Planet Hollywood Observatory & Chicken Guy!
1506 E. Buena Vista Dr, Lake Buena Vista, FL 32830 · Permanent Food Service · License 5814484
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 Oct 27 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 2 basic-11
- Safety score89
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 visitOct 27, 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 pasta 45°F stored inside reach in cooler less than 4 hours prep area recommend to quick chill product in the blast chiller rechecked pasta @12pm 42°F.
Fixed on the spotRepeat violation
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed two white cutting boards has yellow and red stains left on the surface located near.(prep sink)
Repeat violation
Basic2
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed old food debris spilled on the bottom underneath storage racks.
Fixed on the spot
Code 38, Lighting: Light shield damaged/in disrepair.
Observed cracked light shield located in the shake area, Facilities notify at time of inspection.
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.