DirtyFLRestaurant Inspection Data

HILTON GARDEN INN ORLANDO I-4 MILLENIA BLVD MALL

HILTON GARDEN INN ORLANDO I-4 MILLENIA BLVD MALL in ORLANDO has 3 health inspections on record with an overall food safety rating of 1.0/5. Food safety practices have remained consistent.

Last inspection: 2 months ago · 3 reports on file

5058 MILLENIA PLACE DR

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports

All Inspection Reports

12/16/2025· 2mo ago

Visit ID: 13590451

Met Inspection Standards

2 high, 3 int, 5 basic

  • 06-09-1:Basic - - From initial inspection : 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. Operator immediately removed Corrected On-Site - From follow-up inspection 2025-12-16: **Time Extended**
  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person. Operator immediately doned beard guard Corrected On-Site - From follow-up inspection 2025-12-16: **Time Extended**
  • 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt and flour containers. Operator removed Corrected On-Site - From follow-up inspection 2025-12-16: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of right oven - From follow-up inspection 2025-12-16: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink by dry storage - From follow-up inspection 2025-12-16: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine twice reading 00ppm chlorine Warning - From follow-up inspection 2025-12-16: Operator is using triple sink for sanitation when operating. They are having trouble finding a maintenance company to service machine. May take several weeks per operator. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cream cheese and butter room temperature cold holding at buffet less than 4hrs per operator. Advised to keep on ice bath or add to time plan - From follow-up inspection 2025-12-16: **Time Extended**
  • 03C-89-4:Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking wings - From follow-up inspection 2025-12-16: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. By dry storage blocked by coffee machine. Operator immediately removed Corrected On-Site - From follow-up inspection 2025-12-16: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-12-16: **Time Extended**

12/8/2025· 3mo ago

Visit ID: 10871632

Follow-up Inspection Required

2 high, 3 int, 5 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. Salmon. Operator immediately removed Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person. Operator immediately doned beard guard Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt and flour containers. Operator removed Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of right oven
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink by dry storage
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine twice reading 00ppm chlorine Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cream cheese and butter room temperature cold holding at buffet less than 4hrs per operator. Advised to keep on ice bath or add to time plan
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking wings
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. By dry storage blocked by coffee machine. Operator immediately removed 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.

6/26/2025· 8mo ago

Visit ID: 10866959

Met Inspection Standards

2 high, 2 int, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -prep area.
  • 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. -thermometer reading maximum temperature of 154 at dish surface. Do not use dish machine for sanitizing until repaired.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pesto (46F - Cold Holding) less than 4 hours. Product double panned. Product moved to reach in cooler for temperature recovery. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -for quat 3 compartment sink. -for chlorine glass washer at bar.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -dish room. Corrected On-Site