Hyatt Place Jacksonville Airport
Last inspected: Mar 11, 2026
52
Score
The health department has logged six inspections at Hyatt Place Jacksonville Airport, the earliest from 2022. The most recent report on file is from Mar 11, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to five violations per visit.
When inspectors have written things up, “no chemical test kit provided when using sanitizer” has been the most frequent reason, cited three times.
By comparison, the average Jacksonville facility scores 74, putting Hyatt Place Jacksonville Airport on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
6
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 11, 2026
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler under buffet hot bar, case of raw ribeyes stored over cases of butter and cream cheese. Operator stated ribeyes are being held for guest. Guests picked up ribeyes during inspection. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. In kitchen next to juice dispenser, cloth towel stored in sink. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses quat sanitizer for sanitizer buckets and triple sinks, no quat test strips available.
16-37-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee cell phone and key chain on reach-in cooler counter. Employee removed items. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris/stains. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Both lids open on dumpster.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In reach-in cooler C5, interior bottom has build up of juice residue.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. At cook line, plastic togo containers and lids stored on to shelf not inverted. Operator inverted single service items. **Corrected On-Site**
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bottom of mop sink.
42-01-4
52
Dec 6, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
67
Sep 18, 2023
Routine - Food
No violations found.
100
Sep 15, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler near grill in kitchen, nine containers of oat milk and three containers of liquid eggs 55F stored overnight. Items discarded.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler near grill in kitchen, nine containers of oat milk and three containers of liquid eggs 55F stored overnight. Items discarded. On buffet line, butter pats and cream cheese packets 52F, milk 51F. All items placed out approximately 2.5 hours prior. Items moved to reach in cooler to cool. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in front of flip top cooler in kitchen near warmers.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit for quaternary ammonium sanitizer is not working (appears to have been dropped in water). **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink near dish machine.
31B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In front reach in cooler in bar area, employee yogurt parfait present.
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. One employee working and preparing food in kitchen. Employee placed hair restraint on. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Food stored on floor. In dry storage area, oil, plastic water bottles, and granola bars are stored on floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in coolers in kitchen. Mop sink.
23-03-4
45
Apr 7, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 broken raw shell eggs in small reach in cooler on make line.
01B-14-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Per manager they do not have an irreversible registering temperature indicator.
16-62-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. individual milks-receiving (46F - Cooling after approximately 1 hour, retemp after another 50 minutes 51F) per manager milk was delivered approximately 1 hour before temperature check, milk stored in small, over filled reach in cooler in kitchen on make line, door to cooler was left open when inspector arrived, inspector spoke with employees about properly cooling received foods.
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No one is able to find quaternary ammonium test strips.
16-37-1
Basic - Employee with no hair restraint while engaging in food preparation. Two employees in kitchen preparing food. **Repeat Violation**
13-03-4
61
Nov 14, 2022
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal cell phone and immediately handled milk pitcher without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-13-4
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/ One manager certification expired.
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by coffee machine used to rinse out a pitcher. Hand washing sink in bar with small silver pitcher stored inside. Silver pitcher removed. **Corrective Action Taken**
31A-11-4
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. No training records could be provided. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite/commercially processed and held more than 24 hours not properly date marked. Cooked chicken reheated yesterday in flip top cooler in kitchen. Boiled eggs stored in back reach in cooler prepared yesterday. Milk stored in back reach in cooler opened yesterday. All items dated. **Corrected On-Site**
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Both employees in kitchen. Employees put hair restraints on. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not rinsed between washing and sanitizing. No rinse step being utilized. Employee states that sanitizer sink does not hold water due to faulty stopper. Inspector instructed employee to used something to block drain until repair can be made. **Corrective Action Taken**
16-16-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under dish machine in kitchen. Floor under racks in dry storage area. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets for reach in coolers in kitchen. Ice machine filters for ice machine in kitchen.
23-03-4
Basic - Single-service articles improperly stored. To go cups and paper napkins on floor in dry storage area.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop water by mop sink.
42-01-4
43
Frequently Asked Questions
When was Hyatt Place Jacksonville Airport last inspected?
The most recent health inspection at Hyatt Place Jacksonville Airport on file is from Mar 11, 2026. The public record contains six inspections in total.
What is the most common violation at Hyatt Place Jacksonville Airport?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited three times, more than any other issue at Hyatt Place Jacksonville Airport.
How does Hyatt Place Jacksonville Airport compare to other restaurants in Jacksonville?
Hyatt Place Jacksonville Airport most recently scored 52 out of 100, which is lower than the Jacksonville average of 74.
Has Hyatt Place Jacksonville Airport's inspection record improved over time?
Yes. Recent inspections at Hyatt Place Jacksonville Airport have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Hyatt Place Jacksonville Airport 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 Hyatt Place Jacksonville Airport inspected?
Based on the inspection history on file, Hyatt Place Jacksonville Airport is inspected around two times per year on average.
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