Orlando Airport Marriott Lakeside - Crimson Tavern
Last inspected: Apr 13, 2026
41
Score
Across the available record, Orlando Airport Marriott Lakeside - Crimson Tavern has eight inspections on file, the first dated 2022. The most recent report on file is from Apr 13, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around 11 violations to closer to 16 violations.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded seven times.
Restaurants in Orlando average 79, so Orlando Airport Marriott Lakeside - Crimson Tavern trails the local norm. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
1
Critical latest
2
Major latest
11
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500++ Operator remade 400ppm **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Can opener commissary **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. Ware washing area
31B-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in server area Operator flipped **Corrected On-Site**
24-05-4
Basic - Floor area(s) covered with standing water. Chef walk in cooler
36-22-4
Basic - Floors not maintained smooth and durable. Kitchen
36-11-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peel on top of soiled oven Operator removed **Corrected On-Site**
10-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top oven cookline **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler cookline Operator called engineering to look at **Corrective Action Taken** **Repeat Violation**
29-49-6
Basic - Carbon dioxide/helium tanks not adequately secured. By beer cooler
51-11-4
Basic - Stored food not covered. Prepped coffee filters with coffee in it to be brewed not covered in server area Operator covered **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with sticker on in top of make table **Repeat Violation**
08B-17-4
Basic - Floor tiles missing and/or in disrepair. Chef walk in cooler **Repeat Violation**
36-17-5
41
Oct 22, 2025
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several cutting boards - From follow-up inspection 2025-10-22: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Prep area - From follow-up inspection 2025-10-22: **Time Extended**
31B-05-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By dish machine - From follow-up inspection 2025-10-22: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Make table - From follow-up inspection 2025-10-22: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in cooler - From follow-up inspection 2025-10-22: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Walk in cooler floor Metal threshold walk in cooler **Repeat Violation** - From follow-up inspection 2025-10-22: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2025-10-22: **Time Extended**
36-68-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven cook line Microwave - From follow-up inspection 2025-10-22: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom make table across from flat top grill - From follow-up inspection 2025-10-22: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom of make table across from flat top grill Bottom of reach in freezer - From follow-up inspection 2025-10-22: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with sticker on in top of make table - From follow-up inspection 2025-10-22: **Time Extended**
08B-17-4
52
Oct 20, 2025
Routine - Food
4 critical violations. 3 major violations. 16 minor violations.
View 23 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. Not reaching temperature. Boiler went down yesterday. Operator has work order in for new boiler **Corrective Action Taken** **Warning**
22-49-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Raw tuna not slit In drawers in prep area completely thawed
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw diced tuna (47F - Cold Holding); cooked tuna (50F - Cold Holding); swiss cheese (50F - Cold Holding); sliced turkey (48F - Cold Holding) in make table drawers. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw diced tuna (47F - Cold Holding); cooked tuna (50F - Cold Holding); swiss cheese (50F - Cold Holding); sliced turkey (48F - Cold Holding) in make table drawers. **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Several items in seafood drawers.
02C-08-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several cutting boards
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Prep area
31B-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By dish machine
36-34-5
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. Raw tuna not slit In drawers in prep area
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Make table
14-09-4
Basic - Drain cover(s) missing. In prep area. Operator covered **Corrected On-Site**
29-18-4
Basic - Equipment in poor repair. True freezer on cookline not maintaining frizen. Food still within cold holding temperature Operator put in work order **Corrective Action Taken**
14-11-5
Basic - Floor soiled/has accumulation of debris. Walk in cooler
36-73-4
Basic - Floor tiles missing and/or in disrepair. Walk in cooler floor Metal threshold walk in cooler **Repeat Violation**
36-17-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
36-68-5
Basic - In-use tongs stored on equipment door handle between uses. On oven Operator removed **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven cook line Microwave
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom make table across from flat top grill
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table across from flat top grill Bottom of reach in freezer
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. In server area Operator fixed **Corrected On-Site**
29-20-5
Basic - Stored food not covered. Ice cream in reach in freezer Cooked wings in reach in cooler prep area Operator covered **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with sticker on in top of make table
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Calimari mixture
02D-01-5
18
Mar 13, 2025
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Bag of cooked lobster in pan of raw calimari Seafood cooler drawer Operator removed **Corrected On-Site**
08A-08-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards across from oven cookline **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in blue cheese Operator removed **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Gasket in make table across from flat top grill **Repeat Violation**
14-11-5
Basic - Food storage container/container lid cracked or broken. Chopped lettuce in reach in cooler. Operator replaced **Corrected On-Site**
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. 3 hanging on grill handle Operator removed **Corrected On-Site**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Middle make table
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table across from flat top grill Vents in hood Bottom of fryer **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. 4 door reach in cooler **Repeat Violation**
14-33-4
Basic - Single-service articles improperly stored. Coffee filters at brewing station Operator put in bag **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Make table across from flat top grill
29-49-6
Basic - Stored food not covered. Chopped lettuce in 4 door reach in cooler. Operator covered **Corrected On-Site**
08B-12-5
47
Oct 2, 2024
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Raw tuna not thawed according to instructions on package in seafood cooler
01B-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout. Can opener **Repeat Violation**
22-02-4
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. Raw tuna not thawed according to instructions on package in seafood cooler
06-09-1
Basic - Equipment in poor repair. Gasket make table reach in cooler
14-11-5
Basic - Floor soiled/has accumulation of debris. Walk in freezer Operator cleaned **Corrected On-Site**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Walk in cooler **Repeat Violation**
36-17-5
Basic - Light not functioning. One in hood Operator replaced **Corrected On-Site**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach in cooler Operator cleaned **Corrected On-Site**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad cooler and walk in cooler
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Marketable in kitchen Operator cleaned **Corrected On-Site** **Repeat Violation**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with sticker on and a few are cut marketable in kitchen Operator removed **Corrected On-Site**
08B-17-4
50
Feb 28, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched trash and then touched clean sheet pan with food.
12A-09-4
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. Milk in reach in cooler front of kitchen.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table.
22-02-4
Basic - Unnecessary items/unused equipment on the premises. Reach in cooler on cook line.
33-31-5
Basic - Buildup of food debris/soil residue on equipment door handles. Ovens and reach in coolers doors.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Service area.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles throughout kitchen.
36-34-5
Basic - Floor tiles missing and/or in disrepair. Cook line.
36-17-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line make table.
10-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of broken cooler on cook line.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Cooler on cook line.
29-49-6
47
Nov 15, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Stored with to go containers.
41-10-4
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. Buttermilk in reach in cooler in the kitchen.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout.
22-02-4
Basic - Floor tiles missing and/or in disrepair. In front of the char broiler.
36-17-5
Basic - In-use wet wiping cloth/towel used under cutting board. On table on cook line.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. By gas top stove.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in coffee area.
23-03-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
55
Oct 18, 2022
Routine - Food
2 minor violations.
View 2 violations
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
90
Frequently Asked Questions
When was Orlando Airport Marriott Lakeside - Crimson Tavern last inspected?
The most recent health inspection at Orlando Airport Marriott Lakeside - Crimson Tavern on file is from Apr 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Orlando Airport Marriott Lakeside - Crimson Tavern?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Orlando Airport Marriott Lakeside - Crimson Tavern.
How does Orlando Airport Marriott Lakeside - Crimson Tavern compare to other restaurants in Orlando?
Orlando Airport Marriott Lakeside - Crimson Tavern most recently scored 41 out of 100, which is lower than the Orlando average of 79.
Has Orlando Airport Marriott Lakeside - Crimson Tavern's inspection record improved over time?
No. Recent inspections at Orlando Airport Marriott Lakeside - Crimson Tavern have averaged around 16 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Orlando Airport Marriott Lakeside - Crimson Tavern 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 Orlando Airport Marriott Lakeside - Crimson Tavern inspected?
Based on the inspection history on file, Orlando Airport Marriott Lakeside - Crimson Tavern is inspected around two times per year on average.
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