Question 1

How many health inspections has HOMEWOOD SUITES BY HILTON JACKSONVILLE-SOUTH/ST. JOHN'S CENTER had?

Accepted Answer

HOMEWOOD SUITES BY HILTON JACKSONVILLE-SOUTH/ST. JOHN'S CENTER has had 14 inspections according to Florida DBPR records.

Question 2

Has HOMEWOOD SUITES BY HILTON JACKSONVILLE-SOUTH/ST. JOHN'S CENTER ever been shut down?

Accepted Answer

No, HOMEWOOD SUITES BY HILTON JACKSONVILLE-SOUTH/ST. JOHN'S CENTER has no emergency closures on record.

Question 3

What are the most common violations at HOMEWOOD SUITES BY HILTON JACKSONVILLE-SOUTH/ST. JOHN'S CENTER?

Accepted Answer

The most frequently cited violations at HOMEWOOD SUITES BY HILTON JACKSONVILLE-SOUTH/ST. JOHN'S CENTER are: Proper cooking temps, Toxic substance control, Consumer advisory.

Question 4

What does Florida violation V03 (Employee health reporting) mean?

Accepted Answer

OUTBREAK ENABLER: Food workers who fail to report illness symptoms are the #1 cause of multi-victim outbreaks. Norovirus is shed in billions of viral particles per gram of stool — as few as 18 particles cause infection. One symptomatic worker can infect hundreds of customers before detection. CDC links 70% of Norovirus outbreaks to infected food handlers. Employees must immediately report: vomiting, diarrhea, jaundice, sore throat with fever, infected wounds or boils. Must also report diagnosed illness with Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A virus, or Norovirus. Person in charge must exclude or restrict employees per FDA Food Code guidelines.

Question 5

What does Florida violation V25 (Allergen awareness) mean?

Accepted Answer

ALLERGIC REACTIONS: Food allergies affect 32 million Americans. Allergic reactions cause 30,000 emergency room visits and 150-200 deaths annually in the US. Major allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, sesame) can cause anaphylaxis within minutes of exposure. Cross-contact with trace amounts can be fatal. Demonstrate allergen awareness: identify the major food allergens, prevent cross-contact during storage and preparation, accurately communicate ingredient information to customers, train all food handlers on allergen management. Use separate equipment for allergen-free preparation. Clean and sanitize surfaces between allergen and non-allergen food preparation.

Question 6

What does Florida violation V40 (Wiping cloths usage) mean?

Accepted Answer

CONTAMINATION SPREAD: Improperly used wiping cloths are one of the most common contamination vehicles in food service. A single dirty cloth spreads millions of bacteria across every surface wiped. Cloths used on raw meat surfaces and then food contact surfaces cause direct cross-contamination. Bacteria double every 20 minutes on damp cloths at room temperature. Wet wiping cloths must be stored in sanitizer solution between uses: chlorine 50-100 ppm or quaternary ammonium 200-400 ppm. Change solution every 4 hours or when visibly soiled. Use separate cloths for food contact vs. non-food contact surfaces. Dry wiping cloths may be used on food contact surfaces only if laundered daily. Test sanitizer concentration with test strips.

HOMEWOOD SUITES BY HILTON JACKSONVILLE-SOUTH/ST. JOHN'S CENTER

Inspection History (14)

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Intermediate Violations

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