CELEBRATION HOTEL
700 BLOOM ST, Celebration FL 34747 · 4075666000
Last inspected Feb 24, 2026 · 9 visits since August 2023
MAY 24
OCT 24
APR 25
OCT 25
FEB 26
▼ IMPROVING
5 inspections trending up, 23 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license. Expired April 1st 2025
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022011456 | Dec 29, 2021 | Aug 4, 2022 | $200 |
Inspection history
9 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then handle clean pan on cook line
No paper towels or mechanical hand drying device provided at handwash sink. At bar. Operator refilled paper towel dispenser.
Bowl or other container with no handle used to dispense food. Small paper bowls in containers of flour and panko in prep area
Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint in preparation of breakfast items on cooks line
Show the remaining 8 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Bottom of reach in freezer on cooks line.
In-use tongs stored on equipment door handle between uses. 2 sets of tongs hanging on handle of oven on cooks line, operator moved tongs to dish machine
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon submerged in hummus sauce on cooks line, operator removed spoon.
No handwashing sign provided at a hand sink used by food employees. At bar hand sink, emailed hand washing sign to operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout cooks line soiled with old food debris
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler on left side of cooks line soiled with old food debris. Bottom of reach in freezer on cooks line soiled with old food debris.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. 2 sanitizer buckets on shelf of expo line next to to go boxes. Operator moved to go boxes.
Standing water in bottom of reach-in-cooler. In right side make table on cooks line
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of reach in hot holding unit on cooks line Bottom of reach in freezer on cooks line. Bottom of reach in cooler on cooks line
Handwash sink used for purposes other than handwashing. Observed employee dumping beverages down hand sink at bar. Coached operator on not using a designated hand sink as a dump sink
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink at bar. Operator put paper towels at bar hand sink
No soap provided at handwash sink. At handwashing sink at bar. Operator put hand soap at bar hand sink.
Cutting board has cut marks and is no longer cleanable. At drying rack next to dish machine
Food storage container/container lid cracked or broken. 2 cracked lids on top of oatmeal on steam table. Operator discarded lids.
Ice buildup in reach-in freezer and/or walk-in freezer. On bottom and door of reach in freezer on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between fryers and stove top on cooks line Between grill and stove top on cooks line
Silverware/utensils stored upright with the food-contact surface up. Small forks in drying rack not inverted. Operator move to dishwasher to wash and properly store items.
Apr 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. smoked salmon in make table over 4 hours per operator (52F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon in make table over 4 hours per operator (52F - Cold Holding)
Wall soiled with accumulated grease, food debris, and/or dust. Under 3 compartment sink
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
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. Chemical dish machine 0ppm Operator called technician who is en route
Operating with an expired Division of Hotels and Restaurants license. Expired April 1st 2025
Stop Sale issued on time/temperature control for safety food due to temperature abuse. smoked salmon in make table over 4 hours per operator (52F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon in make table over 4 hours per operator (52F - Cold Holding)
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket Operator inverted
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados in pan in reach in cooler under make table with stickers still on Operator removed
Wall soiled with accumulated grease, food debris, and/or dust. Under 3 compartment sink
Oct 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. Raw shell eggs stored top of pastries eggs at bottom table.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. onion soup and beef ribs at the walk-in cooler cooked 2 days ago no label. Hummus at the reach-in 2 days cooler no label.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. All the plate and stainless fork at storage shelves the one facing the dishwasher.
Floor tiles missing and/or in disrepair. Kitchen area front of the fryer.
Food stored on floor. Box of beef bresket stored on floor at the walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at water 78f. Operater empty the container.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket disrepair bottom table the one under the hot hold.
Reach-in cooler interior/shelves have accumulation of soil residues. Inside the bottom of the make table.
Jul 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 2, 2024Call 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 ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states cookline maketable items are generally kept for 4 hours in the unit then discarded. Provided operator with TPHC plan.
May 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Bar dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and utilize kitchen dishmachine or 3-compartment sink for sanitizing until dishmachine is repaired and sanitizing properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 10:00 am -Salmon 50F, Roasted tomatoes 48F, placed on make table approximately 6am-6:30am. 10:13Am Butter on counter at room temperature for preparation from approximately 6am, per operator. Operator discarded
Handwash sink used for purposes other than handwashing. As evidenced by ice in handwash sink by reach-in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not asterisked to reminder.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. provided forms to operator which was completed by employees on site.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states cookline maketable items are generally kept for 4 hours in the unit then discarded. Provided operator with TPHC plan.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink mold-like substance in interior of ice machine.
Food storage container lids in reach-in cooler cracked or broken.
Food stored on floor. In walk-in freezer. Freezer product received yesterday, per operator.
In-use tongs stored on cookline oven door handle between uses.
No Heimlich maneuver/choking sign posted. Provided one to operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent baffles soiled with grease.
Wall soiled with accumulated grease, food debris, and/or dust. Behind grill top on cookline.
Working containers of food removed from original container not identified by common name. Bulk flour and bulk sugar, per operator, not labeled.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Bowl or other container with no handle used to dispense food. Metal pan used to scoop flour in container
Cutting board has cut marks and is no longer cleanable. On cook line
Food stored on floor. In walk in freezer
In-use tongs stored on equipment door handle between uses. On cook line ovens
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line spoon
Light not functioning. On cook line
Old labels stuck to food containers after cleaning. Plastic containers in storage
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.