LAS PALMERAS HILTON GRAND VACATIONS CLUB
9501 Universal Boulevard
Orlando, Florida, 32819
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/10/2025
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hand sink soiled, outside walk in freezer.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues./pizza cooler with excessive water.
- 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./bar dish machine chlorine at 0ppm, ran out of sanitizer, replace a new bottle, rechecked 50ppm/ Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./garlic butter on steam table holding at 81F, less than 4 hours per manager, will use time as public health control.
- 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./pancake batter using 4 hour time control with no written plan/form available but not filled out.
Food safety inspection conducted on 2/10/2025 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 9/10/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket on coffee bar service table/ Corrected On-Site
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge not working.
Food safety inspection conducted on 9/10/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 4/17/2024
High Priority
0
Intermediate
3
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic container on cleaned dish rack. Repeat Violation
- 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./missing one new employee in kitchen.
- 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./French toast batter and raw shell eggs. Repeat Violation
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./some certificates missing date of birth.
Food safety inspection conducted on 4/17/2024 revealed 4 total violations (0 high priority, 3 intermediate, 1 basic).
Inspection on 10/3/2023
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer/cook line two door freezer. Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit./cook line small reach in cooler for butter.
- 25-05-4:Basic - Single-service articles improperly stored./a case of to go containers on storage area floor/ Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./coffee filters/drink station/ Corrected On-Site Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./cook line/ Corrected On-Site
- 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./chlorine 0ppm/bar dish machine/rechecked 50ppm. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./butter 45F overnight in cook line small reach in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./butter 45F overnight in cook line small reach in cooler.
- 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./time temperature control food marked for 4 hours but no written plan available.
Food safety inspection conducted on 10/3/2023 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).