Cambria Hotel Orlando Intl Airport
7986 Conway Rd, Orlando, FL 32812 · Permanent Food Service · License 5815242
What drove the grade
Stop Sale issued.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 3 basic (2 repeats)-14
- Safety score86
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 visitAug 12, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Salmon .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
heavy cream (47°F - Cold Holding); Swiss cheese (47°F - Cold Holding) Operator stated the food was at 40 f less than 3 hours ago and he moved the food to freezer to cool fast .
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee dumping water at the employee hand sink front area .
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Salmon .
Repeat violation
Code 08, Food protection and cross-contamination: Stored food not covered.
Sway fish stored at the walk-in cooler not covered .
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting board at make table .
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.