DirtyFLRestaurant Inspection Data

FOUR SEASONS RESORT ORLANDO (PLANCHA)

FOUR SEASONS RESORT ORLANDO (PLANCHA) in ORLANDO has 6 health inspections on record with an overall food safety rating of 2.5/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 6 reports on file

10100 DREAM TREE BLVD

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 6 health inspection reports

All Inspection Reports

12/11/2025· 3mo ago

Visit ID: 10874321

Met Inspection Standards

2 high, 1 int, 2 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while slicing green peppers. Manager spoke to employee at time of inspection Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Checked sanitizer using the minimum 586 ppm quart ammonia concentration spoke with Stewarding Manager will notify dishmachine company.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked beef broth 48°f stored overnight inside walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked beef broth 48°f stored inside walk in cooler overnight label 12/10 stop sale notice issued.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed chopper has old food residue left on the surface. Stewarding notify to clean equipment Corrected On-Site

4/25/2025· 10mo ago

Visit ID: 10747843

Met Inspection Standards

2 int

  • 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.

12/19/2024· 1y 2mo ago

Visit ID: 8780522

Met Inspection Standards

2 high, 1 basic

  • 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.

5/9/2024· 1y 10mo ago

Visit ID: 8625659

Met Inspection Standards

1 int, 1 basic

  • 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**

3/5/2024· 2y ago

Visit ID: 8491983

Follow-up Inspection Required

3 high, 2 int, 3 basic

  • 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.

9/5/2023· 2y 6mo ago

Visit ID: 8379427

Met Inspection Standards

1 high, 1 int, 2 basic

  • 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