Holiday Inn Hotel & Suites
213 SW Commerce Dr, Lake City, FL 32025 · Permanent Food Service · License 2200620
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection3 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 6 basic (2 repeats)-27
- Administrative complaint on Nov 3Counts in full until a follow-up finds the problems fixed-20
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 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.
Items stored in walk-in cooler: lettuce (47°F - Cold Holding); eggs (47°F - Cold Holding); cheese (46°F - Cold Holding); pico (46°F - Cold Holding). Manager stated items were at proper temperature at opening. Manager opened door to freezer to reduce temperature to 41°F.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Shell eggs stored over whipped topping in walk-in cooler. Manager had employee move whipped topping to shelf above eggs.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled clean dishes after handling dirty dishes without washing hands and changing gloves. Manager had employee wash hands.
Fixed on the spot
Intermediate3
Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
Apples displayed on breakfast buffet bar.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Ice plate inside of kitchen ice machine.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle of cleaner stored on mop sink. Manager had employee place proper label on bottle.
Fixed on the spot
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Containers of flour stored on shelf across from cook line.
Code 08, Food protection and cross-contamination: Food stored on floor.
Container of salad dressing stored on floor in dry storage room. Manager placed bottle on shelf.
Fixed on the spotRepeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Top of dish machine soiled with old food debris.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No hand washing sign in lobby restrooms.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling vent in front of walk-in cooler.
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.
Employee phone on prep table across from cook line. Employee removed phone during inspection.
Fixed on the spotRepeat violation
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. Fire extinguisher next to dish area.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.