CELESTE / THE CELESTE HOTEL
4105 N ALAFAYA TRAIL, Orlando FL 32826 · 321-274-7104
Last inspected Feb 23, 2026 · 8 visits since July 2023
APR 24
OCT 24
MAR 25
OCT 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cabattappi pasta with date of 9-18-2025
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. Raw mahi thawed in Rop packaging
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked peppers and onions 102F Cooked sausage 120 F kept under heat lamp for 2 hrs. Ask manager to reheat up to 165F
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. Raw mahi with labeling bearing remove from packaging before thawing.
Cutting board has cut marks and is no longer cleanable.
Show the remaining 1 finding ▾
Reach-in cooler interior/shelves have accumulation of soil residues. Debris on walk in cooler shelves
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cabattappi pasta with date of 9-18-2025
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cavattappi with date of 9-18- 2025 Small amount no stop sale form given. Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butters with temperature of 70 F kept at room temperature for 3 hours. Operator will discard Repeat ViolationRepeat Violation**
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chowder 100F, tomato coconut soup 67F, chili 67 F all hot holding on hot box next to cook line for less than 4 hrs. Reheat to 165F
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in server station
Cutting board has cut marks and is no longer cleanable. Pantry station
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cutting while wearing a watch
Employee with no beard guard/restraint while engaging in food preparation.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Towel under shell eggs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 71F kept at room temperature for 2 hrs. Chef placed butter in blast chiller. Liquid eggs 49F, egg whites 49F for less than 4 hrs. Placed in cooler Corrective Action TakenCorrective Action TakenRepeat Violation**
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on breakfast menu not identified as raw
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on breakfast menu.
In-use tongs stored on equipment door handle between uses. Tongs hanging from stove door
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in produce walk in cooler have dust
Oct 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Tuna over sauce container in walk in cooler
Shell eggs in use or stored with cracks or broken shells. See stop sale. 8 eggs
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salad prep cooler: seared tuna, hummus, diced tuna, Less than 4hrs per operator. Operator voluntarily discarded Cooler#3 cut cantaloupe, cut honey dew, cut watermelon, (52-60F - Cold Holding) overnight per operator. Operator immediately discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad prep cooler: seared tuna, hummus, diced tuna, cut tomatoes, cut lettuce, cream, seaweed all 54F cold holding. Less than 4hrs per operator. Operator voluntarily discarded the tuna, hummus. And put the other items in walk-in cooler for temp recovery Cooler#3 cut cantaloupe, cut honey dew, cut watermelon, (52-60F - Cold Holding) overnight per operator. Operator immediately discarded Egg white and liquid egg (50F-60F - Cold Holding) in cool well on cook line. Less than 4hrs per operator. Operator put on sufficient ice bath for temp recovery.
Bowl or other container with no handle used to dispense food. Bowl in tempura flour
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in hallway storage area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table
Employee with no beard guard/restraint while engaging in food preparation. Prep persons
In-use tongs stored on equipment door handle between uses. Tongs on stove handle
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over ready to eat sauce container in walk in cooler
Apr 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels lined on bottom of chives container at cook line
No paper towels or mechanical hand drying device provided at handwash sink. Both hand sink at bar Hand sink at server/banquet area by cooler #18
No soap provided at handwash sink. Both hand sink at bar Hand sink at server/banquet area by cooler #18
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Soap dispenser at handwash sink not working/unable to dispense soap. At different hand sinks
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at server/banquet area by cooler #18, hot water turned off and unable to turn water back on
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine #2 in kitchen
Ceiling tile missing. In back prep area of kitchen
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. Fish in package in standing water in prep sink Fish in package in cooler drawer on cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has watch and bracelet
In-use wet wiping cloth/towel used under cutting board. Cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in bakery area
Wet mop not stored in a manner to allow the mop to dry.
Apr 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels lined on bottom of chives container at cook line
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For "wild farmed" salmon that can be served undercooked to the customer
No paper towels or mechanical hand drying device provided at handwash sink. Both hand sink at bar Hand sink at server/banquet area by cooler #18
No soap provided at handwash sink. Both hand sink at bar Hand sink at server/banquet area by cooler #18
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Soap dispenser at handwash sink not working/unable to dispense soap. At different hand sinks
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at server/banquet area by cooler #18, hot water turned off and unable to turn water back on
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine #2 in kitchen
Ceiling tile missing. In back prep area of kitchen
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. Fish in package in standing water in prep sink Fish in package in cooler drawer on cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has watch and bracelet
In-use wet wiping cloth/towel used under cutting board. Cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in bakery area
Wet mop not stored in a manner to allow the mop to dry.
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 2lbs of tuna at reach in cooler at cooks line was discolored and had a smell,operator discarded
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to walk in cooler
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pasteurized eggs, diced tomatoes on ice have been on line less than 2 hours
Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line
In-use ice scoop stored on soiled surface between uses. Ice scoops directly stored on ice bin
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at pastry station
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket at cooks line stored next to frying pans
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries,raspberries and blackberries stored directly over ready to eat at reach in cooler at desert prep station
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.