HOLIDAY INN FOOD OUTLET
14500 CONTINENTAL GATEWAY DR, Orlando FL 32821 · 407.387.5437
Last inspected Feb 2, 2026 · 11 visits since July 2023
MAR 24
AUG 24
APR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with an incorrect date. Pico in reachin cooler made 8/2, dated 8/3. Operator states items are marked with production date
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024060694 | Aug 5, 2024 | Nov 14, 2024 | $200 |
Inspection history
11 visits, newest first
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Hamburger over cooked chicken tenders in chest freezer
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in rice bin
Old labels stuck to food containers after cleaning. Quarter pans on clean dish rack
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over sauces in walk-in cooler. Raw bacon over sour cream in low boy cooler on cook line
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over whole muscle meat in walk in cooler
Floor tiles missing and/or in disrepair. At dish machine near loading
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer on cook line, front panel missing, heavily soiled inside
Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle in low boy cooler on cook line
Apr 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher handled dirty dishes then clean without washing hands and changing gloves. Operator coached employee on proper handwashing
Ready-to-eat, time/temperature control for safety food marked with an incorrect date. Pico in reachin cooler made 8/2, dated 8/3. Operator states items are marked with production date
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (47F - Cold holding) macaroni and cheese (60-61F - Cooling); corn on the cob (45F - Cooling); shredded chicken (47F - Cooling); rice (47F - Cooling); beans (47F - Cooling); taco chicken (49F - Cooling)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (130F-155 - Hot Holding) in hot box less then four hours, operator will reheat to 165F minimum
Handwash sink not accessible for employee use at all times. Soap container in handsink at dish
Soap dispenser at handwash sink not working/unable to dispense soap. At dish
Bulk milk dispenser with dispensing tube not cut at an angle.
Floor drain at handsink in coffee station has accumulation of debris.
Single-service articles improperly stored. To go boxes on floor in coffee prep area. Cases of utensils under buffer line
Aug 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.; bagged macaroni and cheese (60-61F - Cooling); corn on the cob (45F - Cooling); shredded chicken (47F - Cooling); rice (47F - Cooling); beans (47F - Cooling); taco chicken (49F - Cooling) all items in walk-in cooler#2 overnight
Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher handled dirty dishes then clean without washing hands and changing gloves. Operator coached employee on proper handwashing
Ready-to-eat, time/temperature control for safety food marked with an incorrect date. Pico in reachin cooler made 8/2, dated 8/3. Operator states items are marked with production date
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (47F - Cold holding) macaroni and cheese (60-61F - Cooling); corn on the cob (45F - Cooling); shredded chicken (47F - Cooling); rice (47F - Cooling); beans (47F - Cooling); taco chicken (49F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (50F - Cold Holding) in top on make table, not in well. Operator discarded. raw chicken (47F - Cold holding) in walk-in cooler overnight. almond milk (46F - Cold Holding); sour cream (36-48F - Cold Holding); shredded cheese (48F - Cold Holding)in lowboy cooler at buffet
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (130F-155 - Hot Holding) in hot box less then four hours, operator will reheat to 165°F minimum
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Placed in walk-in cooler hot, covered.
Handwash sink not accessible for employee use at all times. Soap container in handsink at dish
Soap dispenser at handwash sink not working/unable to dispense soap. At dish
Bulk milk dispenser with dispensing tube not cut at an angle.
Floor drain at handsink in coffee station has accumulation of debris.
Single-service articles improperly stored. To go boxes on floor in coffee prep area. Cases of utensils under buffer line
Apr 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes at dishwasher then handle clean. Operator coached employee on proper hand washing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (57F - Cold Holding) far right lowboy on cookline. sour cream (47F - Cold Holding) operator states in unit less then 4 hours, discarded Operator states in unit overnight
Handwash sink not accessible for employee use at all times. Container in handsink at buffet
Bulk milk dispenser with dispensing tube not cut at an angle. At buffet
Duct tape used to repair nonfood-contact surface. On handle of make table near chest freezer
Equipment in poor repair. Broken handle on lowboy cooler near chest freezer. Make table lid across from fryer coming apart. Lowboy door under maketable across from fryer falling off. Lowboy on cookline far right coils frozen over. Lowboy at buffet coils frozen over. Ambient temperature 47F
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in make table on cookline
Reach-in cooler interior/shelves have accumulation of soil residues. On cookline
Standing water in bottom of reach-in-cooler. Far right on cook-line, in lowboy on buffet
Apr 5, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes at dishwasher then handle clean. Operator coached employee on proper hand washing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (57F - Cold Holding) far right lowboy on cookline. sour cream (47F - Cold Holding) operator states in unit less then 4 hours, discarded Operator states in unit overnight
Handwash sink not accessible for employee use at all times. Container in handsink at buffet
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermometer ran through reading 151.5F, sticker failed to turn black
Bulk milk dispenser with dispensing tube not cut at an angle. At buffet
Duct tape used to repair nonfood-contact surface. On handle of make table near chest freezer
Equipment in poor repair. Broken handle on lowboy cooler near chest freezer. Make table lid across from fryer coming apart. Lowboy door under maketable across from fryer falling off. Lowboy on cookline far right coils frozen over. Lowboy at buffet coils frozen over. Ambient temperature 47F
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in make table on cookline
Reach-in cooler interior/shelves have accumulation of soil residues. On cookline
Standing water in bottom of reach-in-cooler. Far right on cook-line, in lowboy on buffet
Apr 2, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in #2; yellow rice (44-47F - Cooling); ground beef (44-47F - Cooling); black beans (49-50F - Cooling); pasta (45-47F - Cooling); pasta salad (45-47F - Cooling); white rice (45-48F - Cooling) all items in walk-in cooler overnight
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes at dishwasher then handle clean. Operator coached employee on proper hand washing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (57F - Cold Holding) far right lowboy on cookline. sour cream (47F - Cold Holding) operator states in unit less then 4 hours, discarded Operator states in unit overnight
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk-in #2; yellow rice (44-47F - Cooling); ground beef (44-47F - Cooling); black beans (49-50F - Cooling); pasta (45-47F - Cooling); pasta salad (45-47F - Cooling); white rice (45-48F - Cooling) all items packed tightly in containers, stacked and wrapped in plastic
Handwash sink not accessible for employee use at all times. Container in handsink at buffet
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermometer ran through reading 151.5F, sticker failed to turn black
Bulk milk dispenser with dispensing tube not cut at an angle. At buffet
Duct tape used to repair nonfood-contact surface. On handle of make table near chest freezer
Equipment in poor repair. Broken handle on lowboy cooler near chest freezer. Make table lid across from fryer coming apart. Lowboy door under maketable across from fryer falling off. Lowboy on cookline far right coils frozen over. Lowboy at buffet coils frozen over. Ambient temperature 47F
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in make table on cookline
Reach-in cooler interior/shelves have accumulation of soil residues. On cookline
Standing water in bottom of reach-in-cooler. Far right on cook-line, in lowboy on buffet
Mar 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in #2; yellow rice (44-47F - Cooling); ground beef (44-47F - Cooling); black beans (49-50F - Cooling); pasta (45-47F - Cooling); pasta salad (45-47F - Cooling); white rice (45-48F - Cooling) all items in walk-in cooler overnight
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes at dishwasher then handle clean. Operator coached employee on proper hand washing
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in #2; yellow rice (44-47F - Cooling); ground beef (44-47F - Cooling); black beans (49-50F - Cooling); pasta (45-47F - Cooling); pasta salad (45-47F - Cooling); white rice (45-48F - Cooling) in walk-in cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (57F - Cold Holding) far right lowboy on cookline. sour cream (47F - Cold Holding) operator states in unit less then 4 hours, discarded Operator states in unit overnight
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk-in #2; yellow rice (44-47F - Cooling); ground beef (44-47F - Cooling); black beans (49-50F - Cooling); pasta (45-47F - Cooling); pasta salad (45-47F - Cooling); white rice (45-48F - Cooling) all items packed tightly in containers, stacked and wrapped in plastic
Handwash sink not accessible for employee use at all times. Container in handsink at buffet
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermometer ran through reading 151.5F, sticker failed to turn black
Bulk milk dispenser with dispensing tube not cut at an angle. At buffet
Duct tape used to repair nonfood-contact surface. On handle of make table near chest freezer
Equipment in poor repair. Broken handle on lowboy cooler near chest freezer. Make table lid across from fryer coming apart. Lowboy door under maketable across from fryer falling off. Lowboy on cookline far right coils frozen over. Lowboy at buffet coils frozen over. Ambient temperature 47°F
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in make table on cookline
Reach-in cooler interior/shelves have accumulation of soil residues. On cookline
Standing water in bottom of reach-in-cooler. Far right on cook-line, in lowboy on buffet
Jul 14, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler #2; sliced cheeses (47F - Cold Holding); sliced turkey (47F - Cold Holding); meatballs (47F - Cold Holding); chicken (47F - Cold Holding); tuna salad (47F - Cold Holding) operator states in unit overnight
Handwash sink not accessible for employee use at all times. Lids in sink at Hersey
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has thermometer, however does not work
No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings, butter, lowboy under make table on cookline
Records/documents for required employee training do not contain accurate information. Certificates given a 5 year expiration. Operator will correct to 3 year
Equipment in poor repair. Handles missing from multiple reach in units in main kitchen. Walk-in cooler #2 ambient temperature of 47F
No conspicuously located ambient air temperature thermometer in holding unit. In low boy cooler left side on cookline
Standing water in bottom of reach-in-cooler. Cooler drawers under cookline in main kitchen
Jul 13, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler #2; sliced cheeses (47F - Cold Holding); sliced turkey (47F - Cold Holding); meatballs (47F - Cold Holding); chicken (47F - Cold Holding); tuna salad (47F - Cold Holding) operator states in unit overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wing (51F - Cold Holding); butter (47F - Cold Holding); shredded cheese (46F) in low boy left side of cookline. Operator states in unit less then 4 hours, will move to walk-in. walk-in #3 outside-; yogurt (46F - Cold Holding); sliced cheese (46F - Cold Holding) operator states door was opened for long period of time during recent delivery. Walk-in #2 Walk-in cooler #2; sliced cheeses (47F - Cold Holding); sliced turkey (47F - Cold Holding); meatballs (47F - Cold Holding); chicken (47F - Cold Holding); tuna salad (47F - Cold Holding)
Handwash sink not accessible for employee use at all times. Lids in sink at Hersey
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has thermometer, however does not work
No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings, butter, lowboy under make table on cookline
Records/documents for required employee training do not contain accurate information. Certificates given a 5 year expiration. Operator will correct to 3 year
Equipment in poor repair. Handles missing from multiple reach in units in main kitchen. Walk-in cooler #2 ambient temperature of 47°F
No conspicuously located ambient air temperature thermometer in holding unit. In low boy cooler left side on cookline
Standing water in bottom of reach-in-cooler. Cooler drawers under cookline in main kitchen
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.