Hilton Garden Inn
Last inspected: Mar 23, 2026
100
Score
Inspectors have visited Hilton Garden Inn 11 times, with records going back to 2022. Hilton Garden Inn was last inspected on Mar 23, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up six times.
Among Orlando restaurants, the typical score is 79; Hilton Garden Inn is comfortably above that bar. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
No violations found.
100
Mar 20, 2026
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of cream cheese 44°f strawberry yogurt 45°f stored inside reach in cooler less than 4 hours per employee.Manager removed food transported to walk in cooler.Engineering has been notify out of order sign posted at time of inspection. Spoke to Supervisor on duty on temperatures. **Repeat Violation** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored directly above raw ground beef patties inside walk in cooler. **Corrected On-Site**
08A-20-5
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. Observed gallon of milk not date marked stored inside walk in cooler.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dried food stuck on the can opener blade located in back prep kitchen. **Repeat Violation**
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Checked unable to dispense paper towels, engineering repaired. **Corrected On-Site**
31B-05-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed no labeled on the water filters attached turbo fan oven. **Corrected On-Site**
29-28-4
50
Dec 1, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of blueberry yogurt 52°f, cream cheese 51°f, milk 49°f stored inside reach in cooler used for beverage air per Manager less than 4 hours recommend to quick chill remove stored inside walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-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. Observed block sliced cheese has no date mark stored inside reach in cooler.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed black cutting has white residue left on the surface ( bar area)
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed front and back hand wash sink not able to dispense paper towels. Engineering Manager checked at time of inspection, must replace battery. **Corrective Action Taken**
31B-05-4
Basic - No copy of latest inspection report available. Observed no copy of last inspection report on premises.
51-18-6
61
May 6, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked mixed cheese 45°f liquid eggs 45°f stored on the top panel reach in cooler less than 4 hours recommend to quick chill product in the walk in freezer. **Corrective Action Taken**
03A-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside bucket located in the dry storage room.
42-01-4
82
Feb 7, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Employee bathroom self closure in broken. **Warning** - From follow-up inspection 2025-02-07: Checked Employee bathroom self closure is broken, engineering ordered. **Time Extended** **Corrective Action Taken**
35B-03-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor tile cracked inside the walk in freezer. **Warning** - From follow-up inspection 2025-02-07: Checked floor tiles remain cracked inside the walk in freezer, must be corrected by next unannounced inspection. **Time Extended**
36-17-5
90
Feb 6, 2025
Complaint Full
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of cut melon 49°f, skim milk 45°f stored on the buffet line less than 4 hours recommend to quick chill product. Recommend Time as public health control used for buffet line.(form given to Manager) **Warning**
03A-02-5
Intermediate - No hot running water at three-compartment sink. Checked the hot water at 3 compartment sink only reaching 81degrees -83degrees at time of complaint inspection. **Warning**
27-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at hand wash sink located back prep area. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap provided for hand wash sink located on the cook line. **Warning**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Checked hot water at three hand wash sink located in the kitchen temperature only reaching 81degrees -83degrees at time of complaint inspection., handwashing sink located in the lobby bar **Warning**
27-16-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tile cracked inside the walk in freezer. **Warning**
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on the handle of the oven located on the cook line. **Corrected On-Site** **Warning**
10-20-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provided at three hand wash sinks located in the kitchen. **Warning**
33-38-4
Basic - Outer openings not protected with self-closing doors. Employee bathroom self closure in broken. **Warning**
35B-03-4
Basic - Single-service articles improperly stored. Observed coffees filters not protected in the coffee bin. Employee wrapped at time of inspection. **Corrected On-Site** **Warning**
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath the 3 compartment sink, engineering working on the plumbing at time of inspection. **Corrective Action Taken** **Warning**
29-11-4
43
Aug 26, 2024
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. Checked temperature of shredded pork 47°f stored inside reach in cooler, overnight.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature of pork 47°f stored inside reach in cooler overnight.
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. Observed swiss cheese not dated mark inside ereach in cooler.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has yellow stains left on the surface.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at hand sink located on cook line. **Corrected On-Site**
31B-02-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath the 3 compartment sink.
29-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water open stored on the prep counter on the cook line.
12B-07-4
Basic - Hole in or other damage to wall. Observed peeling paint in the wall in dry storage room.
36-24-5
47
Mar 18, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
43
Aug 31, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
47
Mar 9, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed two cracked eggs in the carton stored inside walk in cooler, Employee removed cracked eggs immediately. **Corrected On-Site**
01B-14-4
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 tuna salad not date marked the tuna stored inside the walk in cooler.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade has old food debris left on the surface located in the back prep kitchen. **Corrected On-Site**
22-02-4
Intermediate - No soap provided at handwash sink. Observed no soap provided at hand sink located in the back prep kitchen. **Corrected On-Site**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser not working properly located in the dishmachine room. **Corrected On-Site** **Repeat Violation**
31B-05-4
Basic - Stored food not covered. Observed Danish uncovered inside walk in freezer **Corrected On-Site**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath hand wash sink located in the dish machine area. Engineering repaired
29-11-4
52
Sep 9, 2022
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked diced ham 47°f stored on top panel reach in cooler less than 4 hours recommend to quick chill product.( cook line)
03A-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. Observed shredded cheese not date mark stored inside in reach in cooler.
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand wash sink located in back prep kitchen. **Repeat Violation**
31B-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser not working properly located on the front service line.
31B-06-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer provided for reach in cooler used for hamburgers on the cook line. Manager provided thermometer **Corrected On-Site**
05-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed red cutting board has cut marks left on the surface located on the cook line.
14-09-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed plastic containers stored on the floor in the dry storage room.
24-26-4
Basic - Single-service articles improperly stored. Observed coffee filters not protected stored in the box with coffee bags. Employee covered coffee filters. **Corrected On-Site**
25-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth on the side of the ice machine Employee cleaned at time of inspection. **Repeat Violation**
22-20-5
50
Frequently Asked Questions
When was Hilton Garden Inn last inspected?
The most recent health inspection at Hilton Garden Inn on file is from Mar 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hilton Garden Inn?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six 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 100 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 four 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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