Fields Mercedes-Benz Jacksonville
Last inspected: Nov 4, 2025
78
Score
The health department has logged 10 inspections at Fields Mercedes-Benz Jacksonville, the earliest from 2022. The newest entry in the record is dated Nov 4, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded two times.
Among Jacksonville restaurants, the typical score is 74; Fields Mercedes-Benz Jacksonville is comfortably above that bar. Overall, the inspection record reads well.
10
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
78
Feb 18, 2025
Routine - Food
2 major violations.
View 2 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
82
Aug 16, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled Eggs stored at room temperature next slow cooker, placed back in cooler **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 71f on flip top cooler
03A-02-5
74
May 17, 2024
Routine - Food
No violations found.
100
May 10, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Person in charge stated dish machine is high temp but has no measuring device. Person in charge was sanitizing equipment's and inspector used his irreversible measuring thermometer and found dish machine to be at 135F at 1st run and 142F at 2nd run. Advised person in charge to set up three compartment sink with chlorine they have and to get dish machine serviced **Warning** - From follow-up inspection 2024-05-10: Still the same **Time Extended**
22-49-4
86
May 9, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands for under 15 seconds t hand wash sink due to water temperature at hand wash sink at 125F. **Warning**
12A-17-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Person in charge stated dish machine is high temp but has no measuring device. Person in charge was sanitizing equipment's and inspector used his irreversible measuring thermometer and found dish machine to be at 135F at 1st run and 142F at 2nd run. Advised person in charge to set up three compartment sink with chlorine they have and to get dish machine serviced **Warning**
22-49-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then handle bread and clean plates without washing hands. Reviewed with employee **Warning**
12A-27-4
High 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. Observed employee handle soiled dirty dishes and then removed clean equipments from dish machine without washing hands first. Reviewed with employee **Warning**
12A-13-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Person in charge stated dish machine is high temp but has no measuring device. Person in charge was sanitizing equipment's and inspector used his irreversible measuring thermometer and found dish machine to be at 135F at 1st run and 142F at 2nd run.
16-62-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside single door reach in cooler in kitchen area
05-09-4
Basic - Equipment in poor repair. Upright single door reach in cooler with torn gasket
14-11-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Operator has additional dry storage and reach in freezer in back area and ceiling is open and not smooth
36-37-5
43
Feb 14, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken salad (51F - 48F - Cooling 1.5 hours) in reach in cooler located next to triple sink. Observed chicken salad in covered plastic container. Unit ambient temperature at 46.5F. **Warning** - From follow-up inspection 2024-02-14: Chicken salad at 51F, cooling inside reach in cooler. **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment unable to provide any proof of employee training. Unable to verify, attempted to call manager with no answer. **Warning** - From follow-up inspection 2024-02-14: Proof of employee training not provided at callback. **Time Extended**
53B-01-5
82
Feb 13, 2024
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham (46F - Cold Holding); sliced turkey (47F - Cold Holding) inside double door standing reach in cooler across from triple sink. Employee stated he is constantly going in and out to prepare mealsa¿¿which might contribute to temperatures. shelled eggs (46F - Cold Holding), 4 cartons of shelled eggs at ambient temperature of 46.5F. Employee indicated door is opened frequently to get some food items. Shelled eggs (50F - Cold Holding), located on prep table left of cooking station. Employee indicated food item being used consistently while preparing omelettes. butter (73F - Cold Holding); located on prep table left of cooking station. Employee indicated food items out about one hour while he was making omelettes. **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw shell eggs with gloved hands, then place piece of bread in the toaster, without first washing hands and changing gloves between the two tasks. Temperature of toast was 146F. **Warning**
12A-09-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink faucet.
29-42-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee using three-compartment sink to wash hands.
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken salad (51F - 48F - Cooling 1.5 hours) in reach in cooler located next to triple sink. Observed chicken salad in covered plastic container. Unit ambient temperature at 46.5F. **Warning**
03D-15-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment unable to provide any proof of employee training. Unable to verify, attempted to call manager with no answer. **Warning**
53B-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum Sanitizer bucket with chlorine was 0 ppm.
21-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table left of cooking station next to open container of salt.
40-06-5
Basic - No copy of latest inspection report available. Establishment unable to provide proof of last inspection.
51-18-6
41
Mar 3, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan for cleanup of bodily functions. Emailed written plan for operator to print and file.
11-27-4
Basic - Food stored on floor. Full unopened secondary wrapped and sealed cases of water stored on floor of dry storage. Storage area is full and a few cases were stacked from a large order. Operator stated they would be stored correctly when excess stock was diminished.
08B-38-4
86
Oct 5, 2022
Routine - Food
2 major violations.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
82
Frequently Asked Questions
When was Fields Mercedes-Benz Jacksonville last inspected?
The most recent health inspection at Fields Mercedes-Benz Jacksonville on file is from Nov 4, 2025. The public record contains 10 inspections in total.
What is the most common violation at Fields Mercedes-Benz Jacksonville?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Fields Mercedes-Benz Jacksonville.
How does Fields Mercedes-Benz Jacksonville compare to other restaurants in Jacksonville?
Fields Mercedes-Benz Jacksonville most recently scored 78 out of 100, which is higher than the Jacksonville average of 74.
Has Fields Mercedes-Benz Jacksonville's inspection record improved over time?
Results have been roughly steady. Inspections at Fields Mercedes-Benz Jacksonville have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fields Mercedes-Benz Jacksonville means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Fields Mercedes-Benz Jacksonville inspected?
Based on the inspection history on file, Fields Mercedes-Benz Jacksonville is inspected around three times per year on average.
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