DirtyFLRestaurant Inspection Data

SHERATON SUITES ORLANDO AIRPORT

SHERATON SUITES ORLANDO AIRPORT maintains a 1.2/5 food safety rating based on 4 health department inspections in ORLANDO. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 4 reports on file

Augusta National Drive
Orlando, Florida, 32822
Orange County County

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports

All Inspection Reports

12/19/2025· 2mo ago

Visit ID: 10919565

Met Inspection Standards

2 high, 2 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as scoop at the flour . Portion cup used as scoop at the blue cheese make table and the croton . Corrected On-Site Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate and bowl and cooking pan stored at storage room back of the house not inverted.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Energy drink stored at the reach-in freezer. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Portion cup stored on floor . Corrected On-Site Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of make table . Repeat Violation
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon still at the bag completely thawed.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon still at the bag completely thawed.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the employee hand sink by the dish area .
  • 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. Provided to operator and she did sign it while conducted my inspection. Corrected On-Site

4/25/2025· 10mo ago

Visit ID: 8854276

Met Inspection Standards

1 high, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cups seasonings and Parmesan cheese on make table. Operator removed Corrected On-Site
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar area. Told operator use kitchen dishwasher until fixed
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer Operator cleaned Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table Operator cleaned Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Coffee filters on top of coffee brewer Operator Putin container with lid Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of make table
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 500 ppm Operator remade 200ppm Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak and burgers over raw salmon cooked e drawers. Operator switched Corrected On-Site

8/8/2024· 1y 7mo ago

Visit ID: 8717910

Met Inspection Standards

6 high, 1 int, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda on prep table Corrected On-Site
  • 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. Soup in two door lowboy cooler .
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread in single door cooler in prep area Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Shrimp over potatoes in reaching freezer Corrected On-Site
  • 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. Taco consommé marked 7/25/24
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled garbage can then went to cut fruit. Operator coached on proper glove changing **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Taco consommé
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On dinner menu

4/4/2024· 1y 11mo ago

Visit ID: 8339562

Met Inspection Standards

4 high, 2 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in blue cheese in make table. Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes and bowls in kitchen.
  • 14-11-5:Basic - Equipment in poor repair. Gasket and door hanging on reach in cooler by grill.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom and sides.
  • 08B-38-4:Basic - Food stored on floor. Jelly packs, cases of water, salt and pepper containers
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses.
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Salads, sandwiches and fruit cups in grab n go area.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Forks in clean dish rack.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen.
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 101F. On cookline. Operator turned on stove to heat up water.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burgers over pot stickers and fries in reach in freezer.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pasta (46-50F); Italian wedding soup (48F - Cold Holding) 2 door reach in cooler by grill from last night. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (46-50F); Italian wedding soup (48F - Cold Holding) 2 door reach in cooler by grill from last night. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.