Hilton Covington Mill

1751 Hotel Plaza Blvd, Lake Buena Vista, FL 32830 · Permanent Food Service · License 5803572

A
Grade A
Safety score 95 of 100
Latest visit: Aug 4, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 4 routine inspection
    1 high priority (fixed on the spot), 2 basic
    -5
  • Safety score95

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. First visitAug 4, 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.

    3 violations found:

    • 1 High priority
    • 2 Basic
    What 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 sliced tomatoes 44°F, whipped butter 44°F stored inside reach in cooler less than 4 hours recommend quick chill product immediately.

      Fixed on the spot

    Basic2

    • Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

      Checked quat ammonia sanitizer 0 ppm, employee replaced 200ppm, located on the pantry station.

      Fixed on the spot

    • Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.

      Observed broken molding (tile) around the corner on the expo line and dish machine room, hallway main kitchen. Engineering notify at time of inspection.

      Fixed on the spot

    Official report, on the Florida DBPR website

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.

Most cited

Food out of temperature1
Wiping cloths and linens1
Floors, walls, ceilings and ventilation1