BEST WESTERN PLUS EAST ORLANDO UCF AREA
12101 CHALLENGER PKWY, Orlando FL 32826 · 4077377303
Last inspected Feb 5, 2026 · 6 visits since September 2023
SEP 23
JUN 24
FEB 25
NOV 25
≈ ERRATIC
4 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes kept in warmer for less than 1 hour with temperature of 105F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023009927 | Nov 30, 2022 | Mar 30, 2023 | $160 |
Inspection history
6 visits, newest first
Feb 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 5, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Nov 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese kept in buffet area for less than 1 hour with temperature of 69F. Cream cheese with temperature of 49F, yogurt with temperature of 46F kept in small reach in cooler by window for less than 1 hr. Cooler with temperature of 57F. Milk kept in small reach in cooler by juice machine, kept for less than 1 hr with temperature of 45F. Cooler with temperature of 64F.Food was taken to reach in cooler in the back.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes kept in warmer for less than 1 hour with temperature of 105F.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.No proof of training for employee working today. Per employee she has been working since November.
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. Inspector emailed form to operator and one employee signed. No proof for other employee.
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. Both small reach in coolers located in buffet area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a bracelet and a diamond ring.
No conspicuously located ambient air temperature thermometer in holding unit.No ambient thermometer in small reach in coolers kept in buffet area.
Single-service articles improperly stored. Cases of forks, bowls and cups stored on kitchen floor.
Unwrapped single-service utensils not presented so that only the handles are touched. Forks, spoons, knifes kept in buffet area.
Jun 11, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Folded eggs kept inside oven for 20 minutes with temperature of75F. Ask employee to place in cooler.
Toxic substance/chemical improperly stored.Chemicals stored next to juice boxes in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink.
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.One of the ladies who works in the breakfast area.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Whole fruit displayed for self-service not wrapped and no utensils provided.Apples served on buffet not wrapped.
Current Hotel and Restaurant license not displayed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee drinking from a cup with no lid.
No Heimlich maneuver/choking sign posted.
Silverware/utensils stored upright with the food-contact surface up.Spoons and serving utensils.
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.