CONRAD ORLANDO MAIN KITCHEN LEVEL 1
1500 EASTBEACH WAY, Orlando FL 32836 · 407-387-2000
Last inspected Jun 3, 2026 · 7 visits since December 2023
APR 24
DEC 24
APR 25
DEC 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment has 210 seats. Operator is going to do a seating change evaluation form. Informed Amy.Provided a Seating Change Evaluation.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy cream not date marked stored inside walk in cooler ( commissary kitchen)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting boards has white residue left on the surface, recommend to replace or resurface. White cutting boards has yellow stains on the surface. Stewarding notify at time of inspection.
Handwash sink not accessible for employee use at all times. Observed transport cart stored in front of the hand wash sink located in the commissary kitchen.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on the floor in the commissary kitchen.
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Observed white residue in a plastic container, not labeled stored on dry storage shelves.
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon milk, butter, fontina cheese not date marked stored inside reach in cooler (cold prep area)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled yellow stains on the surface prep kitchen.
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. Spoke to Kimberly from OPQ concerning status for the sous vide HACCP plan.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back pack hanging on the storage shelves cold prep kitchen. Observed coat stored on the storage shelve.
No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can next to hand wash sink in the butcher area.
Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored upright in containers on the storage shelves used in the main kitchen. Stewarding Manager corrected at time of inspection.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath the drain board on the main dishmachine room, Manager notify engineering.
Apr 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature macaroni salad 52°f, smoked salmon 54°f stored on the top,panel reach in cooler per employee less than 4 hours cafeteria opens 11am. Recommend to quick chill food products, also use metal pans to maintain cold holding temperature.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed whipping cream not date marked stored inside walk in cooler. (Garde)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting boards soiled has white residue left on the surface (garde) Can opener blade has old food residue left on the surface.(garde)
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at hand wash sink located in the cafeteria.
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. Observed salmon ROP package stored inside reach in cooler drawers ( in room dining) Chef given updated information on thawing vacuum packed fish.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed aioli and passion fruit way poach pears labeled 9/5/2024 also tomato soup 11/18 over 7 days stored inside walk in cooler.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed food items stored inside walk in cooler labeled more than 7 days in the (cold pantry area)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked raw chicken breast 46°f stored inside walk in cooler, less than 4 hours per Chef received on 12/4 recommend to quick chill product in the blast chiller.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of mixed vegetables 118°f stored inside hot box, recommend Chef to reheat vegetables to 165°f
Food-contact surface soiled with food debris, mold-like substance or slime. Observed band saw has old food debris left on the surface.
Standing water in floor drain/floor drain draining very slowly. Observed standing water on the floor near the dishmachine drain. Engineering notify at time of inspection
Jun 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food packaged using a reduced oxygen method under a HACCP plan not discarded after 30 days have passed since the food was packaged not counting the time the food was maintained frozen.
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. -octopus
Apr 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food packaged using a reduced oxygen method under a HACCP plan not discarded after 30 days have passed since the food was packaged not counting the time the food was maintained frozen.
Handwash sink used for purposes other than handwashing. -handwash sink across from double door oven used to store fryer brushes, operator removed
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. -octopus
Accumulation of debris inside warewashing machine.
Cleaned and sanitized equipment or utensils not properly stored. -large pot stored on floor in dry storage area
Current Hotel and Restaurant license not displayed. -operator received via email during inspection
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -establishment has 128 seats, provided Seating Change Evaluation form and instructed operator to complete.
Food not stored at least 6 inches off of the floor. -oil jugs stored on floor
No handwashing sign provided at a hand sink used by food employees. -handwash sink in storage area, operator posted sign
Wall soiled with accumulated grease, food debris, and/or dust. -wall behind sprayer in dishwashing area has a light accumulation of black, mold-like substance
Dec 13, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 2 findings ▾
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment has 210 seats. Operator is going to do a seating change evaluation form. Informed Amy.Provided a Seating Change Evaluation.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
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.