DirtyFLRestaurant Inspection Data

HOLIDAY INN EXPRESS HOTEL & SUITES

HOLIDAY INN EXPRESS HOTEL & SUITES located in DANIA BEACH has undergone 5 health department inspections, achieving a 3.6/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 5 reports on file

Federal Highway
Florida, 33004
Broward County County

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 5 health inspection reports

All Inspection Reports

1/20/2026· 1mo ago

Visit ID: 10897402

Met Inspection Standards

1 basic

  • 08B-38-4:Basic - Food stored on floor. In back prep kitchen, box of bananas and box of ready to eat muffins stored on floor.

10/3/2024· 1y 5mo ago

10/2/2024· 1y 5mo ago

9/1/2023· 2y 6mo ago

Visit ID: 8487462

Follow-up Inspection Required

2 high

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In mini fridge by buffet, MINI FRIDGE - individual butters (52F - Cold Holding); individual cream cheese (53F - Cold Holding); milk (53F - Cold Holding); yogurts (52F - Cold Holding). Per employee all items in unit overnight. Warning - From follow-up inspection 2023-09-01: Observed at callback inspection same. Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) in mini fridge, individual butter (55F - Cold Holding); individual cream cheese (54F - Cold Holding); milk (46F - Cold Holding); yogurts (5F - Cold Holding). Per employee same product as day before Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In mini fridge by buffet, MINI FRIDGE - individual butters (52F - Cold Holding); individual cream cheese (53F - Cold Holding); milk (53F - Cold Holding); yogurts (52F - Cold Holding). Per employee all items in unit overnight. See stop sale. Do not use unit until temperature can be maintained at 41F or lower. 2) in container on buffet, individual butters (62F - Cold Holding). Per employee placed on buffet at 6:00am. Items returned to cooler in kitchen. Warning - From follow-up inspection 2023-09-01: Observed at callback inspection same. 1) in mini fridge, individual butter (55F - Cold Holding); individual cream cheese (54F - Cold Holding); milk (46F - Cold Holding); yogurts (5F - Cold Holding). Per employee same product as day before. Admin Complaint

8/31/2023· 2y 6mo ago

Visit ID: 8346498

Follow-up Inspection Required

3 high, 2 basic

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink set up incorrectly. Washing and rinsing only with rinse in third sink instead of sanitizer. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Mini fridge at buffet missing ambient thermometer. Extra thermometer placed in unit. Corrected On-Site Warning
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink set up with no sanitizer (0ppm quaternary). Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In mini fridge by buffet, MINI FRIDGE - individual butters (52F - Cold Holding); individual cream cheese (53F - Cold Holding); milk (53F - Cold Holding); yogurts (52F - Cold Holding). Per employee all items in unit overnight. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In mini fridge by buffet, MINI FRIDGE - individual butters (52F - Cold Holding); individual cream cheese (53F - Cold Holding); milk (53F - Cold Holding); yogurts (52F - Cold Holding). Per employee all items in unit overnight. See stop sale. Do not use unit until temperature can be maintained at 41F or lower. 2) in container on buffet, individual butters (62F - Cold Holding). Per employee placed on buffet at 6:00am. Items returned to cooler in kitchen. Warning