WILSON ORLANDO
225 CELEBRATION PL, Celebration FL 34747
Last inspected Apr 27, 2026 · 10 visits since July 2023
JAN 24
DEC 24
MAY 25
DEC 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Upstairs walk-in cooler - raw chicken stored over raw fish. operator reorganized items and coached
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce bottles in walk in cooler Operator removed sauce bottles
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ 1 expired for Joseph P issued 4-19-21
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink next to coffee maker downstairs kitchen Operator stocked
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For batters next to cookline Emailed operator time plan form
Show the remaining 5 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Several pans on clean dish rack on second floor near elevator Employees began to separate them to air dry
No conspicuously located ambient air temperature thermometer in holding unit. In glass door reach in cooler next to kitchen entrance downstairs Operator placed one in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler underneath pizza make table Operator cleaned
Old labels stuck to food containers after cleaning. Several on pans on clean dish rack on second floor near elevator Employees began scraping and recleaning pans
Water leaking from pipe and/or faucet/handle. On handwashing sink next to coffee maker downstairs kitchen and upstairs handwashing sink near dish machine
Dec 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink in downstairs kitchen
No soap provided at handwash sink. At bar
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Liquid eggs, pancake batters and cut melon on cookline Emailed operator time plan paperwork
Ceiling/ceiling tile shows damage or is in disrepair. Missing and damaged ceiling tiles in warewashing area upstairs and in kitchen downstairs by coffee maker
Exterior door has a gap at the threshold that opens to the outside. Back exit door downstairs
In-use tongs stored on equipment door handle between uses. On oven handle on cookline
Light not functioning. One in hood over cookline in upstairs prep kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment gaskets throughout
Old labels stuck to food containers after cleaning. Several on clean dish rack in hallway in front of elevator upstairs
Single-service articles not stored inverted or protected from contamination. Coffee filters at drink station downstairs
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers still on in make table at end of cookline
Wet wiping cloth not stored in sanitizing solution between uses. Several on cookline
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket at end of cookline and at bar
Dec 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) upstairs
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink in downstairs kitchen
No soap provided at handwash sink. At bar
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Liquid eggs, pancake batters and cut melon on cookline Emailed operator time plan paperwork
Ceiling/ceiling tile shows damage or is in disrepair. Missing and damaged ceiling tiles in warewashing area upstairs and in kitchen downstairs by coffee maker
Exterior door has a gap at the threshold that opens to the outside. Back exit door downstairs
In-use tongs stored on equipment door handle between uses. On oven handle on cookline
Light not functioning. One in hood over cookline in upstairs prep kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment gaskets throughout
Old labels stuck to food containers after cleaning. Several on clean dish rack in hallway in front of elevator upstairs
Single-service articles not stored inverted or protected from contamination. Coffee filters at drink station downstairs
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers still on in make table at end of cookline
Wet wiping cloth not stored in sanitizing solution between uses. Several on cookline
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket at end of cookline and at bar
Jul 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. On make table first floor cookline
May 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority5 Intermediate9 Basic
Show 15 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaged Mahi fillets fully thawed in intact packaging
Handwash sink not accessible for employee use at all times. Cookline handwashing sink on 2nd floor blocked by dough trays Operator moved
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke bowl served with raw tuna not identified
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Ordered on truck being received later today
No paper towels or mechanical hand drying device provided at handwash sink. 2nd floor handwashing sink Bar handwashing sink Operator stocked
No soap provided at handwash sink. On first floor prep area Operator stocked
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi fillets in prep cooler
Cutting board has cut marks and is no longer cleanable. On make table first floor cookline
In-use tongs stored on equipment door handle between uses. On oven handle on first floor cookline Operator removed
Light not functioning. 2 in hoods over 2nd floor cooklines
Standing water in bottom of reach-in-cooler. Reach in under make table on first floor cookline
Stored food not covered. Falafel stuffing prepped 2 days prior per operator In uncovered trays in 2nd floor reach in freezer Operator wrapped trays
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with produce stickers still on in make table on first floor cookline Operator removed
Wet wiping cloth not stored in sanitizing solution between uses. On first floor cookline make table Operator removed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on first floor cookline Operator remade, recheck 200
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Turkey patties 111 f operated stated that's been out for one hour and he did reheat it second temperature was 175 f.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dishwasher no test strips available.
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 signiture. Manager asked all the employees to sign while conducting my inspection.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon and tuna at the walk-in cooler Operator stated that it just get it out of the freezer to though and they will cut it open.
Cutting board has cut marks and is no longer cleanable. All of them at the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored next to the slicer. Manager removed it.
Food storage container/container lid cracked or broken. In use containers and lid cracked (used to stored fruit at the front area ).
Light not functioning. One out by the hood.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water stored at the reach-in freezer. Operator removed it.
Reach-in cooler interior/shelves have accumulation of soil residues. Through kitchen equipment.
Standing water in bottom of reach-in-cooler. Bottom of make table.
Feb 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 51F cold holding, sour cream 51F cold holding, cut melon 50F cold holding, top of make table. Placed less than 2 hours per operator. Items were placed on ice to rapid cool. items were depleted after 1.5 hours and no 2nd temperature recorded.
Clam/mussel/oyster tags not marked with last date served.
Bowl or other container with no handle used to dispense food. Bulk containers in 2nd floor kitchen.
Ceiling tile missing. 1 downstairs kitchen area, multiple throughout 2nd floor kitchen. Operator states maintenance is working in the ceiling and is replacing.
Cutting board has cut marks and is no longer cleanable. 1st floor cookline
Light not functioning. Throughout upstairs kitchen, 2 under hood vent
No handwashing sign provided at a hand sink used by food employees. Inside bar, cookline, outside bar
Single-service articles improperly stored. Coffee filters stored outside packaging
Jan 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 2 high priority.
2 High priority9 Intermediate9 Basic
Show 20 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Upstairs walk-in cooler - raw chicken stored over raw fish. operator reorganized items and coached
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 51F cold holding, sour cream 51F cold holding, cut melon 50F cold holding, top of make table. Placed less than 2 hours per operator. Items were placed on ice to rapid cool. items were depleted after 1.5 hours and no 2nd temperature recorded.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Upstairs prep kitchen
Handwash sink used for purposes other than handwashing. As evidenced by strainer at bar. Operator removed strainer.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw egg in Caesar salad and poke bowl
No paper towels or mechanical hand drying device provided at handwash sink. bar handwash sink, warewashing 3rd floor.
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. provided operator with form, operator completed with 2 employees working and will continue to utilize and document.
No soap provided at handwash sink. Bar handwash sinks.
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. Provided operator with sign
Bowl or other container with no handle used to dispense food. Bulk containers in 2nd floor kitchen.
Carbon dioxide/helium tanks not adequately secured. In kitchen area, bar area chain was placed on kitchen area tank, operator to install chain for bar area tank
Ceiling tile missing. 1 downstairs kitchen area, multiple throughout 2nd floor kitchen. Operator states maintenance is working in the ceiling and is replacing.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice machine not inverted
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Cutting board has cut marks and is no longer cleanable. 1st floor cookline
Light not functioning. Throughout upstairs kitchen, 2 under hood vent
No handwashing sign provided at a hand sink used by food employees. Inside bar, cookline, outside bar
Single-service articles improperly stored. Coffee filters stored outside packaging
Aug 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Container of medicine improperly stored. Medicine stored above active prep table
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient temperature (55F - Cold Holding) less then 4 hours Advised operator to possibly use time plan
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (42F - Cold Holding) less then 4 hours Advised operator to possible use time plan for liquid egg
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Coached operator to tags with oysters at all time till the oysters are finished
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 soap provided at handwash sink. Back sever area handsink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout first floor kitchen area
Clams/mussels/oysters removed from original container for long-term storage.
Cutting board has cut marks and is no longer cleanable. On cooler cutting board
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line temping at 127F
No handwashing sign provided at a hand sink used by food employees. Multiple hand sinks in kitchen
Old labels stuck to food containers after cleaning. Plastic containers in storage
Reach-in cooler interior/shelves have accumulation of soil residues. Pizza raw bar station
Single-service articles improperly stored. Pizza boxes on floor
Single-service items for customer self-service not properly protected to prevent contamination. Black straws at bar area
Waste line missing at soda gun holster. At bar area inside
Jul 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority5 Intermediate12 Basic
Show 21 findings ▾
Container of medicine improperly stored. Medicine stored above active prep table
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading at 00ppm
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient temperature (55F - Cold Holding) less then 4 hours Advised operator to possibly use time plan
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (42F - Cold Holding) less then 4 hours Advised operator to possible use time plan for liquid egg
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Coached operator to tags with oysters at all time till the oysters are finished
No paper towels or mechanical hand drying device provided at handwash sink. Back server area Operator added paper towel
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 soap provided at handwash sink. Back sever area handsink
Bowl or other container with no handle used to dispense food. Bowl used as scoop in sugar Operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout first floor kitchen area
Clams/mussels/oysters removed from original container for long-term storage.
Cutting board has cut marks and is no longer cleanable. On cooler cutting board
Food stored on floor. Fryer oil on floor prep kitchen Operator picked up
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line temping at 127F
No handwashing sign provided at a hand sink used by food employees. Multiple hand sinks in kitchen
Old labels stuck to food containers after cleaning. Plastic containers in storage
Reach-in cooler interior/shelves have accumulation of soil residues. Pizza raw bar station
Single-service articles improperly stored. Pizza boxes on floor
Single-service items for customer self-service not properly protected to prevent contamination. Black straws at bar area
Waste line missing at soda gun holster. At bar area inside
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.