Jw Marriott Bonnet Creek - 3-Meal Restaurant
Last inspected: Dec 8, 2025
58
Score
Across the available record, Jw Marriott Bonnet Creek - 3-Meal Restaurant has eight inspections on file, the first dated 2023. On Dec 8, 2025, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to five violations per visit.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
By comparison, the average Orlando facility scores 79, putting Jw Marriott Bonnet Creek - 3-Meal Restaurant on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
58
May 9, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell Eggs over ham in cook line cooler drawer. Operator immediately removed. Raw fish over cooked crab mix in walk in cooler. -Operator immediately removed **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator immediately cleaned **Corrected On-Site**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. In flour container. Operator immediately removed **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Blue corn flour. Operator immediately labeled **Corrected On-Site**
02D-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in panko. Operator immediately removed **Corrected On-Site**
10-01-5
Basic - Food-contact surface of silverware provided for customers not properly protected. In back kitchen shelf. Operator immediately covered **Corrected On-Site**
24-19-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep personal wearing watches and bracelets **Corrected On-Site**
13-07-4
61
Dec 16, 2024
Routine - Food
3 minor violations.
View 3 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food in Good Condition, Safe, and Unadulterated
FL-13
Hot and Cold Water Available; Adequate Pressure
FL-25
86
Apr 30, 2024
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over impossible burger in walk-in cooler. Cold smoked salmon over cut vegetables in walk-in **Corrected On-Site** - From follow-up inspection 2024-04-30: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked lobster in walk-in freezer **Corrected On-Site** - From follow-up inspection 2024-04-30: **Time Extended**
08A-02-6
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw ground beef, changed gloves without washing hands. Operator coached employee **Corrective Action Taken** - From follow-up inspection 2024-04-30: **Time Extended**
12A-07-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2024-04-30: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-04-30: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink at barista bar - From follow-up inspection 2024-04-30: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Hot line. Handsink at barista bar, at outside bar - From follow-up inspection 2024-04-30: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At cold prep , Handsink at barista bar - From follow-up inspection 2024-04-30: **Time Extended**
31B-06-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At inside bar/barista station **Repeat Violation** - From follow-up inspection 2024-04-30: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Food being prepared outside. Garnish being prepped outside at bar - From follow-up inspection 2024-04-30: **Time Extended**
08B-32-4
Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Potatoes u def hand sink **Corrected On-Site** - From follow-up inspection 2024-04-30: **Time Extended**
08B-36-4
33
Apr 26, 2024
Routine - Food
5 critical violations. 5 major violations. 3 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon (48F - Cold Holding); cut tomatoes (47F - Cold Holding)top of make table at cold prep. In unit over 4 hours. pasta (57F - Cold Holding); heavy cream (56F - Cold Holding); butter (48F - Cold Holding) top of make table on hot line, raw salmon (48F - Cold Holding); raw beef (48F - Cold Holding) in cooler drawer on hot line, all items in unit less then 2 hours **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. smoked salmon (48F - Cold Holding); cut tomatoes (47F - Cold Holding) **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over impossible burger in walk-in cooler. Cold smoked salmon over cut vegetables in walk-in **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked lobster in walk-in freezer **Corrected On-Site**
08A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw ground beef, changed gloves without washing hands. Operator coached employee **Corrective Action Taken**
12A-07-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink at barista bar
31B-02-4
Intermediate - No soap provided at handwash sink. Hot line. Handsink at barista bar, at outside bar
31B-03-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At cold prep , Handsink at barista bar
31B-06-4
Basic - Food being prepared outside. Garnish being prepped outside at bar
08B-32-4
Basic - Food stored in a location that is exposed to splash/dust. Potatoes u def hand sink **Corrected On-Site**
08B-36-4
Basic - No handwashing sign provided at a hand sink used by food employees. At inside bar/barista station **Repeat Violation**
31B-04-4
25
Dec 20, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Properly Stored/Protected
FL-48
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
78
Dec 19, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. - red snapper not frozen, not commercially - salmon not frozen, not commercially - lobster not frozen, not commercially - sea bass not frozen, not commercially
03G-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - observed on counter for customer self service. Chef states less than 3 hours. Chef states butter and cream cheese discarded after breakfast serve approximately noon. - SS cream cheese (66F - Cold Holding); - whipped butter (67F - Cold Holding) Josper Station: chef states items brought out during breakfast service. - tomato (46F - Cold Holding); - ham (46F - Cold Holding); - sausage (46F - Cold Holding)
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - cooked mushroom date marked 12/11. See stop sale
02C-01-5
Intermediate - No probe thermometer provided to measure temperature of food products. -Gosper
05-08-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms **Corrected On-Site**
13-07-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. - wooden bowl used to mix and cool sushi rice.
14-25-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. - inside bar
31B-04-4
45
Apr 11, 2023
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Displayed food not properly protected from contamination./ cheese , butter , salsa at buffet area .
08B-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (55F - Cold Holding); ham (51F - Cold Holding) less then 4 hours , advised operator to ice bath to bring temperature down to 41f. **Corrective Action Taken**
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 marking pancakes mix from 10 minutes ago .
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./ cooked sausage (111F - Hot Holding) from 2 hours ago , advised operator to reheated to 165f . **Corrective Action Taken**
03B-01-6
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
29-28-4
Basic - Working containers of food removed from original container not identified by common name./ SUGAR
02D-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./ wiping cloth 0 ppm quaternary **Corrected On-Site**
21-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./ cook line
22-16-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ employee wearing a watch , cook line .
13-07-4
Basic - Bowl or other container with no handle used to dispense food./ flour **Corrected On-Site**
14-01-5
35
Frequently Asked Questions
When was Jw Marriott Bonnet Creek - 3-Meal Restaurant last inspected?
The most recent health inspection at Jw Marriott Bonnet Creek - 3-Meal Restaurant on file is from Dec 8, 2025. The public record contains eight inspections in total.
What is the most common violation at Jw Marriott Bonnet Creek - 3-Meal Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Jw Marriott Bonnet Creek - 3-Meal Restaurant.
How does Jw Marriott Bonnet Creek - 3-Meal Restaurant compare to other restaurants in Orlando?
Jw Marriott Bonnet Creek - 3-Meal Restaurant most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Jw Marriott Bonnet Creek - 3-Meal Restaurant's inspection record improved over time?
Yes. Recent inspections at Jw Marriott Bonnet Creek - 3-Meal Restaurant have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Jw Marriott Bonnet Creek - 3-Meal Restaurant 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 Jw Marriott Bonnet Creek - 3-Meal Restaurant inspected?
Based on the inspection history on file, Jw Marriott Bonnet Creek - 3-Meal Restaurant is inspected around three times per year on average.
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