Doubletree by Hilton Orlando East/Ucf
Last inspected: Jan 8, 2026
78
Score
The health department has logged nine inspections at Doubletree by Hilton Orlando East/Ucf, the earliest from 2022. The most recent visit was on Jan 8, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
When inspectors have written things up, “ready-to-eat” has been the most frequent reason, cited three times.
Among Orlando restaurants, this is a fairly standard result. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for high temperature thermometer machine - From follow-up inspection 2026-01-08: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef Jesus - From follow-up inspection 2026-01-08: **Time Extended**
53A-04-6
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on walk in freezer. Per chef work order in place **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2026-01-08: **Time Extended**
14-69-4
78
Jan 5, 2026
Routine - Food
8 critical violations. 5 major violations. 4 minor violations.
View 17 violations
High Priority - Food with mold-like growth. See stop sale. Diced cheddar cheese
01B-07-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. No change on strip and high temperature thermometer with temperature of 127F . **Warning**
22-57-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chunky salsa with date marked of 12-23-2025 Alfredo sauce with date marked of 12-17-2025 Diced cheddar 12-25-2025
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. Alfredo sauce with label of 12-17 -2025
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon thawed on rop packing with label that tells operator to remove from packaging.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding in cook line diced ham for 1 .5 hrs (58F - Cold Holding); diced tomatoes for 1.5 hrs (58F - Cold Holding); shredded cheese (58F - Cold Holding); shredded cheese 1 hr (58F - Cold Holding); liquid eggs (50F - Cold Holding) items were placed in reach I. Freezer , rechecked only ham went down 43F **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Roasted peppers can
01B-01-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature thermometer dish machine with 127F
22-49-4
Intermediate - (null) No paper towels on hand sinks on cook line and kitchen entrance. No paper towels on sink at Starbucks area . Replaced **Corrected On-Site**
31B-02-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef Jesus
53A-04-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for high temperature thermometer machine
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In ladies bathroom , chef fixed .
31B-05-4
Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop marinara, removedCorrected On-Site** **Corrected On-Site**
14-01-5
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 thawed in packaging **Repeat Violation**
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing bracelets
13-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on walk in freezer. Per chef work order in place **Corrective Action Taken** **Repeat Violation**
14-69-4
15
Jul 9, 2025
Routine - Food
5 critical violations. 3 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Jalapeño ranch made in house with date of 6-24-2025 Hard boiled eggs opened on 6-20-2025
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna blocks with label bearing that requires removal from package before thawing .
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg cheese sandwiches kept overnight in reach in cooler located on Starbucks .
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French toast kept for 2.5 hours on hot box located on banquet kitchen with temperature of 116F. Reheated to 165F . Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Jalapeño ranch made in house with date of 6-24-2025 Hard boiled eggs opened on 6-202-2025 **Repeat Violation**
02C-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located on banquet hallway.
22-20-5
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. Tuna blocks completely thawed in close package. **Repeat Violation**
06-09-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on chest freezer
14-69-4
41
Mar 19, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Queso 3-8-2025 Marinara 2-20-2025 Spinach dip 3-7-2025
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. Queso made on 3-8-2025 Marinara made on 02-20-2025 Spinach dip made on 3-7-2025
01B-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits kept on buffet for 30 minutes with temperature of 118F
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna from sesame tuna salad not advertised as raw or undercooked. **Corrected On-Site**
02B-01-5
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. Tuna with label stating to remove from package before thawing . **Corrected On-Site**
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches and bracelets.
13-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer and chest freezer.
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Mold like substance on reach in cooler shelves.
22-16-4
Basic - Standing water in floor drain/floor drain draining very slowly. Slow drain on hand sink located at bar.
29-19-4
Basic - Water leaking from pipe and/or faucet/handle. Leak from handwashing sink faucet located on kitchen entrance. **Repeat Violation**
29-11-4
43
Sep 11, 2024
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -cold smoked salmon under consumer advisory no separated from ready to eat cheese cubes and cut tomato on platter at buffet. -raw shell eggs above liquid eggs and produce in walk in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -provided printed copy to operator, all employees on duty read and signed. All other staff will be instructed to do the same. **Corrected On-Site**
11-26-1
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -facility increased seating from 68 to 104. Proviso on remodel approval states that Seating Change Evaluation must be completed and submitted to add additional seating to license. Provided new blank Seating Change Evaluation to operator. Approximately 100 seats in dining room and bar at time of inspection. See provisos below.
51-15-4
Basic - Ceiling tile missing. -2 ceiling tiles missing in banquet hallway.
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. -salmon in cook line reach in cooler packages not cut. Manager cut slit in packages. **Corrective Action Taken**
06-09-1
Basic - Plumbing system in disrepair. -cold faucet spins freely at hand wash sink by swinging doors.
29-08-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink at bar very slow draining causing standing water in basin.
29-20-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -some shelves in walk in cooler have rust.
14-17-4
52
Jun 17, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag hanging in shelve over clean containers **Corrected On-Site**
40-06-5
Basic - Floor tiles missing and/or in disrepair. Some floor tiles in disrepair in entrance of walk in freezer
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up ice in walk in freezer
14-69-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
82
Oct 25, 2023
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. inspector coached employee on hand washing. **Corrective Action Taken**
12A-05-4
High Priority - Employee washed hands with no soap.Employee washed hands on prep sink with no soap.
12A-20-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Egg cheese sandwich kept on Starbucks glass cooler for less than 4 hrs with temperature of 46F, cantaloupe kept on Starbucks glass cooler for less than 4 hrs with temperature of 46F. Ask chef to place items in other cooler for rapid cooling. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French toast kept in hot box located on prep area for less than 4 hrs with temperature of 123F, grits kept on hot box located on prep area for less than 4 hrs with temperature of 120F. Ask manager to reheat. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink.Employee wash hands on prep sink.
12A-03-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two new employees.
11-26-1
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.Tuna and salmon kept on reach in coolers located at cook line.
06-09-1
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee open drink stored over dish machine.
12B-12-5
Basic - Employee eating while preparing food.Employee ate a strawberry while she was cutting strawberries.
12B-01-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food while wearing a bracelet . Employee removed bracelet. **Corrected On-Site**
13-07-4
Basic - Light not functioning.Light on dry storage .
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Outside of cooler next to fryers have grease build up.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Drawers across from stove have debris.
22-16-4
32
Apr 18, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Facility added a buffet area and a Starbucks and no plan review was summited. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-15: **Time Extended** - From follow-up inspection 2023-02-17: **Time Extended** - From follow-up inspection 2023-04-18: Inspector called plan review , plan reviewer informed inspector that plans have been received and are assigned to a plan reviewer. **Time Extended**
51-14-7
Basic - - From initial inspection : Basic - Equipment in poor repair.Reach in cooler located at Starbucks area with ambient temperature of 50F. Door on hot box located on banquet area, gap in between door and gasket when door is closed . **Repeat Violation** - From follow-up inspection 2023-02-15: **Time Extended** - From follow-up inspection 2023-02-17: **Time Extended** - From follow-up inspection 2023-04-18: **Time Extended**
14-11-5
86
Sep 16, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.No sneeze guards located over hot food area. **Warning** - From follow-up inspection 2022-09-16: **Admin Complaint**
08B-01-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - Buffet area and Starbucks areaadded. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **Warning** - From follow-up inspection 2022-09-16: **Admin Complaint**
51-14-7
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Ice machine in banquets hall way and ice machine in Starbucks area. **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair.Ceiling tile over dish machine out of place. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Equipment in poor repair.Reach in cooler in Starbucks area with ambient air cooling of 58F. Gaskets in hot box at prep area. **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Tall reach in cooler shelves have mold like substance.. Reach in cooler by grill. **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
24-11-4
61
Frequently Asked Questions
When was Doubletree by Hilton Orlando East/Ucf last inspected?
The most recent health inspection at Doubletree by Hilton Orlando East/Ucf on file is from Jan 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Doubletree by Hilton Orlando East/Ucf?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at Doubletree by Hilton Orlando East/Ucf.
How does Doubletree by Hilton Orlando East/Ucf compare to other restaurants in Orlando?
Doubletree by Hilton Orlando East/Ucf most recently scored 78 out of 100, which is about the same as the Orlando average of 79.
Has Doubletree by Hilton Orlando East/Ucf's inspection record improved over time?
Results have been roughly steady. Inspections at Doubletree by Hilton Orlando East/Ucf have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Doubletree by Hilton Orlando East/Ucf 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 East/Ucf inspected?
Based on the inspection history on file, Doubletree by Hilton Orlando East/Ucf is inspected around three times per year on average.
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