Holiday Inn Express & Suites Food Service
Last inspected: Feb 20, 2026
70
Score
Public records show four inspections at Holiday Inn Express & Suites Food Service stretching back to 2024. On Feb 20, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Personal cleanliness” accounts for the largest share of issues, appearing two times across the record.
By comparison, the average Dahlonega facility scores 80, putting Holiday Inn Express & Suites Food Service on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
4
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 20, 2026
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed multiple bottles of blueberry syrup with manufacturer use by dates in 2023 and 2025. CA: food items must be discarded or consumed before manufacturer use by date. COS: bottles voluntarily discarded.
511-6-1.04(6)(h)
1-2B - certified food protection manager
Inspector notes: After discussion with staff, it was determined that the facility CFSM is no longer employed at the facility. Either AGM or GM plan to take manager-grade course soon. Staff will send the CFSM certificate to the EH office once obtained
511-6-1.03(3)(a)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed staff member wiping food prep surfaces with a dry wiping cloth and a spray bottle of QUAT sanitizer. CA: In-use wiping cloths must be stored in a sanitizer bucket with sanitizer of the proper concentration. Spray bottle sanitizer must be used in combination only with a disposable towel. COS Educated staff member on proper use of wiping cloths.
511-6-1.04(4)(m)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed unpackaged single use forks and knives stored in self-service area in a container with the food contact surface up. CA: single use items must be stored in a manner that prevents their contamination. COS: staff educated and single use items discarded
511-6-1.05(10)(g)(1)
70
Apr 8, 2025
Routine
1 major violation. 5 minor violations. 1 corrected on site.
View 6 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed ready to use food trays stored below the prep table with dried food debris on the food contact surface and physical/food debris on the outside of the tray. Observed the ice scoop holder to have mold-like growth. All food contact surfaces must be cleaned and sanitized after use and as often as necessary to prevent debris and mold-like accumulation. COS trays and ice scoop holder moved to dirty drainboard of 3-compartment sink.
511-6-1.05(7)(b)
14D - gloves used properly
Inspector notes: Observed staff member not changing disposable gloves as often as required. Observed employee warewashing, touching hair, don an oven mitt over the gloves, move a mop and bucket, handle food containers, and move food from the kitchen to the front food service buffet all without swapping gloves. Gloves must be swapped after touching your face, hair, body, or clothes, handling food items, handling dirty equipment or utensils, swapping from one task or another, or any other activities that may contaminate your clean gloves. Before donning fresh gloves, hands must be washed. COS staff educated, discarded gloves, washed hands, and donned new gloves.
511-6-1.04(4)(n)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed employee phone charger, water bottle, apron, and jacket hanging on dry storage shelf. All employee belongings must be stored separate from all single use, multiuse, and food items as well as away from any food preparation spaces. Manager will delegate a separate shelf for employee belongings.
511-6-1.07(4)(b)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed staff member engaged in food handling practices without a hair restraint or beard restraint on. All staff must don proper hair restriants upon entering the kitchen and facial hair longer than 1/2 inch requires a facial hair restraint. COS employee put on head hair restraint. Manager will order beard restraint for staff usage.
511-6-1.03(5)(j)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed employee drying clean dishes with a wiping cloth. All dishes and utensils must be air dried before being stored. COS staff educated and dihses rewashed.
511-6-1.05(10)(a)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed employee drying clean dishes with a wiping cloth. All dishes and utensils must be air dried before being stored. COS staff educated and dihses rewashed.
511-6-1.05(10)(a)
70
May 6, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed turkey sausage patties in the front food service steam wells hot held between 103-122 degrees. Observed pork sausage links hot held in a cambro unit at 112 degrees. Observed gravy in a crockpot in the main kitchen hot held between 117-122 degrees. All food items must be hot held at or above 135 degrees. Discussed with staff member cooking process for turkey sausage patties before hot holding. Cook temp log maintained by staff showed proper cook temperatures before Inspector arrived. Discussed with employee increasing the temperature settings on crockpot. Advised staff member that cambro in main kitchen is not a solution for long term hot holding. COS Food items voluntarily discarded by staff member. Hot holding temperature logs given to CFSM for use in kitchen and front food se...
511-6-1.04(6)(f)
86
Apr 17, 2024
Routine
1 critical violation. 1 major violation. 6 minor violations. 2 corrected on site.
View 8 violations
6-1B - proper hot holding temperatures
Inspector notes: Observed sausage patties and cheese omelettes in the front food service steam wells hot held between 113-128 degrees. Observed omelettes hot held in a cambro unit at 93 degrees. Observed gravy in a crockpot in the main kitchen hot held betweenb 72-113 degrees. All food items must be hot held at or above 135 degrees. Advised staff member to increase temperature settings on crockpot and steam wells. Advised staff member that cambro in main kitchen is not a solution for long term hot holding. Food items voluntarily discarded by staff member.
511-6-1.04(6)(f)
16A - hot and cold water available; adequate pressure
Inspector notes: Observed the main kitchen handwash sink with low water pressure and an inconsistent supply of hot water. For proper handwashing, hot water must be available at a minimum of 100 degrees. Hot water supply appeared unaffected by usage of mechanical hot water dishmachine. Spoke with Manager about concern and was informed that facility is having hot water supply issues that corporate engineers are working to fix. Discussed importance of addressing issue with Manager. Informed by Manager that hot water can sometimes take up to 15 minutes to come.
511-6-1.06(1)(g)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed kitchen staff member engaged in food handling duties with a watch on her wrist. All staff must remove jewelry from hands and wrists except a plain wedding band before beginning any food handling tasks. COS Staff member removed watch from wrist.
511-6-1.03(5)(g)
12B - personal cleanliness
Inspector notes: Observed kitchen staff member engaged in food handling duties with wearing a proper hair restraint. Hair must be properly restrained before entering the kitchen. Manager advised to obtain proper hair restraints for employees.
511-6-1.03(5)(j)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed staff member wiping food prep surfaces with a dry wiping cloth and a spray bottle of QUAT sanitizer. Educated staff member on proper use of wiping cloths. In-use wiping cloths must be stored in a sanitizer bucket with sanitizer of the proper concentration. Spray bottle sanitizer must be used in combination only with a disposable towel. Inspector observed a poster in main kitchen depicting this and brought it to staff member's attention. COS dirty wiping cloths discarded, and spray sanitizer was used with disposable paper towels for sanitization.
511-6-1.04(4)(m)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Facility uses sanitize compartment of the 3-comp sink to dispose of dirty mop water. Dirty mop water must be discarded in a service sink and the 3-comp sink must not be used to avoid contamination of the sink during its intended use of warewashing. Staff member confirmed mop sink is available in laundry room of tourist accommodation facility. Staff member instructed to cease this use of the sink and to thoroughly clean the sink prior to usage.
511-6-1.05(6)(f)
18 - insects, rodents, and animals not present
Inspector notes: Observed an electrocution device installed in the main kitchen above the prep sink, cambro, and wall-mounted knife rack. Electrocution devices must not be installed above any food items, food preparation or storage areas, single-use items, or equipment and utensils.
511-6-1.07(2)(k)
18 - insects, rodents, and animals not present
Inspector notes: Observed the main kitchen window open without an installed screen to prevent pest incursion. Openings leading to the exterior must be protected with an air curtain or screen to prevent pest incursion. Two flies observed in the kitchen potentially due to the open, unprotected window. Staff member advised that window must be kept closed until a screen can be installed.
511-6-1.07(2)(m)
58
Frequently Asked Questions
When was Holiday Inn Express & Suites Food Service last inspected?
The most recent health inspection at Holiday Inn Express & Suites Food Service on file is from Feb 20, 2026. The public record contains four inspections in total.
What is the most common violation at Holiday Inn Express & Suites Food Service?
Across the inspection record, “personal cleanliness” has been cited two times, more than any other issue at Holiday Inn Express & Suites Food Service.
How does Holiday Inn Express & Suites Food Service compare to other restaurants in Dahlonega?
Holiday Inn Express & Suites Food Service most recently scored 70 out of 100, which is lower than the Dahlonega average of 80.
Has Holiday Inn Express & Suites Food Service's inspection record improved over time?
Results have been roughly steady. Inspections at Holiday Inn Express & Suites Food Service have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Holiday Inn Express & Suites Food Service means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Holiday Inn Express & Suites Food Service inspected?
Based on the inspection history on file, Holiday Inn Express & Suites Food Service is inspected around two times per year on average.
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