Doubletree by Hilton Orlando Airport
Last inspected: Jan 26, 2026
86
Score
Inspectors have visited Doubletree by Hilton Orlando Airport 14 times, with records going back to 2022. The most recent visit was on Jan 26, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to eight violations per visit.
The pattern that stands out is “cutting board has cut marks and is no longer cleanable”, which has been cited eight times.
Restaurants in Orlando average 79, so Doubletree by Hilton Orlando Airport is doing better than most peers. The file should reassure diners considering a visit.
14
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. - From follow-up inspection 2026-01-26: **Time Extended**
33-20-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. -door at garbage area not fully self closing - From follow-up inspection 2026-01-26: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -pipe leaking from ceiling 8n banquet storage room - From follow-up inspection 2026-01-26: **Time Extended**
29-11-4
86
Jan 14, 2026
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef and fish
08A-20-5
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. -dish machine at bar 0ppm **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cook line cutting board stained
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. -ice machine leaking water -dish machine at bar leaking water
14-11-5
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Outer openings not protected with self-closing doors. -door at garbage area not fully self closing
35B-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. -at cook line next to wear washing areas
24-18-4
Basic - Water leaking from pipe and/or faucet/handle. -pipe leaking from ceiling 8n banquet storage room
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes in rolling storage at office -dishes on storage rack next to dish washing areas
24-05-4
Basic - Employee eating in a food preparation or other restricted area. -drink on cook line above grill press
12B-02-4
41
Jul 2, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
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. See stop sale. Cold holding buffet no time mark operator stated the food been out only one hour ago .
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table#2; cut cabbage (47F - Cold Holding); black beans (48F - Cold Holding); cut lettuce (46F - Cold Holding); cooked onion (46F - Cold Holding); tomato sliced (45F - Cold Holding); mozzarella cheese (46F - Cold Holding) Operator stated the food been at the cooler less than 2 hours ago and he did moved all food to freezer second temperature for all the food 43-41f. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel used as liner to dry the cut lettuce.
14-86-1
High Priority - Live, small flying insects found Observed 3 live flies insects at the storage room next to the exit door . Next routine visit per supervisor. **Repeat Violation**
35A-02-7
Basic - In-use tongs stored on equipment door handle between uses. Observed 4 tongs stored on stove handle door . Operator removed it . **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at table#5. **Repeat Violation**
14-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage front area ,stanless silverware at the storage area . **Repeat Violation**
24-05-4
47
Mar 3, 2025
Routine - Food
8 critical violations. 1 major violation. 7 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Engineer add it while conducting my inspection. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-03-03: **Time Extended**
29-34-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage at the hot table at the line cooked an hour ago 124f operator reheat it to 165 second check . **Corrected On-Site** - From follow-up inspection 2025-03-03: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Muffins- danish croissant not coverd at the buffet . - From follow-up inspection 2025-03-03: **Time Extended**
08B-01-4
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa prepared 2-18-25 **Repeat Violation** - From follow-up inspection 2025-03-03: **Time Extended**
01B-24-5
High Priority - - From initial inspection : High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw eggs stored on top of the pasta at the bottom of make table#5. Operator switch it . **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-03-03: **Time Extended**
08A-13-5
High Priority - - From initial inspection : High Priority - Live, small flying insects found Observed one small flying insects by the storage area front of the dishwasher. Next routine visit per supervisor. - From follow-up inspection 2025-03-03: **Time Extended**
35A-02-7
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa prepared 2-18-25 . - From follow-up inspection 2025-03-03: **Time Extended**
02C-01-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed sliced ham stored at the same container with raw eggs stored at bottom table #5. Operator decided to discard the ham . **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-03-03: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ricardoa'Jenny . - From follow-up inspection 2025-03-03: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. All the plate and bowls at the storage shelves the one near to the electrical room door . - From follow-up inspection 2025-03-03: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All the make table cutting board . **Repeat Violation** - From follow-up inspection 2025-03-03: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on stove handle at the kitchen. Operator removed it . **Corrected On-Site** - From follow-up inspection 2025-03-03: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting mushroom without washing it . - From follow-up inspection 2025-03-03: **Time Extended**
08B-39-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach-in freezer and walk-in cooler -walk-in freezer shelves . **Repeat Violation** - From follow-up inspection 2025-03-03: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed open cut avocado at the same container with unwashed avocado at the make table#5. - From follow-up inspection 2025-03-03: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water stored at the bottom of reach-in freezer kitchen area . Operator discarded it . **Corrected On-Site** - From follow-up inspection 2025-03-03: **Time Extended**
12B-13-4
19
Feb 28, 2025
Routine - Food
6 critical violations. 1 major violation. 5 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
17
Oct 2, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the water hose at the mop sink they have it top of the splitter need to be moved to the water hose . - From follow-up inspection 2024-09-30: **Time Extended** - From follow-up inspection 2024-10-02: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation** - From follow-up inspection 2024-09-30: **Time Extended** - From follow-up inspection 2024-10-02: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All of them at the kitchen. **Repeat Violation** - From follow-up inspection 2024-09-30: **Time Extended** - From follow-up inspection 2024-10-02: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Broken lids covered pasta at the bottom of make table. - From follow-up inspection 2024-09-30: **Time Extended** - From follow-up inspection 2024-10-02: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink . **Repeat Violation** - From follow-up inspection 2024-09-30: **Time Extended** - From follow-up inspection 2024-10-02: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table throughout kitchen equipment. - From follow-up inspection 2024-09-30: **Time Extended** - From follow-up inspection 2024-10-02: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Throughout kitchen at the prep area . - From follow-up inspection 2024-09-30: **Time Extended** - From follow-up inspection 2024-10-02: **Time Extended**
14-33-4
64
Sep 30, 2024
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bottom of make table #5; pasta from over night (46F - Cold holding ) reach-in cooler#1 every thing been aver night corn beef cooked pork (45F - Cold Holding); gyro (47F - Cold Holding). Drawer Table#3 every thing from overnight chicken wings cooked overnight (48F - Cold Holding); raw burger (45F - Cold Holding); marinated beef (45F - Cold Holding); raw chicken (44F - Cold Holding); raw shrimp (47F - Cold Holding); mahi fish (47F - Cold Holding). Make table#2 every thing from overnight top part ; tomato sliced (46F - Cold Holding); black beans (46F - Cold Holding); cooked chicken (44F - Cold Holding). **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-30: reach-in cooler#1 every thing been aver night salsa( 45f-cold holding )-cooked plantain (48f-cold holding)-wipe cream (45f-cold holding) **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. Bottom of make table #5; pasta from over night (46F - Cold holding ) reach-in cooler#1 every thing been aver night corn beef cooked pork (45F - Cold Holding); gyro (47F - Cold Holding). Drawer Table#3 every thing from overnight chicken wings cooked overnight (48F - Cold Holding); raw burger (45F - Cold Holding); marinated beef (45F - Cold Holding); raw chicken (44F - Cold Holding); raw shrimp (47F - Cold Holding); mahi fish (47F - Cold Holding). Make table#2 every thing from overnight top part ; tomato sliced (46F - Cold Holding); black beans (46F - Cold Holding); cooked chicken (44F - Cold Holding). **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-30: Bottom of make table #5 mash potatoes( 42f-cold holding ) reach-in cooler#1 every thing been aver night salsa( 45f-cold holding )-cooked plantain (48f-cold holding)-wipe cream (45f-cold holding) . Drawer Table#3 table was empty . Make table#2 cut lettuce (39f-cold holding)-mozzarella cheese (38f-cold holding)-cooked onion (38f-cold holding) **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the water hose at the mop sink they have it top of the splitter need to be moved to the water hose . - From follow-up inspection 2024-09-30: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Throughout kitchen at the prep area . - From follow-up inspection 2024-09-30: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table throughout kitchen equipment. - From follow-up inspection 2024-09-30: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink . **Repeat Violation** - From follow-up inspection 2024-09-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Broken lids covered pasta at the bottom of make table. - From follow-up inspection 2024-09-30: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All of them at the kitchen. **Repeat Violation** - From follow-up inspection 2024-09-30: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation** - From follow-up inspection 2024-09-30: **Time Extended**
36-34-5
47
Sep 25, 2024
Routine - Food
6 critical violations. 9 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the water hose at the mop sink they have it top of the splitter need to be moved to the water hose .
29-34-4
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. See stop sale. At the buffet. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom of make table #5; pasta from over night (46F - Cold holding ) reach-in cooler#1 every thing been aver night corn beef cooked pork (45F - Cold Holding); gyro (47F - Cold Holding). Drawer Table#3 every thing from overnight chicken wings cooked overnight (48F - Cold Holding); raw burger (45F - Cold Holding); marinated beef (45F - Cold Holding); raw chicken (44F - Cold Holding); raw shrimp (47F - Cold Holding); mahi fish (47F - Cold Holding). Make table#2 every thing from overnight top part ; tomato sliced (46F - Cold Holding); black beans (46F - Cold Holding); cooked chicken (44F - Cold Holding). **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bottom of make table #5; pasta from over night (46F - Cold holding ) reach-in cooler#1 every thing been aver night corn beef cooked pork (45F - Cold Holding); gyro (47F - Cold Holding). Drawer Table#3 every thing from overnight chicken wings cooked overnight (48F - Cold Holding); raw burger (45F - Cold Holding); marinated beef (45F - Cold Holding); raw chicken (44F - Cold Holding); raw shrimp (47F - Cold Holding); mahi fish (47F - Cold Holding). Make table#2 every thing from overnight top part ; tomato sliced (46F - Cold Holding); black beans (46F - Cold Holding); cooked chicken (44F - Cold Holding). **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on top of plantain at the walk-in freezer. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw eggs stored on top of pastrised liquid egg as and pasta at the bottom of make table #5. **Corrected On-Site**
08A-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. All of them at the kitchen. **Repeat Violation**
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 bottle of water stored by the dishwasher shelves . **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food storage container/container lid cracked or broken. Broken lids covered pasta at the bottom of make table.
14-38-4
Basic - Food stored on floor. Can of cheese -can of beaches and Bottles of water stored on floor at the storage area .**Corrected On-Site** **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink . **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table throughout kitchen equipment.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Throughout kitchen at the prep area .
14-33-4
Basic - Stored food not covered. Cut Squash stored on bottom table shelves direct without any protection or containers direct to unclean shelves. **Repeat Violation**
08B-12-5
26
Feb 21, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-02-16: **Time Extended** - From follow-up inspection 2024-02-21: **Time Extended**
03F-02-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink in ballroom server area. Outside of most equipment. **Warning** - From follow-up inspection 2024-02-16: **Time Extended** - From follow-up inspection 2024-02-21: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Over dish rack **Warning** - From follow-up inspection 2024-02-16: **Time Extended** - From follow-up inspection 2024-02-21: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-16: **Time Extended** - From follow-up inspection 2024-02-21: **Time Extended**
14-09-4
74
Feb 16, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-02-16: **Time Extended**
03F-02-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Training scheduled for today. **Warning** - From follow-up inspection 2024-02-16: Test taken yesterday but will not have results for 2 days. **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-16: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Over dish rack **Warning** - From follow-up inspection 2024-02-16: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink in ballroom server area. Outside of most equipment. **Warning** - From follow-up inspection 2024-02-16: **Time Extended**
23-03-4
67
Feb 15, 2024
Routine - Food
3 critical violations. 4 major violations. 12 minor violations.
View 19 violations
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. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted potatoes (65F - Cold Holding) per operator one hour, prepping several items. Put in freezer to rapid chill. Reach in drawers under under grill; raw mahi (47F - Cold Holding); raw shrimp (47F - Cold Holding); raw chicken (47F - Cold Holding); raw burgers (47F - Cold Holding); cooked wings (48F - Cold Holding); raw steak (48F - Cold Holding); raw chicken breast (46F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in drawers under under grill; raw mahi (47F - Cold Holding); raw shrimp (47F - Cold Holding); raw chicken (47F - Cold Holding); raw burgers (47F - Cold Holding); cooked wings (48F - Cold Holding); raw steak (48F - Cold Holding); raw chicken breast (46F - Cold Holding) **Warning**
01B-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. Whipping cream and half and half. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink in server area. **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Training scheduled for today. **Warning**
53A-01-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Hot box **Warning**
22-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Ballroom server area. **Corrected On-Site** **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour in storage room **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in flour. **Corrected On-Site** **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout. **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Food stored on floor. Boxes of chips and cases of water in storage room. **Warning**
08B-38-4
Basic - Light shield damaged/in disrepair. Over dish rack **Warning**
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink in ballroom server area. Outside of most equipment. **Warning**
23-03-4
Basic - Stored food not covered. Reach in cooler #2 pan of romaine lettuce underneath. **Corrected On-Site** **Warning**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By ice machine. **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
42-01-4
23
Aug 18, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
Personal Cleanliness
FL-40
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
61
Mar 20, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over pasta . Manager moved pasta **Corrected On-Site**
08A-05-6
Basic - Buildup of food debris/soil residue on equipment door handles. Stove and fryer sides of equipment.
23-24-4
Basic - Ceiling tile missing. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee fruit on top of deli meat in walk-in cooler.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and bags. Moved to manager's office. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler ceiling
23-03-4
64
Oct 28, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Presence of insects, rodents, or other pests. 1 spider in storage. Manager killed and disposed of . **Corrected On-Site**
35A-09-4
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. Buffet less than 4 hours. Manager added time mark. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle on bar gun. Manager put to wash. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Filter in sink. Manager removed. **Corrected On-Site**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling in walk-in cooler.
23-03-4
Basic - Light not functioning. Hood
36-62-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish cart with plates. Staff turning over. **Corrective Action Taken**
24-05-4
Basic - Ceiling tile missing. Storage
36-36-4
50
Frequently Asked Questions
When was Doubletree by Hilton Orlando Airport last inspected?
The most recent health inspection at Doubletree by Hilton Orlando Airport on file is from Jan 26, 2026. The public record contains 14 inspections in total.
What is the most common violation at Doubletree by Hilton Orlando Airport?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited eight times, more than any other issue at Doubletree by Hilton Orlando Airport.
How does Doubletree by Hilton Orlando Airport compare to other restaurants in Orlando?
Doubletree by Hilton Orlando Airport most recently scored 86 out of 100, which is higher than the Orlando average of 79.
Has Doubletree by Hilton Orlando Airport's inspection record improved over time?
Yes. Recent inspections at Doubletree by Hilton Orlando Airport have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Doubletree by Hilton Orlando Airport 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 Doubletree by Hilton Orlando Airport inspected?
Based on the inspection history on file, Doubletree by Hilton Orlando Airport is inspected around four times per year on average.
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