THE HOLIDAY HOUSE RESTAURANT
1908 US HWY 19 N · HOLIDAY · Pasco County · FL 34691
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
30 full violation description(s) documented by the inspector during this visit.
High Priority 8
01B-01-4High Priority – 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. **Warning**
08A-05-6High Priority – 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. **Corrected On-Site** **Warning**
03A-02-5High Priority – 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. **Warning**
50-08-7High Priority – 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/ **Warning**
22-41-4High Priority – 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. **Warning** Priority: High Priority
50-08-7High 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 **Warning** Priority: High Priority
01B-02-5High 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. **Warning** Priority: High Priority
03A-02-5High 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. **Warning** Priority: High Priority
Intermediate 4
31A-11-4Intermediate – 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 **Corrective Action Taken** **Warning**
02B-01-5Intermediate – 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 **Warning**
02C-02-5Intermediate – 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 **Warning**
02B-01-5Intermediate – 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. **Warning** Priority: Intermediate
Basic 18
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine **Warning**
36-37-5Basic – 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. **Warning**
40-06-5Basic – 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 **Corrected On-Site** **Warning**
14-11-5Basic – Equipment in poor repair. White cutting board on reach in cooler prep area. **Warning**
16-21-4Basic – Observed: Accumulation of debris on exterior of warewashing machine. **Warning** Priority: Basic
36-37-5Basic – 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. **Warning** Priority: Basic
36-32-5Basic – Observed: Ceiling/ceiling tile shows damage or is in disrepair. Throughout cooking, storage and prep areas **Warning** Priority: Basic
14-74-7Basic – 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. **Warning** Priority: Basic
14-09-4Basic – Observed: Cutting board has cut marks and is no longer cleanable.grooved cutting boards at cook line **Warning** Priority: Basic
16-55-4Basic – 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. **Warning** Priority: Basic
40-06-5Basic – 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. **Warning** Priority: Basic
36-73-4Basic – Observed: Floor soiled/has accumulation of debris. Cook line, prep area and storage areas. **Warning** Priority: Basic
36-11-4Basic – Observed: Floors not maintained smooth and durable. Missing and broken tiles present. **Warning** Priority: Basic
36-68-5Basic – Observed: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Accumulation of grease on ceiling around hood system **Warning** Priority: Basic
23-03-4Basic – Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment, bottom shelves of prep tables, **Warning** Priority: Basic
33-16-4Basic – Observed: Open dumpster lid. **Warning** Priority: Basic
21-03-4Basic – Observed: Wet wiping cloths stored in detergent and sanitizer mixed together. Educated staff on proper set up of sanitizer buckets. **Warning** Priority: Basic
02D-01-5Basic – 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. **Warning** Priority: Basic
Inspector observations synchronized from DBPR on September 18, 2026 12:33 PM.
Violation category totals
2 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
6 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.