Americana 50S

1730 US 19, Holiday, FL 34691 · Permanent Food Service · License 6100397

Official report

out of 100

Grade F

Safety score 46 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 27 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
6 high priority (1 fixed on the spot), 3 intermediate, 19 basic (3 repeats); basic violations cost 12 at most
-54
Safety score46

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Nov52026

Routine inspection

28 violations found

First visitNov 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
28 violations found:
- 6 High priority
- 3 Intermediate
- 19 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  pasta (48°F - Cold Holding); beef (50°F - Cold Holding); stuffing (55°F - Cold Holding); potatoes (46°F - Cold Holding); butter (50°F - Cold Holding); salsa (48°F - Cold Holding); pork loin (52°F - Cold Holding); bean soup (47°F - Cold Holding); meatloaf (55°F - Cold Holding); tomato sauce (45°F - Cold Holding); noodles (48°F - Cold Holding); cheese 45 (48°F - Cold Holding); cream cheese (50°F - Cold Holding); vegetable soup (55°F - Cold Holding); shredded cheese (58°F - Cold Holding) All food items held over night in unit. No prior temperature monitoring documented.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  pasta (48°F - Cold Holding); beef (50°F - Cold Holding); stuffing (55°F - Cold Holding); potatoes (46°F - Cold Holding); butter (50°F - Cold Holding); salsa (48°F - Cold Holding); pork loin (52°F - Cold Holding); bean soup (47°F - Cold Holding); meatloaf (55°F - Cold Holding); tomato sauce (45°F - Cold Holding); noodles (48°F - Cold Holding); cheese 45 (48°F - Cold Holding); cream cheese (50°F - Cold Holding); vegetable soup (55°F - Cold Holding); shredded cheese (58°F - Cold Holding) see notes
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw pork over ready to eat soup. Operator moved pork.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  5 live flies in ware washing area
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Household pesticides stored in ware washing areas.
  Container of medicine improperly stored.
  Medicine stored near dressings in back storage area of kitchen.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk opened yesterday not date marked.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of soda nozzles of soda machine soiled with debris.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unlabeled squeeze bottle of sanitizer stored by three compartment sink.
Basic19
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Soup, potatoes, raw chicken, and raw beef uncovered in reach in cooler.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverage stored next to salad dressings.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Grooved cutting board in kitchen.
  Equipment in poor repair.
  Reach in cooler and walk in cooler in disrepair unable to hold temperatures.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Shelves of walk in cooler rusted.
  Repeat violation
  Food storage container/container lid cracked or broken.
  Cracked and broken containers in use of kitchen.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup in reach in freezers in kitchen
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Measured at 0ppm. Operator remade bucket at 100ppm.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Shelves of reach in cooler and freezer soiled with debris.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine has accumulation of black mold like substance. Operator cleaned machine during visit.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Handle of reach in cooler sticky
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  No covered waste receptacle in women's room or employee restroom.
  Toilet/urinal not flushing/functioning properly.
  Urinal in men's room not functioning.
- Code 35, Insects, rodents, pests and animals: Screen in door torn/in poor repair - vermin present.
  Screen in back door torn, vermin present in establishment.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Ceiling tiles throughout kitchen damaged and in disrepair.
  Repeat violation
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Ceiling tiles in kitchen acoustic tiles not smooth and easily cleanable.
- Code 38, Lighting: Light shield damaged/in disrepair.
  Various light shields in kitchen in state of disrepair.
  Repeat violation
- 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 wallet and EarPods stored near food and on shelves above food preparation area, operator moved items.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Co2 tanks not secured in back storage area, operator secured tanks.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.