QUALITY INN JACKSONVILLE SOUTHSIDE

High Priority - Toxic substance/chemical improperly stored. In back storage room with reach in cooler, multiple bottles of dish soap stored next to bags of Raisin Bran. Also, in small storage room in kitchen, bottle of lighter fluid on top shelf next to aluminum foil and above utensils.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager in charge stated she just started at location and there is no other manager employed. Repeat Violation Admin Complaint

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only two employee Karen M. and Bernadette L. that do breakfast service food handler training expired 7/29/25. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Public restrooms used by employees door is not tight fitting after self closing.

Basic - Dead roaches on premises. Two dead roaches observed in cabinet at buffet area. Operator cleaned up roaches and discarded. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around nozzles on juice machine at buffet area soiled with juice residue.

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Ardebra T servsafe certification expired 8/28/2024. No other managers employed at time of inspection. Warning - From follow-up inspection 2025-07-07: Manager Ardebra T has finished servsafe training but has not completed test yet because of scheduling issues. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters (53F - Cold Holding) in small reach in cooler at buffet area in lobby, per employee they do not throw away butters at end of breakfast, customers have been consistently opening cooler for the duration of breakfast service, employee added butter to list of items held on time as a public health control. individual butters (49F - Cold Holding); individual cream cheeses (47F - Cold Holding) in bottom of refrigerator in kitchen area, per employee refrigerator has been consistently opened for approximately 2 hours, temperature of cooler turned down. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-10-11: individual butters (49F - Cold Holding); individual cream cheeses (50F - Cold Holding) in bottom of refrigerator in kitchen area, no one can determine how long all items,s have been out of temperature, inspector instructed operators to stop selling all items. individual butters (50F - Cold Holding) in refrigerator in employee break room, no one can determine how long butters have been out of temperature, inspector instructed operators to stop selling all items. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual cream cheese (51F - Cold Holding); individual yogurt (50F - Cold Holding) in small reach in cooler in buffet area, per employee all items have been in cooler for no more then three hours, all items in cooler placed on time as a public health control form. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No one is able to locate any written procedures, inspector emailed and manager printed out and filled out during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - No copy of latest inspection report available.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen bags of liquid eggs thawing out on rack in kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in kitchen has ice buildup

Basic - Open dumpster lid.