HILTON GARDEN INN ORLANDO I-4 MILLENIA BLVD MALL
5058 MILLENIA PLACE DR, Orlando FL 32839 · 4079969001
Last inspected Aug 25, 2026 · 11 visits since April 2024
JUL 24
JUN 25
DEC 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (118F - Hot Holding). Added to time control.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 25, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority6 Intermediate11 Basic
What the inspector wrote — 21 findingsThe state's own report →
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Stop Sale issued due to adulteration of food product. Approx 4lbs of fish located on the cook line Approx: 3 lbs of chicken located in the walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (56F - Cold Holding); butter (50F - Cold Holding); cut melons (56F - Cold Holding); yogurt ambient (75F - Cold Holding). Less than 4 hours. Added to time control, buffet foods.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (118F - Hot Holding). Added to time control.
Show the remaining 17 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Signed at inspection.
No soap provided at handwash sink. One sink at bar One sink in the kitchen Staff added.
Original container of toxic substance or chemical does not bear the manufacturer's label. Blue substance at the bar.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and utensils at buffet area.
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. See stop sale. Approx 4lbs of fish
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Cases of food located in the freezer. Staff picked them up.
Garbage on the ground and/or pad around dumpster.
No conspicuously located ambient air temperature thermometer in holding unit. Cooler located on the cook line. Staff replaced.
No handwashing sign provided at a hand sink used by food employees. Sinks at bar and kitchen. Management added signs.
Single-service items for customer self-service not properly protected to prevent contamination. Stirs, cups, lids on counter.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruits and vegetables over parfaits located in the walk in cooler. Staff moved parfaits.
Aug 24, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 24 recorded, 4 high priority.
4 High priority7 Intermediate13 Basic
Show 24 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Stop Sale issued due to adulteration of food product. Approx 4lbs of fish located on the cook line Approx: 3 lbs of chicken located in the walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (56F - Cold Holding); butter (50F - Cold Holding); cut melons (56F - Cold Holding); yogurt ambient (75F - Cold Holding). Less than 4 hours. Added to time control, buffet foods.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (118F - Hot Holding). Added to time control.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun
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. Two sinks at the bar. Sink at entrance to kitchen Sink in the dish room. Staff added paper towels
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Signed at inspection.
No soap provided at handwash sink. One sink at bar One sink in the kitchen Staff added.
Original container of toxic substance or chemical does not bear the manufacturer's label. Blue substance at the bar.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and utensils at buffet area.
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. See stop sale. Approx 4lbs of fish
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Cases of food located in the freezer. Staff picked them up.
Garbage on the ground and/or pad around dumpster.
No conspicuously located ambient air temperature thermometer in holding unit. Cooler located on the cook line. Staff replaced.
No handwashing sign provided at a hand sink used by food employees. Sinks at bar and kitchen. Management added signs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. DUNAGE RACKS located in the walk in cooler.
Single-service items for customer self-service not properly protected to prevent contamination. Stirs, cups, lids on counter.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruits and vegetables over parfaits located in the walk in cooler. Staff moved parfaits.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in walk-in cooler per complaint
Apr 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer, everywhere
Mar 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -high temp dish machine not reaching 160F
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.
Food stored on floor. -in walk in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer, everywhere
Dec 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate5 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. Tested dish machine twice reading 00ppm chlorine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cream cheese and butter room temperature cold holding at buffet less than 4hrs per operator. Advised to keep on ice bath or add to time plan
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking wings
Handwash sink not accessible for employee use at all times. By dry storage blocked by coffee machine. Operator immediately removed
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.
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. Operator immediately removed
Employee with no beard guard/restraint while engaging in food preparation. Prep person. Operator immediately doned beard guard
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt and flour containers. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of right oven
No handwashing sign provided at a hand sink used by food employees. At hand sink by dry storage
Dec 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 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. Tested dish machine twice reading 00ppm chlorine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cream cheese and butter room temperature cold holding at buffet less than 4hrs per operator. Advised to keep on ice bath or add to time plan
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking wings
Handwash sink not accessible for employee use at all times. By dry storage blocked by coffee machine. Operator immediately removed
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.
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. Operator immediately removed
Employee with no beard guard/restraint while engaging in food preparation. Prep person. Operator immediately doned beard guard
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt and flour containers. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of right oven
No handwashing sign provided at a hand sink used by food employees. At hand sink by dry storage
Jun 26, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -thermometer reading maximum temperature of 154 at dish surface. Do not use dish machine for sanitizing until repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pesto (46F - Cold Holding) less than 4 hours. Product double panned. Product moved to reach in cooler for temperature recovery.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -for quat 3 compartment sink. -for chlorine glass washer at bar.
Soap dispenser at handwash sink not working/unable to dispense soap. -dish room.
No handwashing sign provided at a hand sink used by food employees. -prep area.
Sep 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Current Hotel and Restaurant license not displayed.
Jul 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Shell eggs above berries in walk in cooler.
Toxic substance/chemical improperly stored. Chemicals on top of ice machine.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Food not stored at least 6 inches off of the floor. Plastic juice bottles on walk in floor. Plastic jugs of oil on kitchen floor.
Old food stuck to clean dishware/utensils.
Apr 3, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 3, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine is not operational.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Waiting on part for dishwasher per operator.
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.