DirtyFLRestaurant Inspection Data

PLANET HOLLYWOOD

With 10 inspections documented, PLANET HOLLYWOOD maintains a 2.7/5 food safety rating in LAKE BUENA VISTA. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 10 reports on file

1506 East Buena Vista Drive
Florida, 32830
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 10 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13503221

Follow-up Inspection Required

2 high, 4 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed four fan guard has dust accumulation on the surface in the main prep kitchen walk in cooler.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed both back doors has light showing through the threshold.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed white cutting boards has wiping cloths underneath, employee cutting parsley on the expo line.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old label use first on the pasta container. Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves inside reach in cooler on the cook line.
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed three moldy lemons stored in the box with others inside walk in cooler downstairs beer cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of garlic sauce 45°f stored on the to panel of the reach in cooler less than 4 hours. Recommend to quick chill product in the blast chiller. Repeat Violation
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed two gallons of milk stored inside the walk in cooler over 24 hours not date marked.(downstairs prep walk in cooler. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener old food residue tucked to the blade. Dicer used for vegetables has old food stuck on the surface.(prep kitchen) Sealer on the counter has old food stuck on the edges. White cutting boards soiled chef replace Green cutting board soiled used prep kitchen (COSite) Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can stored in front of hand wash sink located downstairs prep kitchen. Knife stored inside hand sink located on the cook line.
  • 03G-50-1:Intermediate - 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. Observed chili, vodka sauce,garlic cream Warning

10/31/2025· 4mo ago

Visit ID: 13553940

Met Inspection Standards

2 int, 1 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor has chips spilled underneath the storage shelves on the cook line.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed chocolate milk stored overnight not date marked stored inside reach in cooler.(4th floor level) Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has red stains left on the surface located on the cook line. Engineering notify at time of inspection. **Corrective Action Taken**

9/2/2025· 6mo ago

Visit ID: 13509260

Met Inspection Standards
  • N/A:No Violations Were Observed

9/2/2025· 6mo ago

Visit ID: 13502702

Met Inspection Standards
  • N/A:No Violations Were Observed

8/25/2025· 6mo ago

Visit ID: 10892440

Follow-up Inspection Required

2 high, 1 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile soiled has brown discoloration on the tile located in the dish machine room. Facilities notify at time of inspection.
  • 08B-38-4:Basic - Food stored on floor. Observed box of oil stored on the floor in the kitchen area. Corrected On-Site
  • 38-01-4:Basic - Light shield damaged/in disrepair. Observed broken light shield in the dish machine area.
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Observed old food debris stuck on bowls stored on the cook line. Chef removed placed in the dishmachine to clean properly.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container salt pepper not labeled located on the cook line.
  • 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. Checked dishmachine not sanitizing properly chlorine not dispensing 0ppm recommend to use three compartment wash, rinse and sanitize, temporarily Dish machine company notify at time of inspection. (Downstairs prep kitchen) **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of sliced tomatoes 46°f, donkey sauce 43°f stored inside reach in cooler less than 4 hours recommend to quick product in the blast chiller.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade and holder soiled located in the downstairs prep kitchen.

2/3/2025· 1y 1mo ago

Visit ID: 8777997

Met Inspection Standards

2 high, 3 basic

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler used for salads. Maintenance notify to check the reach in cooler. **Corrective Action Taken**
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty walk in shelves in walk in cooler #6.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on counters in the prep kitchen.
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil stored in unclean water with food particles floating (cook line) Chef employee to change immediately. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of macaroni cheese 131°f stored on the steam table recommend Chef to reheat to 165°f. Corrected On-Site

7/18/2024· 1y 7mo ago

Visit ID: 8826320

Met Inspection Standards

1 high, 1 int, 2 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed spillage of red discoloration on the floor inside walk in freezer.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath the hand wash sink located downstairs prep kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of pulled pork 51°f stored inside walk in cooler per Prep Sous Chef stored inside walk in cooler( downstairs kitchen)less than 4 hours, recommend to quick chilled product portion the pulled pork transfer inside blast chiller for proper cooling.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like growth on edge of the reach in cooler top panel on the expo line. Corrected On-Site

4/12/2024· 1y 11mo ago

Visit ID: 8514936

Met Inspection Standards

1 high, 3 int, 3 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee with bag of cookies open on the storage shelve in the food prep kitchen. Manager removed immediately Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on the floor in the walk in freezer downstairs prep kitchen.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth stored underneath cutting board. Corrected On-Site
  • 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. Checked dishmachine chorine final rinse 0 ppm Maintenance checking dishmachine, found the dishmachine needed to be prime rechecked 75 ppm chlorine. Recommend to check dishmachine daily Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board has yellow stains left on the surface.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed transport cart stored in front of the hand wash sink located prep kitchen downstairs. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels at hand wash sink located near the mixer. Corrected On-Site

10/3/2023· 2y 5mo ago

Visit ID: 8514506

Met Inspection Standards
  • N/A:No Violations Were Observed

10/2/2023· 2y 5mo ago

Visit ID: 8376601

Follow-up Inspection Required

2 high, 2 int, 1 basic

  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On expo side of the line Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table top reach in cooler across from expo cubed cheese (47F - Cold Holding) sliced Swiss (47F - Cold Holding) Single door reach in cooler when entering kitchen Cheesecake sliced 51F Less than four hours per managers Placed in walk in coolers for temperature recovery **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit table top warmer next to flat top grill cheese sauce (118F - Hot Holding); Mac and cheese (119F - Hot Holding) Hot box in kitchen ; cheese sauce (121F - Hot Holding); meatballs (127F - Hot Holding) fried onions for garnish (97F - Hot Holding) Less than four hours Expo station- Placed cheese sauce in pan and reheated to 181F Placed Mac and cheese in pan and reheated to 171 Placed hot box items on stove to reheat for temperature recovery Advised place onions on the plan or fry to order **Corrective Action Taken**
  • 14-04-4:Intermediate - Microwave missing fan guard cover/splatter shield. Across from charboiler
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. 8/23 on soda station across from expo