Celeste / the Celeste Hotel
Last inspected: Feb 23, 2026
64
Score
Going back to 2022, Celeste / the Celeste Hotel has nine inspections in the public record. The newest entry in the record is dated Feb 23, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to six violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
The city-wide average sits at 79, which Celeste / the Celeste Hotel's 64 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
64
Oct 2, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
45
Mar 13, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Towel under shell eggs
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 71F kept at room temperature for 2 hrs . Chef placed butter in blast chiller. Liquid eggs 49F, egg whites 49F for less than 4 hrs . Placed in cooler Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on breakfast menu not identified as raw **Corrective Action Taken**
02B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on breakfast menu. **Corrected On-Site**
02B-02-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from stove door **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in produce walk in cooler have dust
23-03-4
52
Oct 7, 2024
Routine - Food
No violations found.
100
Oct 4, 2024
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad prep cooler: seared tuna, hummus, diced tuna, cut tomatoes, cut lettuce, cream, seaweed all 54F cold holding . Less than 4hrs per operator. Operator voluntarily discarded the tuna, hummus. And put the other items in walk-in cooler for temp recovery Cooler#3 cut cantaloupe, cut honey dew, cut watermelon, (52-60F - Cold Holding) overnight per operator. Operator immediately discarded Egg white and liquid egg (50F-60F - Cold Holding) in cool well on cook line. Less than 4hrs per operator. Operator put on sufficient ice bath for temp recovery. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Tuna over sauce container in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 8 eggs
01B-14-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salad prep cooler: seared tuna, hummus, diced tuna, Less than 4hrs per operator. Operator voluntarily discarded Cooler#3 cut cantaloupe, cut honey dew, cut watermelon, (52-60F - Cold Holding) overnight per operator. Operator immediately discarded
01B-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep persons
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on stove handle **Corrected On-Site**
10-20-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over ready to eat sauce container in walk in cooler **Corrected On-Site**
08B-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in hallway storage area
24-05-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in tempura flour
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table **Corrected On-Site**
12B-07-4
41
Apr 23, 2024
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lined on bottom of chives container at cook line
14-86-1
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For "wild farmed" salmon that can be served undercooked to the customer **Warning**
01D-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sink at bar Hand sink at server/banquet area by cooler #18 **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Both hand sink at bar Hand sink at server/banquet area by cooler #18
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At different hand sinks
31B-06-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at server/banquet area by cooler #18, hot water turned off and unable to turn water back on
27-16-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine #2 in kitchen
22-20-5
Basic - Ceiling tile missing. In back prep area of kitchen
36-36-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish in package in standing water in prep sink Fish in package in cooler drawer on cook line
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook has watch and bracelet
13-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cook line
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in bakery area **Repeat Violation**
22-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
32
Jul 31, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2lbs of tuna at reach in cooler at cooks line was discolored and had a smell,operator discarded
01B-13-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to walk in cooler **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pasteurized eggs, diced tomatoes on ice have been on line less than 2 hours
03F-10-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops directly stored on ice bin **Corrected On-Site**
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at pastry station
22-08-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket at cooks line stored next to frying pans
21-44-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries,raspberries and blackberries stored directly over ready to eat at reach in cooler at desert prep station **Corrected On-Site**
08B-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line
14-09-4
50
Jan 24, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
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
55
Jul 11, 2022
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Hot temp machine with temperature of 146F. Check temperature with both restaurant and inspector high temp strips and with inspector thermometer.
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Butter kept in front of expo with temperature of 66F. Chef decide to throw it away. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing.Strainers and cups stored in hand sinks.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in summited plans.
31B-02-4
Intermediate - No soap provided at handwash sink No soap at hand sink close to front desk.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.All ice machines in kitchen area .
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employees serving customers while wearing multiple rings.
13-07-4
Basic - No handwashing sign provided at a hand sink used by food employees.No hand wash sing at hand sinks showing in summited plans.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine exterior doors have mold like substance. Produce walk in cooler fans have dust.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in freezer in cook line have debris and gaskets dirty. Mold like substance at gaskets in cooling drawers under flat top. Food debris under cooling drawers. Breakfast reach in cooler have debris. Mold like substance at reach in cooler in bar. Walk in cooler shelves have debris.
22-16-4
43
Frequently Asked Questions
When was Celeste / the Celeste Hotel last inspected?
The most recent health inspection at Celeste / the Celeste Hotel on file is from Feb 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Celeste / the Celeste Hotel?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Celeste / the Celeste Hotel.
How does Celeste / the Celeste Hotel compare to other restaurants in Orlando?
Celeste / the Celeste Hotel most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Celeste / the Celeste Hotel's inspection record improved over time?
Yes. Recent inspections at Celeste / the Celeste Hotel have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Celeste / the Celeste Hotel 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 Celeste / the Celeste Hotel inspected?
Based on the inspection history on file, Celeste / the Celeste Hotel is inspected around two times per year on average.
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