APM INN AND SUITES JACKSONVILLE

Name: APM INN AND SUITES JACKSONVILLE
Address: 510 LANE AVE S, JACKSONVILLE, FL, 32254, US
Rating: 67.7

510 LANE AVE S, JACKSONVILLE, FL 32254

License #2612702

🍽️ Concession/Venue ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

67.7 Grade F / 100

Failing Health Score

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Quick take

APM INN AND SUITES JACKSONVILLE in JACKSONVILLE currently holds an InspectFL Health Score of 67.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 24 total violations — 4 critical, 8 major, 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen raw chicken thawing at room temperature in three compartment sink. Person in charge turned in cold running water.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a watch.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed; wiping cloth stored in hand wash sink at bar area. Sanitizer bucket stored in hand wash sink in dish area. All items were removed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap with visible light shining through at rear exit through shared hallway.
[36-24-5] Hole in or other damage to wall. Observed multiple holes in walls throughout establishment.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready to eat food items in reach in cooler in dish area. Person in charge rearranged food items to proper storage levels.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked ribs at temperatures of 81F in kitchen area in steamer unit. Person in charge stated ribs were cooked 2 hours prior and are discarded if not used by end of shift. Ribs were voluntarily discarded. Cooked ribs (81F - Hot Holding)

Administrative complaint recommended
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed cardboard lining top shelf of wire rack near not-in-use three compartment sink.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available at any hand wash sink in kitchen area.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed 2 small household fryers being used to cook food items on center prep table in kitchen. Person in charge stated fryers are in use and center prep table is not under a hood suppression system.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed unsecured CO2 tank stored in office for bar.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed no proof of any certified food manager for food service.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs at multiple hand wash sink in kitchen.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed test strips for quatanery ammonium but establishment uses chlorine.
[35A-02-7] Live, small flying insects found Observed approximately 20 live flying insects around trash can left from night prior in center hallway between kitchen and bar. Person in charge moved trash can outside.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed multiple sections of cove molding in disrepair throughout kitchen area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork chops and mac and cheese at temperatures of 81-111F stored on center prep table in heating unit. Heating unit had been turned off and employee stated food items were cooked 3.5 hours prior. Employee turned heating unit back on to a minimum temperature of 300F to reheat food items. Cooked pork chops, mac and cheese (81-111F - Hot Holding)

Community reaction

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