Hilton Garden Inn Orlando East/Ucf
Last inspected: Jan 13, 2026
64
Score
Hilton Garden Inn Orlando East/Ucf has been inspected seven times since 2022. The newest entry in the record is dated Jan 13, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to four violations per visit.
Across the inspection history, “ready-to-eat” is the issue that surfaces most often, recorded two times.
That's lower than the typical Orlando restaurant, which scores around 79. Nothing in the record is alarming, but there's room to improve.
7
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tomato sauce
02C-01-5
High Priority - Food with mold-like growth. See stop sale. Tomato sauce
01B-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat sanitizer bucket with 0 ppm.Rechecked after water replaced 200 ppm. **Corrected On-Site**
21-08-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Trash receptacles not provided where needed in establishment. No garbage can by hand sin k located at bar , garbage can placed by sink. **Corrected On-Site**
33-06-4
64
Aug 14, 2025
Routine - Food
No violations found.
100
Aug 6, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over pineapples in walk in cooler
08A-05-6
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. Chlorine dish machine 0 ppm
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips expired
16-37-1
Basic - Carbon dioxide/helium tanks not adequately secured. Helium tanks kept on liquor room
51-11-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles. **Corrected On-Site**
10-20-4
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
24-18-4
58
Jul 15, 2024
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
Warewashing Facilities Maintained and Used
FL-24
Required Records Available; Shellstock Tags/Labels
FL-14
61
Mar 12, 2024
Routine - Food
4 critical violations. 7 minor violations.
View 11 violations
High Priority - Food with mold-like growth. See stop sale. Tomato bisque with date mark 2/19/24 and kept in walk in cooler. **Repeat Violation**
01B-07-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon shown in menu as not fully cooked and provider unable to show parasite destruction letter. **Corrected On-Site**
01D-01-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tomato bisque found in walk in cooler with date mark 2/19/24 **Repeat Violation**
02C-01-5
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 . Buffet hot and cold products with no time marking, told by operator that products were out for 30 minutes
03F-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind dishwasher machine.
36-27-5
Basic - Soiled dry wiping cloth in use. Multiple cloths in cook line floor.
21-10-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave with food debris next to soda machine.
22-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Open water bottle next to clean equipment. In dish area.
12B-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open Coca-Cola bottle inside prep fridge.
12B-13-4
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. Salads, wrap , sandwiches and fruit kept on grab and go area with no required label.
02D-03-4
Basic - Ceiling tile missing. Ceiling tile missing next to dishwasher machine.
36-36-4
39
Sep 7, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
35
Jul 21, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.All items kept for less than 4 hrs. Yogurt kept in reach in at cook line for cooler for less 4 hrs with temperature of 50F.
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.She'll eggs with 55F kept in reach in coolers for less than 4 hrs .
03A-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Old food stuck on slicer.
22-02-4
Intermediate - No soap provided at handwash sink.No soap at hand wash sink in back kitchen and bar.
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.No hot water in hand wash sink at cook line.
27-16-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.Missing ceiling tile at ware washing area.
36-32-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food while wearing a watch. Server scooping ice while wearing multiple bracelets.
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up.
23-03-4
47
Frequently Asked Questions
When was Hilton Garden Inn Orlando East/Ucf last inspected?
The most recent health inspection at Hilton Garden Inn Orlando East/Ucf on file is from Jan 13, 2026. The public record contains seven inspections in total.
What is the most common violation at Hilton Garden Inn Orlando East/Ucf?
Across the inspection record, “ready-to-eat” has been cited two times, more than any other issue at Hilton Garden Inn Orlando East/Ucf.
How does Hilton Garden Inn Orlando East/Ucf compare to other restaurants in Orlando?
Hilton Garden Inn Orlando East/Ucf most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Hilton Garden Inn Orlando East/Ucf's inspection record improved over time?
Yes. Recent inspections at Hilton Garden Inn Orlando East/Ucf have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hilton Garden Inn Orlando East/Ucf means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hilton Garden Inn Orlando East/Ucf inspected?
Based on the inspection history on file, Hilton Garden Inn Orlando East/Ucf is inspected around two times per year on average.
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