FOUR POINTS BY SHERATON JACKSONVILLE BEACHFRONT

Name: FOUR POINTS BY SHERATON JACKSONVILLE BEACHFRONT
Address: 11 1 ST N, JACKSONVILLE BEACH, FL, 32250, US
Rating: 59.4

11 1 ST N, JACKSONVILLE BEACH, FL 32250

License #2613087

🏨 Hotel/Resort ℹ️

59.4 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 9 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FOUR POINTS BY SHERATON JACKSONVILLE BEACHFRONT in JACKSONVILLE BEACH currently holds an InspectFL Health Score of 59.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 59 total violations — 14 critical, 10 major, 35 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 20, 2026

The latest inspection on October 19, 2026 shows 9 observation rows: 2 critical, 3 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

What do locals think?

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Community pulse

Would you eat here?

FOUR POINTS BY SHERATON JACKSONVILLE BEACHFRONT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*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.

Disposition: Inspection Completed - No Further Action
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
[24-17-4] Silverware/utensils dried with a towel/cloth. Utensils, pans dried with cloth after dish cycle.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels towels at kitchen dispenser.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser not functional Kitchen
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce incorrectly date marked. 10/7. Food service employee placed correct date.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Food service employee handled personal cell phone , soiled cooler handles then put on single service gloves for food prep without washing hands. Manager intervened.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.
[06-09-1] 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. Observed commercially processed salmon bearing labels indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on prep table. Employee removed and stored properly.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch. Employee removed watch .
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket. Employee removed and stored mop to dry properly.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaging food preparation pick something up from floor and proceeded to engage in food preparation without removing gloves and washing hands. Inspector intervened and spoke to employee regarding hand washing. Employee removed gloves and washed hands properly.
[35A-02-7] Live, small flying insects found Observed 2 flying insects in prep area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially processed salmon bearing labels indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale

Disposition: Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled around ice chute of unit.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed cup without a handle used to dispense Chex mix located in kitchen. Employee removed cup from Chex mix container.
[06-09-1] 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. Observed thawed salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink next clean glass ware. Employee removed and stored properly.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on table next to glassware and coffee. Employee removed and stored properly.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with bracelet room.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.
[14-11-5] Equipment in poor repair. Observed torn door gasket on stand alone cooler in kitchen.
[08B-38-4] Food stored on floor. Observed cooking oil on floor of kitchen. Employee removed and stored properly.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in breakfast bar area Cantaloupe (52F - Cold Holding). Employee added ice to bottom of holding container.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed employee hand sink blocked with pan of sanitizer. Employee removed sanitizer pan from hand sink.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed surface rust on the interior of ice machine
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed missing proof of required state approved employee training for 1 employee.

Disposition: Warning Issued
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in bucket in hallway outside of kitchen not allowing to air dry.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled with mold-like substance behind back splash near ice chute of unit.
[06-09-1] 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. Observed commercially processed packaged fish not removed from package in reach in cooler on cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored next to coffee station in kitchen. Employee removed and stored properly.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing rubber bracelet while engaging in food preparation.
[08B-38-4] Food stored on floor. Observed cases of cooking oil on floor of hallway outside kitchen. Manager had employee store properly.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing hands less than 10 seconds.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drop glove on floor pick up glove and proceeded to grab another clean glove without washing hands properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs on top of flip top cooler. Employee stated he leaves them out for service at room temperature then places back in cooler. Observed on top of pans inside flip top cooler Shredded cheese (64F - Cold Holding); Cooked sausage (57F - Cold Holding); Cut tomatoes (52F - Cold Holding). Employee has pans of TCS foods on top of pans on flip top cooler without refrigeration and stated it is only 3 hours. Establishment does not have Time As A Public Health Control documentation for these items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at entrance of kitchen. Manager was able to provide paper towels for hand washing.