DirtyFLRestaurant Inspection Data

RITZ CARLTON BANQUETS

Based on 6 health inspections, RITZ CARLTON BANQUETS in ORLANDO has earned a 3.0/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 days ago · 6 reports on file

4012 Central Florida Parkway
Orlando, Florida, 32837
Orange County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

4/13/2026· 3d ago

Visit ID: 13565765

Met Inspection Standards

3 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In kitchen
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At dry storage
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Spoon in hand washing sink at dish wash area Corrected On-Site
  • 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.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing faucet at dish wash area does not work

10/31/2025· 5mo ago

Visit ID: 10940506

Met Inspection Standards

1 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored bottom shelf of prep table Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lids at dry dish storage
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by spices at cooks line Hand washing at hallway Corrected On-Site

5/16/2025· 11mo ago

Visit ID: 10733862

Met Inspection Standards

2 int

  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink located next to walk in cooler

12/3/2024· 1y 4mo ago

Visit ID: 8723494

Met Inspection Standards

1 basic

  • 36-62-4:Basic - Light not functioning. One light under hood not functioning. Does not affect brightness.

5/23/2024· 1y 10mo ago

Visit ID: 8573041

Met Inspection Standards

2 high, 1 int, 2 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer.
  • 36-62-4:Basic - Light not functioning. One out by the hoods .
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Crushed tomato sauce can dented .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef steak thawed (74F - Cold Holding) Operator stated that been out to thawed for 15 minutes and he did give it to the cook to cook it .
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator add it to the electronic menu . Corrected On-Site

12/12/2023· 2y 4mo ago

Visit ID: 8341930

Met Inspection Standards

5 high, 1 int, 1 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - food handling employee wearing bracelets Corrected On-Site
  • 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. - BB Lane date marked 12/5/
  • 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. - BB Lane date marked 12/5
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - beef consume date marked 12/10 (46F - Cooling)
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - Ansel waste line for testing drains into hand wash sink next to hood system Corrected On-Site