Planet Hollywood
Last inspected: Feb 18, 2026
39
Score
Public records show 12 inspections at Planet Hollywood stretching back to 2022. The most recent report on file is from Feb 18, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
The city-wide average sits at 87, which Planet Hollywood's 39 doesn't quite reach. The pattern in the record is worth a careful look.
12
Inspections
2
Critical latest
4
Major latest
5
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Food with mold-like growth. See stop sale. Observed three moldy lemons stored in the box with others inside walk in cooler downstairs beer cooler.
01B-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of garlic sauce 45°f stored on the to panel of the reach in cooler less than 4 hours. Recommend to quick chill product in the blast chiller. **Repeat Violation**
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. Observed two gallons of milk stored inside the walk in cooler over 24 hours not date marked.(downstairs prep walk in cooler. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener old food residue tucked to the blade. Dicer used for vegetables has old food stuck on the surface.(prep kitchen) Sealer on the counter has old food stuck on the edges. White cutting boards soiled chef replace Green cutting board soiled used prep kitchen (COSite) **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can stored in front of hand wash sink located downstairs prep kitchen. Knife stored inside hand sink located on the cook line.
31A-09-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed chili, vodka sauce,garlic cream **Warning**
03G-50-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed four fan guard has dust accumulation on the surface in the main prep kitchen walk in cooler.
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed both back doors has light showing through the threshold.
35B-01-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed white cutting boards has wiping cloths underneath, employee cutting parsley on the expo line.
21-04-4
Basic - Old labels stuck to food containers after cleaning. Observed old label use first on the pasta container. **Repeat Violation**
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves inside reach in cooler on the cook line.
14-33-4
39
Oct 31, 2025
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has red stains left on the surface located on the cook line. Engineering notify at time of inspection. **Corrective Action Taken**
22-02-4
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. Observed chocolate milk stored overnight not date marked stored inside reach in cooler.(4th floor level) **Corrected On-Site**
02C-03-5
Basic - Floor soiled/has accumulation of debris. Observed floor has chips spilled underneath the storage shelves on the cook line.
36-73-4
78
Sep 2, 2025
Complaint Partial
No violations found.
100
Aug 25, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Checked dishmachine not sanitizing properly chlorine not dispensing 0ppm recommend to use three compartment wash, rinse and sanitize, temporarily Dish machine company notify at time of inspection. (Downstairs prep kitchen) **Corrective Action Taken** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of sliced tomatoes 46°f, donkey sauce 43°f stored inside reach in cooler less than 4 hours recommend to quick product in the blast chiller.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade and holder soiled located in the downstairs prep kitchen.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile soiled has brown discoloration on the tile located in the dish machine room. Facilities notify at time of inspection.
36-34-5
Basic - Food stored on floor. Observed box of oil stored on the floor in the kitchen area. **Corrected On-Site**
08B-38-4
Basic - Light shield damaged/in disrepair. Observed broken light shield in the dish machine area.
38-01-4
Basic - Old food stuck to clean dishware/utensils. Observed old food debris stuck on bowls stored on the cook line. Chef removed placed in the dishmachine to clean properly.
16-48-4
Basic - Working containers of food removed from original container not identified by common name. Observed container salt pepper not labeled located on the cook line.
02D-01-5
52
Feb 3, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of macaroni cheese 131°f stored on the steam table recommend Chef to reheat to 165°f. **Corrected On-Site**
03B-01-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil stored in unclean water with food particles floating (cook line) Chef employee to change immediately. **Corrected On-Site**
10-05-5
Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler used for salads. Maintenance notify to check the reach in cooler. **Corrective Action Taken**
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty walk in shelves in walk in cooler #6.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on counters in the prep kitchen.
21-12-4
64
Jul 18, 2024
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
70
Apr 12, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Checked dishmachine chorine final rinse 0 ppm Maintenance checking dishmachine, found the dishmachine needed to be prime rechecked 75 ppm chlorine. Recommend to check dishmachine daily **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board has yellow stains left on the surface.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed transport cart stored in front of the hand wash sink located prep kitchen downstairs. **Corrected On-Site**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels at hand wash sink located near the mixer. **Corrected On-Site**
31B-05-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee with bag of cookies open on the storage shelve in the food prep kitchen. Manager removed immediately **Corrected On-Site**
12B-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on the floor in the walk in freezer downstairs prep kitchen.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth stored underneath cutting board. **Corrected On-Site**
21-04-4
55
Oct 3, 2023
Routine - Food
No violations found.
100
Oct 2, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table top reach in cooler across from expo cubed cheese (47F - Cold Holding) sliced Swiss (47F - Cold Holding) Single door reach in cooler when entering kitchen Cheesecake sliced 51F Less than four hours per managers Placed in walk in coolers for temperature recovery **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit table top warmer next to flat top grill cheese sauce (118F - Hot Holding); Mac and cheese (119F - Hot Holding) Hot box in kitchen ; cheese sauce (121F - Hot Holding); meatballs (127F - Hot Holding) fried onions for garnish (97F - Hot Holding) Less than four hours Expo station- Placed cheese sauce in pan and reheated to 181F Placed Mac and cheese in pan and reheated to 171 Placed hot box items on stove to reheat for temperature recovery Advised place onions on the plan or fry to order **Corrective Action Taken**
03B-01-6
Intermediate - Microwave missing fan guard cover/splatter shield. Across from charboiler
14-04-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. 8/23 on soda station across from expo
29-28-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On expo side of the line **Corrected On-Site**
21-44-1
58
May 31, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
52
Jan 17, 2023
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
78
Aug 26, 2022
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked ribs 44-45°f stored inside the reach in cooler drawers on the cook line, stored less than 4 hours recommend to use ice bath to maintain 41°f or lower.
03A-02-5
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. Jessica Emerson expired 1/17/2022 **Repeat Violation**
53B-14-5
Basic - Floor soiled/has accumulation of debris. Observed food debris on the floor tile throughout the prep kitchen downstairs.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on equipment on the cook line. **Repeat Violation**
10-20-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on the silverware container in the dishmachine room.
16-46-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth interior of the ice bin on the server line.
22-20-5
64
Frequently Asked Questions
When was Planet Hollywood last inspected?
The most recent health inspection at Planet Hollywood on file is from Feb 18, 2026. The public record contains 12 inspections in total.
What is the most common violation at Planet Hollywood?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Planet Hollywood.
How does Planet Hollywood compare to other restaurants in Lake Buena Vista?
Planet Hollywood most recently scored 39 out of 100, which is lower than the Lake Buena Vista average of 87.
Has Planet Hollywood's inspection record improved over time?
Results have been roughly steady. Inspections at Planet Hollywood have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Planet Hollywood 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 Planet Hollywood inspected?
Based on the inspection history on file, Planet Hollywood is inspected around three times per year on average.
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