Tru by Hilton Jacksonville South Mandarin
Last inspected: Jul 31, 2025
52
Score
Tru by Hilton Jacksonville South Mandarin has been inspected six times since 2022. Inspectors last stopped by on Jul 31, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“No paper towels” comes up most often, recorded two times in the inspection record.
That's lower than the typical Jacksonville restaurant, which scores around 74. Diners may want to scan the inspection details before deciding to visit.
6
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Jul 31, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food in Good Condition, Safe, and Unadulterated
FL-13
Personal Cleanliness
FL-40
52
Sep 9, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-09-09: At callback :time needed to obtain. **Time Extended**
16-62-1
90
Sep 6, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - 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. **Warning**
12A-07-5
High Priority - 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°. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - 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. **Corrective Action Taken** **Warning**
12A-11-4
Intermediate - 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.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
05-08-4
Basic - Single-service articles improperly stored. Boxed single service food containers on floor in kitchen.
25-05-4
Basic - 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. **Corrective Action Taken**
06-01-5
Basic - 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. **Corrected On-Site**
08B-49-4
Basic - 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.
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen cooler.
22-16-4
37
Nov 28, 2023
Routine - Food
No violations found.
100
Sep 19, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - 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. **Corrective Action Taken** **Warning**
12A-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dispenser at kitchen Hand wash sink.
31B-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of any Food Manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips available.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Food stored on floor. Boxed foods on floor. Kitchen.
08B-38-4
Basic - 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.
06-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager. **Corrected On-Site**
12B-07-4
Basic - 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.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
13-07-4
45
Jul 29, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At frontline breakfast buffet: Individual butters at frontline at 56° , 55°. Individual creme cheese containers 48° Per Person In Charge : items placed about 7 am. Per Person In Charge , these food items are replaced In coolers after end of breakfast period. Inspector explained details of food safety protection. **Repeat Violation** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee, who was eating/ drinking at frontline desk returned to kitchen and began in food service activity without washing hands. Manager intervened. **Corrective Action Taken**
12A-16-4
Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. Person In Charge not monitoring employee for maintaining proper temperatures for food safety. Butters , creme cheese out of temperature.
53A-17-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing on rack over wrapped single service bowls. Kitchen. Moved by manager.
40-06-5
Basic - Food stored on floor. Boxed chips on floor in kitchen.
08B-38-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
23-24-4
58
Frequently Asked Questions
When was Tru by Hilton Jacksonville South Mandarin last inspected?
The most recent health inspection at Tru by Hilton Jacksonville South Mandarin on file is from Jul 31, 2025. The public record contains six inspections in total.
What is the most common violation at Tru by Hilton Jacksonville South Mandarin?
Across the inspection record, “no paper towels” has been cited two times, more than any other issue at Tru by Hilton Jacksonville South Mandarin.
How does Tru by Hilton Jacksonville South Mandarin compare to other restaurants in Jacksonville?
Tru by Hilton Jacksonville South Mandarin most recently scored 52 out of 100, which is lower than the Jacksonville average of 74.
Has Tru by Hilton Jacksonville South Mandarin's inspection record improved over time?
Results have been roughly steady. Inspections at Tru by Hilton Jacksonville South Mandarin have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Tru by Hilton Jacksonville South Mandarin 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 Tru by Hilton Jacksonville South Mandarin inspected?
Based on the inspection history on file, Tru by Hilton Jacksonville South Mandarin is inspected around two times per year on average.
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