Sheraton Jacksonville Hotel
Last inspected: Mar 26, 2026
100
Score
Sheraton Jacksonville Hotel has been inspected 13 times since 2022. Inspectors last stopped by on Mar 26, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“Ready-to-eat” comes up most often, recorded five times in the inspection record.
Among Jacksonville restaurants, the typical score is 74; Sheraton Jacksonville Hotel is comfortably above that bar. There isn't much in the file that would give a customer pause.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
No violations found.
100
Mar 18, 2026
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - 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. **Corrective Action Taken**
12A-29-4
High Priority - 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. **Corrective Action Taken** **Warning**
22-57-6
High Priority - 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. **Corrected On-Site**
08A-20-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - 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. **Corrective Action Taken** **Warning**
08B-01-4
Basic - 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.
36-27-5
Basic - 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.
22-20-5
43
Sep 4, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - 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. **Repeat Violation** **Admin Complaint**
01B-24-5
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. Pasta made more than 24 hours ago with no date mark.
02C-03-5
Basic - 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.
02D-03-4
Basic - Ceiling tile missing. Missing ceiling tile at dish pit. **Repeat Violation**
36-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right sided hood filters and side of griddle with grease accumulation.
23-03-4
67
Apr 16, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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.
01B-13-4
High Priority - 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. **Repeat Violation** **Admin Complaint**
01B-24-5
Intermediate - 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. **Corrected On-Site**
08A-28-4
Intermediate - 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.
02C-08-5
Basic - 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. **Repeat Violation**
22-20-5
Basic - Priority: Basic-Observed: Ceiling tile missing. Ceiling tile missing at sink at dish pit. Also, wall at sink at dish pit with debris buildup.
36-36-4
Basic - 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.
06-09-1
Basic - 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. **Corrected On-Site**
31B-04-4
Basic - 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. **Corrective Action Taken**
21-08-4
41
Feb 26, 2025
Routine - Food
No violations found.
100
Jan 2, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-01-02: Person in charge needs more time to submit. **Time Extended**
03G-50-1
90
Dec 27, 2024
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - 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.
29-42-4
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Bread and cheese unprotected at buffet line. **Warning**
08B-01-4
High Priority - 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. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - 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. **Warning**
22-57-6
Intermediate - 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. **Warning**
03G-50-1
Intermediate - 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. **Corrected On-Site**
02B-02-5
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. One employee with expired training at time of inspection.
53B-14-5
Basic - 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. **Repeat Violation**
22-20-5
Basic - 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.
23-03-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls at buffet line not inverted or protected with covering.
24-11-4
Basic - Standing water in floor drain/floor drain draining very slowly. Standing water in floor drain on cook line closest to walk in cooler.
29-19-4
Basic - 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.
36-27-5
27
Mar 29, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Properly Stored/Protected
FL-48
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
52
Nov 15, 2023
Complaint Full
No violations found.
100
Nov 8, 2023
Complaint Full
3 critical violations. 5 major violations. 1 minor violation.
View 9 violations
High Priority - 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. **Corrective Action Taken** **Warning**
01D-01-5
High Priority - 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.
01B-24-5
High Priority - 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.
03A-02-5
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples for self service at buffet not wrapped, no utensil present.
08B-15-4
Intermediate - 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. **Corrective Action Taken**
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white buildup on interior of ice machine, especially on ceiling.
22-02-4
Intermediate - 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. **Warning**
03G-50-1
Intermediate - 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. **Corrected On-Site**
02C-02-5
Basic - Old labels stuck to food containers after cleaning. Old labels observed on several clean dish items.
16-46-4
37
Aug 28, 2023
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
33
Feb 22, 2023
Routine - Food
5 critical violations. 5 major violations. 1 minor violation.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made French toast batter (45-46F - Cold Holding) in bottom of glass door reach-in cooler in prep area. Observed shelving above batter covered with tray to prevent proper air flow to batter. Operator removed trays and retemped at end of inspection and batter was 42F **Corrected On-Site**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. ambient temperature of shelled eggs (47F - Cold Holding) in top of flip top reach-in cooler across from stove area. Observed shelled eggs stored above chill line of reach-in cooler. Operator removed eggs and placed in walk-in-cooler to chill. Retemped at end of inspection at 43F **Corrected On-Site**
03A-03-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw salmon in glass door reach-in cooler in prep area. Operator removed salmon to properly store. **Corrected On-Site**
08A-20-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. heavy whipping cream sauce (45-46F - Cold holding) in walk-in-cooler. Operator stated cream sauce was placed in walk-in-cooler around 11pm last night. See Stop Sale
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. heavy whipping cream sauce (45-46F - Cold holding) in walk-in-cooler. Operator stated cream sauce was placed in walk-in-cooler around 11pm last night. See stop sale
03D-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Operator placed clean up plan in safety book **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from stove soiled/ stained. Also, blade on can opener in prep area soiled
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bar area. Operator replenished paper towels.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Two Unlabeled Spray bottle containing toxic substance stored in warewashing area. Also, Unlabeled Spray bottle containing toxic substance stored in bar area. Operator labeled all spray bottles of cleaners. **Corrected On-Site**
41-17-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Whole apples at breakfast buffet not wrapped. Operator voluntarily discarded the unwrapped apples. **Corrected On-Site** **Repeat Violation**
08B-15-4
Basic - Ceiling tile missing. Two ceiling tiles above ice machine near managers office missing.
36-36-4
27
Sep 20, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
50
Frequently Asked Questions
When was Sheraton Jacksonville Hotel last inspected?
The most recent health inspection at Sheraton Jacksonville Hotel on file is from Mar 26, 2026. The public record contains 13 inspections in total.
What is the most common violation at Sheraton Jacksonville Hotel?
Across the inspection record, “ready-to-eat” has been cited five times, more than any other issue at Sheraton Jacksonville Hotel.
How does Sheraton Jacksonville Hotel compare to other restaurants in Jacksonville?
Sheraton Jacksonville Hotel most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Sheraton Jacksonville Hotel's inspection record improved over time?
Results have been roughly steady. Inspections at Sheraton Jacksonville Hotel have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sheraton Jacksonville Hotel means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sheraton Jacksonville Hotel inspected?
Based on the inspection history on file, Sheraton Jacksonville Hotel is inspected around four times per year on average.
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