HOLIDAY INN EXPRESS - COCOA

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. Milk in reach in cooler not date marked. Operator placed a date on item Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test strips unavailable Repeat Violation

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on buffet line unwrapped

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen area Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty fan in the kitchen

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. Milk in reach in cooler in kitchen. Operator date marked it Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips expired on 3/25/2025

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. Operator was provided with a copy. Operator had employees on shift sign. Corrective Action Taken Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters in kitchen. Operator covered them. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Non Perforated acoustic tile in kitchen area. - From follow-up inspection 2025-05-27: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flying insects in kitchen area. Next unannounced per supervisor on duty C. Woods.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Ms.linda expired 10/8/24 in the process of getting it renewed.

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not properly protected. Operator covered. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray can of Lysol stored with bread items Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage with guest food items. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen, in food prep, no hair restraint.

High Priority - Food placed under Terry cloth towel on counter, towel laundered on site but not to be in direct contact with food, parchment paper placed between towel and biscuits. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Food storage containers on top shelf not inverted, no overhead protection. Corrected Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch bag stored over client items in reach in cooler, corrected Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee return from restroom wearing gloves and on cell phone when returned, finished call and pulled paper towel to blow her nose and went to buffet line to pull food items, stopped her immediately, had her remove gloves, wash hands in the correct sink, no 3 compartment sink, and re-educated her. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portion control butter holding since 7am at 66° cold holding. Repeat Violation

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. Needed paperwork given to manager for new employees that do not yet have the food safety training completed, Corrective Action Taken

Basic - Single-service articles improperly stored. Cases of single use plates stored on floor.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in the food storage area. Per supervisor on duty, Dennis next routine inspection

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. half and half cold holding at 44° approx 1/4 cup

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half at 44° cold holding item not on time plan, less then 1/4 product discarded by operator.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on cart with food items. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phon3 on cart with food items, corrected Corrected On-Site

Basic - Food stored on floor. Cases of juices stored on floor from delivery # days prior.

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Ok,Ed at approx 800 am and left on counter top at ambient air for over 45 mins until found at 112 by inspector, items placed in reach in freezer and only decreased temp by 5 to 107 an additional 37 needed in next 45-50 mins to meet cooling procedures. Warning - From follow-up inspection 2022-04-06: Fully cooked scramble liquid egg product at ambient air hot holding since 8am 118-127° Admin Complaint

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2022-04-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Jill in kitchen, eating in food prep area, not sanitizing dishes as required nor knowledgeable on how to set up her station. - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages on counters with client items. - From follow-up inspection 2022-04-06: Coffee cup with product stored with single service forks. Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box uncooked sausage links over open biscuits in reach in freezer Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelves for dry storage Repeat Violation