Hyatte Place Orlando Airport
Last inspected: Mar 12, 2026
52
Score
Going back to 2022, Hyatte Place Orlando Airport has eight inspections in the public record. On Mar 12, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near 10 violations per visit.
When inspectors have written things up, “ceiling/ceiling tiles/vents soiled” has been the most frequent reason, cited five times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The pattern in the record is worth a careful look.
8
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese cup (47F - Cold Holding); butter cup (50f - Cold Holding) Operator stated it's been out less than 4 hours and decided to added to the time control sheet . **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the make table .
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to dump water from a vacuum by the maintenance. **Repeat Violation**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowles stored not inverted at the storage area next to dishwasher. Operator fix it . **Corrected On-Site**
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee lunch stored at the reach-in cooler at the kitchen operator sit it to the corner and identified. **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Gasket torn at the eggs cooler . **Repeat Violation**
14-11-5
Basic - Food storage container/container lid cracked or broken. Cracking container used at the hot hold table .
14-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Plastic containers not inverted at the storage shelf top of make table . Operator fix it . **Corrected On-Site**
25-06-4
52
Aug 21, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Live, small flying insects found Observed 1 live flying insects at the kitchen not landing at any food . Next routine visit per supervisor.
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs table ; liquid eggs (50F - Cold Holding); shell eggs (54F - Cold Holding) Operator showed to me the time for last time game the cooler temperature less than 3 hours and they moved the eggs to different cooler . **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Some equipment stored at the employee hand wash sink front area . Operator removed it . **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Cafe or hot water pots stored on floor at the dish area . Operator moved it to the shelf . **Corrected On-Site**
24-26-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Cellphone and water bottles stored at prep table next to food at the kitchen. Operator moved it . **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket torn at the Bottom of cooler #3 and the egg cooler. **Repeat Violation**
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven .
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink at the laundry room .
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of cooler #3 and 4 . **Repeat Violation**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen especially top of make table .
36-27-5
45
Mar 26, 2025
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
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. Only For some employees.
11-26-1
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. Karin-John-milka-Sean .
53B-14-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Customer food brought from outside stored at the 1 door reach-in cooler next to the food served to the public . Operator segregated . **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Dishwasher down operator using the 3 compartment sink .
14-11-5
Basic - Food stored on floor. Fryer oil stored on floor at the kitchen. **Repeat Violation**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom make table and reach-in cooler shelves .
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Bottom table the one have the orange container.
29-49-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware not inverted at the storage shelves next to the dishwasher. **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Make table .
14-09-4
55
Sep 16, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Salsa and shredded cheese not protected or covered at the buffet. Operater remove it to put it on covered container. **Corrective Action Taken**
08B-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stainless fork-spoon and fork at storage area not inverted.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone-cup of water and earplugs at the prep table next to the dump sink . **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Oil stored on floor at the kitchen facing the 3 compartment sink . **Repeat Violation**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep table the one facing the make table. **Corrected On-Site**
21-12-4
67
Jan 10, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Milk and half and half kept overnight in reach in cooler across from toaster oven in Starbucks area. With temperatures of 47F-50F Operator discarded **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk kept overnight on reach in cooler located across from toaster oven at Starbucks area with temperature 50F, half and half kept overnight on reach in cooler across from toaster oven at Starbucks area with temperature of 47F.
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marked. Time mark not updated in board located in kitchen.
03F-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Corrected On-Site**
03F-10-5
Basic - Cutting board has cut marks and is no longer cleanable.In make table located in kitchen.
14-09-4
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.Employee water cup located in cooler that has yogurts. **Corrected On-Site**
12B-12-5
Basic - Food not stored at least 6 inches off of the floor.Oil on floor located across from three bay sink.
08B-47-4
Basic - Silverware/utensils stored upright with the food-contact surface up.Cleaned forks, spoons, knives kept in kitchen.
24-18-4
Basic - Standing water in bottom of reach-in-cooler.Reach in cooler under steam well . **Repeat Violation**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Dust in wall behind dry seasonings. Also wall on three bay sink.
36-27-5
43
Aug 22, 2023
Routine - Food
4 major violations. 8 minor violations.
View 12 violations
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
37
Mar 10, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelled eggs ambient (46F - Cold Holding) less than 4 hours. Eggs were outside of the unit during prep time.
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Manager added label Quaternary. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Spray bottle in sink. Manager removed spray bottle. Oil blocking sink near entrance and another spray bottle in sink. **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. Provided forms
11-26-1
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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dish storage area.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Large white Cutting board on make table.
14-09-4
Basic - Food stored on floor. Oil
08B-38-4
Basic - Buildup of food debris/soil residue on equipment door handles. Ice machine
23-24-4
47
Sep 20, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
70
Frequently Asked Questions
When was Hyatte Place Orlando Airport last inspected?
The most recent health inspection at Hyatte Place Orlando Airport on file is from Mar 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Hyatte Place Orlando Airport?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited five times, more than any other issue at Hyatte Place Orlando Airport.
How does Hyatte Place Orlando Airport compare to other restaurants in Orlando?
Hyatte Place Orlando Airport most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has Hyatte Place Orlando Airport's inspection record improved over time?
Results have been roughly steady. Inspections at Hyatte Place Orlando Airport have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hyatte Place Orlando Airport 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 Hyatte Place Orlando Airport inspected?
Based on the inspection history on file, Hyatte Place Orlando Airport is inspected around two times per year on average.
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