HOLIDAY INN HOTEL & SUITES

Name: HOLIDAY INN HOTEL & SUITES
Address: 213 SW COMMERCE DR, LAKE CITY, FL, 32025, US
Rating: 87.6

213 SW COMMERCE DR, LAKE CITY, FL 32025

License #2200620

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

87.6 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

HOLIDAY INN HOTEL & SUITES in LAKE CITY currently holds an InspectFL Health Score of 87.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 12, 2026. Across those visits, inspectors documented 21 total violations — 6 critical, 15 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 12, 2026 shows 8 observation rows: 2 critical, 0 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Salmon improperly thawed in vacuum packaging. Two pieces in walk-in cooler. Salmon (40F - Cold Holding).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at buffet line: cream cheese (62F - Cold Holding); butter (61F - Cold Holding.
[14-12-4] Utensils in poor condition. Melted handle on spatula hanging on rack next to oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with mold-like substances.
[08B-38-4] Food stored on floor. Case of beef on floor of reach-in freezer. Manager moved to shelf. Corrected.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on microwave.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon (40F - Cold Holding) thawed in sealed bag on rack in walk-in cooler. Manager voluntarily discarded. See stop sale.
[14-01-5] Bowl or other container with no handle used to dispense food. No-handle bowl used as scoop in bulk container of flour in dry storage room.

Disposition: Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Salmon improperly thawed in vacuum packing. Three pieces in walk-in cooler.
[14-01-5] Bowl or other container with no handle used to dispense food. No-handle bowl used as scoop in bulk container of flour in dry storage room.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with mold-like substances.
[36-36-4] Ceiling tile missing. Ceiling tiles missing over kitchen center aisle.
[02D-01-5] Working containers of food removed from original container not identified by common name. No label on bulk container of flour in dry storage room.
[08B-38-4] Food stored on floor. Case of beef on floor of reach-in freezer.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawed in sealed bag on rack in walk-in cooler. See stop sale.
[14-12-4] Utensils in poor condition. Cookline and hanging over three compartment sink: three spatula handles melted.
[45-05-4] Portable fire extinguisher missing from its designated location. For reporting purposes only. No fire extinguisher in extinguisher hanger in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In buffet area reach-in cooler: cream cheese (46F - Cold Holding). On kitchen counter: butter (70F - Cold Holding). Employee moved both to walk-in cooler and stated they were within proper temperature at opening..
[16-46-4] Old labels stuck to food containers after cleaning. Label residue n food bin stored on rack at kitchen center aisle.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw hamburger on rack in walk-in cooler.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bin of cooked vegetables dated 9-6-25 in walk-in cooler.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse