DOUBLETREE BY HILTON ORLANDO AIRPORT Inspection – January 14, 2026

High Priority 2

#11High Priority22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -dish machine at bar 0ppm **Warning**

Warning

#12High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef and fish

Intermediate 1

#13Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -cook line cutting board stained

Basic 10

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes in rolling storage at office -dishes on storage rack next to dish washing areas

#2Basic12B-02-4

Basic – Employee eating in a food preparation or other restricted area. -drink on cook line above grill press

#3Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting.

#4Basic14-11-5

Basic – Equipment in poor repair. -ice machine leaking water -dish machine at bar leaking water

#5Basic33-20-4

Basic – Grease on the ground and/or pad around grease receptacle.

#6Basic16-46-4

Basic – Old labels stuck to food containers after cleaning.

#7Basic35B-03-4

Basic – Outer openings not protected with self-closing doors. -door at garbage area not fully self closing

#8Basic24-18-4

Basic – Silverware/utensils stored upright with the food-contact surface up. -at cook line next to wear washing areas

#9Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. -pipe leaking from ceiling 8n banquet storage room

#10Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

Florida Food Watch