Doubletree by Hilton Orlando East/Ucf
12125 High Tech Ave, Orlando, FL 32817 · Permanent Food Service · License 5804508
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection4 high priority (fixed by the Nov 2 follow-up, 1 repeat), 1 intermediate, 1 basic-18
- Extension granted on Sep 8, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitNov 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitSep 8, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Mashed potatoes 52°F
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Mashed potatoes 52°F
More time given
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
More time given
Basic1
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee with open cup on Time Extended Time Extended
- First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
mashed (49°F - Cold Holding); beef (49°F - Cold Holding); mahi (47°F); raw shrimp (47°F - Cold Holding); sliders (47°F - Cold Holding); ribeye (47°F - Cold Holding); white rice (49°F - Cold Holding); diced steak (51°F - Cold Holding); fetuccinnie (43°F)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Wings kept cold holding overnight in make table in cook line with temperature of 47°F mashed (49°F - Cold Holding); beef (49°F - Cold Holding); mahi (47°F); raw shrimp (47°F - Cold Holding); sliders (47°F - Cold Holding); ribeye (47°F - Cold Holding); white rice (49°F - Cold Holding); diced steak (51°F - Cold Holding) all kept cold holding overnight in tall reach in cooler
Repeat violation
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
green beans cooling overnight in walk in cooler with temperature of 65°F asparagus 65°F cooling overnight Fettuccine 72°F cooling overnight
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1small flying insect in front of three compartment sink 1 small flying insect on cook line
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service.
Basic1
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee open drink next to slicer on prep table Employee drink on cook line
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.