Doubletree by Hilton Orlando Airport Market Place
5555 Hazeltine National Drive, Orlando, FL 32812 · Permanent Food Service · License 5814497
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 20 routine inspection1 high priority (fixed on the spot), 1 intermediate (1 repeat), 2 basic-9
- Safety score91
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 visitJul 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.
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.
Bottom table front area ; egg bites (46°F - Cold Holding); cream cheese (48°F - Cold Holding); butter (46°F - Cold Holding) Operator stated that the food was stored at walk-in cooler at the main kitchen then she moved earlier to the bottom cooler less than 4 hours ago and she moved it to the freezer at the main kitchen to cool down the food cool down around 2 degrees within 15 minutes .
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine dishwasher no test available.
Repeat violation
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn bottom cooler front area .
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler back 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
- 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.