HAWTHORN SUITES ORLANDO / LAKE BUENA VISTA
8303 PALM PARKWAY, Orlando FL 32836 · 407.597.5000
Last inspected Oct 2, 2025 · 5 visits since March 2024
MAR 24
MAR 25
SEP 25
— STEADY
3 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no clean up of vomit procedure Operations Manager given a copy.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Oct 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Spoke to operations Manager has no ideal about health policy for the employees, will call Human Resources.
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. Observed two employees working in the kitchen one certificate expired Jhon Silguero 7/25/2022
Sep 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 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. Checked dish machine three times not sanitizing properly 0ppm chlorine, Employee does not know how to check dish machine using the wrong test strips to check sanitizer quat ammonia. Recommend to use three component sink to wash, rinse and sanitize.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of gallon of milk 51°f stored on the buffet line, less than 4 hours recommend to quick chill entire gallon of milk inside reach in freezer. Breakfast time 7am until 9:30am less than 4 hours.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Spoke to operations Manager has no ideal about health policy for the employees, will call Human Resources.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no clean up of vomit procedure Operations Manager given a copy.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has old food debris left on the blade.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for checking concentration for dishmachine.
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. Observed two employees working in the kitchen one certificate expired Jhon Silguero 7/25/2022
Current Hotel and Restaurant license not displayed. Observed expired license 4/1/2025 posted on bulletin board in the kitchen, Manager received copy at time of inspection.
Exterior door has a gap at the threshold that opens to the outside. Observed light underneath the door to the kitchen, recommend to provide threshold on bottom of door.
Working containers of food removed from original container not identified by common name. Observed brown sugar not labeled Employee labeled at time of inspection.
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature sausage patties 117°f stored on the buffet line, less than 4 hours must maintain 135°f for hot holding, Employee discarded sausage.
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. Observed Ina Barrios certification expired 1/19/2025 Spoke to Manager will notify General Manager.
Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Observed milk tube more than 1 inch (dispensing machine located on the buffet line.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing from light located storage shelves has bowls and cups stored on shelves.
No Heimlich maneuver/choking sign posted. Observed no sign for choking posted.
Reach-in cooler shelves with rust that has pitted the surface. Observed shelves rusted inside reach in cooler used for liquid eggs and yogurt.
Apr 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 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. -tested 3x, primed sanitizer line, 0ppm
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed large stainless steel pans in 2 compartment food prep sink then failed to sanitize.
Handwash sink not accessible for employee use at all times. -handwash sink in kitchen blocked by coffee urns, operator relocated
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIUM test kit expired
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee water cup stored on top of ice machine, employee removed
Wet mop not stored in a manner to allow the mop to dry.
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.