DirtyFLRestaurant Inspection Data

HOLIDAY INN RESTAURANT

With 5 documented inspections, HOLIDAY INN RESTAURANT in PANAMA CITY has achieved a 1.9/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 2 months ago · 5 reports on file

2001 COVE BLVD, PANAMA CITY 324055316

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

12/22/2025· 2mo ago

Visit ID: 10933211

Met Inspection Standards

2 high, 7 basic

  • 06-09-1: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.
  • 14-11-5:Basic - Equipment in poor repair. Ambient temperature of 63F in upright fry area cooler. Ambient temperature of 68F in low sauté area cooler.
  • 36-22-4:Basic - Floor area(s) covered with standing water. In walking cooler.
  • 36-17-5:Basic - Old conduits protruding from floor near back line reach in cooler creating tripping hazard.
  • 22-16-4: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
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Fry side reach in coolers. Employee removed water at time of inspection. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pipe behind dish machine.
  • 01B-13-4: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.
  • 03A-02-5: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

6/6/2025· 9mo ago

Visit ID: 10708430

Met Inspection Standards

3 high, 3 basic

  • 24-05-4: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
  • 36-01-4: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
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitation bucket with only soap and water in bucket.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed can #10 Apple Pie filling was dented and creased at the bottom seam.
  • 01B-02-5: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.
  • 03A-02-5: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.

10/30/2024· 1y 4mo ago

Visit ID: 8776812

Met Inspection Standards

3 high, 1 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 24-19-4:Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected.
  • 08B-02-4: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
  • 01B-24-5: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.
  • 03A-02-5: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.
  • 31B-02-4: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

2/20/2024· 2y ago

Visit ID: 8533674

Met Inspection Standards

1 high, 1 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour container. Removed at time of inspection. Corrected On-Site
  • 08B-02-4: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
  • 31B-02-4: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

10/23/2023· 2y 4mo ago

Visit ID: 8375279

Met Inspection Standards

2 int, 2 basic

  • 10-12-5: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
  • 10-07-4: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
  • 31B-02-4: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
  • 02C-02-5: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