Question 1

How many health inspections has HOLIDAY INN EXPRESS & SUITES had?

Accepted Answer

HOLIDAY INN EXPRESS & SUITES has had 9 inspections according to Florida DBPR records.

Question 2

Has HOLIDAY INN EXPRESS & SUITES ever been shut down?

Accepted Answer

No, HOLIDAY INN EXPRESS & SUITES has no emergency closures on record.

Question 3

What are the most common violations at HOLIDAY INN EXPRESS & SUITES?

Accepted Answer

The most frequently cited violations at HOLIDAY INN EXPRESS & SUITES are: Time as control, Allergen awareness, Proper hand/arm washing.

Question 4

What does Florida violation V12 (Shell stock requirements) mean?

Accepted Answer

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

Question 5

What does Florida violation V21 (Time as control) mean?

Accepted Answer

TIME ABUSE: When time is used as a public health control (instead of temperature), food is allowed to remain in the temperature danger zone for a limited period. Without proper written procedures, documentation, and disposal protocols, food may be served after unsafe time periods. Bacteria reach dangerous levels after 4 hours at room temperature — causing Staphylococcal intoxication, Salmonellosis, and C. perfringens illness. If using time as a control: develop written procedures, mark food with discard time (4 hours from removal, or 6 hours if starting at 41°F and not exceeding 70°F), monitor and document. Food must be discarded at marked time — no exceptions. Staff must be trained on procedures. Time as control is NOT appropriate for all foods.

HOLIDAY INN EXPRESS & SUITES

Inspection History (9)

High Priority Violations

High Priority Violations

High Priority Violations

High Priority Violations

Basic Violations

High Priority Violations

High Priority Violations

Basic Violations

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