Crowne Plaza Orlando Lake Buena Vista
8686 Palm Pkwy, Orlando, FL 32836 · Permanent Food Service · License 5805064
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 Jul 7 routine inspection2 high priority (1 fixed by the Jul 10 follow-up, 1 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot, 1 repeat), 2 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Checked Swiss cheese and mild cheddar has not been date marked stored inside walk in cooler.
More time givenFixed on the spot
- First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Checked temperature of macaroni 45°f sausage gravy 45°f stored on the top panel of reach in cooler per Manager discarded the product immediately.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Checked dish machine not sanitizing properly 0 ppm chlorine, no sanitizer in the plastic line not dispensing. spoke to engineering notify dish machine company at time of inspection, technician notify to check the dish machine, recommend to use 3 compartment sink wash, rinse and sanitizer until dishmachine is repaired. Recommend to keep a log for dish machine.
Repeat violation
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed sliced swiss , mild cheddar must be date marked stored inside walk in cooler
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed red cutting board soiled has black discoloration left on the surface located on the cook line.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels for the hand wash sink located in kitchen.
Fixed on the spot
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed oven has old food debris dried on the oven door.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed no current license for the restaurant 4/1/2026.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.