Crowne Plaza Orlando Lake Buena Vista
Last inspected: Jan 22, 2026
33
Score
Public records show 11 inspections at Crowne Plaza Orlando Lake Buena Vista stretching back to 2022. The most recent visit was on Jan 22, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to 10 violations per visit.
“Commercially processed ready-to-eat” comes up most often, recorded six times in the inspection record.
The city-wide average sits at 79, which Crowne Plaza Orlando Lake Buena Vista's 33 doesn't quite reach. This restaurant has more on its record than most do.
11
Inspections
5
Critical latest
3
Major latest
1
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed no sneeze guard provided for the buffet line, yogurt and fruits cottage cheese are served on the buffet line. **Repeat Violation**
08B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken breast stored above liquid eggs stored inside walk in cooler.
08A-05-6
High Priority - Live, small flying insects found Observed four flying insects in the bar area, near beer kegs notify supervisor on duty next unannounced inspection.
35A-02-7
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. Checked dishmachine not sanitizing properly 0 ppm chlorine for the final rinse spoke to engineering will notify dishmachine technician. Recommend to use three compartment sink wash,rinse sanitizer until dish machine repaired. The technician repaired checked final rinse chlorine dispensing 50 ppm chlorine at time of inspection. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of deli ham 46°f, Swiss cheese 44°f, shredded mix cheese 44°f stored inside reach in cooler drawers located on the cook line.
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. Observed half half cream stored inside reach in cooler. Gallon milk stored inside walk in cooler not dated marked.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer pancake batter left on the surface.
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed sink and surface sanitizer test strips using quat ammonia for sanitizer.
16-32-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed terrible mold like growth on the interior side panels.
22-20-5
33
Aug 5, 2025
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked oatmeal temperature 124°f stored on the buffet.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked marinated shrimp 49°f stored inside walk in cooler overnight issued stop sale notice. **Repeat Violation**
03A-02-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed no sneeze guard for the food items on the buffet line.
08B-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed restaurant license expired 4/1/2025 Spoke to General. Manager. **Corrected On-Site**
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Observed pitcher and cup stored inside hand wash sink Manager removed at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips provided for checking dishmachine sanitzer.(chlorine)
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed three unlabeled spray bottles stored in the kitchen.
41-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not protected stored near the coffee machine.
25-06-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth underneath cutting board.
21-04-4
Basic - Floor soiled/has accumulation of debris. Observed old food debris spilled on the floor Mickey waffle underneath the cooler on the located on the cook line.
36-73-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two cans of sodas stored inside reach in cooler on the cook line.
12B-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed 3 CO2 cylinders not secured in the kitchen
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of the ice machine has mold like growth on the surface.
22-20-5
27
Feb 4, 2025
Routine - Food
3 critical violations. 2 major violations. 2 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. Checked dishmachine twice chlorine 0 ppm not sanitizing properly final rinse. recommend to use 3 compartment sink wash, rinse and sanitize air dried. Engineering Manager notify also Dishmachine company. 12/26/2024 **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of raw hamburgers patties 48°f, chicken breast 48°f stored inside reach in cooler drawers, recommend to quick chill product inside walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed buffet line per Manager using Time no time mark at time of inspection, food place out on buffet line time was determined 6:30am. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand wash sink located in the main kitchen.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle unlabeled in the kitchen has pink liquid inside. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets in the seams of the reach in cooler on the cook line.
23-03-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed Caesar salad and pasta w vegetables stored inside reach in cooler grab and go ( Market place) **Repeat Violation**
02D-03-4
47
Sep 25, 2024
Routine - Food
No violations found.
100
Sep 19, 2024
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Displayed food not properly protected from contamination. Observed cheese and ham served on buffet line not properly protected. **Repeat Violation**
08B-02-4
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. Checked Dishmachine three times chlorine 0 ppm not sanitizing properly final rinse, recommend to use 3 compartment sink wash,rinse and sanitize air dried Engineering Manager notify dish machine company. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle stored in the kitchen near soda machine,Manager removed.
41-17-4
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 sliced cheese Monterey, pepper jack cheese not date marked stored inside reach in cooler. **Corrected On-Site**
02C-03-5
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Observed cup stored inside Han wash sink located bar area. **Repeat Violation**
31A-01-4
Intermediate - No soap provided at handwash sink. Observed no soap provided for handwashing sink located near the mixer. **Corrected On-Site**
31B-03-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed turkey sandwiches, Caesar salad lasagna not properly labeled stored in the reach in cooler (Marketplace) **Repeat Violation**
02D-03-4
47
May 10, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature salmon 44°f stored inside reach in cooler drawers less than 4 hours recommend to quick chill salmon in the walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Restaurant has expired license 4/1/2024 Spoke to Assistant General Manager will notify customer call center concerning license.
50-17-3
High Priority - Displayed food not properly protected from contamination. Observed cut melons and yogurt stored on the buffet line not protected. **Repeat Violation**
08B-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 package blue cheese not date marked inside walk in cooler. **Repeat Violation**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed brush and cup stored inside hand wash sink, located bar area. **Corrected On-Site**
31A-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 cylinder not secured stored in the bar area. **Corrected On-Site**
51-11-4
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. Observed salmon unthawed in the package stored in the reach in cooler drawers.
06-09-1
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed sandwiches and cut melons sold in the market place.
02D-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet wiping cloth stored on the counter on cook line.
21-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior panel ice machine has yellow discoloration on the surface.
22-20-5
41
Mar 20, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no sanitizer test strips for checking dishmachine . - From follow-up inspection 2024-03-20: Spoke to Manager no chemical test strips provided to check the dishmachine sanitizer. Manager will notify dishmachine company to provide chlorine test strips. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed two ceiling tiles missing in dry storage room. - From follow-up inspection 2024-03-20: Observed ceiling tiles still missing in the dry storage room. **Time Extended**
36-36-4
86
Mar 13, 2024
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 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. Checked dishmachine not sanitizing properly 0 ppm chlorine Manager notify dishmachine company. Recommend to use 3 compartment sink to wash,rinse sanitizer until repaired. **Warning**
22-41-4
High Priority - Displayed food not properly protected from contamination. Observed boil eggs,shredded cheese, cottage cheese not protected on the buffet line. Recommend to use the sneeze guard properly.
08B-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 no date marked on the shredded cheese or slice cheese inside reach in drawers on cook line. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board has black discoloration on the surface Can opener blade has old food debris located on cook line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed cart stored in front of hand wash sink located next to mixer. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no sanitizer test strips for checking dishmachine .
16-37-1
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples unwrapped stored on the buffet line.
08B-15-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed plates not stored inverted on buffet line.
24-11-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can near hand wash sink.
33-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth stored underneath green cutting board.(cook line)
21-04-4
Basic - Ceiling tile missing. Observed two ceiling tiles missing in dry storage room.
36-36-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic spoons and forks stored inverted. **Corrected On-Site**
25-06-4
35
Jul 11, 2023
Routine - Food
5 major violations. 2 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 spinach dip not date marked stored inside reach in cooler drawers. Sliced provolone cheese, shredded mozzarella not date marked stored inside walk in cooler over 24 hours.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has yellow stains on the surface.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed glass stored inside handwash sink located the bar, Manager removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths Observed no test strips for checking sanitizer or dishmachine. **Repeat Violation**
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle unlabeled stored on the counter in the server area.
41-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food debris inside reach in cooler drawers on the cook line.
22-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed No handwash sign for the hand sink located behind bar.
31B-04-4
55
Feb 22, 2023
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked shredded mix cheese 50°f, lettuce 50°f, provolone cheese 50°f stored inside reach in cooler overnight, stored in the same cooler on the cook line. Spoke to Manager notify engineering will check the refrigerator cooler.restaurant has other reach in coolers to use, placed out of service sign on cooler.
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee working on the cook line cracked shell eggs wearing gloves touch utensils did not wash hands, explained to Manager importance of hand washing.
12A-27-4
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 cheddar cheese not date marked stored inside walk in cooler. **Repeat Violation**
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for checking sanitizer and the dishmachine.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer for checking temperatures of the food.
05-08-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Checked hand wash sink no hot water, Manager notify engineering found value shut off. **Corrected On-Site**
27-16-4
50
Oct 12, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
70
Frequently Asked Questions
When was Crowne Plaza Orlando Lake Buena Vista last inspected?
The most recent health inspection at Crowne Plaza Orlando Lake Buena Vista on file is from Jan 22, 2026. The public record contains 11 inspections in total.
What is the most common violation at Crowne Plaza Orlando Lake Buena Vista?
Across the inspection record, “commercially processed ready-to-eat” has been cited six times, more than any other issue at Crowne Plaza Orlando Lake Buena Vista.
How does Crowne Plaza Orlando Lake Buena Vista compare to other restaurants in Orlando?
Crowne Plaza Orlando Lake Buena Vista most recently scored 33 out of 100, which is lower than the Orlando average of 79.
Has Crowne Plaza Orlando Lake Buena Vista's inspection record improved over time?
No. Recent inspections at Crowne Plaza Orlando Lake Buena Vista have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Crowne Plaza Orlando Lake Buena Vista 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 Crowne Plaza Orlando Lake Buena Vista inspected?
Based on the inspection history on file, Crowne Plaza Orlando Lake Buena Vista is inspected around three times per year on average.
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