Hilton Garden Inn
Last inspected: Apr 6, 2026
86
Score
Across the available record, Hilton Garden Inn has seven inspections on file, the first dated 2024. The most recent report on file is from Apr 6, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Looking across the full record, “dishmachine not sanitizing” is the recurring theme, flagged two times.
Hilton Garden Inn's latest score of 86 sits above the Orlando average of 79. Overall, the inspection record reads well.
7
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. **Repeat Violation** - From follow-up inspection 2026-04-06: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer, everywhere - From follow-up inspection 2026-04-06: **Time Extended**
14-69-4
86
Mar 27, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
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 temp dish machine not reaching 160F **Warning**
22-49-4
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. **Repeat Violation**
53B-13-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer, everywhere
14-69-4
Basic - Food stored on floor. -in walk in freezer
08B-38-4
70
Dec 16, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - - From initial inspection : 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. Tested dish machine twice reading 00ppm chlorine **Warning** - From follow-up inspection 2025-12-16: Operator is using triple sink for sanitation when operating. They are having trouble finding a maintenance company to service machine. May take several weeks per operator. **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cream cheese and butter room temperature cold holding at buffet less than 4hrs per operator. Advised to keep on ice bath or add to time plan - From follow-up inspection 2025-12-16: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-12-16: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking wings - From follow-up inspection 2025-12-16: **Time Extended**
03C-89-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. By dry storage blocked by coffee machine. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-12-16: **Time Extended**
31A-09-4
Basic - - From initial inspection : 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. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-12-16: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person. Operator immediately doned beard guard **Corrected On-Site** - From follow-up inspection 2025-12-16: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt and flour containers. Operator removed **Corrected On-Site** - From follow-up inspection 2025-12-16: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of right oven - From follow-up inspection 2025-12-16: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink by dry storage - From follow-up inspection 2025-12-16: **Time Extended**
31B-04-4
43
Dec 8, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cream cheese and butter room temperature cold holding at buffet less than 4hrs per operator. Advised to keep on ice bath or add to time plan
03A-02-5
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. Tested dish machine twice reading 00ppm chlorine **Warning**
22-41-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking wings
03C-89-4
Intermediate - Handwash sink not accessible for employee use at all times. By dry storage blocked by coffee machine. Operator immediately removed **Corrected On-Site**
31A-09-4
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
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. Operator immediately removed **Corrected On-Site**
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink by dry storage
31B-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of right oven
22-08-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person. Operator immediately doned beard guard **Corrected On-Site**
13-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt and flour containers. Operator removed **Corrected On-Site**
10-01-5
43
Jun 26, 2025
Food-Licensing Inspection
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pesto (46F - Cold Holding) less than 4 hours. Product double panned. Product moved to reach in cooler for temperature recovery. **Corrective Action Taken**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -thermometer reading maximum temperature of 154 at dish surface. Do not use dish machine for sanitizing until repaired.
22-49-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -for quat 3 compartment sink. -for chlorine glass washer at bar.
16-37-1
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -dish room. **Corrected On-Site**
31B-06-4
Basic - No handwashing sign provided at a hand sink used by food employees. -prep area.
31B-04-4
58
Sep 23, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-09-23: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-09-23: **Time Extended**
50-09-4
86
Apr 3, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Hilton Garden Inn last inspected?
The most recent health inspection at Hilton Garden Inn on file is from Apr 6, 2026. The public record contains seven inspections in total.
What is the most common violation at Hilton Garden Inn?
Across the inspection record, “dishmachine not sanitizing” has been cited two times, more than any other issue at Hilton Garden Inn.
How does Hilton Garden Inn compare to other restaurants in Orlando?
Hilton Garden Inn most recently scored 86 out of 100, which is higher than the Orlando average of 79.
Has Hilton Garden Inn's inspection record improved over time?
Results have been roughly steady. Inspections at Hilton Garden Inn have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hilton Garden Inn 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 Garden Inn inspected?
Based on the inspection history on file, Hilton Garden Inn is inspected around three times per year on average.
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