HOLIDAY INN EXPRESS HOTEL & SUITES
205 N FEDERAL HWY, Dania Beach FL 33004 · 954.925.5500
Last inspected Jan 20, 2026 · 5 visits since August 2023
AUG 23
OCT 24
JAN 26
▼ IMPROVING
3 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In mini fridge by buffet, MINI FRIDGE - individual butters (52F - Cold Holding); individual cream cheese (53F - Cold Holding); milk (53F - Cold Holding); yogurts (52F - Cold Holding). Per employee all items in unit overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Food stored on floor. In back prep kitchen, box of bananas and box of ready to eat muffins stored on floor.
Oct 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in continental reach-in freezer in kitchen.
Oct 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink at 0ppm quaternary. Observed sanitizer solution bucket empty.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mini fridge in buffet station; butter packets (46F - Cold Holding); cream cheese (47F - Cold Holding) individual yogurt ( 46F cold holding ). Per operator, foods placed inside reach in cooler less than 2 hours. Observed foods overstocked in unit blocking air flow. Operator moved foods to reach in cooler to quick chill.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Ice buildup in continental reach-in freezer in kitchen.
No conspicuously located ambient air temperature thermometer in holding unit in mini fridge in buffet station.
Sep 1, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In mini fridge by buffet, MINI FRIDGE - individual butters (52F - Cold Holding); individual cream cheese (53F - Cold Holding); milk (53F - Cold Holding); yogurts (52F - Cold Holding). Per employee all items in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In mini fridge by buffet, MINI FRIDGE - individual butters (52F - Cold Holding); individual cream cheese (53F - Cold Holding); milk (53F - Cold Holding); yogurts (52F - Cold Holding). Per employee all items in unit overnight. See stop sale. Do not use unit until temperature can be maintained at 41F or lower. 2) in container on buffet, individual butters (62F - Cold Holding). Per employee placed on buffet at 6:00am. Items returned to cooler in kitchen.
Aug 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink set up with no sanitizer (0ppm quaternary).
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In mini fridge by buffet, MINI FRIDGE - individual butters (52F - Cold Holding); individual cream cheese (53F - Cold Holding); milk (53F - Cold Holding); yogurts (52F - Cold Holding). Per employee all items in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In mini fridge by buffet, MINI FRIDGE - individual butters (52F - Cold Holding); individual cream cheese (53F - Cold Holding); milk (53F - Cold Holding); yogurts (52F - Cold Holding). Per employee all items in unit overnight. See stop sale. Do not use unit until temperature can be maintained at 41F or lower. 2) in container on buffet, individual butters (62F - Cold Holding). Per employee placed on buffet at 6:00am. Items returned to cooler in kitchen.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink set up incorrectly. Washing and rinsing only with rinse in third sink instead of sanitizer.
No conspicuously located ambient air temperature thermometer in holding unit. Mini fridge at buffet missing ambient thermometer. Extra thermometer placed in unit.
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.