CASTLE HOTEL GARDEN BISTRO AND BAR
8602 UNIVERSAL BLVD, Orlando FL 32819 · 407-345-1511
Last inspected Jul 17, 2026 · 7 visits since July 2023
JUL 24
JAN 25
JUL 25
JAN 26
JUL 26
— STEADY
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found/one flying insect at back storage area with cleaned containers/
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Handwash sink not accessible for employee use at all times./used lime and straw inside bar hand sink/removed/
Fly control device is installed over food/food preparation area/condiments./moved immediately.
Ice buildup in three door reach-in freezer (middle).
Old labels stuck to food containers after cleaning./plastic containers on cleaned dish rack.
Show the remaining 1 finding ▾
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed blueberries and strawberries stored over potato salad and overnight oats/walk in cooler.
Jan 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Spray bottle containing toxic substance not labeled./hanging on mop sink area.
Accumulation of debris inside warewashing machine.
Carbon dioxide/helium tanks not adequately secured./under dish table in kitchen.
Light not functioning./one light bulb out/cook line.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed avocados stored over cut melon/walk in cooler/
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Live, small flying insects found/one flying insect at back storage area with cleaned containers/
Food-contact surface soiled with food debris, mold-like substance or slime./can opener blade soiled.
Accumulation of debris inside warewashing machine.
Ice buildup in reach-in freezer/wait station chest freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./can opener holder soiled.
Old labels stuck to food containers after cleaning.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed lettuce stored over cooked chicken wings, walk in cooler.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect at back storage area with no food prep nearby.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division./chicken wings cooked from raw to 135F then cooled down to 41F and reheated to 165F of above before serving.
Accumulation of debris inside warewashing machine.
In-use wet wiping cloth/towel used under cutting board.
Old labels stuck to food containers after cleaning.
Wiping cloth sanitizing solution stored on the floor.
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./one flying insect around soda boxes area.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./observed reduced oxygen packaging on ham and salami, both packaged today/chef opened all the bags immediately/will no longer using ROP, machine removed/
Carbon dioxide/helium tanks not adequately secured.
Food stored on floor./oil carton,back storage area/
Old labels stuck to food containers after cleaning.
Wiping cloth/towel used under cutting board./
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use./salmon, reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw shrimp 45F, less than 4 hours/ cook line cold drawer, iced.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./reduced oxygen packaging conducted on site for fish and meat products.
Equipment and utensils not properly air-dried - wet nesting./ plastic containers on cleaned storage rack.
Old labels stuck to food containers after cleaning.
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./diced tomatoes 44F, cook line cold drawer/iced.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./sausage links hot holding at 118F, less than 4 hours/reheating to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
Cleaned and sanitized equipment or utensils not properly stored./white cutting board on floor/dish area/
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name./sugar container on kitchen prep table.
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.