RITZ CARLTON BANQUETS
4012 CENTRAL FLORIDA PKWY, Orlando FL 32837 · 407-206-2400
Last inspected Apr 13, 2026 · 6 visits since December 2023
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2014052221 | Oct 9, 2014 | Jan 20, 2015 | $200 |
Inspection history
6 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Handwash sink not accessible for employee use at all times. Spoon in hand washing sink at dish wash area
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing faucet at dish wash area does not work
Cutting board has cut marks and is no longer cleanable. In kitchen
Show the remaining 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. At dry storage
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Hand washing sink by spices at cooks line Hand washing at hallway
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored bottom shelf of prep table
Food storage container/container lid cracked or broken. Cracked lids at dry dish storage
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips
No soap provided at handwash sink. Hand sink located next to walk in cooler
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Light not functioning. One light under hood not functioning. Does not affect brightness.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Dented/rusted cans present. See stop sale. Crushed tomato sauce can dented.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef steak thawed (74F - Cold Holding) Operator stated that been out to thawed for 15 minutes and he did give it to the cook to cook it.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator add it to the electronic menu.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer.
Light not functioning. One out by the hoods.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - BB Lane date marked 12/5/
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - BB Lane date marked 12/5
Spray hose at dish sink lower than flood rim of sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - beef consume date marked 12/10 (46F - Cooling)
Handwash sink used for purposes other than handwashing. - Ansel waste line for testing drains into hand wash sink next to hood system
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - food handling employee wearing bracelets
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.