Lake Buena Vista Residence Inn
11450 Marbella Palm Ct, Orlando, FL 32836 · Permanent Food Service · License 5810224
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate, 1 basic-12
- Safety score88
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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Checked temperature of butter packs 46°F stored inside reach in cooler less than 4 hours, recommend to quick chill the butter packs.
Fixed on the spot
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 for final rinse, recommend to use three compartment sink wash, rinse and sanitize until dishmachine is repaired. Engineering notify dish machine technician at time of inspection. repeated violation 1/7/2026 Rechecked dishmachine Eco lab technician arrived at time of inspection found out the problem replaced dispensing tube and the plastic line for sanitizer. 50ppm chlorine final rinse
Fixed on the spotRepeat violation
Intermediate1
Code 29, Plumbing and backflow prevention: Backflow preventer not inspected and serviced according to manufacturer's recommendations.
Observed back flow preventer knob broken on the mop sink.
Basic1
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed hole in the wall underneath the dish machine and near coffee machines.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.