Inspection Report

Florida DBPR Inspection Report
Completed

DOUBLETREE BY HILTON ORLANDO EAST/UCF

12125 HIGH TECH AVE · ORLANDO · Orange County · FL 32817

Restaurant history →

Inspection Summary

Inspection dateJuly 9, 2025
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3600920
Visit number1
Inspection Visit ID10884584
DBPR license5804508

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
5 High Priority0 Intermediate3 Basic0 Critical0 Non-Critical8 Total
MEMBER-ONLY COMPARISON

See what changed since the last inspection.

Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.

Unlock comparison

All DBPR Inspector Observations

8 full violation description(s) documented by the inspector during this visit.

High Priority 5

#4High Priority02C-01-5

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**

Repeat Violation
#5High Priority01B-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. Jalapeño ranch made in house with date of 6-24-2025 Hard boiled eggs opened on 6-20-2025

Stop Sale
#6High Priority01B-13-4

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 .

Stop Sale
#7High Priority03A-02-5

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 .

#8High Priority03B-01-6

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**

Corrective Action TakenRepeat Violation

Basic 3

#1Basic22-20-5

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

#2Basic06-09-1

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. Tuna blocks completely thawed in close package. **Repeat Violation**

Repeat Violation
#3Basic14-69-4

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

Inspector observations synchronized from DBPR on September 8, 2026 11:53 AM.

Violation category totals
Category 2 · Original container, labeling, date marking and consumer advisory
2 observation(s)
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 4 · Facilities maintain proper food temperature
2 observation(s)
Category 7 · Food not re-served
1 observation(s)
Category 15 · No longer used
1 observation(s)
Category 23 · Non-food-contact surfaces clean
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.