LODGING – PUBLIC RECORDS
Prior to downloading any files from this site, please review our ReadMe/Disclaimer. Depending on your browser version and settings, Internet Explorer 11 may be required to download files from this page.
DBPR provides downloaded files in CSV format. To understand the organization of this data, please review the Download File Layout Information
Hotels and Restaurants Active Licensure Base
- Application Number (New and Owner Change Extracts Only)
- Application Type (New and Owner Change Extracts Only)
- Application Approval Date (New and Owner Change Extracts Only)
- Board Code (200 identifies HR within the department)
- License Type Code (see tables below)
- Licensee Name
- Rank Code (see tables below)
- Modifier Code (see tables below)
- Mailing Name (if different from Licensee Name)
- Mailing Street Address Line 1
- Mailing Address Line 2
- Mailing Address Line 3
- Mailing City
- Mailing State
- Mailing Zip Code
- Mailing County Code (see table below)
- Primary Telephone Number
- Business Name (Location)
- Filler
- Location Street Address Line 1
- Location Address Line 2
- Location Address Line 3
- Location City
- Location State
- Location Zip Code
- Location County Code (see table below)
- Secondary Telephone Number
- District
- Region
- License Number
- Primary Status Code (see table below)
- Secondary Status Code (see table below)
- Expiry Date
- Last Inspection Date
- Number of Seats (food service) or Rental Units (lodging)
- Base Risk Level (food service only)
- Secondary Risk Level (food service only)
Hotels and Restaurants Inspection Files
| Extracts Before 1/1/2013 | Extracts After 1/1/2013 |
|---|---|
| A – District B – County Number C – County Name D – License Type Code (see tables below) E – License Number (unique for each license type and location) F – Business (DBA-Does Business As) Name G – Location Address H – Location City I – Location Zip Code J – Inspection Number (unique to all visits associated with an initial inspection) K – Visit Number (sequential number 1 for initial visit and >1 for callbacks) L – Inspection Class (Food or Lodging) M – Inspection Type (see Division of Hotels and Restaurants webpage for explanations) N – Inspection Disposition (see Division of Hotels and Restaurants webpage for explanations) O – Inspection Date P – Number of Critical Violations Q – Number of Noncritical Violations R – Number of Total Violations S – PDA Status (Was the inspection generated using a mobile inspection device? Yes or No) T – By number of violations in each category. Violations are number 1-58 for food service, 1-44 for lodging. See below. BZ – License ID (unique for each owner) CA – Inspection Visit ID (unique for each inspection visit) | A – District B – County Number C – County Name D – License Type Code (see tables below) E – License Number (unique for each license type and location) F – Business (DBA-Does Business As) Name G – Location Address H – Location City I – Location Zip Code J – Inspection Number (unique to all visits associated with an initial inspection) K – Visit Number (sequential number 1 for initial visit and >1 for callbacks) L – Inspection Class (Food or Lodging) M – Inspection Type (see Division of Hotels and Restaurants webpage for explanations) N – Inspection Disposition (see Division of Hotels and Restaurants webpage for explanations) O – Inspection Date P – Number of Critical Violations for inspections before 1/1/2013, blank after Q – Number of Noncritical Violations for inspections before 1/1/2013, blank after R – Number of Total Violations (not including Reporting violations) S – Number of High Priority Violations T – Number of Intermediate Violations U – Number of Basic Violations V – PDA Status (Was the inspection generated using a mobile inspection device? Yes or No) W – By number of violations in each category. Violations are number 1-58 for food service, 1-44 for lodging. See below. CC – License ID (unique for each owner) CD – Inspection Visit ID (unique for each inspection visit) |
Food Service Violations Numbered 1-58
| Extracts Before 1/1/2013 | Extracts After 1/1/2013 |
|---|---|
| Critical violations are identified by an asterisk (*) next to the violation on the inspection report. Florida’s Division of Hotels and Restaurants is a national leader in adopting food safety practices of the U. S. Food and Drug Administration and the Conference for Food Protection. In March 2004, the division began the process to identify “risk factors” as critical violations. Since these are being phased in, some of the inspection reports may not identify these as critical violations; however, the inspection information available on DBPR Online Services and the data downloads correctly distinguish them according to the current standards. For purposes of enforcement and compliance, the division recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its “critical/noncritical” designation. Risk factors are denoted by the cross (†) symbol. | Effective January 1, 2013, the Division of Hotels and Restaurants adopted provisions of the 2009 Food and Drug Administration (FDA) Food Code. One of the most important changes is a new three-tiered violation classification system that replaces the “critical” or “non-critical” classification. The new system uses the terms “High Priority,” “Intermediate” and “Basic” which better define violation information for operators and consumers, making the whole process easier to understand. While the numbering system is similar to the old one, each numbered violation contains several detailed citations that may include any or all of the three-tiered priorities. For more information, see our webpage. Risk factors are still denoted below by the cross (†) symbol. The asterisk (*) denotes good retail practices that are considered a primary concern that must be corrected immediately. |
| T – 01 † Approved source U – 02 † Original container: properly labeled, date marking, consumer advisory V – 03 † Food Out of Temperature W – 04 * Facilities to maintain product temperature X – 05 * Thermometers provided and conspicuously placed Y – 06 * Potentially hazardous food properly thawed Z – 07 † Unwrapped or potentially hazardous food not re-served AA – 08 † Food protection, cross-contamination AB – 09 † Foods handled with minimum contact AC – 10 In use food dispensing utensils properly stored AD – 11 † Personnel with infections restricted AE – 12 † Hands washed and clean, good hygienic practices, eating/drinking/smoking AF – 13 Clean clothes, hair restraints AG – 14 Food contact surfaces designed, constructed, maintained, installed, located AH – 15 Non-food contact surfaces designed, constructed, maintained, installed, located AI – 16 * Dishwashing facilities designed, constructed, operated AJ – 17 * Thermometers, gauges, test kits provided AK – 18 Pre-flushed, scraped, soaked AL – 19 Wash, rinse water clean, proper temperature AM – 20 † Sanitizing concentration or temperature AN – 21 Wiping cloths clean, used properly, stored AO – 22 † Food contact surfaces of equipment and utensils clean AP – 23 Non-food contact surfaces clean AQ – 24 Storage/handling of clean equipment, utensils AR – 25 Single service items properly stored, handled, dispensed AS – 26 Single service articles not re-used AT – 27 * Water source safe, hot and cold under pressure AU – 28 * Sewage and wastewater disposed properly AV – 29 Plumbing installed and maintained AW – 30 * Cross-connection, back siphonage, backflow AX – 31 * Toilet and hand-washing facilities, number, convenient, designed, installed AY – 32 † Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand-soap, disposable towels or hand drying devices, tissue, covered waste receptacles AZ – 33 Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean BA – 34 Outside storage area clean, enclosure properly constructed BB – 35 * Presence of insects/rodents. Animals prohibited. Outer openings protected from insects, rodent proof BC – 36 Floors properly constructed, clean, drained, coved BD – 37 Walls, ceilings, and attached equipment, constructed, clean BE – 38 Lighting provided as required. Fixtures shielded BF – 39 Rooms and equipment – vented as required BG – 40 Employee lockers provided and used, clean BH – 41 † Toxic items properly stored, labeled and used properly BI – 42 Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel BJ – 43 Complete separation from living/sleeping area, laundry BK – 44 Clean and soiled linen segregated and properly stored BL – 45 * Fire extinguishers – proper and sufficient (FOR REPORTING PURPOSES ONLY) BM – 46 * Exiting system – adequate, good repair (FOR REPORTING PURPOSES ONLY) BN – 47 * Electrical wiring – adequate, good repair (FOR REPORTING PURPOSES ONLY) BO – 48 * Gas appliances – properly installed, maintained (FOR REPORTING PURPOSES ONLY) BP – 49 * Flammable/combustible materials – properly stored (FOR REPORTING PURPOSES ONLY) BQ – 50 * Current license properly displayed BR – 51 Other conditions sanitary and safe operation BS – 52 False/misleading statements published or advertised relating to food/beverage BT – 53 † Food management certification valid / Employee training verification BU – 54 Florida Clean Indoor Air Act BV – 55 Automatic Gratuity Notice BW – 56 Copy of Chapter 509, Florida Statutes, available (no longer used per Chapter 2008-55, Laws of Florida) BX – 57 Hospitality Education Program information provided (information only – not a violation) BY – 58 Smoke Free (information only – no longer used) | W – 01 † Approved source X – 02 † Original container: properly labeled, date marking, consumer advisory Y – 03 † Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS) Z – 04 * Facilities to maintain PH/TCS at the proper temperature AA – 05 * Food and food equipment thermometers provided and accurate AB – 06 PH/TCS foods properly thawed AC – 07 † Unwrapped or PH/TCS food not re-served AD – 08 † Food protection, cross-contamination AE – 09 † Bare hand contact with RTE food; Alternative Operating Procedure (AOP) AF – 10 In use food dispensing utensils properly stored AG – 11 † Employee health knowledge; ill/symptomatic employee present AH – 12 † Hands washed and clean, good hygienic practices, eating / drinking /smoking AI – 13 Clean clothes; hair restraints; jewelry; painted/artificial fingernails AJ – 14 Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located AK – 15 (No longer used) AL – 16 * Dishwashing facilities; chemical test kit(s); gauges AM – 17 (No longer used) AN – 18 (No longer used) AO – 19 (No longer used) AP – 20 (No longer used) AQ – 21 Wiping cloths; clean and soiled linens; laundry facilities AR – 22 † Food-contact surfaces clean and sanitized AS – 23 Non-food contact surfaces clean AT – 24 Storage/handling of clean equipment, utensils; air drying AU – 25 Single-service and single-use items AV – 26 (No longer used) AW – 27 * Water source safe, hot (100°F) and cold under pressure AX – 28 * Sewage and wastewater disposed properly AY – 29 * Plumbing installed and maintained; mop sink; water filters; backflow prevention AZ – 30 (No longer used) BA – 31 † Hand wash sinks, hand washing supplies and hand wash sign BB – 32 Bathrooms BC – 33 Garbage and refuse; premises maintained BD – 34 (No longer used) BE – 35 * No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof. BF – 36 Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented BG – 37 (No longer used) BH – 38 Lighting provided as required; fixtures shielded or bulbs protected BI – 39 (No longer used) BJ – 40 Employee personal belongings BK – 41 † Chemicals/toxic substances BL – 42 Cleaning and maintenance equip BM – 43 Complete separation from living/sleeping area/private premise; kitchen restricted – no unauthorized personnel BN – 44 (No longer used) BO – 45 Fire extinguishing equipment (FOR REPORTING PURPOSES ONLY) BP – 46 Exits not blocked or locked (FOR REPORTING PURPOSES ONLY) BQ – 47 Electrical wiring/outlets in good repair (FOR REPORTING PURPOSES ONLY) BR – 48 Gas appliances; boiler certificate current/posted (FOR REPORTING PURPOSES ONLY) BS – 49 Flammable/combustible materials (FOR REPORTING PURPOSES ONLY) BT – 50 * Current license properly displayed BU – 51 Other conditions sanitary and safe operation BV – 52 * Misrepresentation; misbranding BW – 53 † Food management certification valid / Employee training verification BX – 54 Florida Clean Indoor Air Act BY – 55 Automatic Gratuity Notice BZ – 56 (No longer used) CA – 57 (No longer used) CB – 58 (No longer used) |
Lodging Violations Numbered 1-44
| Extracts Before 1/1/2013 | Extracts After 1/1/2013 |
|---|---|
| Critical violations are identified by an asterisk (*) next to the violation on the inspection report. Florida’s Division of Hotels and Restaurants is a national leader in adopting food safety practices of the U. S. Food and Drug Administration and the Conference for Food Protection. In March 2004, the division began the process to identify “risk factors” as critical violations. Since these are being phased in, some of the inspection reports may not identify these as critical violations; however, the inspection information available on DBPR Online Services and the data downloads correctly distinguish them according to the current standards. For purposes of enforcement and compliance, the division recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its “critical/noncritical” designation. Risk factors are denoted by the cross (†) symbol. | Effective January 1, 2013, the Division of Hotels and Restaurants adopted provisions of the 2009 Food and Drug Administration (FDA) Food Code. One of the most important changes is a new three-tiered violation classification system that replaces the “critical” or “non-critical” classification. The new system uses the terms “High Priority,” “Intermediate” and “Basic” which better define violation information for operators and consumers, making the whole process easier to understand. While the numbering system is similar to the old one, each numbered violation contains several detailed citations that may include any or all of the three-tiered priorities. For more information, see our webpage. The asterisk (*) denotes items that are considered a primary concern that must be corrected immediately. |
| T – 01 * Fire extinguishers/standpipe systems (FOR REPORTING PURPOSES ONLY) U – 02 * Fire Hazards (FOR REPORTING PURPOSES ONLY) V – 03 * Sprinkler system W – 04 * Smoke detectors; fire alarm systems (FOR REPORTING PURPOSES ONLY) X – 05 * Smoke detectors; hearing impaired Y – 06 * Exits; obstructions, exit signs, emergency lights (FOR REPORTING PURPOSES ONLY) Z – 07 * Electrical deficiencies (FOR REPORTING PURPOSES ONLY) AA – 08 † Boiler, boiler room AB – 09 † Lighting; public, guest rooms AC – 10 * Adequate heating AD – 11 * Appliances properly installed; maintained AE – 12 * Balcony, railing safety; certification AF – 13 Building repair AG – 14 * Proper locking devices AH – 15 Bathrooms; public; guest; supplies AI – 16 * Water source safe; hot/cold provided AJ – 17 Bedding; bed linens, towels AK – 18 Household furnishings AL – 19 Plumbing AM – 20 Ventilation AN – 21 † Toxics; storage, use AO – 22 * Ice protection AP – 23 * Glassware; tableware; utensils sanitized AQ – 24 * Vermin control AR – 25 Premises maintained AS – 26 Garbage and refuse disposal AT – 27 * Sewage and wastewater disposal AU – 28 * Advertisement AV – 29 Guest property; liability, notified AW – 30 Room Rate Schedule AX – 31 Room rates posted AY – 32 Security deposit AZ – 33 * Unethical business practices; overbooking BA – 34 Licensee; criminal conduct BB – 35 Florida Clean Indoor Air Act BC – 36 Telephone surcharge posted BD – 37 Guest register BE – 38 * Current license, displayed, available upon request BF – 39 Housekeeping BG – 40 Other conditions, safe, sanitary BH – 41 Posting operator service information BI – 42 Blocking operator access BJ – 43 Copy of Ch. 509, FS: available (no longer used per Chapter 2008-55, Laws of Florida) BK – 44 Hospitality Education Program information provided (information only – not a violation) BL-BY – Not used (always zero) | W – 01 Fire extinguishers (FOR REPORTING PURPOSES ONLY) X – 02 * Fire Hazards Y – 03 Fire sprinkler system (FOR REPORTING PURPOSES ONLY) Z – 04 Smoke detectors; fire alarm systems (FOR REPORTING PURPOSES ONLY) AA – 05 * Hearing impaired smoke detectors AB – 06 Exits obstructed (FOR REPORTING PURPOSES ONLY) AC – 07 Electrical wiring in good repair (FOR REPORTING PURPOSES ONLY) AD – 08 * Boiler, boiler room AE – 09 * Lighting; public, guest rooms AF – 10 * Adequate heating AG – 11 * Appliances properly installed; maintained AH – 12 * Balcony, railing safety; certification AI – 13 Building repair AJ – 14 * Proper locking devices AK – 15 Bathrooms; public; guest; supplies AL – 16 * Water source safe; hot/cold provided AM – 17 Bedding; bed linens, towels AN – 18 (No longer used) AO – 19 Plumbing AP – 20 Ventilation AQ – 21 * Toxics; storage, use AR – 22 * Ice protection AS – 23 * Glassware; tableware; utensils sanitized AT – 24 * Vermin control AU – 25 Premises maintained AV – 26 Garbage and refuse disposal AW – 27 * Sewage and wastewater disposal AX – 28 (No longer used) AY – 29 Guest property; liability, notified AZ – 30 (No longer used) BA – 31 (No longer used) BB – 32 Security deposit BC – 33 * Unethical business practices; overbooking BD – 34 Licensee; criminal conduct BE – 35 Florida Clean Indoor Air Act BF – 36 Telephone surcharge posted BG – 37 Guest register BH – 38 * Current license, displayed, available upon request BI – 39 Housekeeping BJ – 40 Other conditions, safe, sanitary BK – 41 Human Trafficking BL – 42 (No longer used) BM – 43 (No longer used) BN – 44 (No longer used) BO-CB – Not used (always zero) |
Restaurants/Food Service Plan Review Applications
- Region (District)
- County
- Business (Does Business As – DBA) Name
- Facility Location Address
- Facility Location City
- Facility Location Zip Code
- Facility Phone Number (if available)
- Facility Email Address (if available)
- Plan Review Status
- Plan Review Application Date
- Plan Review Date of Review
- Type of Plan Review Application
- Type of Facility (Rank)
- File Number (unique to each facility as it applies to current owner)
- Application Number (referenced directly to the plan review)
- License Number (unique to location)
- Transaction (internal processing information)
- Variance (describes existence of approved variance from state standards – “n/a” for not applicable)
- Mailing Name (if different from DBA name above)
- Mailing Address (if different from Facility Location Address above)
- Mailing City (if different from Facility Location City above)
- Mailing State (if different from Facility Location Address above)
- Mailing Zip Code (if different from Facility Location Zip Code above)
- Mailing Country Contact Phone Number (if available)
- Contact Email Address (if available)
- Alternate Phone Number (if available)
- Alternate Email Address (if available)
Restaurant Disciplinary Activity Report
- HR District Code with Year and Case Number
- Alternate License Number or License Number
- Business Name
- License Location Address
- License Location Address Line 2
- License Location City
- License Location State
- License Location Zip Code
- Violation Count for Original Inspection
- Fine from the Final Order
- Final Order Signature Date
- Violation Date
Restaurant/Food Service Worker Training
- Employee Last Name
- Employee First Name
- Employee DOB
- Trainer Last Name
- Trainer First Name
- Employer License Number (see Restaurant/Food Service License Extracts for current license information)
- Employer Name
- Train Date
- Expire Date
- Program Provider Name
Public Food Service License Type and Rank Codes
2010 – Permanent Food Service Ranks:
- Seating (SEAT)
- Non-seating (NOST)
2012 – Theme Park Food Cart (PARK)
2013 – Catering (CATR)
2014 – Mobile Food Dispensing Vehicle Ranks:
- Mobile Food Dispensing Vehicle (MFDV)
- Hot Dog Cart (HTDG)
2015 – Vending Machine (VEND)
2016 – Temporary Event Vendor
Public Lodging License Type, Rank and Modifier Codes
2001 – Hotel (HOTL)
2002 – Motel (MOTL)
2003 – Apartment Ranks:
- Nontransient (NAPT)
- Transient (TAPT)
2004 – Rooming House Ranks:
- Nontransient (NRMH)
- Transient (TRMH)
2005 – Bed & Breakfast (BNB)
2006 – Resort Condominium (CNDO) Modifiers:
- Single (SNGL)
- Group (GRP)
- Collective (CLCT)
2007 – Resort Dwelling (DWEL) Modifiers:
- Single (SNGL)
- Group (GRP)
- Collective (CLCT)
Division of Hotels and Restaurants Regions and County Codes
REGION 1 –
- Dade (23)
- Monroe (54)
REGION 2 –
- Broward (16)
- Martin (53)
- Palm Beach (60)
REGION 3 –
- Citrus (19)
- Hernando (37)
- Hillsborough (39)
- Pasco (61)
- Pinellas (62)
- Polk (63)
- Sumter (70)
REGION 4 –
- Brevard (15)
- Indian River (41)
- Lake (45)
- Orange (58)
- Osceola (59)
- St. Lucie (66)
- Seminole (69)
- Volusia (74)
REGION 5 –
- Alachua (11)
- Baker (12)
- Bradford (14)
- Clay (20)
- Columbia (22)
- Dixie (25)
- Duval (26)
- Flagler (28)
- Gilchrist (31)
- Hamilton (34)
- Lafayette (44)
- Levy (48)
- Marion (52)
- Nassau (55)
- Putnam (64)
- St. Johns (65)
- Suwannee (71)
- Union (73)
REGION 6 –
- Bay (13)
- Calhoun (17)
- Escambia (27)
- Franklin (29)
- Gadsden (30)
- Gulf (33)
- Holmes (40)
- Jackson (42)
- Jefferson (43)
- Leon (47)
- Liberty (49)
- Madison (50)
- Okaloosa (56)
- Santa Rosa (67)
- Taylor (72)
- Wakulla (75)
- Walton (76)
- Washington (77)
REGION 7 –
- Charlotte (18)
- Collier (21)
- Desoto (24)
- Glades (32)
- Hardee (35)
- Hendry (36)
- Highlands (38)
- Lee (46)
- Manatee (51)
- Okeechobee (57)
- Sarasota (68)
Elevator Active Licensure Base Mailing
- Application Number (Permit Extract Only)
Permit Type (Permit Extract Only)
Permit Approval Date (Permit Extract Only)
Board Code (always 210 for elevators)
Occupation Code (always 2101 for elevators)
Licensee Name
Rank Code (always ELEV for elevators)
Class Type Code
Class Description
Mailing Street Address
Mailing Address Line 2
Mailing Address Line 3
Mailing City
Mailing State Code
Mailing Zip Code
Mailing County Code
Mailing Phone Number
Business Name
Location Street Address
Location Address Line 2
Location Address Line 3
Location City
Location State Code
Location Zip Code
Location County Code
Location Phone Number
License Number
License Status Code
License Status Description
License Expiry Date
Date of Last Passed Inspection
Landings
Capacity (in pounds)
Age (year) Installed
Fire Key Description
Fire Key Code
Manufacturer?s ID number (if available)
Installation Company (if available)
Building Type
Speed Up
Speed Down
Travel (in feet)
Two-stop modifier present (Yes or No)
Service Maintenance Contract modifier (SERV=contract, NSRV=no contract)
Related Service Maintenance Company License Number (if available)
Related Service Maintenance Company Name (if available)
Alternate Power Requirement Status Description
Alternate Power Requirement Status Code
Certificate of Insurance expiry date (CEI only, updated once annually at renewal)
Elevator Type, Rank and Modifier Codes
2101 – Elevator (ELEV) Modifiers:
- Traction Passenger (01)
- Hydraulic Passenger (02)
- Traction Freight (03)
- Hydraulic Freight (04)
- Hand Power Passenger (05)
- Hand Power Freight (06)
- Moving Walk (07)
- Inclined Lift (08)
- Limited Use/Limited Application (LULA) (09)
- Dumbwaiter (10)
- Manlift (no longer used) (11)
- Escalator (12)
- Sidewalk Elevator (14)
- Material Lift/Dumbwaiter, Automatic Transfer Device (15)
- Special Purpose Personnel Elevator (16)
- Inclined Stairway Chair Lift (17)
- Inclined & Vertical Wheelchair Lift (18)
2102 – Registered Elevator Company (ELCO) 2103 – Certificate of Competency Ranks:
- Certificate of Competency (CC)
- Wheelchair Lift Only (CCW)
- Certified Elevator Technician (CET)
2104 – Certified Elevator Inspector (CEI)
Division of Hotels and Restaurants Primary Status Codes
(License Status, Description, Long Description)
- 20 Current – Current
- 21 Permit – Elevator Permit
- 22 Change Owner – Change Owner Approved (changed to 92)
- 30 Probation – Current with Probation
- 31 Obligations – Current with Obligations
- 32 Conditional – Current Conditional
- 42 Suspended – Current Suspended
- 45 Delinquent – Delinquent
- 46 Vol. Relinquish – Voluntary Relinquishment
- 47 Relinquish – Discipline Relinquishment
- 48 Seal – Elevator Sealed
- 49 Special Seal – Elevator Special Sealed
Division of Hotels and Restaurants Secondary Status Codes
(License Status, Description, Long Description)
- 10 Inactive – Inactive
- 20 Active – Active
Electronic records of sanitation and safety inspections conducted by the Division of Hotels and Restaurants on public lodging establishments. Depending on your browser version and settings, Internet Explorer 11 may be required to download files from this page.
Current Fiscal Year (July 1 thru Run Date)
Historical Inspection Data
FY2023-24 – Statewide Lodging Inspections
FY2022-23 – Statewide Lodging Inspections
FY2021-22 – Statewide Lodging Inspections
FY2020-21 – Statewide Lodging Inspections
FY2019-20 – Statewide Lodging Inspections
FY2018-19 – Statewide Lodging Inspections
FY2017-18 – Statewide Lodging Inspections
Active public lodging establishments in the Division of Hotels and Restaurants. These records include mailing and facility addresses, and are extracted by county according to the division’s licensing and inspection districts. Depending on your browser settings, Internet Explorer 11 may be required to download files from this page.
| File Name | |
| District 1 | |
| District 2 | |
| District 3 | |
| District 4 | |
| District 5 | |
| District 6 | |
| District 7 |
Extracts includes all license applications approved during the current fiscal year (since July 1). Depending on your browser version and settings, Internet Explorer 11 may be required to download files from this page.
| New Lodging Establishments – Current | |
| New Lodging Establishments – 2023-2024 | 1.7 MB – 07/09/2024 |
| New Vacation Rentals – 2023-2024 | 0.2 MB – 07/09/2024 |
| New Lodging Establishments – 2022-2023 | 1.7 MB – 07/20/2023 |
| New Lodging Establishments – 2021-2022 | 1.7 MB – 08/29/2022 |
| New Lodging Establishments – 2020-2021 | 1.7 MB – 07/06/2021 |
| New Lodging Establishments – 2019-2020 | 1.7 MB – 07/06/2020 |
| New Lodging Establishments – 2017-2018 | 1.85 MB – 07/01/2019 |
| New Lodging Establishments – 2016-2017 | 953 KB – 07/11/2017 |
| Lodging Owner Changes – Current | |
| See “New Lodging Establishments” linked above. – 2023-2024 | 0 – 07/09/2024 |
| Lodging Owner Changes – 2022-2023 | 519KB – 07/20/2023 |
| Lodging Owner Changes – 2021-2022 | 566KB – 08/29/2022 |
| Lodging Owner Changes – 2020-2021 | 406KB – 07/06/2021 |
| Lodging Owner Changes – 2019-2020 | 582KB – 07/06/2020 |
| Lodging Owner Changes – 2018-2019 | 846 KB – 07/11/2019 |
| Lodging Owner Changes – 2017-2018 | 846 KB – 07/11/2018 |
| Lodging Owner Changes – 2016-2017 | 545 KB – 07/11/2017 |
