The Holiday House Restaurant Fl
Last inspected: May 13, 2025
27
Score
The Holiday House Restaurant Fl appears in inspection records eight times, starting in 2022. The latest inspection on file is from May 13, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around 20 violations per visit versus roughly five violations earlier in the record.
“Ceiling not smooth” comes up most often, recorded six times in the inspection record.
That's lower than the typical Holiday restaurant, which scores around 77. The pattern in the record is worth a careful look.
8
Inspections
4
Critical latest
3
Major latest
8
Minor latest
Inspection History
May 13, 2025
Food-Licensing Inspection
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Vegetable soup 5-3-25, pasta 4-29-25. Operator discarded out of date items. **Corrected On-Site** **Warning**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Out of date food Vegetable soup 5-3-25, pasta 4-29-25. Operator **Warning**
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili 117F when asked operator stated the chili was hot holding, ready to serve **Warning**
03B-01-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both white cutting boards on make tables **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by chair. Chair was moved to gain compliance **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Floor soiled/has accumulation of debris. Floors walls and ceiling are soiled and has accumulation of grease. **Warning**
36-73-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Warning**
36-68-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in back near dish machine. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles used throughout prep and food storage areas. **Warning**
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Broken tiles and holes in tiles of ceiling on cooks line. **Warning**
36-32-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line containing line containing foods removed from the original container not labeled with common name. **Warning**
02D-01-5
27
Dec 26, 2024
Food-Licensing Inspection
8 critical violations. 4 major violations. 18 minor violations.
View 30 violations
High Priority - Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine sanitizer in dish machine. Tubing for detergent and sanitizer both running into sanitizer bucket holding a discolored brown like liquid. **Warning** Priority: High Priority
22-41-4
High Priority - Dented cans present. See stop sale. Chefs quality sauerkraut 1 can don pepino pizza sauce 1 can stored on dry good shelf by the walk in cooler. **Warning**
01B-01-4
High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit **Warning** Priority: High Priority
50-08-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw liquid egg over ready to eat sauces in reach in cooler cooks line. Employee removed to proper storage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut ham 59 f cut tomatoes 59 f cut spinach 59 f egg yolk 59 f cheese 62 f reach in cooler next to stove ambient air temperature 60 f employee began to move all foods to walk in cooler. **Warning**
03A-02-5
High Priority - Unable to issue license at time of inspectionOperator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ **Warning**
50-08-7
High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potato Salad 49F cold hold, sausage pieces 50F cold hold, shredded cheese 49F cold hold, shredded cheese in unit less than 4 hours removed and placed in alternate cooler. Stop Sale on potato salad, sausage pieces and shredded cheese. **Warning** Priority: High Priority
01B-02-5
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 Potato Salad 49F cold hold, sausage pieces 50F cold hold, shredded cheese 49F cold hold, shredded cheese in unit less than 4 hours removed and placed in alternate cooler. Stop Sale on potato salad, sausage pieces and shredded cheese. **Warning** Priority: High Priority
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler Cooked noodles cooked soup potato salad cut tomatoes **Warning**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Plastic pitcher and spoon in hand washing sink on cooks line employee removed hand washing sink in service station had ice dumped inside sink **Corrective Action Taken** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs used in eggs Benedict not identified in the menu as containing raw ingredients cited 12-6-24 **Warning**
02B-01-5
Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs used in eggs Benedict not identified in the menu as containing raw ingredients. **Warning** Priority: Intermediate
02B-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.keys and phone on cutting board on cooks line. Employee removed to proper storage **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment in poor repair. White cutting board on reach in cooler prep area. **Warning**
14-11-5
Basic - Observed: Accumulation of debris on exterior of warewashing machine. **Warning** Priority: Basic
16-21-4
Basic - Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used in prep areas, cooking areas and storage areas. **Warning** Priority: Basic
36-37-5
Basic - Observed: Ceiling/ceiling tile shows damage or is in disrepair. Throughout cooking, storage and prep areas **Warning** Priority: Basic
36-32-5
Basic - Observed: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep cooler on cook line not holding food at proper temperature. Ice machine in disrepair. **Warning** Priority: Basic
14-74-7
Basic - Observed: Cutting board has cut marks and is no longer cleanable.grooved cutting boards at cook line **Warning** Priority: Basic
14-09-4
Basic - Observed: Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three compartment sink until dishmachine is functioning properly. No detergent going to dish machine. Operator to discontinue use of the machine until it can be repaired with the proper chemicals on hand for machine. **Warning** Priority: Basic
16-55-4
Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single service items.Employee personal items stored with clean equipment. **Warning** Priority: Basic
40-06-5
Basic - Observed: Floor soiled/has accumulation of debris. Cook line, prep area and storage areas. **Warning** Priority: Basic
36-73-4
Basic - Observed: Floors not maintained smooth and durable. Missing and broken tiles present. **Warning** Priority: Basic
36-11-4
Basic - Observed: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Accumulation of grease on ceiling around hood system **Warning** Priority: Basic
36-68-5
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment, bottom shelves of prep tables, **Warning** Priority: Basic
23-03-4
Basic - Observed: Open dumpster lid. **Warning** Priority: Basic
33-16-4
Basic - Observed: Wet wiping cloths stored in detergent and sanitizer mixed together. Educated staff on proper set up of sanitizer buckets. **Warning** Priority: Basic
21-03-4
Basic - Observed: Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container no labeled with common name. **Warning** Priority: Basic
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine **Warning**
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used in prep areas, cooking areas and storage areas. **Warning**
36-37-5
8
Dec 12, 2024
Food-Licensing Inspection
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - - From initial inspection : Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit **Warning** Priority: High Priority - From follow-up inspection 2024-12-12: **Time Extended**
50-08-7
High Priority - - From initial inspection : Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine sanitizer in dish machine. Tubing for detergent and sanitizer both running into sanitizer bucket holding a discolored brown like liquid. **Warning** Priority: High Priority - From follow-up inspection 2024-12-12: **Time Extended**
22-41-4
Intermediate - - From initial inspection : Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs used in eggs Benedict not identified in the menu as containing raw ingredients. **Warning** Priority: Intermediate - From follow-up inspection 2024-12-12: **Time Extended**
02B-01-5
Basic - - From initial inspection : Observed: Accumulation of debris on exterior of warewashing machine. **Warning** Priority: Basic - From follow-up inspection 2024-12-12: **Time Extended**
16-21-4
Basic - - From initial inspection : Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used in prep areas, cooking areas and storage areas. **Warning** Priority: Basic - From follow-up inspection 2024-12-12: **Time Extended**
36-37-5
Basic - - From initial inspection : Observed: Ceiling/ceiling tile shows damage or is in disrepair. Throughout cooking, storage and prep areas **Warning** Priority: Basic - From follow-up inspection 2024-12-12: **Time Extended**
36-32-5
Basic - - From initial inspection : Observed: Cutting board has cut marks and is no longer cleanable.grooved cutting boards at cook line **Warning** Priority: Basic - From follow-up inspection 2024-12-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Observed: Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three compartment sink until dishmachine is functioning properly. No detergent going to dish machine. Operator to discontinue use of the machine until it can be repaired with the proper chemicals on hand for machine. **Warning** Priority: Basic - From follow-up inspection 2024-12-12: **Time Extended**
16-55-4
Basic - - From initial inspection : Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single service items.Employee personal items stored with clean equipment. **Warning** Priority: Basic - From follow-up inspection 2024-12-12: **Time Extended**
40-06-5
Basic - - From initial inspection : Observed: Floor soiled/has accumulation of debris. Cook line, prep area and storage areas. **Warning** Priority: Basic - From follow-up inspection 2024-12-12: **Time Extended**
36-73-4
Basic - - From initial inspection : Observed: Floors not maintained smooth and durable. Missing and broken tiles present. **Warning** Priority: Basic - From follow-up inspection 2024-12-12: **Time Extended**
36-11-4
Basic - - From initial inspection : Observed: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Accumulation of grease on ceiling around hood system **Warning** Priority: Basic - From follow-up inspection 2024-12-12: **Time Extended**
36-68-5
Basic - - From initial inspection : Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment, bottom shelves of prep tables, **Warning** Priority: Basic - From follow-up inspection 2024-12-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Observed: Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container no labeled with common name. **Warning** Priority: Basic - From follow-up inspection 2024-12-12: **Time Extended**
02D-01-5
39
Jun 17, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2024-06-17: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No plans on file - From follow-up inspection 2024-06-17: No new plans submitted discussed with plan reviewer Marie. **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior **Repeat Violation** - From follow-up inspection 2024-06-17: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. By service window. - From follow-up inspection 2024-06-17: **Time Extended**
29-49-6
74
May 8, 2024
Complaint Partial
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. 3 expired 3-31-2024 - From follow-up inspection 2024-05-08: **Time Extended**
53B-14-5
90
Nov 14, 2023
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine ppm 0ppm. Operator set up 3 compartment sink to be used until the dish machine can be repaired. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roast beef 60F cold hold (turkey 45F- Cold Holding, second temperature 44F cooling at 10:45am); corned beef hash (56F - Cold Holding, second temperature 45F cooling at 10:45 am); egg mixture (64 F - held on counter); cooked grits (64F - held on counter, second temperature 170F reheat at 10:45am. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator was able to determine the time the foods were put on time as a public health control and time stamped accordingly **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked grits (64F - held on counter, reheat temperature 170F at 10:45 am) Chili 123F held on counter , reheat temperature 185F at 10:45am)**Repeat Violation** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw,no date mark. Operator was able to determine the prep date and dated accordingly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in prep area. **Warning**
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee no lid on cutting board of cook line. Cook removed coffee. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Equipment in poor repair. Make table on cook line not operable. Establishment using ice. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Cook line, prep areas storage areas **Warning**
36-73-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line contain food removed from its original container not labeled with common name. **Warning**
02D-01-5
37
May 26, 2023
Complaint Full
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
37
Dec 15, 2022
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (46F - Cold Holding); piled too high in prep unit. Operator removed top portion of tomatoes and placed in cooler.cooked potatoes (108F - held on counter); shredded cheese (65F - Cold Holding); diced tomatoes (50F - Cold Holding); egg mixture (60F - Cold Holding)operator placed cold items on ice for quick cool. **Corrective Action Taken** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Chicken stored over ground beef in walk in cooler. Discussed proper food storage with cook. Provided DBPR form 5030-98 to operator for reference. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer spoiled with dry food debris. **Repeat Violation** **Warning**
22-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling **Warning**
36-37-5
Basic - Floor soiled/has accumulation of debris. Floors heavily soiled **Warning**
36-73-4
Basic - Food stored on floor. Case of ground beef and case of tomatoes stored on the floor of walk in cooler. Discussed the importance of storing all food a minimum of 6" off the floor **Warning**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Caddy for ice scoop soiled holding scoop. Discussed the importance of keeping the scoop and Caddy clean and sanitized **Warning**
10-12-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep unit **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of make table Exterior of fixed equipment **Warning**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled. Discussed the importance of labeling all food once removed from its original container with its common name **Warning**
02D-01-5
47
Frequently Asked Questions
When was The Holiday House Restaurant Fl last inspected?
The most recent health inspection at The Holiday House Restaurant Fl on file is from May 13, 2025. The public record contains eight inspections in total.
What is the most common violation at The Holiday House Restaurant Fl?
Across the inspection record, “ceiling not smooth” has been cited six times, more than any other issue at The Holiday House Restaurant Fl.
How does The Holiday House Restaurant Fl compare to other restaurants in Holiday?
The Holiday House Restaurant Fl most recently scored 27 out of 100, which is lower than the Holiday average of 77.
Has The Holiday House Restaurant Fl's inspection record improved over time?
No. Recent inspections at The Holiday House Restaurant Fl have averaged around 20 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at The Holiday House Restaurant Fl means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is The Holiday House Restaurant Fl inspected?
Based on the inspection history on file, The Holiday House Restaurant Fl is inspected around three times per year on average.
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