CELESTE / THE CELESTE HOTEL
4105 Gemini Boulevard West
Orlando, Florida, 32826
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
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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).
Inspection on 4/23/2024
High Priority
2
Intermediate
5
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine #2 in kitchen
- 36-36-4:Basic - Ceiling tile missing. In back prep area of kitchen
- 06-09-1:Basic - 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. Fish in package in standing water in prep sink Fish in package in cooler drawer on cook line
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has watch and bracelet
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cook line
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in bakery area Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lined on bottom of chives container at cook line
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For "wild farmed" salmon that can be served undercooked to the customer Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sink at bar Hand sink at server/banquet area by cooler #18 Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Both hand sink at bar Hand sink at server/banquet area by cooler #18
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At different hand sinks
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at server/banquet area by cooler #18, hot water turned off and unable to turn water back on
Food safety inspection conducted on 4/23/2024 revealed 14 total violations (2 high priority, 5 intermediate, 7 basic).
Inspection on 4/23/2024
High Priority
1
Intermediate
5
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine #2 in kitchen - From follow-up inspection 2024-04-23: **Time Extended**
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. In back prep area of kitchen - From follow-up inspection 2024-04-23: **Time Extended**
- 06-09-1:Basic - - From initial inspection : Basic - 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. Fish in package in standing water in prep sink Fish in package in cooler drawer on cook line - From follow-up inspection 2024-04-23: **Time Extended**
- 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has watch and bracelet - From follow-up inspection 2024-04-23: **Time Extended**
- 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Cook line - From follow-up inspection 2024-04-23: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in bakery area Repeat Violation - From follow-up inspection 2024-04-23: **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2024-04-23: **Time Extended**
- 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lined on bottom of chives container at cook line - From follow-up inspection 2024-04-23: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sink at bar Hand sink at server/banquet area by cooler #18 Repeat Violation - From follow-up inspection 2024-04-23: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Both hand sink at bar Hand sink at server/banquet area by cooler #18 - From follow-up inspection 2024-04-23: **Time Extended**
- 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-04-23: **Time Extended**
- 31B-06-4:Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At different hand sinks - From follow-up inspection 2024-04-23: **Time Extended**
- 27-16-5:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at server/banquet area by cooler #18, hot water turned off and unable to turn water back on - From follow-up inspection 2024-04-23: **Time Extended**
Food safety inspection conducted on 4/23/2024 revealed 13 total violations (1 high priority, 5 intermediate, 7 basic).
Inspection on 7/31/2023
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops directly stored on ice bin Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at pastry station
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket at cooks line stored next to frying pans
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries,raspberries and blackberries stored directly over ready to eat at reach in cooler at desert prep station Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2lbs of tuna at reach in cooler at cooks line was discolored and had a smell,operator discarded
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to walk in cooler 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. Pasteurized eggs, diced tomatoes on ice have been on line less than 2 hours
Food safety inspection conducted on 7/31/2023 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).