Courtyard by Marriott Orlando Airport Hotel
Last inspected: Feb 13, 2026
86
Score
The health department has logged eight inspections at Courtyard by Marriott Orlando Airport Hotel, the earliest from 2023. The newest entry in the record is dated Feb 13, 2026. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
The city-wide average for Orlando sits at 79, putting Courtyard by Marriott Orlando Airport Hotel on the better side of that line. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling tile missing. Throughout kitchen. - From follow-up inspection 2026-02-13: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. - From follow-up inspection 2026-02-13: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Make table . - From follow-up inspection 2026-02-13: **Time Extended**
14-09-4
86
Feb 12, 2026
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler #10; sweet Mellon (46F - Cold Holding); turkey sliced (48F - Cold Holding); shredded Cheddar (56F - Cold Holding); goat cheese (53F - Cold Holding); cut lettuce (50F - Cold Holding); roast tomato (50F - Cold Holding) over night . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler #10; sweet Mellon (46F - Cold Holding); turkey sliced (48F - Cold Holding); shredded Cheddar (56F - Cold Holding); goat cheese (53F - Cold Holding); cut lettuce (50F - Cold Holding); roast tomato (50F - Cold Holding) over night . **Warning**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon stored over ice cream cup at the reach-in white freezer . Operator switch it . **Corrected On-Site**
08A-02-6
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. Half and half Cream and sour cream opened like 2 days ago no label at the reach-in cooler . Operator label it . **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Ceiling tile missing. Throughout kitchen.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
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. Salmon still in a reduced oxygen package at the reach-in cooler but was still frozen that's why no stop sale required operator moved it to freezer . **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Make table .
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker and glasses stored above make table next to food . Operator removed it . **Corrected On-Site**
40-06-5
45
Oct 6, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 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. Hummus opened more than 2 days no date marked .
02C-03-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area back of the house. **Repeat Violation**
36-34-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom table gasket moldy . **Repeat Violation**
22-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Operator changed the sanitizer bucket second checked 200 ppm . **Corrected On-Site**
21-08-4
78
Mar 27, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored on top of veggies patties at the reach-in freezer back of the house. Operator switch it . **Corrected On-Site**
08A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test kit not available.
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the middle section of the kitchen. Operator correct it . **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Kitchen make table . **Repeat Violation**
14-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
22-16-4
Basic - employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of juice stored bottom of make table . Operator removed it . **Corrected On-Site**
12B-13-4
61
Oct 3, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. The kitchen area the make table the one next to the employee hand sink and front area make table as well . - From follow-up inspection 2024-10-03: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. The reach-in freezer kitchen area . - From follow-up inspection 2024-10-03: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn at the black hand milk cooler . - From follow-up inspection 2024-10-03: **Time Extended**
14-36-5
86
Oct 2, 2024
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Displayed food not properly protected from contamination. Stored tomatoes direct on shelves front area without any containers. Operator discarded. **Corrected On-Site**
08B-02-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cheddar cheese opened 9-25-24.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheddar cheese opened 9-25-24. Operator discarded.
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooler #2 meatballs (47F - Cold Holding); breaded chicken breast (46F - Cold Holding); cooked grilled chicken (45F - Cold Holding); chicken tenders (49F - Cold Holding); bone in chicken wings (46F - Cold Holding); veggie burgers (48F - Cold Holding); chicken breast cooked (47F - Cold Holding); fries precooked (48F - Cold Holding); Quinoa (54F - Cold Holding); half and half milk (49F - Cold Holding) food from overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooler #2 meatballs (47F - Cold Holding); breaded chicken breast (46F - Cold Holding); cooked grilled chicken (45F - Cold Holding); chicken tenders (49F - Cold Holding); bone in chicken wings (46F - Cold Holding); veggie burgers (48F - Cold Holding); chicken breast cooked (47F - Cold Holding); fries precooked (48F - Cold Holding); Quinoa (54F - Cold Holding); half and half milk (49F - Cold Holding)been at the cooler overnight operator stated that this cooler was at 50 f at 7:30 am had to stop sale . Bottom of make table ; goat cheese (46F - Cold Holding); cheddar cheese shredded (47F - Cold ) Operater stated that bottom of make table was at 38 f at 7:30 no stop sale for this 2 items . **Warning**
03A-02-5
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. Pastries eggs opened 2 days ago no date marked . **Corrected On-Site**
02C-03-5
Basic - Cutting board has cut marks and is no longer cleanable. The kitchen area the make table the one next to the employee hand sink and front area make table as well .
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. The reach-in freezer kitchen area .
14-69-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn at the black hand milk cooler .
14-36-5
Basic - Standing water in bottom of reach-in-cooler. Cooler #9.
29-49-6
35
Oct 23, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Old labels stuck to food containers after cleaning. Operator moved to the side to have them taken off **Corrective Action Taken**
16-46-4
95
Mar 1, 2023
Complaint Full
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs 53F less than 4 hours.
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs ambient (53F - Cold Holding)less than 4 hours , butter (44F - Cold Holding)
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Fans and high chairs. Manager removed **Corrected On-Site**
31A-09-4
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. Dish area. Manager added **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager removed **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler at bar. manager cleaned. **Corrected On-Site**
23-03-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Lighter fluid above counter. Manager removed. **Corrected On-Site**
42-03-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line
36-27-5
Basic - Accumulation of debris on exterior of warewashing machine. Staff cleaned **Corrected On-Site**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line
36-34-5
41
Frequently Asked Questions
When was Courtyard by Marriott Orlando Airport Hotel last inspected?
The most recent health inspection at Courtyard by Marriott Orlando Airport Hotel on file is from Feb 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Courtyard by Marriott Orlando Airport Hotel?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Courtyard by Marriott Orlando Airport Hotel.
How does Courtyard by Marriott Orlando Airport Hotel compare to other restaurants in Orlando?
Courtyard by Marriott Orlando Airport Hotel most recently scored 86 out of 100, which is higher than the Orlando average of 79.
Has Courtyard by Marriott Orlando Airport Hotel's inspection record improved over time?
Results have been roughly steady. Inspections at Courtyard by Marriott Orlando Airport Hotel have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Courtyard by Marriott Orlando Airport Hotel means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Courtyard by Marriott Orlando Airport Hotel inspected?
Based on the inspection history on file, Courtyard by Marriott Orlando Airport Hotel is inspected around three times per year on average.
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