Sheraton Suites Orlando Airport
Last inspected: Dec 19, 2025
47
Score
Public records show five inspections at Sheraton Suites Orlando Airport stretching back to 2022. On Dec 19, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
“Standing water in bottom of reach-in-cooler” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 79, which Sheraton Suites Orlando Airport's 47 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
5
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon still at the bag completely thawed.
01B-13-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon still at the bag completely thawed.
03G-04-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator and she did sign it while conducted my inspection. **Corrected On-Site**
11-26-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the employee hand sink by the dish area .
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as scoop at the flour . Portion cup used as scoop at the blue cheese make table and the croton . **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate and bowl and cooking pan stored at storage room back of the house not inverted.
24-05-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Energy drink stored at the reach-in freezer. **Corrected On-Site**
12B-13-4
Basic - Single-service articles improperly stored. Portion cup stored on floor . **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table . **Repeat Violation**
29-49-6
47
Apr 25, 2025
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak and burgers over raw salmon cooked e drawers. Operator switched **Corrected On-Site**
08A-20-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar area. Told operator use kitchen dishwasher until fixed
16-55-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cups seasonings and Parmesan cheese on make table. Operator removed **Corrected On-Site**
14-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 500 ppm Operator remade 200ppm **Corrected On-Site**
21-08-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table
29-49-6
Basic - Single-service articles improperly stored. Coffee filters on top of coffee brewer Operator Putin container with lid **Corrected On-Site**
25-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table Operator cleaned **Corrected On-Site**
22-16-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven
22-08-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer Operator cleaned **Corrected On-Site**
36-73-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield
22-20-5
55
Aug 8, 2024
Routine - Food
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Taco consommé
01B-13-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled garbage can then went to cut fruit. Operator coached on proper glove changing **Corrective Action Taken**
12A-09-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Taco consommé marked 7/25/24
01B-24-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Shrimp over potatoes in reaching freezer **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread in single door cooler in prep area **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup in two door lowboy cooler .
03D-02-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On dinner menu
02B-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda on prep table **Corrected On-Site**
12B-07-4
35
Apr 4, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
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
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Properly Stored/Protected
FL-48
29
Oct 28, 2022
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes (50F - Cold Holding); coleslaw (50F - Cold Holding); cut lettuce (51F - Cold Holding) from overnight at reach in cooler cook line **Warning**
01B-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (52F - Cold Holding); cut melon (50F - Cold Holding); buffet area Bar area ; milk (47F - Cold Holding) less then 4 hours cut tomatoes (50F - Cold Holding); coleslaw (50F - Cold Holding); cut lettuce (51F - Cold Holding) from overnight at reach in cooler cook line **Warning**
03A-02-5
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./ o ppm chlorine, operator must set up 3 comp sink to sanitize dishes
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./ observed 1 live small flying insect bar area
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./ spray bottle inside employee hand sink at bar area
31A-09-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Water leaking from pipe and/or faucet/handle./ employee hand sink next to 3 comp sink also at 3 comp sink
29-11-4
Basic - Standing water in bottom of reach-in-cooler./ reach in cooler cook line
29-49-6
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination./ spoons at buffet area
24-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ water temp 90 cook line
10-07-4
27
Frequently Asked Questions
When was Sheraton Suites Orlando Airport last inspected?
The most recent health inspection at Sheraton Suites Orlando Airport on file is from Dec 19, 2025. The public record contains five inspections in total.
What is the most common violation at Sheraton Suites Orlando Airport?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited three times, more than any other issue at Sheraton Suites Orlando Airport.
How does Sheraton Suites Orlando Airport compare to other restaurants in Orlando?
Sheraton Suites Orlando Airport most recently scored 47 out of 100, which is lower than the Orlando average of 79.
Has Sheraton Suites Orlando Airport's inspection record improved over time?
Results have been roughly steady. Inspections at Sheraton Suites Orlando Airport have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sheraton Suites Orlando Airport 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 Suites Orlando Airport inspected?
Based on the inspection history on file, Sheraton Suites Orlando Airport is inspected around two times per year on average.
Nearby Restaurants