The Guild
Last inspected: Jan 9, 2026
50
Score
Going back to 2022, The Guild has eight inspections in the public record. Inspectors last stopped by on Jan 9, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 79, which The Guild's 50 doesn't quite reach. This restaurant has more on its record than most do.
8
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.gallon of milk cold holding at 44F/bar reach in cooler/insufficient ice/adding ice, rechecked 37F/ **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw eggs over liquid eggs/walk in cooler/ **Corrected On-Site**
08A-05-6
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./chlorine 0ppm/bar dish machine/feeding tube in wrong chemical bottle/rechecked chlorine 50ppm. **Corrected On-Site**
22-41-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service./serving smoked salmon on breakfast buffet/sign posted/ **Corrected On-Site**
02B-02-5
Basic - Floor soiled/has accumulation of debris./small storage room across from walk in cooler.
36-73-4
Basic - Carbon dioxide/helium tanks not adequately secured./bar/ **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./breakfast buffet plates and bowls/ **Corrected On-Site**
24-05-4
50
Jul 16, 2025
Routine - Food
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./scramble egg mix cold holding at 50F, less than 4 hours/insufficient ice/moved to walk in cooler for temperature recovery. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ice scoop blue holder interior soiled.
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured./bar.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employee's coffee drink next to cleaned plate, bar/ **Corrected On-Site**
12B-07-4
Basic - In-use ice scoop stored on soiled surface between uses./blue container interior soiled.
10-12-5
Basic - Single-service articles improperly stored./box of foam cup on storage room floor.
25-05-4
64
Jan 14, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./smoked salmon and raw shell eggs stored over ready to eat food in walk in cooler/ **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./smoked salmon (new buffet item) 55F at breakfast bar/less than 4 hours/manager adding to time plan immediately. **Corrective Action Taken**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving smoked salmon (new item) at breakfast bar/signposted immediately/ **Corrected On-Site**
02B-01-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
61
Jul 17, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Personal Cleanliness
FL-40
82
Feb 5, 2024
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
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./reduced oxygen packaging conducted on site for meat products.
03G-50-1
Intermediate - Handwash sink used for purposes other than handwashing./ice dumped at bar hand sink.
31A-11-4
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information./some reduced oxygen packaging meat not labeled/kitchen reach in freezer.
03G-06-5
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided./red and green apples on breakfast buffet line.
08B-15-4
Basic - Trash receptacles not provided where needed in establishment./only trash receptacles on other side of the kitchen/ **Corrected On-Site**
33-06-4
Basic - Single-service articles not stored inverted or protected from contamination./coffee filters, kitchen coffee station. **Corrected On-Site**
25-06-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./planted on breakfast buffet bar.
24-05-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
55
Jul 20, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
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/cut fruits, milk and half and half, all less than 4 hours.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese 54F, butter 49F milk at bar 51F/all less than 4 hours/rechecked cheddar cheese 37F, butter 41F. **Corrective Action Taken**
03A-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./salmon served undercooked/called representative immediately/emailed parasite destruction/ **Corrected On-Site**
01D-01-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./one flying insect at dish washing area/killed by manager immediately/ **Corrected On-Site**
35A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./kitchen and bar hand sinks/ **Corrected On-Site**
31B-02-4
Basic - Single-service articles improperly stored./tea and coffee filters/ **Corrected On-Site**
25-05-4
Basic - Ceiling tile missing./above cook line shelf.
36-36-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
43
Jan 26, 2023
Routine - Food
1 major violation.
View 1 violation
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.
11-26-1
90
Sep 19, 2022
Food-Licensing Inspection
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Food Properly Stored/Protected
FL-48
58
Frequently Asked Questions
When was The Guild last inspected?
The most recent health inspection at The Guild on file is from Jan 9, 2026. The public record contains eight inspections in total.
What is the most common violation at The Guild?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at The Guild.
How does The Guild compare to other restaurants in Orlando?
The Guild most recently scored 50 out of 100, which is lower than the Orlando average of 79.
Has The Guild's inspection record improved over time?
Results have been roughly steady. Inspections at The Guild have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Guild 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 The Guild inspected?
Based on the inspection history on file, The Guild is inspected around two times per year on average.
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