CROWNE PLAZA JACKSONVILLE AIRPORT/ SAVANNAH BISTRO
14670 DUVAL RD · JACKSONVILLE · Duval County · FL 32218
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 5
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At dish area, Dishwasher (Chlorine 0ppm). Manager switched sanitizer container. Will use triple sink to sanitize until dishwasher is functioning properly. **Corrective Action Taken** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, on speed rack, raw sausage stored over cooked bacon. Operator moved sausage below bacon. **Corrected On-Site**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. At cook line reach-in cooler, 8 each mahi not removed from reduced oxygen packaging before thawing per label. **Repeat Violation** **Admin Complaint**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line, In stand up reach-in cooler , wings (47-50F – Cold Holding); steaks (50F – Cold Holding); chicken (59F – Cold Holding). All items in cooler overnight per manager. In glass door dessert reach-in cooler, cheesecake (50F – Cold Holding). In cooler overnight per manager. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in styrofoam cooler, ham (48F – Cold Holding); cheese (54F – Cold Holding); sausage (57F – Cold Holding); cut tomato (58F – Cold Holding). Employee stated all,items out for 20 minutes. At cook line, In stand up reach-in cooler , wings (47-50F – Cold Holding); steaks (50F – Cold Holding); chicken (59F – Cold Holding). All items in cooler overnight per manager. In glass door dessert reach-in cooler, cheesecake (50F – Cold Holding). In cooler overnight per manager. At buffet line, butter (70F – Cold Holding). Out for 3.75 hours per manager. Manager voluntarily discarded. **Repeat Violation** **Admin Complaint**
Intermediate 4
53A-03-7Intermediate – 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/ Amos White, ServSafe certificate expired 10/8/2024. **Repeat Violation** **Admin Complaint**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. At wait station handwash sink, sanitizer bucket stored in sink. Manager removed. At dish area, scrub pad in handwash sink. **Corrective Action Taken**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At dish area handwash sink, no paper towels. At buffet area, no paper towels. **Repeat Violation**
31B-03-4Intermediate – No soap provided at handwash sink. At prep area handwash sink, no soap. Operator supplied.
Basic 11
36-51-4Basic – Building components, attachments or fixtures in poor repair. Walk-in freezer door dented/metal in disrepair. In beer walk-in cooler, floor in disrepair. **Repeat Violation**
06-09-1Basic – 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. At cook line reach-in cooler, 8 each mahi not removed from reduced oxygen packaging before thawing per label. **Repeat Violation**
14-11-5Basic – Equipment in poor repair. At secondary line in kitchen, interior of microwave has rust. **Repeat Violation**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. At cook line, 2 tongs stored on stove handle. Manager removed. **Corrected On-Site**
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk seafood breading container, scoop has handle touching product. At wait station in ice bin, scoop handle touching ice. Both scoops stored correctly by manager. **Corrected On-Site**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, top plate in microwave has encrusted splatter debris. **Repeat Violation**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. At dish area, no handwash sign.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In dry storage area, exterior of multiple bulk containers soiled.
33-16-4Basic – Open dumpster lid. Both lids open on dumpster.
25-05-4Basic – Single-service articles improperly stored. At buffet line, togo plates stored on floor. Operator moved to counter. **Corrected On-Site**
29-49-6Basic – Standing water in bottom of reach-in-cooler. At cook line, standing water in bottom section of flip top reach-in cooler.
Inspector observations synchronized from DBPR on September 12, 2026 11:26 AM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.