Sheraton Orlando Lake Buena Vista Resort Zest
Last inspected: Jan 20, 2026
43
Score
Sheraton Orlando Lake Buena Vista Resort Zest appears in inspection records 11 times, starting in 2022. The most recent visit was on Jan 20, 2026. 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 eight violations per visit.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged five times.
By comparison, the average Orlando facility scores 79, putting Sheraton Orlando Lake Buena Vista Resort Zest on the weaker side. This restaurant has more on its record than most do.
11
Inspections
1
Critical latest
4
Major latest
6
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of diced tomatoes 47°f, shredded cheese 49°f stored less than 4 hours inside reach in cooler found out the reach in cooler is not working located on the cook line, Spoke to the Manager did not know the refrigerator was not working properly. Recommend to Chef to quick chill product immediately in the walk in freezer. **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. Checked block of cheddar cheese not date marked stored inside walk in cooler. **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has old meat left on the surface located in the back prep kitchen. Can opener blade has old food debris left on the surface.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hose stored in front of hand wash sink located in the dishwasher area. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for the time as public health control. Plan given to Chef at time of inspection.
03F-10-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed deep cut marks on the surface on the cutting board.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing jewelry while slicing fruit in the preparation area.
13-07-4
Basic - Floor soiled/has accumulation of debris. Observed greasy floor near the fryers on the cook line. **Repeat Violation**
36-73-4
Basic - Hole in or other damage to wall. Observed peeling paint and walls near base board in kitchen around the wall tiles coming loose throughout the back prep kitchen.
36-24-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths stored underneath the green cutting board on the cook line. Chef removed at time of inspection **Corrected On-Site**
21-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside located in the dish machine area.
42-01-4
43
Jul 16, 2025
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. Observed can of artichoke hearts and great northern beans dented stored on the can rack. Chef removed at time of inspection.
01B-01-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer touched soiled dishes wearing gloves continue wearing same gloves picked up clean plates stored in plate holder, Did not wash hands. Recommend chef to have training for employee.
12A-29-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose attached to hose bibb missing vacuum breaker located in the dish machine room.
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed wiping cloths stored inside hand wash sink.
31A-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. Observed gallon of milk stored in the reach in cooler located in dry storage room. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand sink to wash utensils, recommend training, for employees. **Corrective Action Taken**
31A-11-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples not wrapped has no utensils **Corrected On-Site**
08B-15-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed salad plates not inverted to prevent contamination.
24-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked wet on the storage shelves.
24-08-4
Basic - Floor soiled/has accumulation of debris. Observed greasy floor near the fryers on the cook line.
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed shredded cheese and old food debris spilled on the of reach in cooler drawers. **Corrected On-Site** **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves inside reach in cooler ( outside bar)
14-33-4
33
Jan 24, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like growth on the wall in the dish machine area. **Warning** - From follow-up inspection 2025-01-24: Checked mold like growth not cleaned from the wall in the dish machine area. **Time Extended**
36-27-5
95
Jan 23, 2025
Routine - Food
3 critical violations. 3 major violations. 6 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. Checked dishmachine three times final rinse not working properly found out was electrical problem, dish machine Company replaced part at the end of the inspection. **Corrected On-Site** **Warning**
22-57-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in dirty water on the cook line. **Warning**
10-05-5
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawling on the floor in the dish machine area. Spoke to Supervisor on duty Recommend Administrative complaint, and next day callback inspection. **Repeat Violation** **Admin Complaint**
35A-05-4
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 shredded mozzarella stored inside reach in cooler not date marked. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards soiled on the cook line. **Repeat Violation** **Warning**
22-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed hand wash sink located in the back prep kitchen. **Warning**
31B-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back pack stored on the shelves with plastic container ( back prep kitchen) **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. Observed trash and debris on the floor underneath 3 compartment sink in the dish machine room. **Repeat Violation** **Warning**
36-73-4
Basic - Open condiments provided for self-service not properly protected. Observed raisins and cinnamon not protected stored on the buffet line. **Warning**
08B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris spilled on the bottom of reach in freezer. **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like growth on the wall in the dish machine area. **Warning**
36-27-5
Basic - Water draining onto floor surface. Observed water draining on floor in the server area. Engineering notify. **Corrected On-Site** **Warning**
29-03-4
35
Jul 26, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed missing filter underneath fire suppression system on the cook line. - From follow-up inspection 2024-07-26: Checked missing filter underneath fire suppression system has not been replaced. **Time Extended**
14-42-4
95
Jul 24, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
39
Feb 8, 2024
Routine - Food
5 critical violations. 5 major violations. 19 minor violations.
View 29 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours moved to quick chill raw shell eggs (45-57F - Cold Holding); diced tomatoes (45-57F - Cold Holding) **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Repeating to 165° immediately eggs cooked (125F - Hot Holding) **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Chemical stored on ice machine **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored over ready to chicken on speed rack. **Corrected On-Site**
08A-05-6
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Omelette station Shred cheese Feta Cooked sausage Bacon Ham Various vegetables Operator chose to remove and no longer use **Corrected On-Site**
08B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior coolers in kitchen heavily soiled Juice heads soiled Inside oven in kitchen on prep area Z
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times in dishwasher area by glass racks **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice and spoon stored in hand sink in kitchen **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benediict on breakfast menu. **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen **Corrected On-Site**
31B-02-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor at omelette station **Corrected On-Site**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries over ready to eat cheese reach in cooler **Corrected On-Site**
08B-17-4
Basic - Floor not cleaned when the least amount of food is exposed.
36-01-4
Basic - Floor soiled/has accumulation of debris. Under back side of kitchen
36-73-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin soda machine on server line.
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.red
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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in server area **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Food stored on floor. Opened product stored on floor not just delivered **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall.p throughout kitchen
36-24-5
Basic - Light not functioning in hood
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees in dish area **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink soiled Prep area Inside fryer base soiled Hood soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
11
Jul 25, 2023
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - Displayed food not properly protected from contamination. Observed raisins uncovered located on the buffet line Server placed lid on at time inspection . **Corrected On-Site**
08B-02-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in the server area ( kitchen) two flying insects in the dry storage room Recommend to notify current professional pest control service. Called Supervisor on duty Christal Woods next unannounced inspection.
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yellow rice 46°f stored inside walk in cooler overnight label 7/23
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked Temperature sliced tomatoes 45°f stored inside reach in cooler less than 4 hours recommend to quick chill tomatoes stored in reach in cooler top panel on Cook line. Temperature of yellow rice 45/46°f stored overnight labeled 7/23 checking product on 7/25 Engineering notify at time of inspection **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 and the time removed from temperature control cannot be determined. Observed no time mark used for the buffet per Chef Scott 7 am -11am
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has black stains on sandwich reach in cooler across from flat grill. Engineering Manager notify will resurface this week. **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap provided for hand wash sink located in the dish machine area. **Corrected On-Site**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels at hand sink located in the front service Engineering repaired **Corrected On-Site**
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed top panel opening has mold slime like growth on the surface.
22-20-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Checked knives dirty stored in knife holder. **Corrected On-Site**
24-06-4
Basic - Floors not maintained smooth and durable. Observed cracked floor tiles in front of walk in pole used for beverages and dairy.Engineering notify by Chef Scott. **Repeat Violation**
36-11-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty storage shelves inside main walk in cooler in the kitchen.
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored directly on the floor located on Cook line. **Corrected On-Site**
21-38-4
25
May 26, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
45
Jan 10, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
35
Aug 19, 2022
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of sliced provolone 45°f, sliced cheddar cheese 45°f stored on the top panel of reach in cooler less than 4 hours must maintain 40°or below. Recommend to quick chill or use ice bath. **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. Observed sliced cheese not date marked stored inside reach in cooler on the cook line, Gallon of milk stored inside walk in cooler not date marked.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blue, white cutting soiled stored on the counter located on the cook line. Slicer has old dried food debris left on the blade and back of slicer. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed brooms stored in front of the hand wash sink located in the dishmachine area. Manager removed brooms at time of inspection **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta stored inside reach in cooler over night, not date marked spoke to Chef Scott. **Corrected On-Site**
02C-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. Giovanna Munoz 7/12/2019 expired food handling training. **Warning**
53B-14-5
Basic - Food stored on floor. Observed box of granola stored on the floor in the dry storage room. Chef placed box on shelve at time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Observed hole in wall underneath 2 compartment sink in the back kitchen.
36-24-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed cup stored inside the seasoning closed container located in the back kitchen. **Repeat Violation**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth underneath the cutting board on the cutting board. **Corrected On-Site**
21-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed dried food debris spilled on the bottom of the reach in cooler used for meats.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters stored exposed on top panel of coffee machine.
25-06-4
Basic - Current Hotel and Restaurant license not displayed. Observed license displayed from 4/1/2022 on the wall in the dining room.
50-09-4
37
Frequently Asked Questions
When was Sheraton Orlando Lake Buena Vista Resort Zest last inspected?
The most recent health inspection at Sheraton Orlando Lake Buena Vista Resort Zest on file is from Jan 20, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sheraton Orlando Lake Buena Vista Resort Zest?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Sheraton Orlando Lake Buena Vista Resort Zest.
How does Sheraton Orlando Lake Buena Vista Resort Zest compare to other restaurants in Orlando?
Sheraton Orlando Lake Buena Vista Resort Zest most recently scored 43 out of 100, which is lower than the Orlando average of 79.
Has Sheraton Orlando Lake Buena Vista Resort Zest's inspection record improved over time?
Results have been roughly steady. Inspections at Sheraton Orlando Lake Buena Vista Resort Zest have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sheraton Orlando Lake Buena Vista Resort Zest 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 Sheraton Orlando Lake Buena Vista Resort Zest inspected?
Based on the inspection history on file, Sheraton Orlando Lake Buena Vista Resort Zest is inspected around three times per year on average.
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