DOUBLETREE BY HILTON ORLANDO EAST/UCF
12125 HIGH TECH AVE, Orlando FL 32817 · 407.275.9000
Last inspected Jan 8, 2026 · 7 visits since October 2023
JUN 24
SEP 24
MAR 25
JUL 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Food with mold-like growth. See stop sale. Diced cheddar cheese
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023024550 | Feb 15, 2023 | Jun 14, 2023 | $400 |
| 4--2023000850 | Sep 16, 2022 | Jan 25, 2023 | $360 |
| 4--2015008253 | Jan 20, 2015 | Mar 6, 2015 | $560 |
Inspection history
7 visits, newest first
Jan 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef Jesus
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for high temperature thermometer machine
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on walk in freezer. Per chef work order in place
Jan 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 8 high priority.
8 High priority5 Intermediate4 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. Roasted peppers can
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature thermometer dish machine with 127F
Food with mold-like growth. See stop sale. Diced cheddar cheese
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. No change on strip and high temperature thermometer with temperature of 127F.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chunky salsa with date marked of 12-23-2025 Alfredo sauce with date marked of 12-17-2025 Diced cheddar 12-25-2025
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Alfredo sauce with label of 12-17 -2025
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon thawed on rop packing with label that tells operator to remove from packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding in cook line diced ham for 1.5 hrs (58F - Cold Holding); diced tomatoes for 1.5 hrs (58F - Cold Holding); shredded cheese (58F - Cold Holding); shredded cheese 1 hr (58F - Cold Holding); liquid eggs (50F - Cold Holding) items were placed in reach I. Freezer, rechecked only ham went down 43F
(null) No paper towels on hand sinks on cook line and kitchen entrance. No paper towels on sink at Starbucks area. Replaced
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef Jesus
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for high temperature thermometer machine
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/
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In ladies bathroom, chef fixed.
Bowl or other container with no handle used to dispense food. Bowl use to scoop marinara, removedCorrected On-SiteCorrected On-Site**
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. Salmon thawed in packaging
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing bracelets
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on walk in freezer. Per chef work order in place
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Jalapeño ranch made in house with date of 6-24-2025 Hard boiled eggs opened on 6-202-2025
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Jalapeño ranch made in house with date of 6-24-2025 Hard boiled eggs opened on 6-20-2025
Stop Sale issued due to food not being in a wholesome, sound condition. Tuna blocks with label bearing that requires removal from package before thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg cheese sandwiches kept overnight in reach in cooler located on Starbucks.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French toast kept for 2.5 hours on hot box located on banquet kitchen with temperature of 116F. Reheated to 165F. Corrective Action TakenCorrective Action TakenRepeat Violation**
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located on banquet hallway.
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. Tuna blocks completely thawed in close package.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on chest freezer
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Queso 3-8-2025 Marinara 2-20-2025 Spinach dip 3-7-2025
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Queso made on 3-8-2025 Marinara made on 02-20-2025 Spinach dip made on 3-7-2025
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits kept on buffet for 30 minutes with temperature of 118F
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna from sesame tuna salad not advertised as raw or undercooked.
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. Tuna with label stating to remove from package before thawing.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches and bracelets.
Ice buildup in reach-in freezer and/or walk-in freezer and chest freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. Mold like substance on reach in cooler shelves.
Standing water in floor drain/floor drain draining very slowly. Slow drain on hand sink located at bar.
Water leaking from pipe and/or faucet/handle. Leak from handwashing sink faucet located on kitchen entrance.
Sep 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -cold smoked salmon under consumer advisory no separated from ready to eat cheese cubes and cut tomato on platter at buffet. -raw shell eggs above liquid eggs and produce in walk in cooler.
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 printed copy to operator, all employees on duty read and signed. All other staff will be instructed to do the same.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling tile missing. -2 ceiling tiles missing in banquet hallway.
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. -salmon in cook line reach in cooler packages not cut. Manager cut slit in packages.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -facility increased seating from 68 to 104. Proviso on remodel approval states that Seating Change Evaluation must be completed and submitted to add additional seating to license. Provided new blank Seating Change Evaluation to operator. Approximately 100 seats in dining room and bar at time of inspection. See provisos below.
Plumbing system in disrepair. -cold faucet spins freely at hand wash sink by swinging doors.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink at bar very slow draining causing standing water in basin.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -some shelves in walk in cooler have rust.
Jun 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag hanging in shelve over clean containers
Floor tiles missing and/or in disrepair. Some floor tiles in disrepair in entrance of walk in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. Build up ice in walk in freezer
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. inspector coached employee on hand washing.
Employee washed hands with no soap.Employee washed hands on prep sink with no soap.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Egg cheese sandwich kept on Starbucks glass cooler for less than 4 hrs with temperature of 46F, cantaloupe kept on Starbucks glass cooler for less than 4 hrs with temperature of 46F. Ask chef to place items in other cooler for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French toast kept in hot box located on prep area for less than 4 hrs with temperature of 123F, grits kept on hot box located on prep area for less than 4 hrs with temperature of 120F. Ask manager to reheat.
Employee washed hands in a sink other than an approved handwash sink.Employee wash hands on prep sink.
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. Two new employees.
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.Tuna and salmon kept on reach in coolers located at cook line.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee open drink stored over dish machine.
Employee eating while preparing food.Employee ate a strawberry while she was cutting strawberries.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food while wearing a bracelet. Employee removed bracelet.
Light not functioning.Light on dry storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Outside of cooler next to fryers have grease build up.
Reach-in cooler interior/shelves have accumulation of soil residues. Drawers across from stove have debris.
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.