HOLIDAY INN RESTAURANT

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream in upright cooler opened the day before, per employee, not date marked. Items voluntarily discarded at the time of inspection. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bruce expired 08/02/2025.

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Self service apples in the buffet line not individually wrapped. Employee individually wrapped them at the time of inspection. Corrected On-Site

Basic - Equipment in poor repair. 7 pieces of cooling equipment throughout the kitchen in disrepair and soiled; 1 maketable in the cooking line, 2 set of drawers in the cooking line, 2 upright coolers in the cooking line, and 2 upright coolers in the prep area.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Thawed salmon in walk-in cooler in vacuum sealed bags. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet area ice bath, milk sitting on top the ice at 58F, 45F after employee shook it up. Per employee, milk set out approximately 20 minutes prior. employee placed milk in walk-in cooler. Corrective Action Taken Repeat Violation

Basic - 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. Thawed salmon in walk-in cooler in vacuum sealed bags. See stop sale.

Basic - Equipment in poor repair. Ambient temperature of 63F in upright fry area cooler. Ambient temperature of 68F in low sauté area cooler.

Basic - Floor area(s) covered with standing water. In walking cooler.

Basic - Old conduits protruding from floor near back line reach in cooler creating tripping hazard.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Mold like substance and dirty water in bar keg cooler. Employee cleaned out keg cooler at time of inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Fry side reach in coolers. Employee removed water at time of inspection. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pipe behind dish machine.

High Priority - Dented/rusted cans present. See stop sale. Observed can #10 Apple Pie filling was dented and creased at the bottom seam.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cream cheese packets stored in Double door glass cooler 55F ambient.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese packets stored in Double door glass cooler 55F ambient.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and bowls not inverted in dish wash station area. Operator inverted plates and bowls during inspection. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observed floor drain with accumulation of debris. Operator cleaned the floor drain. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitation bucket with only soap and water in bucket.

High Priority - Displayed food not properly protected from contamination. Apples on Buffett not wrapped or protected by sneeze guard. Manager washed apples and placed under sneeze guard. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Sausage marked 10-18, enchilada sauce marked 9-11, salsa marked 9-24, feta cheese marked 9-26-24, See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 65F, in sauté cooler. Cook states ham has been in and out of cooler. Recommended ham be held in make table for continuous cooling.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sauté hand wash sink. Restocked at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected.

High Priority - Displayed food not properly protected from contamination. Self serve apples by hostess stand not wrapped or protected. Employee wrapped apples at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By fry end hand wash sink. Restocked at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In flour container. Removed at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwash sink by door to dining room. Restocked at time of inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings cooked 10-21-23, not dated by 10-23-23. Commercially processed pulled pork opened 10-21-23, not dated by 10-23-23. Employee marked all items with dates. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Mold like substance inside ice scoop holster by soda fountain, mold like substance inside pan for ice machine scoop. All items washed at time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in standing water at 74F. Employee replaced with hot water 170F, Corrected On-Site

High Priority - Food with mold-like growth. Mold like growth inside jar of pimento stuffed queen olives at bar. See stop sale.

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.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - 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. Salmon and mahi in walk-in cooler in vacuum sealed bags. Employee removed fish from bags. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on gaskets on cook line up right glass door cooler and fry station freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tortillas in reach in cooler. Employee moved eggs to bottom. Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Unpackaged toast and bagels not under sneeze guard. Manager had items moved to sneeze guard area. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Dirty water in pan holding scoop. Items sent to dish pit at time of inspection. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Pipe to water filters behind ice machine.

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Observed employee wash hands with cold water at hand wash sink near desert station.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard over apples and bowl of cut fruit. Maintenance installed sneeze guard at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Honey dew on buffet 52F, manager states it will be discarded after 4 hour buffet. Provided Time as a Public Health Control form to operator at time of inspection. Operator filled out form at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of small mixer head. Sent to dish pit at time of inspection. Corrective Action Taken

High Priority - Employee cracked raw shell eggs and then handled clean plates without washing hands. Employee washed hands and got new plates. Corrected On-Site

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hand wash sink at end of cook line near dish pit takes too long to get hot, observed employee wash with cold water.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled back splash guard on mixer. Soiled spatula in utensil bin on rack.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Unable to tell which items contain raw ingredients. Items that contain raw ingredients asterisked along with the ones that do not. Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Back of slicer blade and robot coupe blade. Repeat Violation

Intermediate - Water shut off at hand wash sink near office. Manager states work order is in for leaky drain. Turned on during inspection. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils stored in dirty bin on rack. Manager sent to dirty dish area Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. In employee men's room