Sheraton Lake Buena Vista Resort
12205 S Apopka Vineland Rd, Orlando, FL 32836 · Permanent Food Service · License 5804085
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 7 basic (1 repeat)-20
- Safety score80
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 14, 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.
11 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, other than whole meat roast, hot held at less than 135°F.
Checked temperature of oatmeal 117°F stored on the buffet line, must maintain 135 degrees. Manager removed reheated in the kitchen.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored directly above diced ham in the reach in cooler on the cook line. Manager removed placed on the bottom shelves.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed two green cutting boards soiled has red discoloration left on the surface located on the 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 for hand wash sink located at pool bar.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed potatoes stored on transport cart uncovered inside walk in cooler.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloths stored throughout the kitchen on the counters.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed old dried debris spilled in the bottom of reach in cooler drawers. (Cook line)
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed plastic pans stacked wet on the storage shelves in the kitchen.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed two fan guards covers has dust accumulation inside walk in cooler.
Floor soiled/has accumulation of debris.
Observed soiled floor tiles in the dishmachine room, also greasy floors next to the fryers on the cook line.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed carbon dioxide cylinder not secure located pool bar.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.