Hyatt House Orlando Airport
Last inspected: Mar 16, 2026
61
Score
Public records show nine inspections at Hyatt House Orlando Airport stretching back to 2023. The most recent visit was on Mar 16, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
“Food stored on floor” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Orlando average 79, so Hyatt House Orlando Airport trails the local norm. The record is unremarkable in either direction.
9
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hummus labeled 2-26 operators stated that was the receiving date and opened date 3-12 Beef nachos labeled 3-1 operator stated was the freezing date was out of the freezer 2 days ago Beer cheese prepared 3-7 Nacho cheese 3-2 Operator discarded the 2 kind of cheese and fixed the label for the other 2 products. **Corrected On-Site** **Repeat Violation**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Beer cheese prepared 3-7 Nacho cheese 3-2 **Repeat Violation**
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kitchen area .
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator added sirloin steak to the new menu without consumer advisory.
02B-01-5
61
Aug 22, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Front cooler Ground beef 7-30-25 and Qaso prepared 7-30-25 Chicken nacho prepared 8-8-25. Ham cut opened 8-6-25 at the make table . Operator discarded it . **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Front cooler Ground beef 7-30-25 and Qaso prepared 7-30-25 Chicken nacho prepared 8-8-25. Ham cut opened 8-6-25 at the make table
01B-13-4
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. Salsa opened 8-2-25.
02C-03-5
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. No certificate available for Ricardo .
53B-13-5
Basic - Standing water in bottom of reach-in-cooler. Bottom of reach-in cooler the one have milk and fruit .
29-49-6
Basic - Food stored on floor. Box of muffins and berry stored on floor at the walk-in freezer. **Repeat Violation**
08B-38-4
Basic - Food not stored at least 6 inches off of the floor. Cafe stored on floor under cafe machine. Operator replaced a container under it . **Corrected On-Site**
08B-47-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones stored at the clean dish shelves . **Corrected On-Site**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Left over Employees cake stored. Bottom of cooler at front area . Operator discarded it . **Corrected On-Site**
08B-49-4
47
Mar 13, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Croissant at the buffet without any protection. Operator moved it under buffet liners. **Corrected On-Site**
08B-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front area by the pizza station the hot water faucet not working.
27-16-4
Basic - Food stored on floor. Truck came yesterday and all the food still at the floor at the walk-in freezer and one box of juice stored on floor at the walk-in cooler .
08B-38-4
Basic - employee beverage container in a cold holding unit with food to be served to customers. Employee bottles of water stored bottom of make table in 2 different table . Operator trash it . **Corrected On-Site**
12B-13-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored on water at the mop bucket.
42-01-4
61
Oct 4, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink . - From follow-up inspection 2024-10-04: **Time Extended**
29-34-4
86
Oct 3, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table next to the reach-in freezer top part ; cut tomatoes (48F - Cold Holding); parm cheese (50F - Cold Holding); cut lettuce (50F - Cold Holding); shredded mix cheese (48f.- Cold Holding). Make table bottom the one next to the reach-in freezer bottom; hummus (46.7F); butter (44.8F); parmegion cheese (48.9F) from over night . **Warning**
01B-02-5
High Priority - Displayed food not properly protected from contamination. Apple is not covered at the buffet . **Warning**
08B-02-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink .
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table next to the reach-in freezer top part ; cut tomatoes (48F - Cold Holding); parm cheese (50F - Cold Holding); cut lettuce (50F - Cold Holding); shredded mix cheese (48f.- Cold Holding). Make table bottom the one next to the reach-in freezer bottom; hummus (46.7F); butter (44.8F); parmegion cheese (48.9F) **Repeat Violation** **Warning**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nacho cheese prepped October 1 no date marked .
02C-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer kitchen area .
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in freezer kitchen area .
22-16-4
41
Feb 15, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shell eggs stored on buffet line for less than 4 hrs with temperature of 68F. Butter kept on buffet line for less than 4 hrs with temperature of 59F, cut melon kept on buffet line 49F. Operator will discard food when buffet is over. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times.Hand sink blocked by mop sink.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.No test strips or high temperature thermometer for high temp machine
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand sink located by dish area.
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.Plastic Cambros stored on rack in kitchen.
24-08-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.coffee cup kept on top of prep table across from oven **Corrected On-Site**
12B-12-5
58
Oct 5, 2023
Routine - Food
No violations found.
100
Oct 3, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
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. Employee handled dirty dishes and then unloaded clean dishes without washing hands
12A-13-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on the non chemical side of the split at mop sink
29-42-4
High Priority - Toxic substance/chemical improperly stored. At snack bar Next to front desk of lobby. Multiple chemicals and medications stored over bagged cookies. Operator moved **Corrected On-Site**
41-10-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 15 live flying insects in dish area. Observed 3 live flying insects in kitchen areas. Observed 5 live flying insects at lobby bar **Admin Complaint**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns behind lobby bar have an accumulation of mold like substance in holster. Dispenser nozzles of soda guns behind lobby bar are soiled
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage gravy in walk in cooler was made 2 days prior. Oper labeled **Corrected On-Site**
02C-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink in dish area
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters are not covered. **Corrected On-Site**
25-06-4
Basic - Food stored on floor. Cooking oil jug used to prop open door. Soda bibs stored on the floor next to beer walk in cooler
08B-38-4
39
Jan 30, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Air gap between water supply inlet and flood rim of equipment. Triple sink
29-44-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Using sink and surface
16-37-1
Basic - Drain cover(s) missing. Under triple sink.
29-18-4
74
Frequently Asked Questions
When was Hyatt House Orlando Airport last inspected?
The most recent health inspection at Hyatt House Orlando Airport on file is from Mar 16, 2026. The public record contains nine inspections in total.
What is the most common violation at Hyatt House Orlando Airport?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Hyatt House Orlando Airport.
How does Hyatt House Orlando Airport compare to other restaurants in Orlando?
Hyatt House Orlando Airport most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has Hyatt House Orlando Airport's inspection record improved over time?
Results have been roughly steady. Inspections at Hyatt House Orlando Airport have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hyatt House Orlando Airport 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 Hyatt House Orlando Airport inspected?
Based on the inspection history on file, Hyatt House Orlando Airport is inspected around three times per year on average.
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