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 6
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. Dishwasher (Chlorine 0ppm). Operator ran multiple times. Establishment will use triple sink sanitizer until unit is functioning properly. **Repeat Violation** **Admin Complaint**
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish area, employee handled dirty items then handled clean items without washing hands.
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line stand up reach-in cooler, pan of raw chicken stored on pan of raw hamburgers. Items were discarded. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. At cook line in single door stand up reach-in cooler, wings (57F – Cold Holding); hamburger (57F – Cold Holding); chicken (58F – Cold Holding); salmon (56F – Cold Holding). Employee stated all items stocked last night. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet area, shredded cheese (68, 71, 69F); liquid egg (56F – Cold Holding); chorizo (57F – Cold Holding); sausage (63F – Cold Holding); ham (56F – Cold Holding); butter (64F – Cold Holding); yogurt (47F – Cold Holding); cut melon (49F – Cold Holding). Operator stated all,items out for 1.5 hours. All items placed in walk-in cooler to cool. At cook line in single door stand up reach-in cooler, wings (57F – Cold Holding); hamburger (57F – Cold Holding); chicken (58F – Cold Holding); salmon (56F – Cold Holding). Employee stated all items stocked last night. At prep area on counter, butter (75F – Cold Holding). Employee stated item out for 3 hours. Employee moved to walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet area, sausage (124F – Hot Holding). Operator stated item out 1.5 hours. Sausage discarded. **Corrective Action Taken**
Intermediate 6
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, cutting boards have stains.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. At dish area, employee used handwash sink as a dump sink for ice. **Repeat Violation**
53A-07-6Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No current Certified Food Manager certification available at time of inspection. **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Multiple handwash sinks at buffet and kitchen missing paper towels. **Repeat Violation**
31B-03-4Intermediate – No soap provided at handwash sink. At dish area and front line in kitchen, no soap at handwash sink. **Repeat Violation**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, pimento cheese prepared 3 days prior not dated. In reach-in cooler, milk not dated, opened in last few days.
Basic 8
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. In kitchen, multiple equipment handles have build up on back side.
14-11-5Basic – Equipment in poor repair. At cook line, interior of microwave has finish flaking off. **Repeat Violation**
36-11-4Basic – Floors not maintained smooth and durable. In beer walk-in cooler, floor in disrepair. **Repeat Violation**
36-73-4Basic – Floors, walls and/or ceilings soiled/has accumulation of debris. Floor in front of walk-in freezer soiled. Floor in ice machine room soiled.
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 dry storage room, scoop in bulk sugar bin has handle touching product. Operator moved scoop. **Repeat Violation**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. At buffet omelette station, spatulas in standing water at 75f.
02D-03-4Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At marketplace, grab and go garlic chicken and Cobb salad missing name of establishment and address.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In dry storage room, multiple bulk storage containers have soiled exteriors. **Repeat Violation**
Inspector observations synchronized from DBPR on August 21, 2026 8:13 AM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
2 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.