HILTON GARDEN INN JACKSONVILLE DOWNTOWN SOUTHBANK

Name: HILTON GARDEN INN JACKSONVILLE DOWNTOWN SOUTHBANK
Address: 1201 KINGS AVE, JACKSONVILLE, FL, 32207, US
Rating: 46.3

1201 KINGS AVE, JACKSONVILLE, FL 32207

License #2614120

🏨 Hotel/Resort ℹ️

46.3 Grade F / 100

Failing Health Score

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Latest inspection

March 17, 2026 · 16 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HILTON GARDEN INN JACKSONVILLE DOWNTOWN SOUTHBANK in JACKSONVILLE currently holds an InspectFL Health Score of 46.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 102 total violations — 17 critical, 26 major, 59 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 11, 2023

The latest inspection on March 17, 2026 shows 16 observation rows: 1 critical, 3 major, and 12 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

102

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

HILTON GARDEN INN JACKSONVILLE DOWNTOWN SOUTHBANK has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above customer food in upright cooler by cook line, employee moved it to bottom shelf
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee scooping foods has a few wristbands and big rings, explained to him
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, no beard guard
[14-11-5] Equipment in poor repair. Gasket torn in 1 door freezer by cook line, also one fryer basket torn
[14-38-4] Food storage container/container lid cracked or broken. Lid is cracked for cut melon, in walk in cooler,
[10-12-5] In-use ice scoop stored on soiled surface between uses. Blue container with old build up, employee placed it by triple sink to be washed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, interior top with old build up
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at bar with brown build up
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Upright cooler by cook line
[25-06-4] Single-service articles not stored inverted or protected from contamination. Too many coffee filter out on top of coffee machine, employee placed them in bag
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and pineapple above milk and cooked sausage in walk in cooler, explained to cook
[02D-01-5] Working containers of food removed from original container not identified by common name. White ponder in bulk container, back kitchen, employee wrote sugar
[08B-02-4] Displayed food not properly protected from contamination. Grits and eggs on warmer without a hinged lid, employee removed them from buffet
[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. Cheese cake and heavy cream opened a couple of days ago, dated by employee
[31A-09-4] Handwash sink not accessible for employee use at all times. 3 chairs around hand sink in back prep area, employee moved them
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine and hand sink at bar, employee placed some

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. On sugar, removed by employee
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By rear door
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it to bottom shelf
[10-12-5] In-use ice scoop stored on soiled surface between uses. Blue container dirty, employee placed it by dish machine
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle, employee removed them
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line
[08B-02-4] Displayed food not properly protected from contamination. Cut fruits at front counter self service, sneeze guard broke, ordered another one
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 60f shelled eggs in prep cooler, less than 4 hrs, employee placed them in freezer to cool down
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cooked sausage, ham, cheese cooked chicken, wings, raw steak, in prep reach in cooler overnight, some relocated to freezer to cool down and some stop sale, discarded, 55f cut tomatoes by prep filler, siting on ice, placed them in coolers, less than 4 hrs
[31A-11-4] Handwash sink used for purposes other than handwashing. Pitcher in hand sink at bar, employee moved it
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Brie cheese opened a couple of days ago, employee wrote date on
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink at cook line, employee placed some next to hand sink
[41-17-4] Spray bottle containing toxic substance not labeled. Under prep table, back prep area, labeled air freshener, also a couple at bar

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. On sugar, employee moved it
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In storage area
[06-09-1] 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. Mgr punctured 3 of them that were missed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on prep table, employee moved it
[08B-38-4] Food stored on floor. Box with food in walk in freezer
[10-12-5] In-use ice scoop stored on soiled surface between uses. Blue container is dirty, employee placed it by triple sink to be washed
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle, employee moved them
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Upright cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above veggies, employee rearranged upright cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. Cup in hand sink at bar, removed by employee
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar
[31B-03-4] No soap provided at handwash sink. At bar
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For breakfast menu, email and posted
[41-17-4] Spray bottle containing toxic substance not labeled. 2 at bar, cleaners by employee

Disposition: Warning Issued
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Lid for fryer, mgr placed it by dish washing area to be washed
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Ice scoop holder, employee placed them in dish washing area
[06-09-1] 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. Employee punctured them
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table, he moved it
[14-11-5] Equipment in poor repair. Gasket in reach in cooler, cook line
[08B-38-4] Food stored on floor. Salt bags in water heater room
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, employee cleaned it
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed one
[51-18-6] No copy of latest inspection report available.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink at bar, emailed one
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep cooler by cook line
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Upright cooler by cook line
[25-06-4] Single-service articles not stored inverted or protected from contamination. Too many filters on top of coffee machine, employee placed them under overhead protection
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Towel not immersed in sanitizer, employee added more solution
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container with brown and white powdery, employee wrote name on
[08B-02-4] Displayed food not properly protected from contamination. Granola and nots night under sneeze guard or hinged lid at self serve buffet area, brown sugar raisins, employee moved them
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then grabbed plate and was going to grab cheese so I explained to him, he washed hands
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 6 seconds between raw eggs and cheese, explained and he washed hands again properly
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncooked chicken on shelf above fries, both open in freezer by cook line, employee rearrange
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburgers on shelf above raw salmon, employee rearranged cooler by cook line
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 60f shelled eggs, in walk in cooler, overnight, stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 54-56f liquid eggs, milk, heavy cream, cheeses, cut melon, pimento cheese, mashed potatoes, yogurts, lunchables, sausage, boiled eggs, raw salmon, raw hamburgers in walk in cooler, overnight, stop sale
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Should be on red hanging hose side of splitter
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Jeffrey Mercado took test on 9/30/18
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None
[31B-03-4] No soap provided at handwash sink. Hand sink by cook line, employee placed some
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Has times by food items, but no procedure, emailed one
[53B-14-5] 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. 2 employees, one in 2022 and one in early 2023
[41-17-4] Spray bottle containing toxic substance not labeled. Yellow substance at bar, employee write cleaner