Holiday Inn Express Food Servi
5575 N Atlantic Ave, Cocoa Beach, FL 32931 · Permanent Food Service · License 1505199
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. hard boiled eggs (56°F - Cold Holding); butter (56°F - Cold Holding) in small refrigerator on breakfast bar.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection3 high priority (2 fixed by the Oct 8 follow-up, 1 fixed on the spot), 2 intermediate, 2 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Routine inspection
- Follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
More time given
- First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. hard boiled eggs (56°F - Cold Holding); butter (56°F - Cold Holding) in small refrigerator on breakfast bar.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. omelet (119°F - Hot Holding); sausage links (123°F - Hot Holding)on breakfast bar.
Added to time plan. Any food left over after breakfast cannot be put back into refrigeration.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Shell eggs for personal use above yogurt in reach in cooler. Employee moved eggs to bottom shelf.
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
Battery is dead in ambient thermometer held in small refrigerator on breakfast bar.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Evidence of pancake batter dumped in hand sink. Educated employee
Basic2
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Above oven/triple sink corner.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Shell eggs in reach in cooler not segregated from hotel food.
Fixed on the spot
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 2 follow-up visits Fixed at follow-up
- 2nd follow-up visitAug 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitJul 7, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Issue with vendor providing certificate
More time given
At the first visit
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.