CELESTE / THE CELESTE HOTEL
4105 Gemini Boulevard West
Orlando, Florida, 32826
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/13/2025
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from stove door **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in produce walk in cooler have dust
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Towel under shell eggs
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 71F kept at room temperature for 2 hrs . Chef placed butter in blast chiller. Liquid eggs 49F, egg whites 49F for less than 4 hrs . Placed in cooler Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on breakfast menu not identified as raw **Corrective Action Taken**
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on breakfast menu. **Corrected On-Site**
Food safety inspection conducted on 3/13/2025 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 10/7/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/7/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/4/2024
High Priority
4
Intermediate
0
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in tempura flour
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in hallway storage area
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table **Corrected On-Site**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep persons
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on stove handle **Corrected On-Site**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over ready to eat sauce container in walk in cooler **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Tuna over sauce container in walk in cooler **Corrected On-Site**
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 8 eggs
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salad prep cooler: seared tuna, hummus, diced tuna, Less than 4hrs per operator. Operator voluntarily discarded Cooler#3 cut cantaloupe, cut honey dew, cut watermelon, (52-60F - Cold Holding) overnight per operator. Operator immediately discarded
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad prep cooler: seared tuna, hummus, diced tuna, cut tomatoes, cut lettuce, cream, seaweed all 54F cold holding . Less than 4hrs per operator. Operator voluntarily discarded the tuna, hummus. And put the other items in walk-in cooler for temp recovery Cooler#3 cut cantaloupe, cut honey dew, cut watermelon, (52-60F - Cold Holding) overnight per operator. Operator immediately discarded Egg white and liquid egg (50F-60F - Cold Holding) in cool well on cook line. Less than 4hrs per operator. Operator put on sufficient ice bath for temp recovery. **Corrective Action Taken** **Warning**
Food safety inspection conducted on 10/4/2024 revealed 10 total violations (4 high priority, 0 intermediate, 6 basic).