RESIDENCE INN - FLAMINGO CROSSING
2111 Flagler Avenue
Florida, 34787
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
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Nearby Locations
13279 FLAMINGO CROSSINGS BLVD
Bay Lake, FL
All Inspection Reports
Inspection on 4/15/2025
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the steamer oven.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans are soiled in the walk in cooler. Caulking has a residue build up by the dishwashing area.
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Middle of door in the dining room.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.Forks and lids at the bar area. Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained. Soda gun is soiled at the bar area.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Corrected On-Site Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.Kitchen.
Food safety inspection conducted on 4/15/2025 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).
Inspection on 10/2/2024
High Priority
1
Intermediate
4
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 25-01-4:Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking has a residue build up by dishmachine area.. Gaskets are soiled at the bar area.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.Fork,spoons and drink picks at the bar.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Milk,44 f held less than four hours.Operator stated that the walk in cooler door was open for a delivery.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Cheese sauce in reach in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained. Residue build up surrounding milk and juice nozzles at buffet line.
- 31B-03-4:Intermediate - No soap provided at handwash sink.Bar area. Corrected On-Site
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Soda filters.
Food safety inspection conducted on 10/2/2024 revealed 8 total violations (1 high priority, 4 intermediate, 3 basic).
Inspection on 4/2/2024
High Priority
3
Intermediate
4
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean utensils not stored inverted or in a protected manner.Bar area. Repeat Violation
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.Bar area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at bar area. Residue build up inside handwash sink.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.Forks at bar area. Corrected On-Site
- 08B-17-4:Basic - Unwashed onions stored over cheese in walk in cooler. Corrected On-Site Repeat Violation
- 41-18-4:High Priority - Bottle sanitizing solution exceeding the maximum concentration allowed.Over 400 ppm.Afterwards,200 ppm. Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled dishes and then handled clean dishes without washing hands. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker is not at correct location at hose Bibb.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Mozzarella cheese. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder is soiled. White cutting board is stained. 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.
- 01B-16-5:Intermediate - Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area.
Food safety inspection conducted on 4/2/2024 revealed 13 total violations (3 high priority, 4 intermediate, 6 basic).
Inspection on 8/31/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Bar area. - From follow-up inspection 2023-08-31: **Time Extended**
Food safety inspection conducted on 8/31/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/24/2023
High Priority
4
Intermediate
3
Basic
10
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean utensils not stored inverted or in a protected manner.Kitchen.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.Bar area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.Oil in kitchen.
- 35B-02-4:Basic - Insect control device installed over food preparation area.At the bar area over the microwave.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.Bar area . Repeat Violation
- 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions.Bag on food storage rack. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Side of grill area. Caulking is black at by dishwashing area.
- 25-05-4:Basic - Single-service articles improperly stored.Pizza boxes on floor at bar area.
- 08B-17-4:Basic - Unwashed oranges stored over cooked sausage in walk in cooler.
- 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. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open box of raw beef stored over French fries in upright freezer. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Milk,44 f held less than four hours.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored.Oven cleaner next to ice bucket at bar area. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder is soiled. White cutting board is stained.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.Blocked by mop bucket. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Glass in handwash sink at bar area. Corrected On-Site
Food safety inspection conducted on 8/24/2023 revealed 17 total violations (4 high priority, 3 intermediate, 10 basic).