DirtyFLRestaurant Inspection Data

COURTYARD BY MARRIOTT

COURTYARD BY MARRIOTT maintains a 3.0/5 food safety rating based on 5 health department inspections in ORLANDO. Recent inspections indicate some food safety concerns.

Last inspection: 4 months ago · 5 reports on file

12000 Collegiate Way
Orlando, Florida, 32817
Orange County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 5 health inspection reports

All Inspection Reports

10/24/2025· 4mo ago

Visit ID: 10939762

Met Inspection Standards

1 high, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vent over three compartment sink has mold like substance
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 52-11-4:Basic - Food offered in a way that misleads/misinforms the consumer. The bistro burger has a asterisk next to name on menu. Asterisk is next to consumer advisory on bottom of menu. Facility uses fully cook burgers and has no option to served burgers not fully cooked. Menu misleads customers. Operator removed menus and corrected board. Corrected On-Site** Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler located at front counter Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced fruit kept on front counter glass door with temperature of 45F, cream cheese 50F , butter 50F kept in make table at front counter. all kept less than 4 hrs. Operator moved to coolers in kitchen. Admin Complaint** Repeat Violation

4/28/2025· 10mo ago

Visit ID: 10786052

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

2/24/2025· 1y ago

Visit ID: 8759283

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working in coffee area while wearing a watch.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler located in cafe , cooler that holds milks.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw French toast batter stored over milk in reach in cooler located in kitchen. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese kept in buffet area for less than 4 hrs with temperature of 62F, butter kept in buffet are for less than 4 hours with temperature of 59F. Operator discarded items at end of service. Repeat Violation
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer solution use to sanitize coffee machine with over 200 ppm. Rechecked 100 ppm. Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ . Certification expired for both managers . Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket inside sink located at coffee area. Corrected On-Site

9/19/2023· 2y 5mo ago

Visit ID: 8500917

Met Inspection Standards

1 basic

  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle.Leak from faucet on both hand sinks inside kitchen. - From follow-up inspection 2023-09-19: **Time Extended**

9/15/2023· 2y 5mo ago

Visit ID: 8368274

Follow-up Inspection Required

2 high, 2 basic

  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.Plates and bowls on buffet. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle.Leak from faucet on both hand sinks inside kitchen.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gorgonzola cheese, shredded cheese, sliced cheese , yogurt, half and half, butter kept overnight on reach in cooler inside kitchen with temperatures of 48F. Cream cheese , butter kept on buffet with temperature of 54-58F for less than 4 hrs. Yogurt , milk, sausage sandwich kept on coke cooler in buffet area for less than 4 hrs with temperature of 48F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Gorgonzola cheese, shredded cheese, sliced cheese , yogurt, half and half, butter kept overnight on reach in cooler inside kitchen with temperatures of 48F. Cream cheese , butter kept on buffet with temperature of 54-58F for less than 4 hrs. Yogurt , milk, sausage sandwich kept on coke cooler in buffet area for less than 4 hrs with temperature of 48F. Warning