HOLIDAY HOUSE
1908 HWY US 19, Holiday FL 34691
Last inspected May 30, 2025 · 11 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
NOV 23
APR 24
MAY 24
DEC 24
MAY 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach under three compartment sink. Back kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021039794 | Aug 25, 2021 | Sep 27, 2021 | $400 |
| 3--2020055487 | Nov 17, 2020 | Jan 13, 2021 | $400 |
Inspection history
11 visits, newest first
May 30, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Both white cutting boards on make tables
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles used throughout prep and food storage areas.
Ceiling/ceiling tile shows damage or is in disrepair. Broken tiles and holes in tiles of ceiling on cooks line.
Show the remaining 3 findings ▾
Floor soiled/has accumulation of debris. Floors walls and ceiling are soiled and has accumulation of grease.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line containing line containing foods removed from the original container not labeled with common name.
May 13, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Vegetable soup 5-3-25, pasta 4-29-25. Operator discarded out of date items.
Stop Sale issued due to food not being in a wholesome, sound condition. Out of date food Vegetable soup 5-3-25, pasta 4-29-25. Operator
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili 117F when asked operator stated the chili was hot holding, ready to serve
Food-contact surface soiled with food debris, mold-like substance or slime. Both white cutting boards on make tables
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by chair. Chair was moved to gain compliance
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Accumulation of black/green mold-like substance in the interior of the ice machine in back near dish machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles used throughout prep and food storage areas.
Ceiling/ceiling tile shows damage or is in disrepair. Broken tiles and holes in tiles of ceiling on cooks line.
Floor soiled/has accumulation of debris. Floors walls and ceiling are soiled and has accumulation of grease.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
In-use tongs stored on equipment door handle between uses.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line containing line containing foods removed from the original container not labeled with common name.
Dec 26, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 8 high priority.
8 High priority4 Intermediate18 Basic
Show 30 findings ▾
Dented cans present. See stop sale. Chefs quality sauerkraut 1 can don pepino pizza sauce 1 can stored on dry good shelf by the walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food.raw liquid egg over ready to eat sauces in reach in cooler cooks line. Employee removed to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut ham 59 f cut tomatoes 59 f cut spinach 59 f egg yolk 59 f cheese 62 f reach in cooler next to stove ambient air temperature 60 f employee began to move all foods to walk in cooler.
Unable to issue license at time of inspectionOperator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine sanitizer in dish machine. Tubing for detergent and sanitizer both running into sanitizer bucket holding a discolored brown like liquid. Priority: High Priority
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potato Salad 49F cold hold, sausage pieces 50F cold hold, shredded cheese 49F cold hold, shredded cheese in unit less than 4 hours removed and placed in alternate cooler. Stop Sale on potato salad, sausage pieces and shredded cheese. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 Potato Salad 49F cold hold, sausage pieces 50F cold hold, shredded cheese 49F cold hold, shredded cheese in unit less than 4 hours removed and placed in alternate cooler. Stop Sale on potato salad, sausage pieces and shredded cheese. Priority: High Priority
Handwash sink used for purposes other than handwashing. Plastic pitcher and spoon in hand washing sink on cooks line employee removed hand washing sink in service station had ice dumped inside sink
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs used in eggs Benedict not identified in the menu as containing raw ingredients cited 12-6-24
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler Cooked noodles cooked soup potato salad cut tomatoes
Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs used in eggs Benedict not identified in the menu as containing raw ingredients. Priority: Intermediate
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used in prep areas, cooking areas and storage areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.keys and phone on cutting board on cooks line. Employee removed to proper storage
Equipment in poor repair. White cutting board on reach in cooler prep area.
Observed: Accumulation of debris on exterior of warewashing machine. Priority: Basic
Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used in prep areas, cooking areas and storage areas. Priority: Basic
Observed: Ceiling/ceiling tile shows damage or is in disrepair. Throughout cooking, storage and prep areas Priority: Basic
Observed: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep cooler on cook line not holding food at proper temperature. Ice machine in disrepair. Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable.grooved cutting boards at cook line Priority: Basic
Observed: Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three compartment sink until dishmachine is functioning properly. No detergent going to dish machine. Operator to discontinue use of the machine until it can be repaired with the proper chemicals on hand for machine. Priority: Basic
Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single service items.Employee personal items stored with clean equipment. Priority: Basic
Observed: Floor soiled/has accumulation of debris. Cook line, prep area and storage areas. Priority: Basic
Observed: Floors not maintained smooth and durable. Missing and broken tiles present. Priority: Basic
Observed: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Accumulation of grease on ceiling around hood system Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment, bottom shelves of prep tables, Priority: Basic
Observed: Open dumpster lid. Priority: Basic
Observed: Wet wiping cloths stored in detergent and sanitizer mixed together. Educated staff on proper set up of sanitizer buckets. Priority: Basic
Observed: Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container no labeled with common name. Priority: Basic
Dec 20, 2024Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit Priority: High Priority
Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs used in eggs Benedict not identified in the menu as containing raw ingredients. Priority: Intermediate
Observed: Accumulation of debris on exterior of warewashing machine. Priority: Basic
Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used in prep areas, cooking areas and storage areas. Priority: Basic
Observed: Ceiling/ceiling tile shows damage or is in disrepair. Throughout cooking, storage and prep areas Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable.grooved cutting boards at cook line Priority: Basic
Observed: Floor soiled/has accumulation of debris. Cook line, prep area and storage areas. Priority: Basic
Observed: Floors not maintained smooth and durable. Missing and broken tiles present. Priority: Basic
Observed: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Accumulation of grease on ceiling around hood system Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment, bottom shelves of prep tables, Priority: Basic
Observed: Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container no labeled with common name. Priority: Basic
Dec 12, 2024Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate11 Basic
Show 14 findings ▾
Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine sanitizer in dish machine. Tubing for detergent and sanitizer both running into sanitizer bucket holding a discolored brown like liquid. Priority: High Priority
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit Priority: High Priority
Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs used in eggs Benedict not identified in the menu as containing raw ingredients. Priority: Intermediate
Observed: Accumulation of debris on exterior of warewashing machine. Priority: Basic
Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used in prep areas, cooking areas and storage areas. Priority: Basic
Observed: Ceiling/ceiling tile shows damage or is in disrepair. Throughout cooking, storage and prep areas Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable.grooved cutting boards at cook line Priority: Basic
Observed: Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three compartment sink until dishmachine is functioning properly. No detergent going to dish machine. Operator to discontinue use of the machine until it can be repaired with the proper chemicals on hand for machine. Priority: Basic
Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single service items.Employee personal items stored with clean equipment. Priority: Basic
Observed: Floor soiled/has accumulation of debris. Cook line, prep area and storage areas. Priority: Basic
Observed: Floors not maintained smooth and durable. Missing and broken tiles present. Priority: Basic
Observed: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Accumulation of grease on ceiling around hood system Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment, bottom shelves of prep tables, Priority: Basic
Observed: Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container no labeled with common name. Priority: Basic
Jun 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No plans on file
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior
Standing water in bottom of reach-in-cooler. By service window.
May 8, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 expired 3-31-2024
May 7, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in dining room area.
Roach activity present as evidenced by live roaches found. 1 live roach under three compartment sink. Back kitchen
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 expired 3-31-2024
Ceiling/ceiling tiles/vents. In dining room vents soiled.
Dead roaches on premises. 1 dead roach underneath the mop sink.
Apr 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Dented cans present. See stop sale. Wylwood prok beans 1 can
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line by service window Cold holding: raw beef 44 f 2nd temp 43 f employee moved to walk in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 100 ppm employee remade to 100 ppm
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No plans on file
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses on prep table employee removed
Equipment in poor repair. Reach in cooler gasket torn by flat top grill White cutting board burned marks.
Food stored on floor. Shortening on floor in electrical panel room
No handwashing sign provided at a hand sink used by food employees. By dish machine
Standing water in bottom of reach-in-cooler. By service window.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink by dish washing area.
Nov 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw,no date mark. Operator was able to determine the prep date and dated accordingly
Accumulation of black/green mold-like substance in the interior of the ice machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee no lid on cutting board of cook line. Cook removed coffee.
Equipment in poor repair. Make table on cook line not operable. Establishment using ice.
Floor soiled/has accumulation of debris. Cook line, prep areas storage areas
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line contain food removed from its original container not labeled with common name.
Nov 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine ppm 0ppm. Operator set up 3 compartment sink to be used until the dish machine can be repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roast beef 60F cold hold (turkey 45F- Cold Holding, second temperature 44F cooling at 10:45am); corned beef hash (56F - Cold Holding, second temperature 45F cooling at 10:45 am); egg mixture (64 F - held on counter); cooked grits (64F - held on counter, second temperature 170F reheat at 10:45am.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator was able to determine the time the foods were put on time as a public health control and time stamped accordingly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked grits (64F - held on counter, reheat temperature 170F at 10:45 am) Chili 123F held on counter, reheat temperature 185F at 10:45am)
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw,no date mark. Operator was able to determine the prep date and dated accordingly
Accumulation of black/green mold-like substance in the interior of the ice machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee no lid on cutting board of cook line. Cook removed coffee.
Equipment in poor repair. Make table on cook line not operable. Establishment using ice.
Floor soiled/has accumulation of debris. Cook line, prep areas storage areas
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line contain food removed from its original container not labeled with common name.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.