DirtyFLRestaurant Inspection Data

DOUBLETREE BY HILTON ORLANDO EAST/UCF

Food safety records indicate DOUBLETREE BY HILTON ORLANDO EAST/UCF in ORLANDO has 7 inspections with a 1.9/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 7 reports on file

12125 High Tech Avenue
Orlando, Florida, 32817
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 13606322

Met Inspection Standards

2 int, 1 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on walk in freezer. Per chef work order in place **Corrective Action Taken** Repeat Violation - From follow-up inspection 2026-01-08: **Time Extended**
  • 53A-04-6:Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef Jesus - From follow-up inspection 2026-01-08: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for high temperature thermometer machine - From follow-up inspection 2026-01-08: **Time Extended**

1/5/2026· 2mo ago

Visit ID: 13457207

Follow-up Inspection Required

8 high, 5 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop marinara, removedCorrected On-Site** 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. Salmon thawed in packaging Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing bracelets
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on walk in freezer. Per chef work order in place **Corrective Action Taken** Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Roasted peppers can
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature thermometer dish machine with 127F
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Diced cheddar cheese
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. No change on strip and high temperature thermometer with temperature of 127F . Warning
  • 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. Chunky salsa with date marked of 12-23-2025 Alfredo sauce with date marked of 12-17-2025 Diced cheddar 12-25-2025
  • 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. Alfredo sauce with label of 12-17 -2025
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon thawed on rop packing with label that tells operator to remove from packaging.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding in cook line diced ham for 1 .5 hrs (58F - Cold Holding); diced tomatoes for 1.5 hrs (58F - Cold Holding); shredded cheese (58F - Cold Holding); shredded cheese 1 hr (58F - Cold Holding); liquid eggs (50F - Cold Holding) items were placed in reach I. Freezer , rechecked only ham went down 43F **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - (null) No paper towels on hand sinks on cook line and kitchen entrance. No paper towels on sink at Starbucks area . Replaced Corrected On-Site
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef Jesus
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for high temperature thermometer machine
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In ladies bathroom , chef fixed .

7/9/2025· 8mo ago

Visit ID: 10884584

Met Inspection Standards

5 high, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located on banquet hallway.
  • 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. Tuna blocks completely thawed in close package. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on chest freezer
  • 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. Jalapeño ranch made in house with date of 6-24-2025 Hard boiled eggs opened on 6-202-2025 Repeat Violation
  • 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. Jalapeño ranch made in house with date of 6-24-2025 Hard boiled eggs opened on 6-20-2025
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna blocks with label bearing that requires removal from package before thawing .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg cheese sandwiches kept overnight in reach in cooler located on Starbucks .
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French toast kept for 2.5 hours on hot box located on banquet kitchen with temperature of 116F. Reheated to 165F . Corrective Action Taken** **Corrective Action Taken** Repeat Violation

3/19/2025· 11mo ago

Visit ID: 8731724

Met Inspection Standards

3 high, 1 int, 6 basic

  • 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. Tuna with label stating to remove from package before thawing . Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches and bracelets.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer and chest freezer.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Mold like substance on reach in cooler shelves.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Slow drain on hand sink located at bar.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leak from handwashing sink faucet located on kitchen entrance. Repeat Violation
  • 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. Queso 3-8-2025 Marinara 2-20-2025 Spinach dip 3-7-2025
  • 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. Queso made on 3-8-2025 Marinara made on 02-20-2025 Spinach dip made on 3-7-2025
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits kept on buffet for 30 minutes with temperature of 118F
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna from sesame tuna salad not advertised as raw or undercooked. Corrected On-Site

9/11/2024· 1y 6mo ago

Visit ID: 8879538

Met Inspection Standards

1 high, 2 int, 6 basic

  • 36-36-4:Basic - Ceiling tile missing. -2 ceiling tiles missing in banquet hallway.
  • 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. -salmon in cook line reach in cooler packages not cut. Manager cut slit in packages. **Corrective Action Taken**
  • 51-15-4:Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -facility increased seating from 68 to 104. Proviso on remodel approval states that Seating Change Evaluation must be completed and submitted to add additional seating to license. Provided new blank Seating Change Evaluation to operator. Approximately 100 seats in dining room and bar at time of inspection. See provisos below.
  • 29-08-4:Basic - Plumbing system in disrepair. -cold faucet spins freely at hand wash sink by swinging doors.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink at bar very slow draining causing standing water in basin.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -some shelves in walk in cooler have rust.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -cold smoked salmon under consumer advisory no separated from ready to eat cheese cubes and cut tomato on platter at buffet. -raw shell eggs above liquid eggs and produce in walk in cooler. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -provided printed copy to operator, all employees on duty read and signed. All other staff will be instructed to do the same. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

6/17/2024· 1y 8mo ago

Visit ID: 8536298

Met Inspection Standards

4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag hanging in shelve over clean containers Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Some floor tiles in disrepair in entrance of walk in freezer
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up ice in walk in freezer

10/25/2023· 2y 4mo ago

Visit ID: 8353060

Met Inspection Standards

4 high, 2 int, 7 basic

  • 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.Tuna and salmon kept on reach in coolers located at cook line.
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee open drink stored over dish machine.
  • 12B-01-4:Basic - Employee eating while preparing food.Employee ate a strawberry while she was cutting strawberries.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food while wearing a bracelet . Employee removed bracelet. Corrected On-Site
  • 36-62-4:Basic - Light not functioning.Light on dry storage .
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Outside of cooler next to fryers have grease build up.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Drawers across from stove have debris.
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. inspector coached employee on hand washing. **Corrective Action Taken**
  • 12A-20-4:High Priority - Employee washed hands with no soap.Employee washed hands on prep sink with no soap.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Egg cheese sandwich kept on Starbucks glass cooler for less than 4 hrs with temperature of 46F, cantaloupe kept on Starbucks glass cooler for less than 4 hrs with temperature of 46F. Ask chef to place items in other cooler for rapid cooling. **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French toast kept in hot box located on prep area for less than 4 hrs with temperature of 123F, grits kept on hot box located on prep area for less than 4 hrs with temperature of 120F. Ask manager to reheat. **Corrective Action Taken** Repeat Violation
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink.Employee wash hands on prep sink.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two new employees.