Celeste / the Celeste Hotel
4105 N Alafaya Trail, Orlando, FL 32826 · Permanent Food Service · License 5815089
What drove the grade
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection1 intermediate (fixed on the spot), 5 basic-7
- Safety score93
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 visitSep 9, 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
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temperature dish machine with temperature of 159°F , ecolab representative fixed .
Fixed on the spot
Basic5
Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the warmest part of the cold holding unit.
In unit under slicer , operator moved .Corrected On-Site Corrected On-Site
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Cases of food in walk in freezer floor. Chef picked up Corrected On-Site Corrected On-Site
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Walk in cooler shelves , employees cleaned. Corrected On-Site Corrected On-Site
Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
Standing water in walk in cooler.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Tiles on dish area
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
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.