Hilton Covington Mill
Last inspected: Feb 2, 2026
82
Score
The health department has logged nine inspections at Hilton Covington Mill, the earliest from 2022. The newest entry in the record is dated Feb 2, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
The pattern that stands out is “displayed food not properly protected”, which has been cited three times.
Hilton Covington Mill's latest score of 82 falls below the Lake Buena Vista average of 87. The record reflects steady performance over time.
9
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored next to liquid eggs inside reach in cooler. **Corrected On-Site**
08A-05-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic pans stacked wet on the storage shelves in the dish machine room.
24-08-4
82
Aug 28, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Displayed food not properly protected from contamination. Observed salsa and shredded cheese stored unprotected on the buffet line, Employee removed and placed behind sneeze guard. **Corrected On-Site**
08B-02-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked thermometer of oatmeal 114°f stored on the steam table Chef removed immediately recommend to check temperature daily on the cook line, recommend to reheat 165°f. Chef found the steam table temperature very low, readjusted the dial. Chef reheated oatmeal 167°f **Corrected On-Site**
03B-01-6
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. Observed half half not date marked stored inside reach in cooler. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed large white cutting board soiled has black discoloration on the surface, recommend to resurface and replaced.
22-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing watch while food handling. (Cook line)
13-07-4
58
Jan 22, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed glass rack stored in front of hand wash sink located in the dish machine room. Stewarding Manager removed at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped inside hand wash sink located in the server area. Spoke to Chef concerning the issue. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle has blue content inside,located on the omelet station. Employee labeled at time of inspection. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed three coats stored inside cabinet on top of the straws. **Corrected On-Site**
40-06-5
70
Sep 3, 2024
Routine - Food
No violations found.
100
Aug 27, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 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. Observed no time marked on the waffle batter per employee approximate 9am.
03F-02-5
High Priority - Displayed food not properly protected from contamination. Observed jars of Nutella and jellies not underneath the sneeze guard on buffet line, Chef placed underneath properly. **Corrected On-Site**
08B-02-4
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. Checked dishmachine twice wash cycle reading 150°f, final rinse 120°f and notify engineering at time inspection, for the glass ware dish machine. Recommend to use Main dishmachine temporarily until repaired. **Corrective Action Taken** **Warning**
22-57-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has brown stains left on the surface located on the main cook line.
22-02-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed four glasses has water spots stored in dish racks in the server area, spoke to stewarding Manager will notify engineering. **Corrective Action Taken**
24-06-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking area in the reach in cooler inside located on cook line. Engineering notify repaired at time of inspection **Corrected On-Site**
29-11-4
52
Feb 28, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - In-use tongs stored on equipment door handle between uses, operator removed **Corrected On-Site**
10-20-4
95
Jul 12, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of salmon 46/47°f stored on the top panel reach in cooler less than 4 hours recommend to use ice bath to maintain proper temperature. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has yellow stains
22-02-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed plates used on the buffet not properly protected near omelet station. **Corrected On-Site**
24-11-4
Basic - Old food stuck to clean dishware/utensils. Observed lip stick stains on the coffee cups in the server area. Stewarding Manager notify **Corrective Action Taken**
16-48-4
70
Feb 20, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Displayed food not properly protected from contamination. Observed Carmel and chocolate not stored underneath the sneeze guard on the buffet line.
08B-02-4
Intermediate - Required employee training expired for employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Richard Fisher Food Handling training expired 5/15/2022 (Cook omlet station)
53B-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed large amount of ice dump in hand wash sink, Chef explained to server.
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed two ceiling tiles has black dust accumulation on the ceiling tiles in the dish machine room.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on the shelve located on the cook line.
12B-07-4
64
Oct 19, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
67
Frequently Asked Questions
When was Hilton Covington Mill last inspected?
The most recent health inspection at Hilton Covington Mill on file is from Feb 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Hilton Covington Mill?
Across the inspection record, “displayed food not properly protected” has been cited three times, more than any other issue at Hilton Covington Mill.
How does Hilton Covington Mill compare to other restaurants in Lake Buena Vista?
Hilton Covington Mill most recently scored 82 out of 100, which is lower than the Lake Buena Vista average of 87.
Has Hilton Covington Mill's inspection record improved over time?
Results have been roughly steady. Inspections at Hilton Covington Mill have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hilton Covington Mill 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 Hilton Covington Mill inspected?
Based on the inspection history on file, Hilton Covington Mill is inspected around three times per year on average.
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