HOLIDAY INN EXPRESS
9402 CORP LAKE DR, Tampa FL 33634 · 813.885.3700
Last inspected Jul 17, 2026 · 4 visits since November 2023
NOV 23
JUN 25
MAY 26
JUL 26
▼ IMPROVING
4 inspections trending up, 17 points better than where it started.
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. Provided by email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Jul 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonia tested at 0 PPM, employee readjusted sanitizer to 150 PPM.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of kitchen cabinet beneath three compartment sink is soiled with black mold-like substance.
May 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jun 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Raw animal food ( raw bacon) stored over/not properly separated from ready-to-eat food.( yogurt ) in refrigerator. Manager rearranged food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon on prep table 57 F at 9:20 am placed on table at 9:00 am. Manager placed the raw bacon inside refrigerator.
No probe thermometer provided to measure temperature of food products. -Probe thermometer not used to ensure proper food temperatures Reviewed with the manager to regularly check food temperatures
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. Reviewed with the manager
No chemical test kit provided when using sanitizer ( quaternary) at three-compartment sink and wiping cloths. Reviewed with the manager to regularity test sanitizing solution when three compartment sink is in use.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen hand wash sink. Manager placed paper towels inside dispenser. Reviewed with manager hand wash sinks must be fully stocked at all times
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Reviewed with the manager
Ambient air thermometer not located in the warmest part of the cold holding unit in buffet area. Reviewed with the manager
Employee personal food not properly identified and segregated from food to be served to the public in refrigerators in the back kitchen. Manager discarded the employee food. Reviewed with manager safe storage for employee food.
Interior of microwave has accumulation of black substance/grease/food debris in back kitchen. Reviewed with manager
Single-service articles( coffee filters) not stored inverted or protected from contamination on back kitchen prep area. Manager placed coffee filters inside a storage bag
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Employee washed hands with no soap. Hand soap dispenser filled with hand sanitizer, no hand soap available. Recommend dish soap for temporary use as hand soap.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed food equipments in three compartment sink without sanitize then air dry. Operator set up sanitizer to re sanitize food equipments at time of inspection.
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. Provided by email.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary ammonia used as sanitizer but the establishment only has chlorine test kit.
No soap provided at handwash sink. Soap dispenser filled with foam hand sanitizer, operator informed employee to use dish soap to wash hands.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in reach-in cooler with food to be served to the guest. Operator moved employee food to designated reach-in cooler.
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.