Castle Hotel Garden Bistro and Bar
Last inspected: Jan 9, 2026
74
Score
Public records show eight inspections at Castle Hotel Garden Bistro and Bar stretching back to 2022. The latest inspection on file is from Jan 9, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The pattern that stands out is “accumulation of debris inside warewashing machine”, which has been cited three times.
By comparison, the average Orlando facility scores 79, putting Castle Hotel Garden Bistro and Bar on the weaker side. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Spray bottle containing toxic substance not labeled./hanging on mop sink area.
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured./under dish table in kitchen.
51-11-4
Basic - Light not functioning./one light bulb out/cook line.
36-62-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed avocados stored over cut melon/walk in cooler/ **Corrected On-Site**
08B-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
74
Jul 16, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Live, small flying insects found/one flying insect at back storage area with cleaned containers/ **Repeat Violation**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener blade soiled.
22-02-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ice buildup in reach-in freezer/wait station chest freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./can opener holder soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed lettuce stored over cooked chicken wings, walk in cooler.
08B-17-4
61
Jan 14, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect at back storage area with no food prep nearby. **Repeat Violation**
35A-02-6
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division./chicken wings cooked from raw to 135F then cooled down to 41F and reheated to 165F of above before serving.
03C-89-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
64
Jul 17, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
64
Feb 5, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw shrimp 45F, less than 4 hours/ cook line cold drawer, iced. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use./salmon, reach in freezer.
03G-05-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./reduced oxygen packaging conducted on site for fish and meat products.
03G-50-1
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Equipment and utensils not properly air-dried - wet nesting./ plastic containers on cleaned storage rack.
24-08-4
61
Jul 20, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./sausage links hot holding at 118F, less than 4 hours/reheating to 165F. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./diced tomatoes 44F, cook line cold drawer/iced. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
22-02-4
Basic - Working containers of food removed from original container not identified by common name./sugar container on kitchen prep table.
02D-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Cleaned and sanitized equipment or utensils not properly stored./white cutting board on floor/dish area/ **Corrected On-Site**
24-07-4
58
Jan 26, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
32
Sep 19, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Properly Stored/Protected
FL-48
61
Frequently Asked Questions
When was Castle Hotel Garden Bistro and Bar last inspected?
The most recent health inspection at Castle Hotel Garden Bistro and Bar on file is from Jan 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Castle Hotel Garden Bistro and Bar?
Across the inspection record, “accumulation of debris inside warewashing machine” has been cited three times, more than any other issue at Castle Hotel Garden Bistro and Bar.
How does Castle Hotel Garden Bistro and Bar compare to other restaurants in Orlando?
Castle Hotel Garden Bistro and Bar most recently scored 74 out of 100, which is lower than the Orlando average of 79.
Has Castle Hotel Garden Bistro and Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Castle Hotel Garden Bistro and Bar have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Castle Hotel Garden Bistro and Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Castle Hotel Garden Bistro and Bar inspected?
Based on the inspection history on file, Castle Hotel Garden Bistro and Bar is inspected around two times per year on average.
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