DirtyFLRestaurant Inspection Data

HOLIDAY INN HOTEL AND SUITES

With 7 documented inspections, HOLIDAY INN HOTEL AND SUITES in TALLAHASSEE has achieved a 3.2/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 7 reports on file

2725 GRAVES ROAD

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 7 health inspection reports

All Inspection Reports

1/7/2026· 2mo ago

Visit ID: 10915484

Met Inspection Standards

2 high, 2 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 found in sealed ROP in walk in cooler and thawed salmon found in prep reach in with top of ROP cut. Operator discarded all salmon.
  • 25-05-4:Basic - Single-service articles improperly stored. Single serve items stored on floor in dry storage.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed salmon found in sealed ROP in walk in cooler and thawed salmon found in prep reach in with top of ROP cut. Operator discarded all salmon. See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon temped 50f and hard boiled egg temped 49f at 945am. Per operator put out at 630am and will be removed from service at 10am. Advised food to be kept at temp or documentation for time as a public control needed.

4/3/2025· 11mo ago

Visit ID: 8884014

Met Inspection Standards

1 basic

  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.

9/6/2024· 1y 6mo ago

Visit ID: 8785835

Met Inspection Standards

1 int, 2 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine inoperable.
  • 22-02-4:Intermediate - Observed soiled/rusted can opener in prep area.

3/19/2024· 1y 11mo ago

Visit ID: 8581690

Met Inspection Standards

1 high, 2 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flat of raw shell eggs stored over pasteurized liquid egg. Shell eggs moved to bottom at time of inspection. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 expired food handler certificate.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by three compartment sink in recharge zone.

1/12/2024· 2y 2mo ago

Visit ID: 8582301

Met Inspection Standards
  • N/A:No Violations Were Observed

12/28/2023· 2y 2mo ago

Visit ID: 8581413

Follow-up Inspection Required

1 high, 1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler displays incorrect internal temperature. Reach in cooler digital thermometer incorrectly displayed 38F at 10:30 then 34F at 10:45 while the cooler door remained open. Per manager maintenance will be scheduled for repair today. Warning - From follow-up inspection 2023-12-28: Observed reach in cooler internal temperature at 56F and cooler's thermometer displays 33F. Per manager maintenance has not been scheduled yet. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa 52F and shredded cheese 50F in walk in cooler at 10:30 per manager has been left out after breakfast ended at 10:00. New temperatures at 11:00: salsa 48F and shredded cheese 43F. Salsa and shredded cheese cooling at proper rate. Observed multiple food items at cook line held at higher than 41F: Reach in Cooler: Raw chicken tenderloin 50F, chicken breast 50F, porkchops 48F, meat patties 45F, sirloin 49F. Make Table: sliced cheddar cheese 50F, shredded cheese mix 48F, sliced american cheese 50F, sliced monterey jack cheese 50F. Thermometer on reach in cooler and make table displays incorrect internal temperature. Thermometer displayed 38F at 10:30 then 34F at 10:45 while cooler door was open. See stop sale. Per manager maintenance is being scheduled for repair today. Warning - From follow-up inspection 2023-12-28: Reach in cooler is inoperable with ambient temperature 56F. Per manager maintenance has not been scheduled yet. All food items are stored in walk in cooler. Walk in cooler ambient temperature 36F. **Time Extended**

12/27/2023· 2y 2mo ago

Visit ID: 8384491

Follow-up Inspection Required

2 high, 3 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. Observed four packages of thawed salmon in ROP packaging with label indicating it is to be removed from packaged when thawed at walk in cooler. Manager removed salmon from ROP packaging during inspection. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler displays incorrect internal temperature. Reach in cooler digital thermometer incorrectly displayed 38F at 10:30 then 34F at 10:45 while the cooler door remained open. Per manager maintenance will be scheduled for repair today. Warning
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Observed food items stored under paper towels and soap dispenser next to sink. Employee properly stored food items during inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items at cook line held at higher than 41F: Reach in Cooler: Raw chicken tenderloin 50F, chicken breast 50F, porkchops 48F, meat patties 45F, sirloin 49F. Make Table: sliced cheddar cheese 50F, shredded cheese mix 48F, sliced american cheese 50F, sliced monterey jack cheese 50F. Thermometer on reach in cooler and make table displays incorrect internal temperature. Thermometer displayed 38F at 10:30 then 34F at 10:45 while door was open. See stop sale. Per manager maintenance is being scheduled for repair today.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa 52F and shredded cheese 50F in walk in cooler at 10:30 per manager has been left out after breakfast ended at 10:00. New temperatures at 11:00: salsa 48F and shredded cheese 43F. Salsa and shredded cheese cooling at proper rate. Observed multiple food items at cook line held at higher than 41F: Reach in Cooler: Raw chicken tenderloin 50F, chicken breast 50F, porkchops 48F, meat patties 45F, sirloin 49F. Make Table: sliced cheddar cheese 50F, shredded cheese mix 48F, sliced american cheese 50F, sliced monterey jack cheese 50F. Thermometer on reach in cooler and make table displays incorrect internal temperature. Thermometer displayed 38F at 10:30 then 34F at 10:45 while cooler door was open. See stop sale. Per manager maintenance is being scheduled for repair today. Warning