Celebration Hotel
Last inspected: Feb 24, 2026
47
Score
Public records show 11 inspections at Celebration Hotel stretching back to 2022. Inspectors last stopped by on Feb 24, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around five violations each.
Across the inspection history, “clean glasses” is the issue that surfaces most often, recorded two times.
By comparison, the average Celebration facility scores 70, putting Celebration Hotel on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
47
Oct 1, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
52
Apr 16, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. smoked salmon in make table over 4 hours per operator (52F - Cold Holding) - From follow-up inspection 2025-04-16: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon in make table over 4 hours per operator (52F - Cold Holding) - From follow-up inspection 2025-04-16: **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under 3 compartment sink - From follow-up inspection 2025-04-16: **Time Extended**
36-27-5
70
Apr 14, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - 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. Chemical dish machine 0ppm Operator called technician who is en route **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1st 2025
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. smoked salmon in make table over 4 hours per operator (52F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon in make table over 4 hours per operator (52F - Cold Holding)
03A-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket Operator inverted **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under 3 compartment sink
36-27-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados in pan in reach in cooler under make table with stickers still on Operator removed **Corrected On-Site**
08B-17-4
47
Oct 18, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shell eggs stored top of pastries eggs at bottom table .
08A-14-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. onion soup and beef ribs at the walk-in cooler cooked 2 days ago no label . Hummus at the reach-in 2 days cooler no label .
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. All the plate and stainless fork at storage shelves the one facing the dishwasher.
24-05-4
Basic - Floor tiles missing and/or in disrepair. Kitchen area front of the fryer .
36-17-5
Basic - Food stored on floor. Box of beef bresket stored on floor at the walk-in freezer .
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at water 78f . Operater empty the container. **Corrected On-Site**
10-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket disrepair bottom table the one under the hot hold .
14-36-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Inside the bottom of the make table .
22-16-4
58
Jul 1, 2024
Routine - Food
No violations found.
100
May 2, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-05-02: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states cookline maketable items are generally kept for 4 hours in the unit then discarded. Provided operator with TPHC plan. - From follow-up inspection 2024-05-02: Maketable does not have time markings showing implementation of TPHC **Time Extended**
03F-10-5
82
May 1, 2024
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
High Priority - Bar dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and utilize kitchen dishmachine or 3-compartment sink for sanitizing until dishmachine is repaired and sanitizing properly. **Warning**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 10:00 am -Salmon 50F, Roasted tomatoes 48F, placed on make table approximately 6am-6:30am. 10:13Am Butter on counter at room temperature for preparation from approximately 6am, per operator. Operator discarded
03A-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. provided forms to operator which was completed by employees on site. **Corrected On-Site**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states cookline maketable items are generally kept for 4 hours in the unit then discarded. Provided operator with TPHC plan.
03F-10-5
Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by ice in handwash sink by reach-in cooler.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu not asterisked to reminder. **Warning**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pink mold-like substance in interior of ice machine.
22-20-5
Basic - Food storage container lids in reach-in cooler cracked or broken.
14-38-4
Basic - Food stored on floor. In walk-in freezer. Freezer product received yesterday, per operator. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on cookline oven door handle between uses.
10-20-4
Basic - No Heimlich maneuver/choking sign posted. Provided one to operator **Corrected On-Site**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent baffles soiled with grease.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind grill top on cookline.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Bulk flour and bulk sugar, per operator, not labeled.
02D-01-5
30
Aug 15, 2023
Routine - Food
5 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
70
May 17, 2023
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
61
Dec 22, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Metal cleaner in Operator removed **Corrected On-Site**
31A-11-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On dinner menu operator added it to menus **Corrected On-Site**
02B-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line cutting board
14-09-4
Basic - Reach-in cooler interior/shelves have accumulation of reach in cooler salad station Operator cleaned **Corrected On-Site**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Fruit garnish reach in cooler Operator has placed a work order in to fix it **Corrective Action Taken**
29-49-6
70
Frequently Asked Questions
When was Celebration Hotel last inspected?
The most recent health inspection at Celebration Hotel on file is from Feb 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at Celebration Hotel?
Across the inspection record, “clean glasses” has been cited two times, more than any other issue at Celebration Hotel.
How does Celebration Hotel compare to other restaurants in Celebration?
Celebration Hotel most recently scored 47 out of 100, which is lower than the Celebration average of 70.
Has Celebration Hotel's inspection record improved over time?
Results have been roughly steady. Inspections at Celebration Hotel have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Celebration Hotel means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Celebration Hotel inspected?
Based on the inspection history on file, Celebration Hotel is inspected around three times per year on average.
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