DOUBLETREE BY HILTON ORLANDO EAST/UCF

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef Jesus - From follow-up inspection 2026-01-08: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for high temperature thermometer machine - From follow-up inspection 2026-01-08: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on walk in freezer. Per chef work order in place Corrective Action Taken Repeat Violation - From follow-up inspection 2026-01-08: Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Jalapeño ranch made in house with date of 6-24-2025 Hard boiled eggs opened on 6-202-2025 Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Jalapeño ranch made in house with date of 6-24-2025 Hard boiled eggs opened on 6-20-2025

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna blocks with label bearing that requires removal from package before thawing .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg cheese sandwiches kept overnight in reach in cooler located on Starbucks .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French toast kept for 2.5 hours on hot box located on banquet kitchen with temperature of 116F. Reheated to 165F . Corrective Action Taken** Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located on banquet hallway.

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. Tuna blocks completely thawed in close package. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on chest freezer

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Queso 3-8-2025 Marinara 2-20-2025 Spinach dip 3-7-2025

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Queso made on 3-8-2025 Marinara made on 02-20-2025 Spinach dip made on 3-7-2025

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits kept on buffet for 30 minutes with temperature of 118F

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna from sesame tuna salad not advertised as raw or undercooked. Corrected On-Site

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. Tuna with label stating to remove from package before thawing . Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches and bracelets.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer and chest freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Mold like substance on reach in cooler shelves.

Basic - Standing water in floor drain/floor drain draining very slowly. Slow drain on hand sink located at bar.

Basic - Water leaking from pipe and/or faucet/handle. Leak from handwashing sink faucet located on kitchen entrance. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -cold smoked salmon under consumer advisory no separated from ready to eat cheese cubes and cut tomato on platter at buffet. -raw shell eggs above liquid eggs and produce in walk in cooler. Corrected On-Site

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 printed copy to operator, all employees on duty read and signed. All other staff will be instructed to do the same. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling tile missing. -2 ceiling tiles missing in banquet hallway.

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 in cook line reach in cooler packages not cut. Manager cut slit in packages. Corrective Action Taken

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -facility increased seating from 68 to 104. Proviso on remodel approval states that Seating Change Evaluation must be completed and submitted to add additional seating to license. Provided new blank Seating Change Evaluation to operator. Approximately 100 seats in dining room and bar at time of inspection. See provisos below.

Basic - Plumbing system in disrepair. -cold faucet spins freely at hand wash sink by swinging doors.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink at bar very slow draining causing standing water in basin.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -some shelves in walk in cooler have rust.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag hanging in shelve over clean containers Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Some floor tiles in disrepair in entrance of walk in freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up ice in walk in freezer

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. inspector coached employee on hand washing. Corrective Action Taken

High Priority - Employee washed hands with no soap.Employee washed hands on prep sink with no soap.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Egg cheese sandwich kept on Starbucks glass cooler for less than 4 hrs with temperature of 46F, cantaloupe kept on Starbucks glass cooler for less than 4 hrs with temperature of 46F. Ask chef to place items in other cooler for rapid cooling. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French toast kept in hot box located on prep area for less than 4 hrs with temperature of 123F, grits kept on hot box located on prep area for less than 4 hrs with temperature of 120F. Ask manager to reheat. Corrective Action Taken Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink.Employee wash hands on prep sink.

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. Two new employees.

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.Tuna and salmon kept on reach in coolers located at cook line.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee open drink stored over dish machine.

Basic - Employee eating while preparing food.Employee ate a strawberry while she was cutting strawberries.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food while wearing a bracelet . Employee removed bracelet. Corrected On-Site

Basic - Light not functioning.Light on dry storage .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Outside of cooler next to fryers have grease build up.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Drawers across from stove have debris.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Facility added a buffet area and a Starbucks and no plan review was summited. Repeat Violation Warning - From follow-up inspection 2023-02-15: Time Extended - From follow-up inspection 2023-02-17: Time Extended - From follow-up inspection 2023-04-18: Inspector called plan review , plan reviewer informed inspector that plans have been received and are assigned to a plan reviewer. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair.Reach in cooler located at Starbucks area with ambient temperature of 50F. Door on hot box located on banquet area, gap in between door and gasket when door is closed . Repeat Violation - From follow-up inspection 2023-02-15: Time Extended - From follow-up inspection 2023-02-17: Time Extended - From follow-up inspection 2023-04-18: Time Extended

High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.No sneeze guards located over hot food area. Warning - From follow-up inspection 2022-09-16: Admin Complaint

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - Buffet area and Starbucks areaadded. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Warning - From follow-up inspection 2022-09-16: Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Ice machine in banquets hall way and ice machine in Starbucks area. Warning - From follow-up inspection 2022-09-16: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair.Ceiling tile over dish machine out of place. Repeat Violation Warning - From follow-up inspection 2022-09-16: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair.Reach in cooler in Starbucks area with ambient air cooling of 58F. Gaskets in hot box at prep area. Warning - From follow-up inspection 2022-09-16: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Tall reach in cooler shelves have mold like substance.. Reach in cooler by grill. Warning - From follow-up inspection 2022-09-16: Time Extended

Basic - - From initial inspection : Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Repeat Violation Warning - From follow-up inspection 2022-09-16: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.Employee came out of buffet area to servers area and returned to buffet area no hand wash.

High Priority - Food with mold-like growth. Cream cheese block at walk in cooler. Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.All items kept overnight at reach in cooler in cook line. Minestrone soup 6qts with temperature of 48F. Sausage with temperature of 47 F, queso 47F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Minestrone soup 48F, Sausage 48F, queso 48F all kept at reach in cooler with ambient air cooling of 60 at cook-line. Strawberry yogurt 48F, cantaloupe 48F, spinach 48F all kept for less than 4 hours at buffet line. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Grease build up at small flat top in cook line.

Intermediate - Handwash sink used for purposes other than handwashing.Cambro full with water kept in hand wash sink at cook line.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.Over dish machine .

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Over dish machine and in banquet area.

Basic - Employee with no hair restraint while engaging in food preparation.Employee at buffet area prepping food with no head covering. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.Plastic containers at shelve in dish area. Repeat Violation

Basic - Floor soiled/has accumulation of debris.Walk in cooler floor have chicken marinated spilled and other debris.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up at chest freezer and ice cream freezer at cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Oven in banquet area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters at cook line and banquet area. Shelve over stove burners have grease build up. Dry storage shelves have debris.

Basic - Old food stuck to clean dishware/utensils.Old food residue at trays kept in hot box by kitchen entrance.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Old like substance and debris at coke reach in cooler across from cook line, reach in coolers at cook line and reach in cooler in banquet area that has juices.Mold like substance at cooling drawers gaskets in cook line.

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.

Basic - Standing water in bottom of reach-in-cooler.zStanding water at reach in cooler under hot box by kitchen entrance. Standing water at cooler that is down in cook line next to fryers.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Walls behind both cook lines.

Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook go from dishwashing area to the office to pull employee training recorders and used to mop sink used the mop sink to wash hands after handling;g soiled dishes. Reeducated but not corrected Corrective Action Taken - From follow-up inspection 2021-12-07: Did not observe at the time of callback Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 2 of 8 employees with non expired food handling training. - From follow-up inspection 2021-12-07: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cooks line prep table holding personal items - From follow-up inspection 2021-12-07: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. 4.5 gallon food storage container, not inverted and wet nesting. - From follow-up inspection 2021-12-07: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Under and behind equipment and walls baseboards in need of cleaning, cooks line and dish pit. Ceiling tiles in banquet hall not smoothie and easily cleanable. Repeat Violation - From follow-up inspection 2021-12-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the food prep equipment in need of cleaning on cooks Line. - From follow-up inspection 2021-12-07: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Partial labels and reside from old labels on cleaned food storage containers . - From follow-up inspection 2021-12-07: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door reach in cooler unit on cooks line withbstanding water in bottom of unit. Interior of the ice machine in banquet hallway station heavily soiled interior. - From follow-up inspection 2021-12-07: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door reach in cooler unit on cooks line shelving rusted - From follow-up inspection 2021-12-07: Time Extended

• From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Expired 6/6/2020 - From follow-up inspection 2021-12-07: Time Extended