HYATT REGENCY JACKSONVILLE RIVERFRONT

Name: HYATT REGENCY JACKSONVILLE RIVERFRONT
Address: 225 E COASTLINE DR, JACKSONVILLE, FL, 32202, US
Rating: 69.1

225 E COASTLINE DR, JACKSONVILLE, FL 32202

License #2612824

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

HYATT REGENCY JACKSONVILLE RIVERFRONT in JACKSONVILLE currently holds an InspectFL Health Score of 69.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 26 total violations — 5 critical, 4 major, 17 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
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook cooking with no beard guard
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat in bucket at cook line, employee got new solution, 150ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade with old build up
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at coffee front area dusty
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In hand sink by storage closet to walk in cooler, no water comes out
[31B-03-4] No soap provided at handwash sink. Hand sink in server area, employee placed some
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By hand sink close to cook line
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. A couple missing by dish machine
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack and jacket above food in shelf inside office, back prep area, employee moved it
[25-05-4] Single-service articles improperly stored. Box with gloves on floor, coffee area, employee placed them on shelf
[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. Raw tuna, employee removed it from bag
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Shelf in one reach in cooler at pastry area
[08B-02-4] Displayed food not properly protected from contamination. Cereals in new containers with not hinged lids at buffet, employee moved them
[35A-02-7] Live, small flying insects found. One by prep cooler, cook line
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in prep sink by walk in cooler

Community reaction

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Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse