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Licensee
Name: HOLIDAY INN EXPRESS & SUITES License Number: SEA6216457
Rank: Seating License Expiration Date: 02/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 210 SEMINOLE BLVD
LARGO, FL 33770

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/16/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 5 15
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
05-11-4    Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Back kitchen **Corrected On-Site**
25-10-4    Basic - Coffee filters not stored in a protected manner to prevent contamination. Coffee filters on top of microwave uncovered in back kitchen **Repeat Violation**
50-09-4    Basic - Current Hotel and Restaurant license not displayed.
12B-02-4    Basic - Employee eating in a food preparation or other restricted area.employee eating bacon in back food prep area **Repeat Violation**
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food -Macaroni salad in cooler next to oven in back kitchen
33-19-4    Basic - Garbage on the ground and/or pad around dumpster.
36-24-5    Basic - Hole in or other damage to wall. Behind oven **Repeat Violation**
14-69-4    Basic - Ice buildup in reach-in freezer. In storage room
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees - restrooms used by employees near kitchen . **Repeat Violation**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Egg and cheese omelette thawing in top of freezer - discuss3d proper thawing procedures with person in charge - moved to cooler **Corrective Action Taken**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. Buffet line area
21-10-4    Basic - Soiled dry wiping cloth in use.used as counter cover for air drying of dishes in back kitchen
23-09-4    Basic - Soiled reach-in cooler and freezer gaskets.in storage area
08B-13-4    Basic - Stored food not covered in reach -in cooler. Uncovered hard boiled eggs inside cooler in storage area **Corrected On-Site**
14-06-4    Basic - Wood food-contact surface not properly sealed. Behind oven on wall in back kitchen **Repeat Violation**
35A-07-4    High Priority - 1 Small flying insect in back kitchen area.
12A-27-4    High Priority - Employee touched raw bacon and then handled clean equipment or utensils without washing hands. Employee touched raw bacon in back kitchen then touched food containers at buffet and plastic wrap in back kitchen - discussed proper hand washing with employee **Corrective Action Taken**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter packets 61°at buffet - placed on time as a public health control - discarded after 4 hours ; precooked sausage 61/58° ° in reach in cooler - moved to freezer for quick chill down **Corrective Action Taken**
22-20-4    Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. In back kitchen **Repeat Violation**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.milk opened 2 days previously not date marked in cooler at buffet area
03F-10-4    Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sausage , oatmeal, pancake mix eggs at buffet - time as a public health control document completed at this inspection **Corrected On-Site**
53B-09-4    Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copy of SafeStaff employee training provided
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Inside cabinet under triple sink
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright 2007-2010 State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.