🪰78,010 violations tracked across 67 Florida counties

HILTON JACKSONVILLE AT MAYO CLINIC

4745 TRANSFORMATION WAY, JACKSONVILLE, FL 32224

License #2616533

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

Mixed Health Record

How is this score calculated? →
Latest inspection
July 31, 2026 · 10 findings · 3 critical
Routine - Food
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Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.
Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on July 31, 2026 shows 9 observation rows: 3 critical, 3 major, and 3 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
9
Coverage note
Inspector notes linked where available

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

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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.

Official DBPR inspection report ↗
  • Disposition: Administrative complaint recommended
  • [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 16 quarts of cooked chicken tinga (49-52F - Cooling), stored in 2nd walk in cooler on speed rack covered with condensation under lid from overnight with no additional food preparation done today as per chef. Stop sale issued. Chef discarded
  • [10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice scoop stored with handle touching ice at bar area. Manager properly stored
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Inside of soda bar nozzles at bar area with black build up
  • [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored next to clean equipment on drying storage rack. Moved by manager.
  • [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 16 quarts of cooked chicken tinga (49-52F - Cooling), stored in 2nd walk in cooler on speed rack covered with condensation under lid from overnight with no additional food preparation done today as per chef. Stop sale issued. Chef discarded
  • [53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has only 1 Florida food handler training certificate for employee hired over 60 days. All other food handler training certificates for employees hired over 60 days are with ServSafe California Food Handler Assessment. Operator recently had these done. Operator will look for Florida approved food handler training programs
  • [13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen preparing food without watch on wrist
  • [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 16 quarts of cooked chicken tinga (49-52F - Cooling), stored in 2nd walk in cooler on speed rack covered with condensation under lid from overnight with no additional food preparation done today as per chef. Stop sale issued. Chef discarded
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk (49-51F - Cold Holding), stored in wait station upright reach in cooler. Employee going in and out of unit to use product left out for few minutes and place back in reach in cooler. Manager put ice around milk
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Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse

Would you eat here?

HILTON JACKSONVILLE AT MAYO CLINIC has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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