FOUR SEASONS RESORT ORLANDO (PLANCHA)
10100 DREAM TREE BLVD
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/25/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has green discoloration left on the surface, recommend to replaced or resurface.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped into hand wash sink located behind the bar.
Food safety inspection conducted on 4/25/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 12/19/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty storage shelves inside reach in cooler in the bar area.
- 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. Checked macaroni dated12/11-12/18 over 7 days checked product on the 12/19 (Thursday)
- 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. Macaroni label over 7 days stored inside reach in cooler 12/11-12/18 over 7 days checked on Thursday 12/19.
Food safety inspection conducted on 12/19/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 5/9/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black debris, dish area - From follow-up inspection 2024-05-09: Checked wall in the dish machine area has cleaned part of the wall, the caulking around the wall still has black debris on the wall. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : 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. ROP ready to eat over 48 hours Repeat Violation - From follow-up inspection 2024-05-09: Spoke to Kyle in (OPQ )Office Program Quality stated received HACCP plan to be approved by the Division of Hotels and Restaurants, has not completed reviewing HACCP plan. Vacuum sealing Restaurants ROP ready to eat over 48 hours Per Kyle operator given time extension will check on next unannounced inspection for Approval for HACCP plan **Time Extended**
Food safety inspection conducted on 5/9/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 3/5/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Bar dish machine out of service and waiting on part
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black debris, dish area
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon, tuna, Mahi vacuum sealed in house and stored in walk in cooler.
- 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. Half and half 2/27
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat cheese 45F, queso fresco 47F, front of cookline cooler in 1/9 pans. In cooler next to oven, corn out and returned to cooler 48F. Chorizo 48F. Shredded cheese 50F . Temp log shows unit 36F less than 6 hours before. Operator removed all time or temperature control for safety food and moved to another unit.
- 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. ROP ready to eat over 48 hours Repeat Violation
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Bean drip frozen 2/20, pulled to refrigeration and stored in cookline cooler.
Food safety inspection conducted on 3/5/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 9/5/2023
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 cylinders not secured stored in the dry storage room.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents has dust accumulation on the surface enter from the bar.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked romaine lettuce 45°f stored on top panel reach in cooler less than 4 hours recommend to quick chill in the walk,in cooler. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting brown has white stains on the surface used on the Cook line, stewarding replaced at time of inspection. Corrected On-Site
Food safety inspection conducted on 9/5/2023 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).