Microtel Inn and Suites
4959 Whitetail Drive, Marianna, FL 32448 · Permanent Food Service · License 4200527
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitOct 7, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Milk opened on previous morning not dated.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Residue around orange juice nozzle in self serve area.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Utensils stored in hand wash sink. Manager moved items during inspection.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Interior of microwaves has accumulation of black substance/grease/food debris.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling in disrepair over three compartment sink in dish area. Missing ceiling tile over doorway to kitchen area. Water damage on tiles in storage room outside dishroom.
Unclean building components, attachments or fixtures.
Mold like substance on counter behind three compartment sink.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.