RESIDENCE INN BY MARRIOTT
11651 UNIVERSITY BLVD, Orlando FL 32817 · 5139000
Last inspected Oct 30, 2025 · 6 visits since November 2023
3 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Scrambled eggs 45F, pico 47F, shredded cheese 44F, chocolate milk 47F kept in tall reach in cooler close to three bay sink.For less than 4 hrs. All items were moved to a different cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
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. No proof for new employee
Ice scoop handle in contact with ice. Operator removed Corrected On-SiteCorrected On-Site**
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Scrambled eggs 45F, pico 47F, shredded cheese 44F, chocolate milk 47F kept in tall reach in cooler close to three bay sink.For less than 4 hrs. All items were moved to a different cooler.
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.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Due to boiler been replaced in hotel high temperature dish machine is not reaching the required temperature.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Tall reach in cooler located close to three bay sink with ambient temperature of 45F.
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.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
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 going up to 160F
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.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee who refills food wearing a bracelet, diamond ring, watch.
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.