HOLIDAY INN & SUITES CONFERENCE CENTER

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the cook line, crumble sausage date marked 2/18/26. Corrected On-Site Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line, cut lettuce 48F, bag of lettuce stored in a double container, lettuce place in cooler last night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut lettuce 48F, bag of lettuce stored in a double container, lettuce place in cooler last night. At the front breakfast area, butter 51F, employee voluntarily discarded.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the server station.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee.

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. For one male employee.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, chicken no date marked, Employee dated 02/21/26 Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One photocopy

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.reach-in cooler at the cook line and storage area soiled with food residue.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed strawberries and blueberries containers stored above portion cups of fruits, Employee moved and stored properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the prep area, pasta date marked 10/08/25.

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. In walk-in cooler, milk no date marked, employee voluntarily discarded.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the ware washing area blocked by basket, employee moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. 1. Ziplock bag containing sliced turkey with date mark of 04/16In cooler at cookline. Stop sale issued. 2. Container of cooked pasta with date mark of 4/18 in cooler near cookline. Stop sale issued. Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee aprons on shelf inside walk-in liquor storage closet above drinks. Manager removed aprons from shelf during this inspection.

Basic - Equipment in poor repair. Several nonfunctional and unused coolers in kitchen.

Basic - Unclean building components, attachments or fixtures. Dusty air vent and ceiling tiles at cookline.

High Priority - Food with mold-like growth and/or Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two sticks of butter 44F in reach in cooler in kitchen area and three oranges have mold like growth in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two sticks of butter 44F in reach in cooler in kitchen area. Manager stated items in unit overnight. Stop sale issued.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device and/or soap provided at handwash sink. No soap at sink in server station. No towels at sink behind bar. Repeat Violation

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Five certificates provided are food service prep FSP213164 Repeat Violation Admin Complaint

Basic - Food stored in a prohibited area. Unwashed heads of lettuce on shelf over washed tomatoes. Manager moved. Case of plastic bottle apple juice on floor in walk in cooler. Manager picked up. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Two buckets behind front bar. Manager picked up. Corrected On-Site

Basic - Open dumpster lid. One lid on cardboard dumpster open.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw steaks in flip-top make table cooler stored over ready to eat items. Employee removed container and placed in Reach in Cooler. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed marinara sauce in Reach in Cooler with a date make more than 7 days ago. Item had been prepared 21 days prior to the inspection and had been in the Reach in Cooler. Employee discarded sauce Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed half a container of eggs at 66F on prep table and container of steak 66F in reduce oxygen packaging stored above other items in flip-top make table cooler . Employee advised that both items had been taken out of the Reach in Cooler 45 minutes earlier.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in prep area in kitchen

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils that are in use stored in standing water next to the grill at 78F. employee removed all utensil and placed in ware wash area to be cleaned. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in restrooms used by employees. Manager instructed maintenance staff to install the signs. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed on containers stored on clean ware rack in kitchen

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket in a manner not able to dry.

Intermediate - Handwash sink not accessible for employee use at all times. At the bar area, trays inside sink, manager moved. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old date labels stuck to clean plastic containers on clean dish shelf near dish washer area.