COURTYARD BY MARRIOTT

Name: COURTYARD BY MARRIOTT
Address: 14390 MAYO BLVD, JACKSONVILLE, FL, 32224, US
Rating: 88.8

14390 MAYO BLVD, JACKSONVILLE, FL 32224

License #2609475

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

88.8 Grade B / 100

Solid Health Score

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Quick take

COURTYARD BY MARRIOTT in JACKSONVILLE currently holds an InspectFL Health Score of 88.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 6, 2026. Across those visits, DBPR recorded 23 total findings; InspectFL has detailed violation rows for 20 of them so far.

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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 25, 2025

The latest inspection on February 6, 2026 shows 9 observation rows: no critical rows, 3 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on reach-in coolers on cook line soiled. Also, exterior of fryers, reach-in coolers, and stove soiled.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor in walk in freezer with accumulation of debris.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled Spray bottle containing toxic substance stored in cleaner area of front service line. Employee labeled peroxide cleaner.
[33-16-4] Open dumpster lid. Observed lids of dumpsters near back door open.
[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 bag in box sodas and next to box of single use gloves. Operator removed employees personal belongings to properly store.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed liquid eggs, raw shelled eggs, and French toast batter using Time as a Public Health Control but unable to locate paperwork for it. Operator only able to provide paperwork for milk, butter, and half and half on front service line. Emailed another copy of form to operator.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven at end of cook line with accumulation of debris.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) on cook line. Operator remade solution and retested at 400ppm.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed container of hummus opened three days ago not date marked. Cook going to label hummus.

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded Monterey Jack cheese, slide white cheddar cheese, hummus, half and half, deli turkey meat, milk (46F-48F - Cold Holding) in walk-in-cooler. Operator unsure of when walk-in-cooler stopped maintaining 41F and below. Stop Sale.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of walk in freezer soiled.
[33-16-4] Open dumpster lid. Lids open on dumpsters outside back door of kitchen. Operator closed lids.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled. Also, interior of stand up oven has accumulation of debris.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container with white substance stored on shelf in kitchen on back side of cook line unlabeled. Operator labeled container of sugar.
[36-73-4] Floor soiled/has accumulation of debris. Floor under fryers on cook line soiled.
[08B-38-4] Food stored on floor. Box with sealed muffins stored on floor in walk in freezer . Also, box with lemons stored on floor in walk-in-cooler.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); on cook line and front service line. Operator unable to get equipment to dispense properly. Operator manually making solution and called to have serviced.
[14-74-7] 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. Walk-in-cooler unable to maintain temperature of 41F and below. Ambient temperature 58F. Observed large mass of ice covering back of fan area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (45F - Cold Holding)in top of flip top reach-in cooler at front service line. Observed lid open and butter stored higher than chill line on pan. Employee closed lid of cooler to chill. Also, shredded Monterey Jack cheese, slide white cheddar cheese, hummus, half and half, deli turkey meat (46F-48F - Cold Holding) in walk-in-cooler. Operator unsure of when walk-in-cooler stopped maintaining 41F and below. See Stop Sale.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 6-1-25

Community reaction

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Community pulse