ORLANDO MARRIOTT LAKE MARY
ORLANDO MARRIOTT LAKE MARY located in LAKE MARY has undergone 8 health department inspections, achieving a 2.8/5 overall safety rating. Food safety practices have remained consistent.
Last inspection: 1 months ago · 8 reports on file
International Parkway
Florida, 32746
Seminole County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 8 health inspection reports
All Inspection Reports
1/30/2026· 1mo ago
Visit ID: 13565776
Met Inspection Standards6 high, 1 int, 4 basic
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - cutting board at cookline
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of bulk foods containers
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - chicken pepper soup date marked 1/28 (47f-55f - Cooling)
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- 35A-02-7:High Priority - Live, small flying insects found - 3 around floor drain at coffee station
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw beef over fully cooked carnitas Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - crabcakes date marked 1/19
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
- 31B-03-4:Intermediate - No soap provided at handwash sink. - hand wash sink at dish station Corrected On-Site
10/31/2025· 4mo ago
Visit ID: 10896507
Met Inspection Standards3 high, 2 int, 4 basic
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine - interior of dish machine
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - backpack on storage rack at dish station. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. - milk carafes observed in reach in cooler. Manager states from yesterday. Manager sent through dish station. **Corrective Action Taken**
- 36-22-4:Basic - Floor area(s) covered with standing water. - at dish station
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - blue cheese olives date marked 10/18 - cooked venison chili date marked 10/20 - bouilla Louise's date marked 10/21-10/31
- 01B-29-5:High Priority - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale.
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. - butter chips (47F - Cold Holding); observed in reach in cooler. Manager voluntarily discarded.
- 52-10-4:Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. - fresh squeezed lime juice advertised on menu. Lime juice comes commercially processed. Operator corrected and printed new menus. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink at dish station storing rolled up hose. **Corrective Action Taken**
- 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. - 135754 exp 11/9/24, - 131387 exp 11/9/24, - 143125 no cert, - 136948 exp 11/9/24
5/2/2025· 10mo ago
Visit ID: 10828738
Met Inspection Standards1 high
- 08B-01-4:High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. - fruit bar - omelette line - craison, brown sugar, nut station - From follow-up inspection 2025-05-02: **Time Extended**
- 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. - boiler certification expired. - From follow-up inspection 2025-05-02: **Time Extended**
4/29/2025· 10mo ago
Visit ID: 10732212
Follow-up Inspection Required3 high, 4 basic
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. - interior and top of dish machine
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. - at dish station
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - scoop handle not above bulk flour Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado stored in reach in cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over pasteurized bagged eggwash at reach in cooler
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. - fruit bar - omelette line - craison, brown sugar, nut station
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. REACH IN COOLER - turkey sausage (46F - Cold Holding); - cut tomato (45F - Cold Holding); - ham (45F - Cold Holding) Warning
- 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. - boiler certification expired.
2/7/2025· 1y 1mo ago
Visit ID: 10732119
Met Inspection Standards- N/A:No Violations Were Observed
12/2/2024· 1y 3mo ago
Visit ID: 8720158
Follow-up Inspection Required1 int, 3 basic
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - walk in cooler fan covers dusty Warning
- 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. - ROP raw steak and raw chicken Warning
4/4/2024· 1y 11mo ago
Visit ID: 8576021
Met Inspection Standards1 int, 4 basic
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of the machine
- 14-11-5:Basic - Equipment in poor repair. Gasket to the victory 12 lower door is ripped
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. -cove tile at the bakery cooler entrance
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. 3 compartment sink faucet
- 31B-03-4:Intermediate - No soap provided at handwash sink. Dish washers hand sink
12/15/2023· 2y 2mo ago
Visit ID: 8342060
Met Inspection Standards1 high, 1 basic