Orlando Palms Hotel
8601 S Orange Blossom Trl, Orlando, FL 32809 · Permanent Food Service · License 5816230
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. ham (59°F - Cold Holding) less than 4 hr on buffet.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 2 repeats), 6 intermediate (4 fixed on the spot, 4 repeats), 5 basic-33
- Safety score67
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 visitOct 27, 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.
13 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. ham (59°F - Cold Holding) less than 4 hr on buffet.
Repeat violation
Code 08, Food protection and cross-contamination: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Breakfast buffet where boiled eggs, yogurt, cheese, ham added sneeze guard.
Fixed on the spotRepeat violation
Intermediate6
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Repeat violation
Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
Apples. Staff wrapped fruit.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
Only use single-service items to serve food to customers until sanitizer is available for warewashing. Went to house keeping and found bleach.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Added paper towels.
Fixed on the spotRepeat violation
No soap provided at handwash sink.
Added soap.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Cases of coffee located in prep room.
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
Staff cleaned
Fixed on the spot
Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
Bowls located at the buffet area. Staff turned them over.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Dining room with leaks
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided poster
Fixed on the spot
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.