Drury Plaza Hotel-Orlando/Lbv - 1st Floor Amenity Dining
2000 Hotel Plaza Blvd, Lake Buena Vista, FL 32830 · Permanent Food Service · License 5815675
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection1 high priority (fixed on the spot), 1 intermediate (1 repeat), 2 basic (1 repeat)-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Checked temperature of shredded mozzarella 44°F stored inside reach in cooler less than 4 hours recommend to quick chill. Manager removed stored inside walk in freezer. vanilla ice cream mix 55°F stored in reach in cooler located in outside bar.Engineering notify immediately.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed white cutting board soiled used on the main cook line, has yellow stains on the surface.recommend to replaced or resurface.
Repeat violation
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup on the walk in freezer floor.
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed standing water in the bottom of reach in cooler located in the bar. Engineering notify immediately
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.