Holiday Inn & Suites Orlando
Last inspected: Jan 13, 2026
52
Score
Public records show eight inspections at Holiday Inn & Suites Orlando stretching back to 2023. The newest entry in the record is dated Jan 13, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly 10 violations before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
Restaurants in Orlando average 79, so Holiday Inn & Suites Orlando trails the local norm. The pattern in the record is worth a careful look.
8
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
52
Aug 15, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Heavy cream (48F - Cold Holding); cut lettuce (48F - Cold Holding); corn (48F - Cold Holding); raw ground beef (50F - Cold Holding); raw shrimp (50F - Cold Holding); lasagna (50F - Cold Holding); liquid egg (50F - Cold Holding); liquid egg white (50F - Cold Holding); cream sauce (50F - Cold Holding); cheese sauce (50F - Cold Holding); deli meat (50F - Cold Holding) in two door reachin cooler at cookline overnight **Warning** - From follow-up inspection 2025-08-15: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw ground beef over multiple ready to eat items in two door reachin cooler at cookline - From follow-up inspection 2025-08-15: **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in Parmesan cheese on cookline make table **Corrected On-Site** - From follow-up inspection 2025-08-15: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook on cookline - From follow-up inspection 2025-08-15: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Two door reachin cooler at cookline ambient 50F - From follow-up inspection 2025-08-15: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food stored on floor. Cases of oil across from reach in freezer - From follow-up inspection 2025-08-15: **Time Extended**
08B-38-4
61
Aug 14, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
52
Jan 31, 2025
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over tortillas **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over ground beef in cooler drawer under flat top. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dairy (52F - Cold Holding) at buffet, operator stated that food is out for less than four hours, provided operator with time controls form which they will utilize moving forward **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the bar and cookline
31B-02-4
Intermediate - No soap provided at handwash sink. At cookline
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On cookline, it's been turned off
27-16-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples at buffet.
08B-15-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on prep shelves in front of cooler
40-06-5
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. **Corrected On-Site**
06-09-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. . Ice bucket at ice maker **Repeat Violation**
24-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Soup seating at room temperature
06-01-5
Basic - Standing water in bottom of reach-in-cooler. At entrance of kitchen
29-49-6
Basic - Carbon dioxide/helium tanks not adequately secured. Near soda dispenser **Repeat Violation**
51-11-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at coffee stations
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun tray not draining
23-03-4
26
Jul 3, 2024
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
37
May 7, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (69F - Cold Holding); butter (69F - Cold Holding). On counter, operator states out less then four hours,discarded. Provided operator with time as a public health control plan. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-05-07: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over pasteurized eggs in reachin cooler at cookline **Corrected On-Site** **Warning** - From follow-up inspection 2024-05-07: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook move trash can with gloved hands then handle clean dishes. Operator coached employee on proper hand washing **Corrective Action Taken** **Warning** - From follow-up inspection 2024-05-07: **Time Extended**
12A-13-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-05-07: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, on cookline **Warning** - From follow-up inspection 2024-05-07: **Time Extended**
31B-02-4
52
Mar 8, 2024
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (69F - Cold Holding); butter (69F - Cold Holding). On counter, operator states out less then four hours,discarded. Provided operator with time as a public health control plan. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook move trash can with gloved hands then handle clean dishes. Operator coached employee on proper hand washing **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over pasteurized eggs in reachin cooler at cookline **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, on cookline **Warning**
31B-02-4
47
May 15, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese out from 2:30 hours (61F - Cold Holding); butter from 2:30 hours (61F - Cold Holding Advice operator for a time control for safety form . **Corrected On-Site**
03A-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
29-28-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a bottle of water for employee at the make table bottom part . **Corrected On-Site**
12B-13-4
Basic - Food stored on floor. Bottles of water stored on floor . **Corrected On-Site**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Kitchen area .
24-05-4
58
Frequently Asked Questions
When was Holiday Inn & Suites Orlando last inspected?
The most recent health inspection at Holiday Inn & Suites Orlando on file is from Jan 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Holiday Inn & Suites Orlando?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Holiday Inn & Suites Orlando.
How does Holiday Inn & Suites Orlando compare to other restaurants in Orlando?
Holiday Inn & Suites Orlando most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has Holiday Inn & Suites Orlando's inspection record improved over time?
Yes. Recent inspections at Holiday Inn & Suites Orlando have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Holiday Inn & Suites Orlando means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Holiday Inn & Suites Orlando inspected?
Based on the inspection history on file, Holiday Inn & Suites Orlando is inspected around three times per year on average.
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