HYATT HOUSE INTERNATIONAL DRIVE
5374 INTERNATIONAL DRIVE, Orlando FL 32819 · 407-601-4800
Last inspected Apr 22, 2026 · 6 visits since December 2024
4 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. less than 4 hours Milk 56F in buffet Recommended operator to put milk on time control plan
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. less than 4 hours Milk 56F in buffet Recommended operator to put milk on time control plan
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowl in buffet not inverted, operator moved to shelf
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to clean equipment shelve by dish machine area, operator moved to lower part of shelf and away from clean equipment
Equipment and utensils not properly air-dried - wet nesting.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Displayed food not properly protected from contamination. Brown sugar in breakfast area buffet line
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ground beef over ready to eat soup in reach in freezer
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked chicken in reach in cooler across from cooks line, operator put label
Cleaned and sanitized equipment or utensils not properly stored. Tongs in buffet area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and purse in dry storage area, operator moved
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator adjusted thermostat Hard Boiled eggs (58F - Cold Holding) Butter (48F - Cold Holding)
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. No color change on dish test strips indication sanitization.
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken next to cut lettuce and cooked chicken in reach in cooler. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator adjusted thermostat Hard Boiled eggs (58F - Cold Holding) Butter (48F - Cold Holding)
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. No color change on dish test strips indication sanitization.
Whole fruit displayed for self-service not wrapped and no utensils provided. Apples in dining area. Operator wrapped apples
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls in dining area not inverted Operator inverted Clean Plates in warewashing area.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack. Operator separated
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in in the kitchen soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in in the kitchen soiled
Nothing was found. The inspector recorded no violations at all.
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.