Hyatt House Orlando/Universal
Last inspected: Jan 20, 2026
64
Score
The health department has logged nine inspections at Hyatt House Orlando/Universal, the earliest from 2022. The most recent report on file is from Jan 20, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly two violations before.
“Food-contact surface soiled with food debris” comes up most often, recorded four times in the inspection record.
By comparison, the average Orlando facility scores 79, putting Hyatt House Orlando/Universal on the weaker side. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 157.5F and operator strip did not turn black **Warning**
22-57-6
Intermediate - Handwash sink not accessible for employee use at all times. Cart in front of hand sink when entering kitchen **Corrected On-Site** **Warning**
31A-09-4
Basic - Light not functioning. On hood over fryer on cooks line **Warning**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers above three comp sink **Repeat Violation** **Warning**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. 1)Tooth picks under prep table 2) plastic containers above microwave in kitchen **Warning**
25-06-4
64
Jul 24, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Displayed food not properly protected from contamination. Oatmeal toppings on buffet Operator placed under sneeze guard **Corrected On-Site**
08B-02-4
High Priority - Two Live, small flying insects found at the bar
35A-02-7
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary 500++ Remade and then was 300 **Corrected On-Site**
41-18-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen 81 3 minutes later 105F **Corrected On-Site**
27-16-4
Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Buffet area **Corrected On-Site**
25-01-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Server **Corrected On-Site**
13-02-4
Basic - Interior of merrychef oven has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Old labels stuck to food containers after cleaning. Above three compartment sink **Repeat Violation**
16-46-4
43
Jan 24, 2025
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On speed rack in kitchen commercially cooked sausage (56F - Cold Holding); sliced Canadian bacon (57F - Cold Holding); liquid eggs (48F - Cold Holding) Less than four hours per manager Placed in reach in freezer for temperature recovery 20minutes later Canadian bacon 38F Liquid eggs 40F Sausage links 43F **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Cleaner next to food under prep table in kitchen. And cleaner stored next to clean pans across from steam kettle **Corrected On-Site**
41-10-4
High Priority - Dishwasher handled soiled dishes or utensils and then picked up clean without washing hands. Manager addressed with employee **Corrective Action Taken**
12A-02-4
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. Tomas the dishwasher working 8 months
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cart in front of hand sink when entering kitchen **Corrected On-Site** **Repeat Violation**
31A-09-4
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. Dishwasher
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured In back office area.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On clean items shelf in dish room
40-06-5
Basic - Food stored on floor. Dry storage room
08B-38-4
Basic - Ice buildup in under counter reach-in freezer under microwave **Repeat Violation**
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. In grated Romano in sandwich cooler underneath across from flat top,grill on cooks line **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Merry chef in kitchen
22-08-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers above 3 comp sink
16-46-4
Basic - Single-service articles improperly stored. Pizza boxes in dry storage room
25-05-4
27
Jul 15, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
64
Feb 8, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Under prep table across from stove on cooks line **Corrected On-Site**
40-06-5
86
Aug 17, 2023
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Aug 16, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish machine 129.8F Ran for 15 minutes then 140.4F **Warning**
22-49-4
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. Dishwasher loaded dishwasher and then went to other side of dish washer and unloaded clean dishes Manager addressed with employee **Corrective Action Taken**
12A-13-4
High Priority - Three Live, small flying insects in dish room by three comp sink
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled on prep table with microwave **Corrected On-Site**
22-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above dish machine by the vent
36-32-5
Basic - Clean spatulas and spoons not stored inverted or in a protected manner on clean item shelf next to walk in cooler
24-05-4
Basic - Ice scoop handle in contact with ice. At the bar. **Corrected On-Site**
10-08-5
Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Machine closest to kitchen in buffet room
25-16-4
47
Feb 13, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb onside of hand sink next to three compartment sink.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer soiled next to clean item shelf next to walk in cooler **Corrected On-Site**
22-02-4
Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. **Corrected On-Site**
25-01-4
Basic - Bulk milk dispenser with dispensing tube not cut at an angle. **Corrected On-Site**
25-16-4
Basic - Carbon dioxide/helium tanks not adequately secured in dry stock room. **Corrected On-Site**
51-11-4
Basic - Clean spatulas, scoops not stored inverted or in a protected manner on clean item shelf next to three compartment sink. **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of ramekins under table on cooks line **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ramono cheese container **Corrected On-Site**
10-01-5
58
Aug 5, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken sausage patties 90F Hot box in kitchen Less than four hours Place in oven to rapid reheat 15 minutes latter 187F **Corrected On-Site**
03B-01-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Under prep table across from ice machine **Corrected On-Site**
40-06-5
82
Frequently Asked Questions
When was Hyatt House Orlando/Universal last inspected?
The most recent health inspection at Hyatt House Orlando/Universal on file is from Jan 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Hyatt House Orlando/Universal?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Hyatt House Orlando/Universal.
How does Hyatt House Orlando/Universal compare to other restaurants in Orlando?
Hyatt House Orlando/Universal most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Hyatt House Orlando/Universal's inspection record improved over time?
No. Recent inspections at Hyatt House Orlando/Universal have averaged around 10 violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hyatt House Orlando/Universal 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/Universal inspected?
Based on the inspection history on file, Hyatt House Orlando/Universal is inspected around three times per year on average.
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