Hyatt Place Orlando / Lake Buena Vista
8688 Palm Pkwy, Orlando, FL 32836 · Permanent Food Service · License 5814085
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection3 high priority (fixed by the Jul 22 follow-up, 2 repeats), 3 intermediate (1 fixed on the spot, 3 repeats), 3 basic-27
- Administrative complaint on Jul 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score61
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 22, 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 - First visitJul 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Checked cut melons 45°F, vanilla yogurt 46°f, sliced ham 45°f sliced turkey 44°F stored inside walk in cooler. less than 4 hours recommend to quick chill product in the walk in freezer.
Repeat 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 dishmachine three times not sanitizing properly 0 ppm chlorine final rinse located behind the bar at the front service lobby repeated violations 10/2/2025. Recommend to use the Main dishmachine in kitchen or three compartment sink wash, rinse, sanitize all coffee supplies.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Observed four flying insects around the leaking pipe underneath hand wash sink located back kitchen.
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 cheddar cheese, gallon of milk not date marked after opening stored inside reach in cooler and 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 white cutting boards has stains left on the surface located on the main cook line.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels provided for hand wash sink located in the kitchen.
Fixed on the spotRepeat violation
Basic3
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed old food debris spilled on the bottom of the reach in coolers throughout the kitchen.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed leaking pipe underneath hand wash sink located at back kitchen.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed trash and debris on the floors throughout the kitchen.
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.