Holiday Inn Express Hotel & Suites
76071 Sidney Pl, Yulee, FL 32097 · Permanent Food Service · License 5501020
What drove the grade
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 3 basic (1 repeat)-21
- Administrative complaint on Aug 27Counts in full until a follow-up finds the problems fixed-20
- Safety score59
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 visitAug 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 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.
At buffet area, bowl of butter (71°F - Cold Holding) on top of pancake machine. Employee stated she had it out for 2 hours. Inspector discussed time as a public health control with employee and management and sent paper work.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In middle reach in cooler in back kitchen, box of raw bacon and box of raw sausage on shelf above cooked egg patties.
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed kitchen employee handling drink and cellphone with bare hands then go to buffet area and start handling hot food pans to close down breakfast.
Repeat violationAdministrative complaint
Basic3
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of far left reach in cooler in back kitchen soiled with juice residue/rust.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on reach in coolers in back kitchen soiled with food debris. Also, under plate of juice machine at buffet area soiled with juice residue.
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 hand cream stored on top of microwave. Also, multiple items like cellphone, around the neck fan and phone charger stored on black reach in freezer. Employee moved all items to bottom shelf of prep table that is empty.
Fixed on the spotRepeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.