Courtyard Marriott Lake Buena Vista in the Marriott Village
8623 Vineland Ave, Orlando, FL 32821 · Permanent Food Service · License 5809883
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 7 basic-18
- Safety score82
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 20, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Shell eggs over sliced ham in two door cooler near cookline
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Cook on cookline. Operator cosched employee on proper handwashing
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Tested at 0ppm. Operator will add sanitizer manually
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Emailed blank form to operator
Fixed on the spot
Basic7
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
On cookline
Equipment in poor repair.
Dishwasher not working
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Tested at 0ppm at buffet
Code 25, Single-service items: Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head.
Will trim
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
No cold water at handsink near cookline. Minimum water temperature 134°F
Water leaking from pipe at handsink near cookline
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At buffet
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.