Hyatt Regency Jacksonville Riverfront
Last inspected: Feb 24, 2026
22
Score
Hyatt Regency Jacksonville Riverfront appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Feb 24, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near 17 violations each time.
The pattern that stands out is “equipment in poor repair”, which has been cited five times.
That's lower than the typical Jacksonville restaurant, which scores around 74. There are enough flags in the record to merit a second thought.
9
Inspections
4
Critical latest
3
Major latest
12
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage on shelf above raw bacon in walk in cooler in back kitchen, employee rearranged **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 in open bag on top of bags with fries in box freezer, cook line, raw tuna on shelf above hummus, in walk in cooler, manager rearranged **Corrected On-Site**
08A-02-6
High Priority - Live, small flying insects found. One by prep cooler, cook line **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Displayed food not properly protected from contamination. Cereals in new containers with not hinged lids at buffet, employee moved them **Corrected On-Site**
08B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade with old build up **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. Hand sink in server area, employee placed some **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In hand sink by storage closet to walk in cooler, no water comes out
27-16-4
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. Raw tuna, employee removed it from bag **Corrective Action Taken**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack and jacket above food in shelf inside office, back prep area, employee moved it **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking with no beard guard
13-04-4
Basic - Equipment in poor repair. Gasket torn in cooler at server area, **Repeat Violation**
14-11-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. One is broken and gap, employee fixed the gap, also gap on hood in back prep kitchen, fixed by employee **Corrected On-Site**
14-42-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. A couple missing by dish machine
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at coffee front area dusty **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelf in one reach in cooler at pastry area **Repeat Violation**
14-33-4
Basic - Single-service articles improperly stored. Box with gloves on floor, coffee area, employee placed them on shelf **Corrected On-Site**
25-05-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By hand sink close to cook line **Repeat Violation**
36-30-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet in prep sink by walk in cooler
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat in bucket at cook line, employee got new solution, 150ppm
21-08-4
22
Aug 25, 2025
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Live, small flying insects found. One by prep area
35A-02-7
High Priority - Toxic substance/chemical improperly stored. Cleaner by sauce and to go containers, stand by bar, manager rearranged **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f oatmeal and grits on warmer, employee moved them to circle warmer and stirred them up **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
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. Milk at bar opened 2 days ago
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles and can opener
22-02-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler, also microwave **Repeat Violation**
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on storage area at market caffe area, manager inverted them **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By ovens
36-30-4
Basic - Working containers of food removed from original container not identified by common name. White powder, labeled salt per employee **Corrected On-Site**
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in buffet area closed today, used as storage
24-05-4
Basic - Equipment in poor repair. Gasket in mil cooler, beverage area **Corrected On-Site** **Repeat Violation**
14-11-5
Basic - Food stored on floor. Potato skins on box in walk in freezer, manager placed them on shelf **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in walk in cooler **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut banana and didn't wash it, explained to her, also cutting little potatoes, explained to him **Repeat Violation**
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Milk cooler at market caffe area
22-16-4
32
Feb 10, 2025
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 127f cooked chicken in warmer, employee turned it up higher **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 49f cut tomato and cheese siting on ice, employee added more ice water **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above cooked veggies, in walk in cooler, employee rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched face then scooped food to cook, explained to her and she washed hands **Corrected On-Site**
12A-25-4
Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Part cooked chicken in walk in cooler, employee wrote it down **Corrected On-Site**
02D-11-5
Intermediate - Spray bottle containing toxic substance not labeled. Manager couldn't tell what it is, discarded it, market area **Corrected On-Site**
41-17-4
Basic - Equipment in poor repair. Gasket in milk cooler **Repeat Violation**
14-11-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. One is broken and one gap also
14-42-4
Basic - Ice scoop handle in contact with ice. Manager removed it from ice bin at bar **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in storage room
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut melon, explained to him and he washed it **Corrective Action Taken**
08B-39-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Milk cooler in back area **Repeat Violation**
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Too many coffee filters, coffee area, employee placed lid on, to go container in bags on floor, market area **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries on shelf above cut melon, manager rearranged reach in cooler at cook line **Corrected On-Site**
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet in dump sink at market area **Repeat Violation**
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat, employee got new solution, 300 ppm **Corrected On-Site**
21-08-4
27
Sep 16, 2024
Routine - Food
5 critical violations. 3 major violations. 13 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 130f sausage and 120f cheese, in warmer, employee reheated them to 165f **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Cleaner hanging on soda syrup boxes, employee removed it **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon on shelf above cut fruit in walk in cooler, employee rearranged **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheesecake
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 52f cheesecake in sliding door cooler at 54f, manager discarded it **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles, microwave
22-02-4
Intermediate - No soap provided at handwash sink. Hand sink at bar
31B-03-4
Intermediate - Water pressure lacking at fixtures that require the use of water. When pressing the foot pedal there is barley any water coming out, hand sink by ice machine, maintenance person working on it **Corrective Action Taken** **Repeat Violation**
27-17-4
Basic - Working containers of food removed from original container not identified by common name. White powder, flour by employee, labeled **Corrected On-Site**
02D-01-5
Basic - Water leaking from pipe and/or faucet/handle. Prep sink at market front counter
29-11-4
Basic - Wash/Rinse/Sanitizing solution not maintained clean. Triple sink has dirty water, manager stated it hasn't been used in several days
16-05-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates, manager placed them under sneeze guard **Corrected On-Site**
24-11-4
Basic - Reuse of single-service or single-use articles. Washed strawberries placed in same container that they came unwashed, explained to manager
25-32-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler at back prep by cook line
14-33-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar **Repeat Violation**
31B-04-4
Basic - Food stored on floor. Soda syrup boxes in storage closer, employee placed them on shelf **Corrected On-Site**
08B-38-4
Basic - Equipment in poor repair. Torn fryer basket, manager discarded it **Corrected On-Site** **Repeat Violation**
14-11-5
Basic - Drain cover(s) missing. Drain in storage, manager placed cover on **Corrected On-Site**
29-18-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ice build up by fan, employee posted a note "don't put cheese cake in this cooler", it's the only tcs food in cooler **Corrective Action Taken**
14-74-7
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage in drink server station and dish machine area **Repeat Violation**
36-32-5
Basic - Carbon dioxide/helium tanks not adequately secured. By ice machine, employee removed it, and in bar closet, secured **Corrected On-Site**
51-11-4
18
Feb 5, 2024
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and rinsed lid for sour cream ROP that feel on floor, mgr took it to dish machine **Corrected On-Site**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked chicken sitting on ice, employee voluntarily discarded it, cook line **Corrective Action Taken**
03A-02-5
Intermediate - Food service manager not certified within 30 days of employment. 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 mgr here for 6 months
53A-04-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Front of the house employee/servers, and one has 360 training for one employee, all, some have the 360 along with environ health, explain to mgr
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Labeled cleaner by mgr, server area **Corrected On-Site**
41-17-4
Intermediate - Water pressure lacking at fixtures that require the use of water. Cold water side in hand sink at drink station and hand sink in ice machine room **Repeat Violation**
27-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. States to replace 1/2024
29-28-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in pastry area, mgr placed one
31B-04-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between them by fryer, fixed by mgr **Corrected On-Site**
14-42-4
Basic - Equipment in poor repair. Gasket torn in one drawer unit, doors in milk cooler at market hard to close
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above spices, storage, mg moved it **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter/server area, employees moved them **Corrected On-Site**
12B-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on crate, inverted by mgr **Corrected On-Site**
24-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage in drink station
36-32-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, mgr changed solution, 300 ppm **Corrected On-Site**
21-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in bar cooler
22-16-4
29
Jul 7, 2023
Complaint Full
3 critical violations. 7 major violations. 6 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Cleaners above paper towels in hand sink at bar, employee removed them **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at bar **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Food with mold-like growth. See stop sale. Cheese, employee discarded it
01B-07-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Did not know cooling parameters
53B-16-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked veggies at 63-65f room temperature at 63, explained to mgr and he placed veggies in walk in cooler **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. With tray, employee removed it from both hand sinks at bar
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink by front cook line in kitchen **Repeat Violation**
31A-11-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. Not using thermometers for cooling veggie
05-14-5
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee has with servsafe only
53B-03-5
Intermediate - Water pressure lacking at fixtures that require the use of water. Cold water side in hand sink at beverage room
27-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Employee secured it **Corrected On-Site**
51-11-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink by ice bin at bar
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. By cook line, employee discarded it **Corrected On-Site**
21-12-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates by entrance to buffet **Repeat Violation**
24-11-4
Basic - Food stored on floor. Plastic bottles soda, walk in cooler, mgr placed it on shelf **Corrected On-Site**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Scooping grits, market area and back kitchen employee making pizzas **Repeat Violation**
13-03-4
23
May 26, 2023
Routine - Food
No violations found.
100
May 24, 2023
Routine - Food
11 critical violations. 5 major violations. 8 minor violations.
View 24 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage links on shelf above raw bacon, walk in cooler, employee rearranged **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon on shelf above liquid eggs, walk in cooler in back kitchen, employee rearranged **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at omelet station and 2 in dish machine area **Warning**
35A-02-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by mixer in back kitchen
29-34-4
High Priority - Toxic substance/chemical improperly stored. Cleaner hanging by soda syrup box, employee moved it **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 88-126f sausages, warmer not on, employee voluntarily discarded them, 116f cheese in warmer, back kitchen, less than 4 hrs **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cut melon, cream cheese, butter, milk, at buffet area, 56f raw fish, cooked wings, raw fish, 45f cooked asparagus in prep unit by fryer, 55f key lime pies, sour cream, in upright cooler storage, stop sale, explained time as public health control, employee wrote time on **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese cakes, sour cream
01B-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing chlorine **Warning**
22-45-4
High Priority - Displayed food not properly protected from contamination. Oatmeal, grits and condiments, mgr placed sneezes guard at buffet **Corrected On-Site**
08B-02-4
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. Both dish machines at bar, 0 ppm chl, will use the heat dish machine when needed **Warning**
22-41-4
Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Employee wrote it **Corrected On-Site**
02D-11-5
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Emailed one to fill up for steak, chick and salmon, explained second cook has to meat minimum cooking requirements
03C-90-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. One hand sink by ice machine not operable at all, no way to get water, **Warning**
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Box of gloves and stubby in hands at dish machine, mgr moved them **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Hand sink by ice machine, employee placed one **Corrected On-Site**
31B-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole on ceiling by ice machines
36-32-5
Basic - Employee with no hair restraint while engaging in food preparation. Working with open sandwiches at market area
13-03-4
Basic - Floor soiled/has accumulation of debris. Drink station, behind equipment
36-73-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gaps in between filters
14-42-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In drawer unit, mgr placed one **Corrected On-Site**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar
31B-04-4
Basic - Salad bar/buffet plates/bowls/utensils not properly protected or inverted to prevent contamination. Spoons, mgr placed them under sneeze guard, plates by omelette station not inverted **Corrected On-Site**
24-11-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container by hand sink next to omelet station, employee wrote flour **Corrected On-Site**
02D-01-5
8
Dec 5, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons stored in standing water 81f. Employee poured out water during inspection **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on premade sandwich cooler in market area, employee cleaned gasket **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut Brussel spouts from cardboard box, manager told employee to wash Brussel sprouts prior to cutting. Employee washed produce **Corrected On-Site**
08B-39-4
86
Frequently Asked Questions
When was Hyatt Regency Jacksonville Riverfront last inspected?
The most recent health inspection at Hyatt Regency Jacksonville Riverfront on file is from Feb 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Hyatt Regency Jacksonville Riverfront?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at Hyatt Regency Jacksonville Riverfront.
How does Hyatt Regency Jacksonville Riverfront compare to other restaurants in Jacksonville?
Hyatt Regency Jacksonville Riverfront most recently scored 22 out of 100, which is lower than the Jacksonville average of 74.
Has Hyatt Regency Jacksonville Riverfront's inspection record improved over time?
Results have been roughly steady. Inspections at Hyatt Regency Jacksonville Riverfront have averaged around 17 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hyatt Regency Jacksonville Riverfront 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 Regency Jacksonville Riverfront inspected?
Based on the inspection history on file, Hyatt Regency Jacksonville Riverfront is inspected around three times per year on average.
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