Holiday Inn Food Outlet
Last inspected: Feb 2, 2026
78
Score
Going back to 2023, Holiday Inn Food Outlet has 14 inspections in the public record. On Feb 2, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly 10 violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited seven times.
Compared to the broader Orlando restaurant scene, this is about average. The full picture is one of consistent compliance.
14
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Hamburger over cooked chicken tenders in chest freezer **Corrected On-Site** **Repeat Violation**
08A-02-6
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in rice bin **Corrected On-Site**
10-01-5
Basic - Old labels stuck to food containers after cleaning. Quarter pans on clean dish rack **Corrected On-Site**
16-46-4
78
Sep 17, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over sauces in walk-in cooler. Raw bacon over sour cream in low boy cooler on cook line **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over whole muscle meat in walk in cooler **Corrected On-Site**
08A-20-5
Basic - Floor tiles missing and/or in disrepair. At dish machine near loading
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer on cook line, front panel missing, heavily soiled inside
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle in low boy cooler on cook line **Corrected On-Site**
12B-13-4
64
Apr 17, 2025
Routine - Food
No violations found.
100
Aug 5, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher handled dirty dishes then clean without washing hands and changing gloves. Operator coached employee on proper handwashing **Corrective Action Taken** - From follow-up inspection 2024-08-05: **Time Extended**
12A-07-5
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with an incorrect date. Pico in reachin cooler made 8/2, dated 8/3. Operator states items are marked with production date - From follow-up inspection 2024-08-05: **Time Extended**
02C-01-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (47F - Cold holding) macaroni and cheese (60-61F - Cooling); corn on the cob (45F - Cooling); shredded chicken (47F - Cooling); rice (47F - Cooling); beans (47F - Cooling); taco chicken (49F - Cooling) **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-05: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (130F-155 - Hot Holding) in hot box less then four hours, operator will reheat to 165F minimum **Corrective Action Taken** - From follow-up inspection 2024-08-05: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Soap container in handsink at dish **Corrected On-Site** - From follow-up inspection 2024-08-05: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At dish **Corrected On-Site** - From follow-up inspection 2024-08-05: **Time Extended**
31B-06-4
Basic - - From initial inspection : Basic - Bulk milk dispenser with dispensing tube not cut at an angle. **Repeat Violation** - From follow-up inspection 2024-08-05: **Time Extended**
25-16-4
Basic - - From initial inspection : Basic - Floor drain at handsink in coffee station has accumulation of debris. - From follow-up inspection 2024-08-05: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. To go boxes on floor in coffee prep area. Cases of utensils under buffer line **Corrected On-Site** - From follow-up inspection 2024-08-05: **Time Extended**
25-05-4
39
Aug 2, 2024
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. ; bagged macaroni and cheese (60-61F - Cooling); corn on the cob (45F - Cooling); shredded chicken (47F - Cooling); rice (47F - Cooling); beans (47F - Cooling); taco chicken (49F - Cooling) all items in walk-in cooler#2 overnight **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher handled dirty dishes then clean without washing hands and changing gloves. Operator coached employee on proper handwashing **Corrective Action Taken**
12A-07-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with an incorrect date. Pico in reachin cooler made 8/2, dated 8/3. Operator states items are marked with production date
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (47F - Cold holding) macaroni and cheese (60-61F - Cooling); corn on the cob (45F - Cooling); shredded chicken (47F - Cooling); rice (47F - Cooling); beans (47F - Cooling); taco chicken (49F - Cooling) **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (50F - Cold Holding) in top on make table, not in well. Operator discarded. raw chicken (47F - Cold holding) in walk-in cooler overnight. almond milk (46F - Cold Holding); sour cream (36-48F - Cold Holding); shredded cheese (48F - Cold Holding)in lowboy cooler at buffet **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (130F-155 - Hot Holding) in hot box less then four hours, operator will reheat to 165°F minimum **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Placed in walk-in cooler hot, covered. **Repeat Violation** **Admin Complaint**
03D-15-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At dish **Corrected On-Site**
31B-06-4
Intermediate - Handwash sink not accessible for employee use at all times. Soap container in handsink at dish **Corrected On-Site**
31A-09-4
Basic - Bulk milk dispenser with dispensing tube not cut at an angle. **Repeat Violation**
25-16-4
Basic - Floor drain at handsink in coffee station has accumulation of debris.
36-73-4
Basic - Single-service articles improperly stored. To go boxes on floor in coffee prep area. Cases of utensils under buffer line **Corrected On-Site**
25-05-4
26
Apr 19, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (57F - Cold Holding) far right lowboy on cookline. sour cream (47F - Cold Holding) operator states in unit less then 4 hours, discarded Operator states in unit overnight **Repeat Violation** - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes at dishwasher then handle clean. Operator coached employee on proper hand washing **Corrective Action Taken** - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**
12A-13-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Container in handsink at buffet **Corrected On-Site** - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Bulk milk dispenser with dispensing tube not cut at an angle. At buffet - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**
25-16-4
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. On handle of make table near chest freezer - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Broken handle on lowboy cooler near chest freezer. Make table lid across from fryer coming apart. Lowboy door under maketable across from fryer falling off. Lowboy on cookline far right coils frozen over. Lowboy at buffet coils frozen over. Ambient temperature 47F**Repeat Violation** **Repeat Violation** - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in make table on cookline **Corrected On-Site** - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**
12B-13-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cookline - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Far right on cook-line, in lowboy on buffet **Repeat Violation** - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended** - From follow-up inspection 2024-04-19: **Time Extended**
29-49-6
50
Apr 5, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes at dishwasher then handle clean. Operator coached employee on proper hand washing **Corrective Action Taken** - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
12A-13-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (57F - Cold Holding) far right lowboy on cookline. sour cream (47F - Cold Holding) operator states in unit less then 4 hours, discarded Operator states in unit overnight **Repeat Violation** - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Container in handsink at buffet **Corrected On-Site** - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermometer ran through reading 151.5F, sticker failed to turn black **Warning** - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: 7 day extension for repairs **Time Extended**
22-56-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cookline - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Bulk milk dispenser with dispensing tube not cut at an angle. At buffet - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
25-16-4
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. On handle of make table near chest freezer - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Broken handle on lowboy cooler near chest freezer. Make table lid across from fryer coming apart. Lowboy door under maketable across from fryer falling off. Lowboy on cookline far right coils frozen over. Lowboy at buffet coils frozen over. Ambient temperature 47F**Repeat Violation** **Repeat Violation** - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in make table on cookline **Corrected On-Site** - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
12B-13-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Far right on cook-line, in lowboy on buffet **Repeat Violation** - From follow-up inspection 2024-04-02: **Time Extended** - From follow-up inspection 2024-04-05: **Time Extended**
29-49-6
45
Apr 2, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
35
Mar 29, 2024
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in #2; yellow rice (44-47F - Cooling); ground beef (44-47F - Cooling); black beans (49-50F - Cooling); pasta (45-47F - Cooling); pasta salad (45-47F - Cooling); white rice (45-48F - Cooling) all items in walk-in cooler overnight **Warning**
03D-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes at dishwasher then handle clean. Operator coached employee on proper hand washing **Corrective Action Taken**
12A-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in #2; yellow rice (44-47F - Cooling); ground beef (44-47F - Cooling); black beans (49-50F - Cooling); pasta (45-47F - Cooling); pasta salad (45-47F - Cooling); white rice (45-48F - Cooling) in walk-in cooler overnight **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (57F - Cold Holding) far right lowboy on cookline. sour cream (47F - Cold Holding) operator states in unit less then 4 hours, discarded Operator states in unit overnight **Repeat Violation**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk-in #2; yellow rice (44-47F - Cooling); ground beef (44-47F - Cooling); black beans (49-50F - Cooling); pasta (45-47F - Cooling); pasta salad (45-47F - Cooling); white rice (45-48F - Cooling) all items packed tightly in containers, stacked and wrapped in plastic **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Container in handsink at buffet **Corrected On-Site**
31A-09-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermometer ran through reading 151.5F, sticker failed to turn black **Warning**
22-56-4
Basic - Bulk milk dispenser with dispensing tube not cut at an angle. At buffet
25-16-4
Basic - Duct tape used to repair nonfood-contact surface. On handle of make table near chest freezer
14-71-4
Basic - Equipment in poor repair. Broken handle on lowboy cooler near chest freezer. Make table lid across from fryer coming apart. Lowboy door under maketable across from fryer falling off. Lowboy on cookline far right coils frozen over. Lowboy at buffet coils frozen over. Ambient temperature 47°F**Repeat Violation** **Repeat Violation**
14-11-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in make table on cookline **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cookline
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Far right on cook-line, in lowboy on buffet **Repeat Violation**
29-49-6
30
Jul 14, 2023
Complaint Full
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler #2 ; sliced cheeses (47F - Cold Holding); sliced turkey (47F - Cold Holding); meatballs (47F - Cold Holding); chicken (47F - Cold Holding); tuna salad (47F - Cold Holding) operator states in unit overnight **Warning** - From follow-up inspection 2023-07-14: **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain accurate information. Certificates given a 5 year expiration. Operator will correct to 3 year **Corrective Action Taken** - From follow-up inspection 2023-07-14: **Time Extended**
53B-10-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Lids in sink at Hersey - From follow-up inspection 2023-07-14: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has thermometer, however does not work - From follow-up inspection 2023-07-14: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom - From follow-up inspection 2023-07-14: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings, butter, lowboy under make table on cookline - From follow-up inspection 2023-07-14: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In low boy cooler left side on cookline - From follow-up inspection 2023-07-14: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Cooler drawers under cookline in main kitchen - From follow-up inspection 2023-07-14: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Equipment in poor repair. Handles missing from multiple reach in units in main kitchen. Walk-in cooler #2 ambient temperature of 47F - From follow-up inspection 2023-07-14: **Time Extended**
14-11-5
45
Jul 13, 2023
Complaint Full
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler #2 ; sliced cheeses (47F - Cold Holding); sliced turkey (47F - Cold Holding); meatballs (47F - Cold Holding); chicken (47F - Cold Holding); tuna salad (47F - Cold Holding) operator states in unit overnight **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wing (51F - Cold Holding); butter (47F - Cold Holding); shredded cheese (46F) in low boy left side of cookline. Operator states in unit less then 4 hours, will move to walk-in. walk-in #3 outside- ; yogurt (46F - Cold Holding); sliced cheese (46F - Cold Holding) operator states door was opened for long period of time during recent delivery. Walk-in #2 Walk-in cooler #2 ; sliced cheeses (47F - Cold Holding); sliced turkey (47F - Cold Holding); meatballs (47F - Cold Holding); chicken (47F - Cold Holding); tuna salad (47F - Cold Holding) **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Lids in sink at Hersey
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has thermometer, however does not work
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings, butter, lowboy under make table on cookline
02C-02-5
Intermediate - Records/documents for required employee training do not contain accurate information. Certificates given a 5 year expiration. Operator will correct to 3 year **Corrective Action Taken**
53B-10-4
Basic - Equipment in poor repair. Handles missing from multiple reach in units in main kitchen. Walk-in cooler #2 ambient temperature of 47°F
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In low boy cooler left side on cookline
05-09-4
Basic - Standing water in bottom of reach-in-cooler. Cooler drawers under cookline in main kitchen
29-49-6
39
Jun 5, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
64
Jun 2, 2023
Routine - Food
5 critical violations. 3 major violations. 12 minor violations.
View 20 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies at the buffet area. Observed 2 at the front area . Nothing touches food . Supervisor was present with me . **Warning**
35A-02-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In the 3 compartment sink . **Warning**
22-43-4
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. On the gran-raisin-brown sugar-cinnamon . **Warning**
08B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. reach in cooler in storages area (); salsa (51F - Cold Holding); cheese (55F - Cold Holding); cooked rice (55F - Cold Holding); shredded chicken (57F - Cold Holding); cheese sauce (55F - Cold Holding); red sauce (54F - Cold Holding) . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler in storages area (); salsa (51F - Cold Holding); cheese (55F - Cold Holding); cooked rice (55F - Cold Holding); shredded chicken (57F - Cold Holding); cheese sauce (55F - Cold Holding); red sauce (54F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
12A-03-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. **Warning**
16-54-4
Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation** **Warning**
23-24-4
Basic - Ceiling tile missing. **Warning**
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation** **Warning**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and back bags in front in the same shelf with cup for customers. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Warning**
24-08-4
Basic - Floor soiled/has accumulation of debris. Throughout the kitchen. **Repeat Violation** **Warning**
36-73-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In the buffet area top of the bar . **Corrected On-Site** **Warning**
35B-08-4
Basic - Food storage container/container lid cracked or broken. **Repeat Violation** **Warning**
14-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Employee hand sink front area. **Warning**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in the cooler. **Corrected On-Site** **Warning**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Front area by the buffet. **Warning**
29-49-6
Basic - Water faucet/handle the cold water not working. Employee hand sink l **Warning**
29-11-4
19
Mar 29, 2023
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken Parmesan 145-155°, returned to steamer to reheated 165° **Corrective Action Taken**
03E-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - roast beef labeled 3/19/23, per manager is a typo error **Corrected On-Site**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - individual whipped butter and cream cheese in ice 49°, recommended to add more ice to rapid chill 41°**Corrective Action Taken** **Corrective Action Taken**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Handwash sink used for purposes other than handwashing. - container with detergent inside hand wash sink dishwasher area **Corrected On-Site**
31A-11-4
Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink dishwasher area blocked with mop bucket
31A-09-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. - sanitizer bottle at dishwasher area
41-17-4
Basic - Bowl or other container with no handle used to dispense food. - using a container with no handle to ice scoop **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Equipment in poor repair. - walk-in cooler gaskets
14-11-5
Basic - Floor soiled/has accumulation of debris. - electrical room - behind/ under ovens, stoves, fryers
36-73-4
Basic - Food storage container/container lid cracked or broken. - clear bin lid covering raw chicken in walk-in cooler
14-38-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
16-38-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - middle walk-in cooler shelves soiled with encrusted food debris - walk-in cooler gaskets
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up.
24-18-4
Basic - Utensils in poor condition. - some buffet plates are cracked
14-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
23
Frequently Asked Questions
When was Holiday Inn Food Outlet last inspected?
The most recent health inspection at Holiday Inn Food Outlet on file is from Feb 2, 2026. The public record contains 14 inspections in total.
What is the most common violation at Holiday Inn Food Outlet?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Holiday Inn Food Outlet.
How does Holiday Inn Food Outlet compare to other restaurants in Orlando?
Holiday Inn Food Outlet most recently scored 78 out of 100, which is about the same as the Orlando average of 79.
Has Holiday Inn Food Outlet's inspection record improved over time?
Yes. Recent inspections at Holiday Inn Food Outlet have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Holiday Inn Food Outlet means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Holiday Inn Food Outlet inspected?
Based on the inspection history on file, Holiday Inn Food Outlet is inspected around five times per year on average.
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