Drury Plaza Hotel-Orlando Lbv - 2nd Floor Amenity Dining
2000 Hotel Plaza Blvd, Lake Buena Vista, FL 32830 · Permanent Food Service · License 5815676
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 (fixed on the spot), 3 basic-8
- Safety score92
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.
5 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 feta cheese 45°F, spinach 44°F, strawberry yogurt 47°F stored inside reach in cooler less than 4 hours recommend to quick chill the products. Rechecked temperatures spinach 39°F, feta 40°F, strawberry yogurt 41°F
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed wiping cloth stored inside hand wash sink located in the second floor bar.
Fixed on the spot
Basic3
Code 16, Dishwashing facilities and test kits: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Observed digital gauge is not operational at time of inspection, Manager notify dishmachine company gauge ordered.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed coffee filters stored on the counter unprotected, Manager provided lid at time of inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed floors throughout the kitchen very sticky recommend to clean more often during the shift.
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.