DirtyFLRestaurant Inspection Data

EMBASSY SUITES ORLANDO INTERNATIONAL DRIVE/JAMAICAN COURT

EMBASSY SUITES ORLANDO INTERNATIONAL DRIVE/JAMAICAN COURT maintains a 3.9/5 food safety rating based on 3 health department inspections in ORLANDO. Food safety practices have remained consistent.

Last inspection: 1y 9mo ago · 3 reports on file

8250 Jamaican Court
Orlando, Florida, 32819
Orange County County

Overall Food Safety Rating

★★★½☆ (3.9/5)
Based on 3 health inspection reports

All Inspection Reports

5/21/2024· 1y 9mo ago

Visit ID: 8673409

Met Inspection Standards

4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottom of prep table in kitchen Corrected On-Site
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Dish room Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Walk in freezer Corrected On-Site
  • 21-44-1:Basic - Sanitizer spray bottle stored with food, equipment, utensils, linens, single-service, or single-use articles. Prep table cooks lineCorrected On-Site Corrected On-Site

3/6/2024· 2y ago

Visit ID: 8523540

Met Inspection Standards

1 int, 2 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Single door reach in by office Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Standing water for commercially processed pork in prep sink Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

10/11/2023· 2y 5mo ago

Visit ID: 8384925

Met Inspection Standards

3 int

  • 22-59-4:Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Gauge states 208F
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 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. Emailed chef plan **Corrective Action Taken**