HOLIDAY INN EXPRESS HOTEL
226 TECO RD, Ruskin FL 33570 · 813 922 4561
Last inspected May 21, 2026 · 4 visits since August 2023
3 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
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. Sent to operator at time of inspection.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 47 F, boiled eggs 50 F in reach in cooler in buffet area. Employee placed items in another working reach in cooler.
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 47 F, boiled eggs 50 F in reach in cooler in buffet area. Employee placed items in another working reach in cooler.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager Jason M.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled under 3 compartment sink. Employee labeled at time of inspection.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs 49 F in reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Single-service articles not stored inverted or protected from contamination. Coffee filters not protected next to coffee machine.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg white 130 F, turkey sausage 127 F, on steam table. Advised operator to turn temperature up.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Eggs not date marked in reach in cooler.
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. Sent to operator at time of inspection.
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. Employees signed at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee removed at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table, employee removed at time of inspection.
Single-service articles improperly stored. To go cup on floor, operator removed at time of inspection.
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.