CARIBE CONVENTION CENTER
8101 WORLD CENTER DRIVE, Orlando FL 32821 · 407.238.8000
Last inspected Apr 22, 2026 · 8 visits since July 2023
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2014053171 | Oct 20, 2014 | Jan 8, 2015 | $200 |
Inspection history
8 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Non-food grade paper/paper towel used as liner for food container. Wypall used under sliced mozzarella
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale
Equipment in poor repair. Walk-in 16 ambient temperature 46F
Raw fruits/vegetables not washed prior to preparation. Observed cook cutting unwashed cucumber. Operator coached employee
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Wypall used under sliced mozzarella
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in 16.; milk (47F - Cold Holding); clarified butter (46-47F - Cold Holding); heavy cream (46F - Cold Holding) see stop saie
Equipment in poor repair. Walk-in 16 ambient temperature 46°F
Raw fruits/vegetables not washed prior to preparation. Observed cook cutting unwashed cucumber. Operator coached employee
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine door in front of purchasing and receiving office soiled with black substance.
Equipment in poor repair. Torn gaskets on ice machine door in front of purchasing and receiving office.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Cove molding at floor/wall juncture broken/missing. Near hand sink in banquet kitchen
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 152.9F
Cove molding at floor/wall juncture broken/missing. Near hand sink in banquet kitchen
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At dish right side
No soap provided at handwash sink.at dish, right side
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.
No handwashing sign provided at a hand sink used by food employees.at dish right side
Water leaking from faucet. At dish left voicemail with contact information side
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Deli meats in garde manger walk-in cooler. Operator discarded
Handwash sink does not have enough water pressure to properly wash hands. Garde manger kitchen
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Plum sauce in Garde manger walk-in
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 79-87F garde manger. None at dish area
Silverware/utensils stored upright with the food-contact surface up. Garde manger
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.