DOUBLETREE BY HILTON ORLANDO AIRPORT
5555 HAZELTINE NATIONAL DR, Orlando FL 32812 · 407.856.0100
Last inspected Jul 20, 2026 · 13 visits since August 2023
SEP 24
FEB 25
JUL 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found Observed 3 live flies insects at the storage room next to the exit door. Next routine visit per supervisor.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024070028 | Sep 30, 2024 | Jan 2, 2025 | $400 |
Inspection history
13 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate9 Basic
What the inspector wrote — 14 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked pasta bottom of make table. Operator switch it.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board throughout kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat Sanitizer bucket no test available to check.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Show the remaining 10 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottle stored at the bar no label. Operator discarded it.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate and bowls stored at storage area near the dish area not inverted. And Bowles at the buffet area.
Drain cover(s) missing. Back area under the prep sink and mop sink.
Floor soiled/has accumulation of debris. Under and behind the kitchen equipment.
Food storage container/container lid cracked or broken. Broken lids used to covered the pasta bottom of make table.
In-use tongs stored on equipment door handle between uses. 3 tongs stored on stove handle. Operator removed it.
Light not functioning. One out by the hoods the back of house area.
Stored food not covered. Bread and ice cream no covered at the reach-in freezer Rice stored at the walk-in cooler not covered.. Operator covered it.
Water leaking from pipe and/or faucet/handle. Mop sink faucet.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored at prep table back area. Operator removed it.
Jan 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Grease on the ground and/or pad around grease receptacle.
Outer openings not protected with self-closing doors. -door at garbage area not fully self closing
Water leaking from pipe and/or faucet/handle. -pipe leaking from ceiling 8n banquet storage room
Jan 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority1 Intermediate10 Basic
Show 13 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. -dish machine at bar 0ppm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef and fish
Food-contact surface soiled with food debris, mold-like substance or slime. -cook line cutting board stained
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes in rolling storage at office -dishes on storage rack next to dish washing areas
Employee eating in a food preparation or other restricted area. -drink on cook line above grill press
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. -ice machine leaking water -dish machine at bar leaking water
Grease on the ground and/or pad around grease receptacle.
Old labels stuck to food containers after cleaning.
Outer openings not protected with self-closing doors. -door at garbage area not fully self closing
Silverware/utensils stored upright with the food-contact surface up. -at cook line next to wear washing areas
Water leaking from pipe and/or faucet/handle. -pipe leaking from ceiling 8n banquet storage room
Wet mop not stored in a manner to allow the mop to dry.
Jul 2, 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 ▾
Live, small flying insects found Observed 3 live flies insects at the storage room next to the exit door. Next routine visit per supervisor.
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel used as liner to dry the cut lettuce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table#2; cut cabbage (47F - Cold Holding); black beans (48F - Cold Holding); cut lettuce (46F - Cold Holding); cooked onion (46F - Cold Holding); tomato sliced (45F - Cold Holding); mozzarella cheese (46F - Cold Holding) Operator stated the food been at the cooler less than 2 hours ago and he did moved all food to freezer second temperature for all the food 43-41f.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Cold holding buffet no time mark operator stated the food been out only one hour ago.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage front area,stanless silverware at the storage area.
Cutting board has cut marks and is no longer cleanable. Cutting board at table#5.
In-use tongs stored on equipment door handle between uses. Observed 4 tongs stored on stove handle door. Operator removed it.
Mar 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
8 High priority1 Intermediate7 Basic
Show 16 findings ▾
Live, small flying insects found Observed one small flying insects by the storage area front of the dishwasher. Next routine visit per supervisor.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw eggs stored on top of the pasta at the bottom of make table#5. Operator switch it.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed sliced ham stored at the same container with raw eggs stored at bottom table #5. Operator decided to discard the ham.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa prepared 2-18-25.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa prepared 2-18-25
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Muffins- danish croissant not coverd at the buffet.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage at the hot table at the line cooked an hour ago 124f operator reheat it to 165 second check.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Engineer add it while conducting my inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ricardoa'Jenny.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. All the plate and bowls at the storage shelves the one near to the electrical room door.
Cutting board has cut marks and is no longer cleanable. All the make table cutting board.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on stove handle at the kitchen. Operator removed it.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting mushroom without washing it.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach-in freezer and walk-in cooler -walk-in freezer shelves.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed open cut avocado at the same container with unwashed avocado at the make table#5.
employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water stored at the bottom of reach-in freezer kitchen area. Operator discarded it.
Feb 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 9 high priority.
9 High priority1 Intermediate7 Basic
Show 17 findings ▾
Live, small flying insects found Observed one small flying insects by the storage area front of the dishwasher. Next routine visit per supervisor.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw eggs stored on top of the pasta at the bottom of make table#5. Operator switch it.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed sliced ham stored at the same container with raw eggs stored at bottom table #5. Operator decided to discard the ham.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa prepared 2-18-25.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa prepared 2-18-25
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Muffins- danish croissant not coverd at the buffet.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler #1chicken wings (45F - Cold Holding); cooked rice (46F - Cold Holding); raw beef burger (45F - Cold Holding); American Swiss cheese (45F - Cold Holding); meatballs (45F - Cold Holding) Operator stated that the last time check temperature was 40 f at 8:30 am that's why I didn't stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage at the hot table at the line cooked an hour ago 124f operator reheat it to 165 second check.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Engineer add it while conducting my inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ricardoa¿¿Jenny.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. All the plate and bowls at the storage shelves the one near to the electrical room door.
Cutting board has cut marks and is no longer cleanable. All the make table cutting board.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on stove handle at the kitchen. Operator removed it.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting mushroom without washing it.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach-in freezer and walk-in cooler -walk-in freezer shelves.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed open cut avocado at the same container with unwashed avocado at the make table#5.
employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water stored at the bottom of reach-in freezer kitchen area. Operator discarded it.
Oct 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the water hose at the mop sink they have it top of the splitter need to be moved to the water hose.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Cutting board has cut marks and is no longer cleanable. All of them at the kitchen.
Food storage container/container lid cracked or broken. Broken lids covered pasta at the bottom of make table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table throughout kitchen equipment.
Reach-in cooler shelves with rust that has pitted the surface. Throughout kitchen at the prep area.
Sep 30, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bottom of make table #5; pasta from over night (46F - Cold holding ) reach-in cooler#1 every thing been aver night corn beef cooked pork (45F - Cold Holding); gyro (47F - Cold Holding). Drawer Table#3 every thing from overnight chicken wings cooked overnight (48F - Cold Holding); raw burger (45F - Cold Holding); marinated beef (45F - Cold Holding); raw chicken (44F - Cold Holding); raw shrimp (47F - Cold Holding); mahi fish (47F - Cold Holding). Make table#2 every thing from overnight top part; tomato sliced (46F - Cold Holding); black beans (46F - Cold Holding); cooked chicken (44F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom of make table #5; pasta from over night (46F - Cold holding ) reach-in cooler#1 every thing been aver night corn beef cooked pork (45F - Cold Holding); gyro (47F - Cold Holding). Drawer Table#3 every thing from overnight chicken wings cooked overnight (48F - Cold Holding); raw burger (45F - Cold Holding); marinated beef (45F - Cold Holding); raw chicken (44F - Cold Holding); raw shrimp (47F - Cold Holding); mahi fish (47F - Cold Holding). Make table#2 every thing from overnight top part; tomato sliced (46F - Cold Holding); black beans (46F - Cold Holding); cooked chicken (44F - Cold Holding).
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the water hose at the mop sink they have it top of the splitter need to be moved to the water hose.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Cutting board has cut marks and is no longer cleanable. All of them at the kitchen.
Food storage container/container lid cracked or broken. Broken lids covered pasta at the bottom of make table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table throughout kitchen equipment.
Reach-in cooler shelves with rust that has pitted the surface. Throughout kitchen at the prep area.
Sep 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority0 Intermediate9 Basic
Show 15 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw eggs stored on top of pastrised liquid egg as and pasta at the bottom of make table #5.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on top of plantain at the walk-in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bottom of make table #5; pasta from over night (46F - Cold holding ) reach-in cooler#1 every thing been aver night corn beef cooked pork (45F - Cold Holding); gyro (47F - Cold Holding). Drawer Table#3 every thing from overnight chicken wings cooked overnight (48F - Cold Holding); raw burger (45F - Cold Holding); marinated beef (45F - Cold Holding); raw chicken (44F - Cold Holding); raw shrimp (47F - Cold Holding); mahi fish (47F - Cold Holding). Make table#2 every thing from overnight top part; tomato sliced (46F - Cold Holding); black beans (46F - Cold Holding); cooked chicken (44F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom of make table #5; pasta from over night (46F - Cold holding ) reach-in cooler#1 every thing been aver night corn beef cooked pork (45F - Cold Holding); gyro (47F - Cold Holding). Drawer Table#3 every thing from overnight chicken wings cooked overnight (48F - Cold Holding); raw burger (45F - Cold Holding); marinated beef (45F - Cold Holding); raw chicken (44F - Cold Holding); raw shrimp (47F - Cold Holding); mahi fish (47F - Cold Holding). Make table#2 every thing from overnight top part; tomato sliced (46F - Cold Holding); black beans (46F - Cold Holding); cooked chicken (44F - Cold Holding).
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At the buffet.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the water hose at the mop sink they have it top of the splitter need to be moved to the water hose.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Cutting board has cut marks and is no longer cleanable. All of them at the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bottle of water stored by the dishwasher shelves.
Food storage container/container lid cracked or broken. Broken lids covered pasta at the bottom of make table.
Food stored on floor. Can of cheese -can of beaches and Bottles of water stored on floor at the storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table throughout kitchen equipment.
Reach-in cooler shelves with rust that has pitted the surface. Throughout kitchen at the prep area.
Stored food not covered. Cut Squash stored on bottom table shelves direct without any protection or containers direct to unclean shelves.
Feb 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Cutting board has cut marks and is no longer cleanable.
Light shield damaged/in disrepair. Over dish rack
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink in ballroom server area. Outside of most equipment.
Feb 16, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Manager or person in charge lacking proof of food manager certification. Training scheduled for today.
Cutting board has cut marks and is no longer cleanable.
Light shield damaged/in disrepair. Over dish rack
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink in ballroom server area. Outside of most equipment.
Feb 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority4 Intermediate12 Basic
Show 19 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in drawers under under grill; raw mahi (47F - Cold Holding); raw shrimp (47F - Cold Holding); raw chicken (47F - Cold Holding); raw burgers (47F - Cold Holding); cooked wings (48F - Cold Holding); raw steak (48F - Cold Holding); raw chicken breast (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted potatoes (65F - Cold Holding) per operator one hour, prepping several items. Put in freezer to rapid chill. Reach in drawers under under grill; raw mahi (47F - Cold Holding); raw shrimp (47F - Cold Holding); raw chicken (47F - Cold Holding); raw burgers (47F - Cold Holding); cooked wings (48F - Cold Holding); raw steak (48F - Cold Holding); raw chicken breast (46F - Cold Holding)
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Whipping cream and half and half.
Food-contact surface soiled with food debris, mold-like substance or slime. Hot box
Handwash sink used for purposes other than handwashing. Food debris in hand sink in server area.
Manager or person in charge lacking proof of food manager certification. Training scheduled for today.
Bowl or other container with no handle used to dispense food. Plastic cup in flour.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table.
Food stored on floor. Boxes of chips and cases of water in storage room.
Light shield damaged/in disrepair. Over dish rack
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink in ballroom server area. Outside of most equipment.
Stored food not covered. Reach in cooler #2 pan of romaine lettuce underneath.
Wall soiled with accumulated grease, food debris, and/or dust. By ice machine.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Ballroom server area.
Working containers of food removed from original container not identified by common name. Flour in storage room
Aug 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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 to operator.
Buildup of food debris/soil residue on equipment door handles. Make table bottom part and reach-in freezer.
Cutting board has cut marks and is no longer cleanable. Make table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone and employee bottle of water at prep table l
Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of employee drink at reach-in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. Make table and reach-in freezer.
Standing water in bottom of reach-in-cooler. Bottom of make 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.