DirtyFLRestaurant Inspection Data

CONRAD ORLANDO PAPAYA CLUB

CONRAD ORLANDO PAPAYA CLUB in ORLANDO has 5 health inspections on record with an overall food safety rating of 2.3/5. Food safety practices have remained consistent.

Last inspection: 2 months ago · 5 reports on file

1500 EASTBEACH WAY

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

12/17/2025· 2mo ago

Visit ID: 10892575

Met Inspection Standards

2 high, 2 int

  • 35A-02-7:High Priority - Four small flying bees found. Notified Supervisor .Next unannounced routine inspection.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw ready to eat tuna stored over cooked ribs in walk cooler. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sprayer hose is soiled. Mixer head is soiled. Corrected On-Site
  • 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. Operator using reduced oxygen packaging for hummus. Operator has submitted the plan and received a memo stating that the recipe temperatures have to be changed stated Jose Quinones.

4/28/2025· 10mo ago

Visit ID: 10734821

Met Inspection Standards

2 high, 1 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water stored next to plastic plates underneath prep counter expo line.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook working with no beard net on cook line. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature of spaghetti 46°f stored inside top panel reach in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature spaghetti 46°f stored on the top panel of reach in cooler labeled 4/26 overnight stored inside reach in cooler date checked on 4/28. Issued stop sale notice.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has very rough surface also yellow discoloration on the surface.( bar area) Recommend to replace or resurface Manager found new cutting board Corrected On-Site Repeat Violation

12/4/2024· 1y 3mo ago

Visit ID: 8742921

Met Inspection Standards

2 high, 1 int, 3 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees wearing watches while food handling on the cook line and expo line.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee working on the expo line without beard net.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar bulk container not labeled 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. Observed fresh garlic oil labeled 11/13, brine 11/8 garlic aioli stored inside walk in cooler over 7 days stored inside walk in cooler spoke to Chef concerning the issue.
  • 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. Observed fresh garlic oil, aioli , brine stored inside walk in cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has soiled surface located in the bar area.

4/16/2024· 1y 11mo ago

Visit ID: 8578325

Met Inspection Standards

1 int, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -frying pans on storage racks Corrected On-Site
  • 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. -rop tuna Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpacks stored above food items in storage area, chef relocated Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice in bar area. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensil for rice stored in water 75F, operator added ice to water Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poke tuna, ahi tuna, yellowfin tuna tartare, operator corrected menu and reprinted on site Corrected On-Site

12/19/2023· 2y 2mo ago

Visit ID: 8304198

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