DirtyFLRestaurant Inspection Data

LAS PALMERAS HILTON GRAND VACATIONS CLUB

LAS PALMERAS HILTON GRAND VACATIONS CLUB in ORLANDO has 6 health inspections on record with an overall food safety rating of 2.2/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

9501 Universal Boulevard
Orlando, Florida, 32819
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 13476617

Met Inspection Standards

2 high, 3 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris./back kitchen cook line floor soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Deep fryer wheels soiled with grease build up/front cook line. Bar hand sink soiled/next to dish machine.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./salt container.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./observed cook cracked raw shell eggs then touched plate and utensils with no hand wash/advised/ Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shrimp stored over batter/small reach in cooker next to flat grill/front cook line/ Corrected On-Site

7/29/2025· 7mo ago

Visit ID: 10906498

Met Inspection Standards

2 high, 1 basic

  • 14-69-4:Basic - Ice buildup in walk-in freezer floor.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Alfredo sauce holding at 51F overnight in walk in cooler. Tuscan sauce with cream holding at 46F overnight in walk in cooler. Per manager, both items cooked late last night and covered when cooling overnight.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Alfredo sauce holding at 51F overnight in walk in cooler. Tuscan sauce with cream holding at 46F overnight in walk in cooler.

2/10/2025· 1y 1mo ago

Visit ID: 8885761

Met Inspection Standards

2 high, 1 int, 3 basic

  • 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.

9/10/2024· 1y 6mo ago

Visit ID: 8784546

Met Inspection Standards

3 basic

  • 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.

4/17/2024· 1y 10mo ago

Visit ID: 8516265

Met Inspection Standards

3 int, 1 basic

  • 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.

10/3/2023· 2y 5mo ago

Visit ID: 8383019

Met Inspection Standards

3 high, 1 int, 6 basic

  • 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.