Holiday Inn Express
10771 International Drive, Orlando, FL 32821 · Permanent Food Service · License 5814335
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. butter (48°F - Cold Holding);; hardboiled eggs (48°F - Cold Holding); yogurt (48°F - Cold Holding) walk in cooler.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection1 high priority (fixed by the Jul 30 follow-up)-3
- Complaint after follow-up on Jul 29, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitJul 30, 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 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. butter (48°F - Cold Holding);; hardboiled eggs (48°F - Cold Holding); yogurt (48°F - Cold Holding) walk in cooler.
Walk-in the thermometer reading 45°F. Half and half 45°F, milk 46°F, cream cheese portions 46°F, hard boiled eggs 47°F. whipped cream cans ambient 45°F Items in walk-in cooler overnight Stop sale issued for items. Admin Complaint
- First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. butter (48°F - Cold Holding);; hardboiled eggs (48°F - Cold Holding); yogurt (48°F - Cold Holding) walk in cooler.
Operator states door open for an extended period of time. Will monitor and keep door clised
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.