Hilton Garden Inn Wesley Chapel
Last inspected: Dec 10, 2025
100
Score
Public records show nine inspections at Hilton Garden Inn Wesley Chapel stretching back to 2022. The newest entry in the record is dated Dec 10, 2025. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around five violations to closer to zero violations per visit.
“Food-contact surface soiled with food debris” comes up most often, recorded two times in the inspection record.
That puts the facility ahead of the local pack: the average Wesley Chapel restaurant scores 86. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
No violations found.
100
May 22, 2025
Routine - Food
No violations found.
100
Mar 18, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside chest freezer in back kitchen adjacent to hand sink **Warning** - From follow-up inspection 2025-03-18: **Time Extended**
14-69-4
95
Jan 10, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 pieces of unthawed salmon stored in reachin cooler in back kitchen with packaging that requests for fish to be removed **Warning**
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Old food debris on can opener attached to prep table in back kitchen **Warning**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for 12 employees **Warning**
53B-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. 3 pieces of salmon stored in reachin cooler in back kitchen **Warning**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on service tray **Warning**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside chest freezer in back kitchen adjacent to hand sink **Warning**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk sugar scoop handle stored in product under prep table in back kitchen **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water temped at 70F **Warning**
10-07-4
55
Apr 18, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by trash can in storage. Manager removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee salad and raw eggs in walk in cooler. Manager segregated items **Corrected On-Site**
08B-49-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed washed carrots, celery and spinach stored under unwashed cucumbers, and squash in walk in cooler.
08B-17-4
67
Oct 5, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2023-10-05: **Admin Complaint**
11-27-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-10-05: **Admin Complaint**
11-26-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-10-05: **Time Extended**
14-09-4
78
Aug 7, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
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.
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
78
Mar 29, 2023
Routine - Food
4 critical violations. 4 major violations. 14 minor violations.
View 22 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Under dish machine
29-44-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter on cook line at 71F, dated 3/27, no temperature taken today, manager voluntarily discarded. See stop Sale
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter on prep table at 71F, manager voluntarily discarded
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and chicken over pot stickers in reach in freezer on cook line, manager moved raw product to bottom of freezer **Corrected On-Site**
08A-05-6
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. Milk not date marked in cooler, manager states it was probably opened a few days ago.
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided operator with DBPR HR 5030-104 **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
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. Inspector provided operator with DBPR Form HR 5030-103 **Corrective Action Taken**
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Case of French fries on floor in all in freezer
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching the sugar, employee removed scoop **Corrected On-Site**
10-01-5
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of stove
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Plastic silverware in open boxes in dry storage Plates not inverted in dry storage Coffee filters
25-06-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket in prep area at 100ppm
21-08-4
Basic - Floor soiled/has accumulation of debris. Under dish machine
36-73-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open Powerade drink on table next to stove Open Powerade bottle on prep table next to bananas in prep area
12B-07-4
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 cooler thawed still in the original package
06-09-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted
24-05-4
Basic - Buildup of food debris/soil residue on equipment door handles. Oven handles
23-24-4
18
Sep 26, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
55
Frequently Asked Questions
When was Hilton Garden Inn Wesley Chapel last inspected?
The most recent health inspection at Hilton Garden Inn Wesley Chapel on file is from Dec 10, 2025. The public record contains nine inspections in total.
What is the most common violation at Hilton Garden Inn Wesley Chapel?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Hilton Garden Inn Wesley Chapel.
How does Hilton Garden Inn Wesley Chapel compare to other restaurants in Wesley Chapel?
Hilton Garden Inn Wesley Chapel most recently scored 100 out of 100, which is higher than the Wesley Chapel average of 86.
Has Hilton Garden Inn Wesley Chapel's inspection record improved over time?
Yes. Recent inspections at Hilton Garden Inn Wesley Chapel have averaged around zero violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Hilton Garden Inn Wesley Chapel 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 Wesley Chapel inspected?
Based on the inspection history on file, Hilton Garden Inn Wesley Chapel is inspected around three times per year on average.
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