ALOFT AT TAPESTRY PARK

Name: ALOFT AT TAPESTRY PARK
Address: 4812 DEER LAKE DRIVE WEST, JACKSONVILLE, FL, 32246, US
Rating: 85.6

4812 DEER LAKE DRIVE WEST, JACKSONVILLE, FL 32246

License #2614604

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.6 Grade B / 100

Solid Health Score

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Quick take

ALOFT AT TAPESTRY PARK in JACKSONVILLE currently holds an InspectFL Health Score of 85.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 21 total violations — 4 critical, 2 major, 15 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 20, 2026 shows 6 observation rows: no critical rows, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[21-45-1] Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Observed Sanitizer Bucket (sink and surface 0) on cook line. Chef called to have dispenser service and will sanitize in dishwashing machine if needed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach-in freezer in banquet storage area soiled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal belongings on shelf above prep table next to clean towels and on dry food storage shelf next to packaged foods. Operator removed phone and helmet from both areas to properly store.
[02D-03-4] 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. Observed sandwiches and fresh fruit packaged on site lacking the date the foods were packaged. Operator stated he will get that date put on products.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Observed burnt spatula next to burner on cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed two ice chutes in ice machines in banquet kitchens soiled.

Disposition: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (84F - Hot Holding) on counter next to egg burner. Employee removed potatoes and placed in walk-in-cooler to chill. Also,
[14-11-5] Equipment in poor repair. Observed gasket on glass door reach-in cooler bagged ice cooler.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed multiple beverage pitchers not inverted / protected hanging on rack in banquet kitchen.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed Vacuum breakers missing from non chemical side of splitters at both mop sinks. Mop sink # 1 has current vacuum breaker on faucet before splitter at opposite side of chemical side of splitter. Mop sink #2 currently has backflow on hose on chemical side. Backflow needs to be on non chemical side of splitter. Discussed the proper installation with Chad, Director of Food and Beverage.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of debris in ovens in banquet room kitchen. Operator stated they are scheduled for deep cleaning next week.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed two glass door coolers in banquet storage area missing ambient thermometers. Operator stated he has extra and will put them in coolers.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind flat top burners where eggs are cooked have accumulation of grease build up.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed fruit stored above ready to eat bread in walk-in-cooler. Employee removed unwashed pineapples and placed below ready to eat bread.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed banquet kitchen cooler-yogurt (45F - Cold Holding). Operator stated yogurt stored in cooler overnight. Operator unsure of when cooler stopped being able to maintain temperature of 41F and below. See Stop Sale.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belongings on shelf next to food on storage shelf in front of triple sink. Operator removed jacket to properly store.
[02D-03-4] 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. Observed pre made sandwiches that are packaged on site missing date that it was packaged.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed establishment has three flat top burners that they cook fried eggs on per chef without a hood suppression system and wall behind it around outlet has build up of grease. A suppression system may be required.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in freezer in storage room next to ice machine of kitchen storage area soiled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed banquet kitchen small glass door cooler-yogurt (45F - Cold Holding). Operator stated yogurt stored in cooler overnight. Operator unsure of when cooler stopped being able to maintain temperature of 41F and below. See Stop Sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun in bar area soiled. Also, deflector plate in ice machine in banquet kitchen soiled.

Community reaction

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Community pulse