MARRIOTT ORLANDO DOWNTOWN
Livingston Street
Orlando, Florida, 32801
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 2/18/2025
High Priority
4
Intermediate
3
Basic
7
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on shelf with spices. Operator immediately removed **Corrected On-Site**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watch. Immediately removed **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Drawer cooler under grill temperature holding at 54F. Also gaskets torn
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In yogurt at buffet. Operator immediately removed **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water in ice scoop holder. Operator removed and drilled holes in scoop holder to let water drain. **Corrected On-Site**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On metal pans on dish rack
- 08B-12-5:Basic - Stored food not covered. Ice cream in chest freezer. Operator immediately covered **Corrected On-Site**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One #10 cabin of baked beans Three #10 cans of fire roasted salsa. Operator immediately removed all to be discarded **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over liquid eggs in coolwell. Operator immediately removed **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw burgers 54F over 4hrs per operator. In drawer grill cooler. Operator immediately discarded **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 drawer Grill cooler : raw burger. 54F Over 4hrs per operator. Operator immediately discarded. , raw chicken 54Fless than 4hrs operator immediately moved to freezer for temperature recovery.**Corrective Action Taken** **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both soda nozzles at bar slightly soiled
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher in kitchen tested at 143F operator adjusted settings tested again at 168F **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handsink at bar. -On cook line. Operator immediately replaced **Corrected On-Site**
Food safety inspection conducted on 2/18/2025 revealed 14 total violations (4 high priority, 3 intermediate, 7 basic).
Inspection on 8/9/2024
High Priority
2
Intermediate
1
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Back storage area ceiling tiles missing - From follow-up inspection 2024-08-08: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
- 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 thawed in the morning. Operator immediately cut open **Corrected On-Site** - From follow-up inspection 2024-08-08: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. on prep table on cooklnevunder microwave - From follow-up inspection 2024-08-08: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On oven door **Corrected On-Site** - From follow-up inspection 2024-08-08: **Time Extended** - From follow-up inspection 2024-08-09: **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. Handle in flour container **Corrected On-Site** - From follow-up inspection 2024-08-08: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Omelet utensils at buffet in standing water. Operator removed Ice scoop at ice machine in holder has standing water. Operator removed to be cleaned. **Corrective Action Taken** - From follow-up inspection 2024-08-08: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in bottom grill cooler drawer - From follow-up inspection 2024-08-08: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
- 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Establishment has multiple unused equipment in storage area. Advised to remove items from premises to avoid vermin - From follow-up inspection 2024-08-08: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested several times. Machine did eventually reach 160F **Corrected On-Site** - From follow-up inspection 2024-08-08: **Time Extended** - From follow-up inspection 2024-08-09: **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. Waffle batter, cut Tomatoes, liquid eggs at room temperature. Less than 4hrs per operator. Operator added to time plan. **Corrective Action Taken** - From follow-up inspection 2024-08-08: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-08-08: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
Food safety inspection conducted on 8/9/2024 revealed 11 total violations (2 high priority, 1 intermediate, 8 basic).
Inspection on 8/8/2024
High Priority
3
Intermediate
1
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Back storage area ceiling tiles missing - From follow-up inspection 2024-08-08: **Time Extended**
- 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 thawed in the morning. Operator immediately cut open **Corrected On-Site** - From follow-up inspection 2024-08-08: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. on prep table on cooklnevunder microwave - From follow-up inspection 2024-08-08: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On oven door **Corrected On-Site** - From follow-up inspection 2024-08-08: **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. Handle in flour container **Corrected On-Site** - From follow-up inspection 2024-08-08: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Omelet utensils at buffet in standing water. Operator removed Ice scoop at ice machine in holder has standing water. Operator removed to be cleaned. **Corrective Action Taken** - From follow-up inspection 2024-08-08: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in bottom grill cooler drawer - From follow-up inspection 2024-08-08: **Time Extended**
- 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Establishment has multiple unused equipment in storage area. Advised to remove items from premises to avoid vermin - From follow-up inspection 2024-08-08: **Time Extended**
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested several times. Machine did eventually reach 160F **Corrected On-Site** - From follow-up inspection 2024-08-08: **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects in container of waste water used for leaking ceiling in back storage area. Operator immediately removed container . 3 live flying insects at bar around soda nozzle **Corrective Action Taken** **Warning** - From follow-up inspection 2024-08-08: Observed 2 live flying insects at bar around soda nozzle. **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. Waffle batter, cut Tomatoes, liquid eggs at room temperature. Less than 4hrs per operator. Operator added to time plan. **Corrective Action Taken** - From follow-up inspection 2024-08-08: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-08-08: **Time Extended**
Food safety inspection conducted on 8/8/2024 revealed 12 total violations (3 high priority, 1 intermediate, 8 basic).
Inspection on 8/7/2024
High Priority
3
Intermediate
1
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Back storage area ceiling tiles missing
- 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 thawed in the morning. Operator immediately cut open **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. on prep table on cooklnevunder microwave
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door **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. Handle in flour container **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Omelet utensils at buffet in standing water. Operator removed Ice scoop at ice machine in holder has standing water. Operator removed to be cleaned. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in bottom grill cooler drawer
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Establishment has multiple unused equipment in storage area. Advised to remove items from premises to avoid vermin
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested several times. Machine did eventually reach 160F **Corrected On-Site**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects in container of waste water used for leaking ceiling in back storage area. Operator immediately removed container . 3 live flying insects at bar around soda nozzle **Corrective Action Taken** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter, cut Tomatoes, liquid eggs at room temperature. Less than 4hrs per operator. Operator added to time plan. **Corrective Action Taken**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 8/7/2024 revealed 12 total violations (3 high priority, 1 intermediate, 8 basic).