HILTON JACKSONVILLE AT MAYO CLINIC

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator serves and offers undercooked salmon and has no invoice with freezing parameters or parasite letter. Operator called sales rep and received parasite destruction letter during inspection Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese, deli meat (65F - Cold Holding); cut honey dew, cut melons (58F - Cold Holding); milk (55F - Cold Holding); yogurt (48F - Cold Holding), all stored at buffet area and place there around 630am as per manager. Discussed placing items on TIME and paperwork completed during inspection batter mix @ 1 hr (45F - Cold Holding), stored sitting out on front cook line prep area. Place on TIME. raw beef (54F - Cold Holding, re-temp 39F); raw salmon (51F - Cold Holding, re-temp 39F); raw chicken (52F - Cold Holding, re-temp 39F), all stored on cook line both bottom and top reach in cooler drawers, and was placed there approximately 1 hr from walk in cooler. Drawer was left open. Manager place in walk in cooler to bring down temperature. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce @ 1 hr (118-121F - Hot Holding), stored in pan on cook line. Place on TIME. Corrected On-Site Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, back flow preventer missing at non-chemical side of splitter. Maintenance person installed back flow preventer correctly Corrected On-Site Warning

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 Andrew Kallsnick expired 11-5-25

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station Hans wash sink. Employee provided paper towel. At front bar hand wash sink. Employee provided paper towel Corrected On-Site

Intermediate - 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 over 20 food handler employees that area cooks, server and bartenders hired over 60 days with no proof of training

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has over 20 employees with no proof of agreement. Provided blank form

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen vacuum sealed lamb in walk in freezer dated 3-11-26. Operator vacuum sealing raw meats in house and stored frozen for over 48 hours. Provided ROP FREQUENTLY ASKED QUESTIONS and Special Processes at Retail Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line preparing food with watch on wrist. Server employee preparing food with bracelet on wrist

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with facial beard preparing food with no beard guard

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's on front line stored in 78F standing water. Employee discarded water and made new batch and place on grill surface to maintain at 135F. Front bar area utensils stored in standing water. Manager turn on water source to have continuous flowing water Corrective Action Taken