Conrad Orlando Main Kitchen Level 1
Last inspected: Dec 9, 2025
61
Score
Conrad Orlando Main Kitchen Level 1 has been inspected six times since 2023. Inspectors last stopped by on Dec 9, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
Looking across the full record, “operator is doing a special process” is the recurring theme, flagged three times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
6
Inspections
0
Critical latest
3
Major latest
4
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon milk , butter, fontina cheese not date marked stored inside reach in cooler (cold prep area) **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled yellow stains on the surface prep kitchen.
22-02-4
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. Spoke to Kimberly from OPQ concerning status for the sous vide HACCP plan. **Corrective Action Taken**
03G-50-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back pack hanging on the storage shelves cold prep kitchen. Observed coat stored on the storage shelve. **Corrected On-Site**
40-06-5
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can next to hand wash sink in the butcher area. **Corrected On-Site**
33-38-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored upright in containers on the storage shelves used in the main kitchen. Stewarding Manager corrected at time of inspection. **Corrected On-Site**
24-18-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath the drain board on the main dishmachine room, Manager notify engineering. **Corrective Action Taken**
29-11-4
61
Apr 28, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature macaroni salad 52°f, smoked salmon 54°f stored on the top,panel reach in cooler per employee less than 4 hours cafeteria opens 11am. Recommend to quick chill food products, also use metal pans to maintain cold holding temperature. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting boards soiled has white residue left on the surface (garde) Can opener blade has old food residue left on the surface.(garde)
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at hand wash sink located in the cafeteria. **Corrected On-Site**
31B-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed whipping cream not date marked stored inside walk in cooler. (Garde) **Corrected On-Site**
02C-03-5
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. Observed salmon ROP package stored inside reach in cooler drawers ( in room dining) Chef given updated information on thawing vacuum packed fish.
06-09-1
61
Dec 4, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
47
Jun 20, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food packaged using a reduced oxygen method under a HACCP plan not discarded after 30 days have passed since the food was packaged not counting the time the food was maintained frozen. **Warning** - From follow-up inspection 2024-06-20: Spoke to Manager , HACCP plan has submitted for ROP for package of seafood, poultry, beef, chicken stock. Operator received email from Jose Quinones 6/19/2024 has received update plan for special process Approval. Will check on the next unannounced inspection. **Time Extended**
03G-51-1
Intermediate - - From initial inspection : 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. -octopus **Warning** - From follow-up inspection 2024-06-20: Spoke to Manager , HACCP plan has submitted for ROP for package of seafood, poultry, beef, chicken stock. Operator received email from Jose Quinones 6/19/2024 has received update plan for special process Approval. Will check on the next unannounced inspection. **Time Extended**
03G-50-1
78
Apr 16, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food packaged using a reduced oxygen method under a HACCP plan not discarded after 30 days have passed since the food was packaged not counting the time the food was maintained frozen. **Warning**
03G-51-1
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink across from double door oven used to store fryer brushes, operator removed **Corrected On-Site** **Warning**
31A-11-4
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. -octopus **Warning**
03G-50-1
Basic - Food not stored at least 6 inches off of the floor. -oil jugs stored on floor **Corrected On-Site** **Warning**
08B-47-4
Basic - Accumulation of debris inside warewashing machine. **Corrected On-Site** **Warning**
16-03-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. -large pot stored on floor in dry storage area **Warning**
24-07-4
Basic - Current Hotel and Restaurant license not displayed. -operator received via email during inspection **Corrected On-Site** **Warning**
50-09-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -establishment has 128 seats, provided Seating Change Evaluation form and instructed operator to complete. **Repeat Violation** **Warning**
51-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in storage area, operator posted sign **Corrected On-Site** **Warning**
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind sprayer in dishwashing area has a light accumulation of black, mold-like substance **Warning**
36-27-5
50
Dec 13, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment has 210 seats. Operator is going to do a seating change evaluation form. Informed Amy.Provided a Seating Change Evaluation.
51-09-4
95
Frequently Asked Questions
When was Conrad Orlando Main Kitchen Level 1 last inspected?
The most recent health inspection at Conrad Orlando Main Kitchen Level 1 on file is from Dec 9, 2025. The public record contains six inspections in total.
What is the most common violation at Conrad Orlando Main Kitchen Level 1?
Across the inspection record, “operator is doing a special process” has been cited three times, more than any other issue at Conrad Orlando Main Kitchen Level 1.
How does Conrad Orlando Main Kitchen Level 1 compare to other restaurants in Orlando?
Conrad Orlando Main Kitchen Level 1 most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has Conrad Orlando Main Kitchen Level 1's inspection record improved over time?
Results have been roughly steady. Inspections at Conrad Orlando Main Kitchen Level 1 have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Conrad Orlando Main Kitchen Level 1 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 Conrad Orlando Main Kitchen Level 1 inspected?
Based on the inspection history on file, Conrad Orlando Main Kitchen Level 1 is inspected around three times per year on average.
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