DirtyFLRestaurant Inspection Data

CELEBRATION HOTEL

700 Bloom Street
Florida, 34747
Celebration Village
Osceola County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/16/2025

Inspection #: Visit ID: 10820042

  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under 3 compartment sink - From follow-up inspection 2025-04-16: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. smoked salmon in make table over 4 hours per operator (52F - Cold Holding) - From follow-up inspection 2025-04-16: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon in make table over 4 hours per operator (52F - Cold Holding) - From follow-up inspection 2025-04-16: **Time Extended**

Inspection Date: 4/14/2025

Inspection #: Visit ID: 10699329

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket Operator inverted Corrected On-Site Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados in pan in reach in cooler under make table with stickers still on Operator removed Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under 3 compartment sink
  • 22-41-4:High Priority - 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. Chemical dish machine 0ppm Operator called technician who is en route Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1st 2025
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. smoked salmon in make table over 4 hours per operator (52F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon in make table over 4 hours per operator (52F - Cold Holding)

Inspection Date: 10/18/2024

Inspection #: Visit ID: 8787587

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. All the plate and stainless fork at storage shelves the one facing the dishwasher.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen area front of the fryer .
  • 08B-38-4:Basic - Food stored on floor. Box of beef bresket stored on floor at the walk-in freezer .
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at water 78f . Operater empty the container. Corrected On-Site
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket disrepair bottom table the one under the hot hold .
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Inside the bottom of the make table .
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shell eggs stored top of pastries eggs at bottom table .
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. onion soup and beef ribs at the walk-in cooler cooked 2 days ago no label . Hummus at the reach-in 2 days cooler no label .

Inspection Date: 7/1/2024

Inspection #: Visit ID: 8666479

  • N/A:No Violations Were Observed

Inspection Date: 5/2/2024

Inspection #: Visit ID: 8665556

  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-05-02: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states cookline maketable items are generally kept for 4 hours in the unit then discarded. Provided operator with TPHC plan. - From follow-up inspection 2024-05-02: Maketable does not have time markings showing implementation of TPHC **Time Extended**

Inspection Date: 5/1/2024

Inspection #: Visit ID: 8473752

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink mold-like substance in interior of ice machine.
  • 14-38-4:Basic - Food storage container lids in reach-in cooler cracked or broken.
  • 08B-38-4:Basic - Food stored on floor. In walk-in freezer. Freezer product received yesterday, per operator. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on cookline oven door handle between uses.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided one to operator Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent baffles soiled with grease.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind grill top on cookline.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour and bulk sugar, per operator, not labeled.
  • 22-49-4:High Priority - Bar dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and utilize kitchen dishmachine or 3-compartment sink for sanitizing until dishmachine is repaired and sanitizing properly. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 10:00 am -Salmon 50F, Roasted tomatoes 48F, placed on make table approximately 6am-6:30am. 10:13Am Butter on counter at room temperature for preparation from approximately 6am, per operator. Operator discarded
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by ice in handwash sink by reach-in cooler.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not asterisked to reminder. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 11-26-1:Intermediate - 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 forms to operator which was completed by employees on site. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states cookline maketable items are generally kept for 4 hours in the unit then discarded. Provided operator with TPHC plan.

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8386516

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal pan used to scoop flour in container Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cook line Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. In walk in freezer Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cook line ovens
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line spoon
  • 36-62-4:Basic - Light not functioning. On cook line
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic containers in storage