Holiday Inn Express
Last inspected: Sep 30, 2025
70
Score
Going back to 2022, Holiday Inn Express has seven inspections in the public record. Holiday Inn Express was last inspected on Sep 30, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Non-food contact surface or equipment made of unacceptable material” accounts for the largest share of issues, appearing five times across the record.
Restaurants in Manhattan average 77, so Holiday Inn Express trails the local norm. Nothing in the record is alarming, but there's room to improve.
7
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 30, 2025
Cycle Inspection / Initial Inspection
2 critical violations. 1 minor violation.
View 3 violations
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
06F
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
70
Apr 22, 2025
Cycle Inspection / Re-inspection
2 critical violations. 1 minor violation.
View 3 violations
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. condiments not in single-service containers or dispensed directly by the vendor.
06C
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
70
Mar 4, 2025
Cycle Inspection / Initial Inspection
3 critical violations. 1 minor violation.
View 4 violations
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. condiments not in single-service containers or dispensed directly by the vendor.
06C
After cooking or removal from hot holding, tcs food not cooled by an approved method whereby the internal temperature is reduced from 140 °f to 70 °f or less within 2 hours, and from 70 °f to 41 °f or less within 4 additional hours.
02H
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
61
May 17, 2024
Cycle Inspection / Re-inspection
3 critical violations. 4 minor violations.
View 7 violations
Hot tcs food item not held at or above 140 °f.
02B
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. hand washing facility not accessible, obstructed or used for non-hand washing purposes. no hot and cold running water or water at inadequate pressure. no soap or acceptable hand-drying device.
05D
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.
20-01
Failure to post or conspicuously post healthy eating information
20-08
52
Jan 12, 2024
Cycle Inspection / Initial Inspection
3 critical violations. 1 minor violation.
View 4 violations
Hot tcs food item not held at or above 140 °f.
02B
Evidence of mice or live mice in establishment's food or non-food areas.
04L
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
61
Mar 1, 2023
Cycle Inspection / Re-inspection
1 critical violation. 1 minor violation.
View 2 violations
Evidence of mice or live mice in establishment's food or non-food areas.
04L
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
82
Oct 7, 2022
Cycle Inspection / Initial Inspection
2 critical violations. 4 minor violations.
View 6 violations
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Evidence of mice or live mice in establishment's food or non-food areas.
04L
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
10E
Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
10G
61
Frequently Asked Questions
When was Holiday Inn Express last inspected?
The most recent health inspection at Holiday Inn Express on file is from Sep 30, 2025. The public record contains seven inspections in total.
What is the most common violation at Holiday Inn Express?
Across the inspection record, “non-food contact surface or equipment made of unacceptable material” has been cited five times, more than any other issue at Holiday Inn Express.
How does Holiday Inn Express compare to other restaurants in Manhattan?
Holiday Inn Express most recently scored 70 out of 100, which is lower than the Manhattan average of 77.
Has Holiday Inn Express' inspection record improved over time?
Results have been roughly steady. Inspections at Holiday Inn Express 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 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 inspected?
Based on the inspection history on file, Holiday Inn Express is inspected around two times per year on average.
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