Inn Jacksonville Downtown Southbank.
How does Hilton Garden Inn Jacksonville Downtown Southbank compare to other restaurants in Jacksonville?
Hilton Garden Inn Jacksonville Downtown Southbank most recently scored 35 out of 100, which is lower than the Jacksonville average of 74.
Has Hilton Garden Inn Jacksonville Downtown Southbank's inspection record improved over time?
No. Recent inspections at Hilton Garden Inn Jacksonville Downtown Southbank have averaged around 14 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Hilton Garden Inn Jacksonville Downtown Southbank means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Hilton Garden Inn Jacksonville Downtown Southbank inspected?
Based on the inspection history on file, Hilton Garden Inn Jacksonville Downtown Southbank is inspected around three times per year on average.
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