Holiday Inn Express
Last inspected: Apr 17, 2026
90
Score
The health department has logged five inspections at Holiday Inn Express, the earliest from 2024. The most recent visit was on Apr 17, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around one violation each.
When inspectors have written things up, “warewashing facilities” has been the most frequent reason, cited four times.
Compared to the broader Moultrie restaurant scene, where the average is 85, this is a stronger showing. There isn't much in the file that would give a customer pause.
5
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 17, 2026
Routine
1 major violation.
View 1 violation
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no sanitizer test strips in the facility. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC will be purchasing sanitizer strips for the facility.
511-6-1.05(3)(h)
90
Oct 9, 2025
Routine
No violations found.
100
Mar 18, 2025
Routine
2 critical violations. 1 major violation.
View 3 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed butter ham and milk tempting above 41 degrees Fahrenheit in RIC in main kitchen area. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). PIC will be voluntarily discarding butter ham and milks tempting above 41 degrees Fahrenheit in main kitchen area.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
Inspector notes: Observed RIC in main kitchen area tempting at 52 degrees Fahrenheit. CA:. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). PIC will have maintenance to look at to look at the RIC in the main kitchen area as soon as possible. PIC will be utilizing a back up cooler until the RIC in the main kitchen area is repaired.
511-6-1.04(6)(f)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed expired test strips in the facility. CA: Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC stated that she will order up to date test strips.
511-6-1.05(3)(h)
67
Sep 12, 2024
Routine
2 major violations.
View 2 violations
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no test strips in the facility that were not expired. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC stated that she had some on order and that they should be here by Monday 8/16/2024.
511-6-1.05(3)(h)
6-2 - proper date marking and disposition
Inspector notes: Observed cinnamon rolls in the cabinet not properly date marked. They were out of the original container that they are received in. CA: A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: (i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service e...
511-6-1.04(6)(g)
82
Mar 8, 2024
Routine
1 critical violation. 5 major violations. 5 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed RIC in main kitchen area tempting at 50 degrees Fahrenheit. CA: Time/Temperature Control for Safety Food, Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. PIC has called maintenance and maintenance stated that they are on the way to repair RIC in main kitchen area.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no handwashing cleanser at employee handwashing sink in main kitchen area. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC put handwashing cleanser at handwashing sink in main kitchen area.
511-6-1.07(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed large black trash can blocking employee handwashing sink in main kitchen area. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. PIC removed large black trash can from in front of employee handwashing sink in main kitchen area and placed it in a designated area where it is accessible.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed employee state that she washes her hand in warewashing sink in main kitchen area. CA: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Informed employee that she is not allowed to wash her hands in warewashing sink and that she can only wash her hands in employee handwashing sink.
511-6-1-.03(5)(d)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed biscuit and gravy in RIC out of original containers not properly date marked. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC will properly date mark biscuit and gravy out of original containers in RIC.
511-6-1.04(6)(g)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no quat test strips to test quat sanitizer at 3-compartment sink. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC stated that the quat test strips are on back order. Informed PIC that she should check at other places to see if she can get some as soon as possible by today.
511-6-1.05(3)(h)
52
Frequently Asked Questions
When was Holiday Inn Express last inspected?
The most recent health inspection at Holiday Inn Express on file is from Apr 17, 2026. The public record contains five inspections in total.
What is the most common violation at Holiday Inn Express?
Across the inspection record, “warewashing facilities” has been cited four times, more than any other issue at Holiday Inn Express.
How does Holiday Inn Express compare to other restaurants in Moultrie?
Holiday Inn Express most recently scored 90 out of 100, which is higher than the Moultrie average of 85.
Has Holiday Inn Express' inspection record improved over time?
Results have been roughly steady. Inspections at Holiday Inn Express have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Holiday Inn Express 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 Express inspected?
Based on the inspection history on file, Holiday Inn Express is inspected around two times per year on average.
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