RESIDENCE INN BY MARRIOTT ORLANDO DOWNTOWN
680 N ORANGE AVE, Orlando FL 32801 · 4074821500
Last inspected Feb 25, 2026 · 6 visits since January 2024
JAN 24
FEB 25
FEB 26
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt, liquid egg, half n half, cream cheese, oat milk, chocolate milk, whipped cream, salsa, salsa verde, boiled eggs, shredded cheese; (46-49F - Cold Holding) all overnight per operator. Operator immediately discarded all items
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. Tested multiple timrs dish machine did not reach 160F
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. operating heat thermometer wasn't working when used in dishwasher.
Feb 6, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. Tested multiple timrs dish machine did not reach 160F
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. operating heat thermometer wasn't working when used in dishwasher.
Feb 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yogurt, liquid egg, half n half, cream cheese, oat milk, chocolate milk, whipped cream, salsa, salsa verde, boiled eggs, shredded cheese; (46-49F - Cold Holding) all overnight per operator. Operator immediately discarded all items
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt, liquid egg, half n half, cream cheese, oat milk, chocolate milk, whipped cream, salsa, salsa verde, boiled eggs, shredded cheese; (46-49F - Cold Holding) all overnight per operator. Operator immediately discarded all items
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. Tested multiple timrs dish machine did not reach 160F
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. operating heat thermometer wasn't working when used in dishwasher.
No paper towels or mechanical hand drying device provided at handwash sink.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Tested operator thermometer. Reading 20F. Discussed calibration process with operator
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Operator inverted
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and jackets on cases of single service items in storage area
Single-service articles not stored inverted or protected from contamination. Cutlery not covered on shelf. Operator covered
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Insufficient thermometer
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. In kitchen. Operator immediately fixed
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. Had container in basin.
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.