Residence Inn & Springhill Suites Orlando at Millenia

5403 Millenia Lakes Blvd, Orlando, FL 32839 · Permanent Food Service · License 5814451

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Oct 30, 2026 (9 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 30 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate, 9 basic
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct302026

Routine inspection

14 violations found

First visitOct 30, 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.
14 violations found:
- 3 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  shredded cheese mozzarella (47°F - Cold Holding), from yesterday.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  shredded cheese mozzarella (47°F - Cold Holding), from yesterday.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Lemon lift stored next to condiments. Staff removed.
  Fixed on the spot
Intermediate2
- 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.
  Ranch, blue cheese and other dressing portioned, located in the reach in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Walk in cooler shelves.
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Cases of juice and other items located in the walk in cooler. Staff picked them up.
  Fixed on the spot
  Raw fruits/vegetables not washed prior to preparation.
  Cut lemons and limes with the stickers on them.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Stored on the shelf next to plastic wrap and other items. Staff removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Combination oven
  Reach-in cooler interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan covers located in the walk in cooler.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Bowls and ice bucket. Management turned them over.
  Fixed on the spot
- Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
  Knives at buffet. Staff turned them over.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.