Marriott Orlando Downtown
Last inspected: Jan 7, 2026
39
Score
Going back to 2022, Marriott Orlando Downtown has 11 inspections in the public record. On Jan 7, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around 10 violations to closer to 14 violations per visit.
“Cutting board has cut marks and is no longer cleanable” comes up most often, recorded six times in the inspection record.
Marriott Orlando Downtown's latest score of 39 falls below the Orlando average of 79. The pattern in the record is worth a careful look.
11
Inspections
0
Critical latest
3
Major latest
13
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
3 major violations. 13 minor violations.
View 16 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink in storage room
31B-02-4
Intermediate - No soap provided at handwash sink. -At handsink in storage room
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. -Tube from ceiling draining in hand sink in back prep area -Hand sink in storage area had gunk and debris in handsink
31A-11-4
Basic - Unnecessary items/unused equipment on the premises. Ice machine not in use as well as other equipment
33-31-5
Basic - Working containers of food removed from original container not identified by common name. Flour. **Corrected On-Site**
02D-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruit over ready to eat fruit in cooler. Operator removed **Corrected On-Site**
08B-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket **Corrected On-Site**
24-05-4
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. Salmon thawed this morning . Operator immediately removed from packaging **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. -Case of Juice and water on floor in cooler. Operator removed **Corrected On-Site**
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs touching ice at bar. **Corrected On-Site**
10-01-5
Basic - Light not functioning. Under hood in back cook line
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. -At handsink in storage room
31B-04-4
Basic - Old labels stuck to food containers after cleaning. On plastic containers
16-46-4
Basic - Stored food not covered. Gallon milk in cooler with no lid. **Corrected On-Site**
08B-12-5
39
Aug 15, 2025
Routine - Food
7 minor violations.
View 7 violations
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In banquet storage area - From follow-up inspection 2025-08-15: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All - From follow-up inspection 2025-08-15: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cooking equipment on line - From follow-up inspection 2025-08-15: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bottom oven on back line - From follow-up inspection 2025-08-15: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under drawers in prep cooler across fryer - sides of fryers - top of oven on front line - fan covers in walk in cooler 7 - From follow-up inspection 2025-08-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On plastic containers in storage area - From follow-up inspection 2025-08-15: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Ceiling leaking in kitchen from pool above. Per operator - From follow-up inspection 2025-08-15: **Time Extended**
29-11-4
70
Aug 14, 2025
Routine - Food
6 critical violations. 2 major violations. 12 minor violations.
View 20 violations
High Priority - Dented/rusted cans present. See stop sale. Dark Red Kidney beans 6lb. Operator immediately discarded**Corrected On-Site** **Corrected On-Site**
01B-01-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice scoop in standing water in holder. Operator immediately removed to be cleaned **Corrective Action Taken**
10-05-5
High Priority - Live, small flying insects found. -10 flying insects in small dry storage room. **Admin Complaint**
35A-02-7
High Priority - Presence of insects, rodents, or other pests. Tadpole like specimens In ice scoop holder . Operator immediately removed to be cleaned and sanitized **Corrective Action Taken** **Admin Complaint**
35A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over liquid eggs in cool well. Operator immediately removed **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken, raw burger; (50-51F - Cold Holding) in drawer cooler under grill less than 4hrs per operator, operator immediately removed to other cooler for temp recovery **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator immediately removed to be cleaned **Corrective Action Taken**
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested 135F **Warning**
22-56-4
Basic - Bowl or other container with no handle used to dispense food. In flour. Operator immediately removed **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In banquet storage area
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. All
14-09-4
Basic - Dead roaches on premises. 30 dead roaches in two sticky traps in large storage area. Operator immediately removed and discarded **Corrected On-Site** **Admin Complaint**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top of plastic wrap. Operator immediately removed **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Under cooking equipment on line
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in room temperature water. Operator immediately put on grill to reheat to 165F **Corrective Action Taken**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bottom oven on back line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under drawers in prep cooler across fryer - sides of fryers - top of oven on front line - fan covers in walk in cooler 7
23-03-4
Basic - Old labels stuck to food containers after cleaning. On plastic containers in storage area
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over container of ready to eat vegetables. Operator immediately removed **Corrected On-Site**
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. Ceiling leaking in kitchen from pool above. Per operator
29-11-4
18
Feb 18, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
29
Aug 9, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
45
Aug 8, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - - From initial inspection : 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. Tested several times. Machine did eventually reach 160F **Corrected On-Site** - From follow-up inspection 2024-08-08: **Time Extended**
22-57-6
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects in container of waste water used for leaking ceiling in back storage area. Operator immediately removed container . 3 live flying insects at bar around soda nozzle **Corrective Action Taken** **Warning** - From follow-up inspection 2024-08-08: Observed 2 live flying insects at bar around soda nozzle. **Time Extended**
35A-02-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter, cut Tomatoes, liquid eggs at room temperature. Less than 4hrs per operator. Operator added to time plan. **Corrective Action Taken** - From follow-up inspection 2024-08-08: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-08-08: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Ceiling tile missing. Back storage area ceiling tiles missing - From follow-up inspection 2024-08-08: **Time Extended**
36-36-4
Basic - - From initial inspection : 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. Salmon thawed in the morning. Operator immediately cut open **Corrected On-Site** - From follow-up inspection 2024-08-08: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. on prep table on cooklnevunder microwave - From follow-up inspection 2024-08-08: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On oven door **Corrected On-Site** - From follow-up inspection 2024-08-08: **Time Extended**
10-20-4
Basic - - From initial inspection : 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 flour container **Corrected On-Site** - From follow-up inspection 2024-08-08: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Omelet utensils at buffet in standing water. Operator removed Ice scoop at ice machine in holder has standing water. Operator removed to be cleaned. **Corrective Action Taken** - From follow-up inspection 2024-08-08: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in bottom grill cooler drawer - From follow-up inspection 2024-08-08: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Establishment has multiple unused equipment in storage area. Advised to remove items from premises to avoid vermin - From follow-up inspection 2024-08-08: **Time Extended**
33-31-5
39
Aug 7, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 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. Tested several times. Machine did eventually reach 160F **Corrected On-Site**
22-57-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects in container of waste water used for leaking ceiling in back storage area. Operator immediately removed container . 3 live flying insects at bar around soda nozzle **Corrective Action Taken** **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter, cut Tomatoes, liquid eggs at room temperature. Less than 4hrs per operator. Operator added to time plan. **Corrective Action Taken**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Ceiling tile missing. Back storage area ceiling tiles missing
36-36-4
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. Salmon thawed in the morning. Operator immediately cut open **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. on prep table on cooklnevunder microwave
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in flour container **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Omelet utensils at buffet in standing water. Operator removed Ice scoop at ice machine in holder has standing water. Operator removed to be cleaned. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in bottom grill cooler drawer
23-03-4
Basic - Unnecessary items/unused equipment on the premises. Establishment has multiple unused equipment in storage area. Advised to remove items from premises to avoid vermin
33-31-5
39
Jan 11, 2024
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Bacon over liquid egg raw beef over cooked noodles and chicken soup in walk in cooler
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator had heat measuring device but no batteries so it wasn't able to work.
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on prep table cooler
14-09-4
Basic - Dead roaches on premises. 1 dead roach in corner by ice machine 1 dead roach in corner of dry storage room. Operator cleaned up **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and drink on prep table while preparing pineapple **Corrected On-Site**
40-06-5
Basic - Stored food not covered. Open bags flour and panko in dry storage
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Brown sugar **Corrected On-Site**
02D-01-5
45
Aug 10, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
32
Jan 25, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
64
Sep 14, 2022
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -carmelized onions prepared 8/21. Operator discarded.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp (44F - Cold Holding); ground beef, raw chicken (45F - Cold Holding) less than 4 hours in drawers under grill. Operator moved product for temperature recovery. **Corrective Action Taken**
03A-02-5
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. -opened garbanzo beans, no new label. Old label states opened 8/28. **Corrected On-Site**
02C-03-5
Intermediate - No soap provided at handwash sink. -bar hand wash sink.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -filled in new time plan for operator. **Corrected On-Site**
03F-10-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -undercooked eggs on buffet in eggs Benedict on M Club buffet.
02B-02-5
Basic - Accumulation of debris inside warewashing machine. -bar dish machine soiled inside lid.
16-03-4
Basic - Standing water in bottom of reach-in-cooler. -cooler drawers under grill.
29-49-6
45
Frequently Asked Questions
When was Marriott Orlando Downtown last inspected?
The most recent health inspection at Marriott Orlando Downtown on file is from Jan 7, 2026. The public record contains 11 inspections in total.
What is the most common violation at Marriott Orlando Downtown?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited six times, more than any other issue at Marriott Orlando Downtown.
How does Marriott Orlando Downtown compare to other restaurants in Orlando?
Marriott Orlando Downtown most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has Marriott Orlando Downtown's inspection record improved over time?
No. Recent inspections at Marriott Orlando Downtown have averaged around 14 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Marriott Orlando Downtown 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 Marriott Orlando Downtown inspected?
Based on the inspection history on file, Marriott Orlando Downtown is inspected around three times per year on average.
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